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Bharali Vangi Stuffed Brinjals

Bharali Vangi Stuffed Brinjals
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Bharali Vangi Stuffed Brinjals Recipe, How To Make Bharali Vangi Stuffed Brinjals Recipe

Bharali Vangi means Stuffed Brinjals/Baingan.This is speciality of Maharashtra.Basically brinjals are stuffed with coconut and roasted peanut powder and some spices and cook on low flame.17562

About Recipe

How to make Bharali Vangi Stuffed Brinjals

(59 ratings)
0 reviews so far
Prep time
25 mins
Cook time
35 mins
Total time
60 mins
Bharali Vangi Stuffed Brinjals
Author : Vahchef
Main Ingredient : Brinjals
Servings : 0 persons
Published date : November 16, 2016


Ingredients used in Bharali Vangi Stuffed Brinjals
• Turmeric - 1/8 teaspoons.
• Cumin seeds - 1/4 teaspoons.
• Tamarind paste - 1 teaspoons.
• Mustard seeds - 1/4 teaspoons.
• Jaggery (grated) - 2 teaspoons.
• Goda masala - 2 teaspoons.
• Cumin-coriander powder - 1 teaspoons.
• Whole red chillies - 5 numbers.
• Peanuts - 1 cup.
• Grated dry coconut - 1 cup.
• Medium size brinjals - 6 numbers.
• Chili powder - 1/2 teaspoons.
• Asafoetida - pinch.
Method:
1) Wash brinjals well,cut frac34; of the length of each brinjal into plus sign,leaving the attached at the other end. 2)Take dry grated coconut,red chillies,sesame seeds and goda masala into a pan and roast them well. 3)Roast peanuts separately. 4)Take roasted peanuts,above (point 2) roasted ingredients,cumin-coriander powder,salt and grind to fine powder 5)Take this powder into a bowl and add tamarind paste and jaggery and mix the mixture well. 6)Keep 1/2 (or may be less than that) mixture aside and stuff remaining into brinjals. 7)After stuffing,take a pan and add 2-3 tsp of oil.When oil becomes hot add cumin seeds,mustard seeds,pinch of asafoetida, turmeric,chili powder and add the mixture which was kept aside.Saute it well. 8)After 5 minutes,keep stuffed brinjals in pan and keep lid on the pan and make the flame low.Let it cook and in between turn brinjals to other side till they cook. 9)Garnish with grated fresh coconut and chopped coriander leaves.





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