Bharli Vangi Recipe

Bharli Vangi Recipe:

Bharli Vangi Recipe is the most famous Maharashtrian recipe, serve on all occasions.Its English name is 'Stuffed Brinjals'.Bharli Vangi Recipe is regularly made in any Maharashtrian house.The combinations of ground nuts and sesame seeds make this recipe very delicious.Its a very riched recipe.Lots of ingridents and spices are used in this recipe.

Bharli Vangi Recipe 

Time For Preparation:15 Minutes
Time for Cook:15 Minutes
Serves:2-3 Serving

Ingredients For Bharli Vangi Recipe:

500 grams baby brinjals(Vangi)
1/2 cup peanuts(moongphali)
2 tablespoon sesame seeds
4-5 chooped garlic cloves
1/2-inch chopped ginger
1 chopped large onion
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/4 teaspoon garam masala powder
1/2 teaspooncumin powder
1/2 teaspoon coriander powder
1 pinch hing
2 cups water
salt as requried

Step by step method of Bharli Vangi Recipe:

1. Chopped or slit the brinjals on 4 sides without breaking them.Wash the brinjals and soak in salted water for 20-30 minutes.

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2. Roast the peanuts first, when they start to become brown, add sesame seeds and desiccated coconut.Roast them until all of them are turns browned and smell fragrant.

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3. When the roasted peanuts, coconuts, and sesame seeds cool down, add them in a grinder along with half of the chopped onions, ginger and garlic.

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4. Add some water to the grinder and grind them to a smooth paste.Note that not to make them too liquidy.

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5. Heat oil in a pan, add onions and fry them until they turn brown.

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6. Now add the paste to the pan.

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7. Fry the masala for 2-3 minutes.

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8. After that add all the spices powder and chopped tomatoes.

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9. Mix all the mixture very well.

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10. Now fry for another 2-3 minute.

11. Finally, add the chopped brinjals to the mixture.

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12. After that add 2 cups water, salt and mix the entire curry.

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13. Cover the pan and let them cook for 30-35 minutes.If stuffed brinjals look a bit dry then add some more water.

14. Finally, garnish with chopped coriander leaves and serve with roti or rice.

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