bharleli vangi recipe /bharli vangi (stuffed brinjal)

I know now the reason why this bharleli vangi recipe /bharli vangi is so much a hit dish!its a casual common authentic dish of maharashtra.Nowadays I have made it as one of my common dishes to make it often because it has won all the appreciation from my family members especially my hubby was totally in love with this exceptional dish.Loved the combination of coconut,sesame and jaggery with a hint of tanginess from the tamarind.Not to mention Goda masala is the real hero of this dish and this one masala really makes wonders.When slitting brinjals you can make your own way as you usually do for other stuffed brinjal recipes.I mean that some people remove the whole back stem part and slit it from there itself but I don’t remove the stem.Because this way the flavours and shape will be more intact!I cut the stem half way and slit the veggie into four portions from the front end.The brinjals should be tender and fresh and always check for worms inside the veggie after slitting each piece.This is an excellent maharashtrian recipe to try its worth it.

bharleli vangi recipe /bharli vangi (stuffed brinjal)

INGREDIENTS:

To dry roast:

Desiccated coconut -11/4 tbsp
Coriander seeds -11/4tbsp
Sesame seeds – 3/4 tbsp
Cumin/jeera – 3/4 tbsp

Other masalas to grind up with above:

Goda masala – 1tbsp
Tamarind – 1 tbsp(thick extract)
Chilli powder – 3/4tbsp
Jaggery – a small piece
Salt to taste
Peanut powder(roasted) – 1 tbsp
Ginge garlic paste – 1tbsp

For stuffing:

Small tender brinjals – 7-8
And ground masala

For tempering:

Oil – 2-3 tbsp
Mustard seeds – 11/2tsp
Turmeric powder – 1tsp
Asafoetida – 1tsp

METHOD:

FRY DRY ROAST INGREDIENTS

ADD THIS WITH OTHERS TO BE GROUND

GRIND TO A PASTE

WASH BRINJALS

CUT TAIL SLIT IN FRONT

FILL IN THE MASALA

DO TADKA WITH MUSTARD,HING,TURMERIC

AFTER MUSTARD CRACKLES PUT BRINJALS

ROAST NICELY

ADD REMAINING MASALA AND WATER

CLOSE LID AND COOK

TILL OIL OOZES

1.Wash brinjals cut tail half way and at the tip slit into four portions.
2.Keep them in a water filled bowl till use.
3.Now dry roast coconut,sesame,coriander and jeera till golden.
4.To this add goda masala,tamarind,chillipowder,gingergarlic paste,jaggery,peanut powder and salt.
5.Grind this to a fine paste.
6.Stuff these paste into each piece of brinjal and keep ready.
7.Now keep a kadai add oil.
8.When oil is hot add mustard,hing and turmeric and when mustard splutters add stuffed brinjals.
9.Saute well for sometime till colour of the veggie changes(add all the remaining masala if left)(5 minutes).
10.Then add some water and close the lid(10minutes).
11.Oil will ooze out.
12.Garnish with coriander leaves.

[amd-zlrecipe-recipe:218]

check out some maharashtrian delights:

authentic maharashtrian goda masala recipe

thalipeeth maharashtrian recipe /healthy and quick breakfast

maharashtrian matha recipe /indian summer drink

recipe of batata wada /Maharashtrian(vada)aloo bonda

recipe for kothimbir wadi /Maharashtrian vadi

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