Bharli Vangi | How to make Bharli Vangi

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By Deviyani Srivastava
Created on 6th Apr 2016
  • Bharli Vangi, How to make Bharli Vangi
  • Bharli Vangi | How to make Bharli Vangi (4 likes)

  • 0 reviews
    Rate It!
  • By Deviyani Srivastava
    Created on 6th Apr 2016

About Bharli Vangi

Stuffed brinjals with a maharashtrian touch. This is an ideal sunday afternoon brunch recipe for the vegetarians in my family.

Bharli Vangi is a popular aromatic and delicious dish. You can try making this amazing Bharli Vangi in your kitchen. This recipe requires 20 minutes for preparation and 45 minutes to cook. The Bharli Vangi by Deviyani Srivastava has detailed steps with pictures so you can easily learn how to cook Bharli Vangi at home without any difficulty. Bharli Vangi is enjoyed by everyone and can be served on special occasions. The flavours of the Bharli Vangi would satiate your taste buds. You must try making Bharli Vangi this weekend. Share your Bharli Vangi cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Deviyani Srivastava for inputs. In case you have any queries for Bharli Vangi you can comment on the recipe page to connect with the Deviyani Srivastava. You can also rate the Bharli Vangi and give feedback.

  • Prep Time20mins
  • Cook Time45mins
  • Serves5People
Bharli Vangi

Ingredients to make Bharli Vangi

  • 500 gms baby brinjals
  • ½ cup peanuts
  • 2 tbsp sesame seeds
  • 1/2 cup Dessicated Coconut
  • 5 garlic cloves, chopped
  • 1 inch ginger, chopped
  • 1 large Onion, chopped
  • ½ tsp turmeric powder/haldi
  • ½ tsp red chili powder
  • ¼ tsp garam masala powder
  • ½ tsp coriander powder/dhania powder
  • ½ tsp cumin seeds powder
  • a pinch of asafoetida/hing (optional)
  • 2 Cups Water
  • Salt to taste
  • 1 tomato, chopped (Optional)

How to make Bharli Vangi

  1. Wash the brinjals, slit them into 4 without breaking them and soak in salted water for 20 minutes.
  2. Dry roast the peanuts, when they start to become brown, add the sesame seeds followed by dessicated coconut. Roast them till all of them are browned and smell fragrant. Once cooled add them to a grinder.
  3. Add half of the chopped onions, ginger and garlic. Grind to a smooth paste with a little water.
  4. To the ground masala add all the dry spice powders: jeera powder, dhania powder, garam masala powder, red chili powder and turmeric powder. Mix the masala paste with these spice powders.
  5. Stuff the brinjal with this ground masala. Keep aside for 5 minutes, in the meantime heat some oil in a frying pan.
  6. Add the onions and fry them till they slightly turn transparent. Then add in the stuffed brinjals, fry for a couple of minutes.
  7. Add the tomatoes if using and fry for 2-3 minutes. Keep stirring continuously. Add water, salt to taste and cover.
  8. Cook for 30-35 minutes. When the dish is ready, garnish with coriander leaves and serve hot with rice and phulkas.

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