How to make Bharli Vangi -
Brinjals slit and stuffed with a delicious filling and cooked to perfection
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Medium brinjals, Tamarind pulp (इमली का पल्प )
Cuisine : Maharashtrian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Green Vegetable Stir Fry Beans Paruppu Usli Nawabi Kofta Curry Khowsuey - SK Khazana
Bharli Vangi Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Bharli Vangi Recipe
Medium brinjals 8
Tamarind pulp 1 tablespoon
Fresh coconut scraped 1/2 cup
Fresh coriander leaves chopped 1 tablespo to garnish
Goda masala powder 1 tablespoon
Jaggery chopped 2 tablespoons
Peanuts crushed 2 tablespoons
Red chilli powder 1 teaspoon
Salt to taste
Oil 2 tablespoons
Mustard seeds 1 teaspoon
Asafoetida 1/4 teaspoon
Method
Step 1
Trim the stems of the brinjals, make deep crisscross slits on the bottom side without cutting through. Place them in water.
Step 2
Take tamarind pulp in a bowl, add coconut, coriander leaves, goda masala, jaggery, peanuts, red chilli powder and salt and mix well.
Step 3
Fill each brinjal with this mixture and reserve the remaining.
Step 4
Heat oil in a non-stick pan, add mustard seeds and asafoetida and let the seeds splutter. Add the stuffed brinjals, mix well and cook for 2-3 minutes on medium heat.
Step 5
Add the reserved stuffing mixture and mix. Add ½ cup water, cover and cook for 20 minutes on low heat.
Step 6
Transfer into a serving bowl, garnish with coriander leaves and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
