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Photo of Bharli Vangi by Deviyani Srivastava at BetterButter
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Bharli Vangi

Apr-06-2016
Deviyani Srivastava
20 minutes
Prep Time
45 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Bharli Vangi RECIPE

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

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Maharashtra
  • Simmering
  • Roasting
  • Blending
  • Sauteeing
  • Side Dishes
  • High Fibre

Ingredients Serving: 5

  1. 500 gms baby brinjals
  2. ½ cup peanuts
  3. 2 tbsp sesame seeds
  4. 1/2 cup Dessicated Coconut
  5. 5 garlic cloves, chopped
  6. 1 inch ginger, chopped
  7. 1 large Onion, chopped
  8. ½ tsp turmeric powder/haldi
  9. ½ tsp red chili powder
  10. ¼ tsp garam masala powder
  11. ½ tsp coriander powder/dhania powder
  12. ½ tsp cumin seeds powder
  13. a pinch of asafoetida/hing (optional)
  14. 2 Cups water
  15. salt to taste
  16. 1 tomato, chopped (Optional)

Instructions

  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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