vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Bharli Vangi Stuffed Baby Eggplants

Broad Bean Sweet Curry

Broad Bean Sweet Curry

Delicious Broad Bean Sweet Curry tastes so special with an awesome sweet flavor in each b...

HUZOORO WALE PALAK PANEER

Huzooro Wale Palak Paneer

HUZOORO WALE PALAK PANEER is a combination of spinach and paneer is not only highly nutri...

Paneer Methi Malai Mirch

Paneer Methi Malai Mirch

Methi Malai Paneer is loved by everyone and it goes well with all sorts of Indian breads....

Basic Onion Tomato Gravy Using Pressure Cooker

Basic Onion Tomato Gravy Using Pressure Cooker

This traditional Indian tomato gravy can be used as a base for all sorts of vegetables....

CUCUMBER CAPSICUM FRY

Cucumber Capsicum Fry

This is Kura combination of sweet cucumbers(dosakaya) and capsicum cooked in south Indian...

Stuffed Potatoes in Silky Tomato Sauce Aloo Makhani

Stuffed Potatoes In Silky Tomato Sauce Aloo Makhani

Stuffed potatoes in silky tomato sauce aloo makhani is a classic delicacy made with amazi...

Bharli Vangi Stuffed Baby Eggplants Recipe, Baingan Ringna Sabji, How To Make Bharli Vangi Stuffed Baby Eggplants Recipe

Traditional Maharashtrian curry popularly known as Bharli Vangi or Stuffed Eggplant is an exotic dish made with baby eggplants/ brinjals stuffed with spicy masala made to a sweet and tangy gravy.

Bharli Vangi is undoubtedly an traditional  Maharashtrian delicacy. Since the title itself suggests, bharli ( stuffed) and Vangi ( brinjals), is actually an eggplant curry recipe in which baby eggplants are packed with a hot and spicy stuffing of onions, peanut powder, ginger - garlic and coconut paste and powdered spices. The loaded eggplants will be cooked properly in the gravy with little... Read More..

About Recipe

Vankaya Sannvankaya koora, Kathirikai Kuzhambu, Begun torkari

How to make BHARLI VANGI STUFFED BABY EGGPLANTS

(19 ratings)
43 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
BHARLI VANGI STUFFED BABY EGGPLANTS
Author : Vahchef
Main Ingredient : Brinjal Eggplant
Servings : 2 persons
Published date : November 13, 2018


Ingredients used in BHARLI VANGI STUFFED BABY EGGPLANTS
• Jaggery - 1 tea spoon.
• Tamarind pulp - 1 tablespoon.
• Green chillies (chopped) - 1 tea spoon.
• Curry leaves - 1 spring.
• Hing (asafoetida) - pinch.
• Ajwain - pinch.
• Mustard seeds - 1 tea spoon.
• Cumin seeds - 1 tea spoon.
• Peanuts and sesame seeds powder - 1 tablespoon.
• Fresh grated coconut - 1 tablespoon.
• Coriander powder - 1 tablespoon.
• Goda masala - 2 tablespoons.
• Coriander leaves (chopped) - 1 tablespoon.
• Eggplant/ brinjals - 12-14 numbers.
• Red chilli powder - 2 teaspoons.
• Salt - to taste.
• Turmeric powder - 1/2 tea spoon.
• Oil - 2 tablespoons.
Method:
  • Remove stems and give four vertical slits (not fully) to the brinjals from the top.
  • If you want to keep the stems, give the slits from the bottom of the brinjal keeping the stem intact.
  • Keep them in salt water for 10 minutes and rinse, set aside.
  • In a bowl add chopped coriander, goda masala, coriander powder, grated coconut, roasted peanuts andsesame seeds powder, a pinch of salt and mix all the ingredients well.
  • Stuff all the brinjals with above masala.
  • Take a kadai or a shallow non-stick pan and heat oil in it, add mustard seeds, when you hear the spluttering sound, add cumin seeds, a pinch of ajwain, asafoetida, curry leaves, chopped green chillies, turmeric powder and chilli powder, reduce the flame and saute all the spices nicely.
  • Add the stuffed brinjals and the leftover masala, gently fry for some time.
  • Add water, cover and cook over low-medium heat for about 15-20 minutes or until the brinjals turn soft and completely cooked.
  • Remove the lid and stir to check if the brinjals are done. If not, cook further until well done (if required you can add little water).
  • Add jaggery and gently mix, add one tablespoon of tamarind paste/ pulp and cook for few minutes.
  • Switch off the flame, garnish with coriander leaves, cover and rest it for 10 minutes and serve.





Cooking with images Vange Rassa , Brinjal Eggplant rasdar, Badanekai Gulla saaru





Articles


Bharli Vangi is undoubtedly an traditional  Maharashtrian delicacy. Since the title itself suggests, bharli ( stuffed) and Vangi ( brinjals), is actually an eggplant curry recipe in which baby eggplants are packed with a hot and spicy stuffing of onions, peanut powder, ginger - garlic and coconut paste and powdered spices. The loaded eggplants will be cooked properly in the gravy with little tamarind paste and jaggery powder.

It is a traditional Marathi recipe. As conventional since this is, virtually every family features a twist on it, and definitely will taste distinct from place to place. Some places use more oil and heat, others use much more sugar. Any which way, it is a goody that ranks high among the traditional food.

The star here's the ‘kala’ or black masala which is usually consumed in areas of central India, and which is extremely distinctive from the goda masala otherwise common in Marathi households.

Bharwan Baingan generally indicates a dosage of pleasure for your palate, whether it's made the Punjabi way using a rich coconut-based masala, or perhaps in a nutritious way with less oil! It is extremely fascinating to view the tiny brinjals convert into this exciting dish, that makes it worth licking your fingers!

Bharwan Baingan (Stuffed Eggplant) is actually an exclusive amazing recipe. Within this recipe, baby Eggplants are slit and loaded with hot and spicy masala. When masala and eggplant cooked collectively it produces a scrumptious recipe and the look of the dish can also be appealing and it is guaranteed to win you some compliments.

Stuffed veggies tend to be good in flavor. Stuffing veggies is undoubtedly an time-tested approach which is implemented to provide a twist of flavor to the dish. There are numerous veggies which you can use for filling, as well as other methods the stuffing masala can be prepared.  Many people don't eat brinjal, but Stuffed Brinjals are loved by them. You can make this recipe in lots of ways. This is an extremely yummy version of Bharwan Baingan. You'll enjoy the multi-faceted taste of this dish, which tastes amazing with hot rotis.

Hyderabadi Bharwa Baingan also referred to as Baghare Baingan. Baingan isn't any ordinary veggie and Bharwa Baingan is really yummy. The usage of fragrant seasonings like coriander, poppy seeds, dried coconut and groundnuts coupled with cumin and fenugreek seeds provide an extremely vibrant taste to the dish.

There are several methods for making a brinjal curry. Usually, brinjals are filled inside of a spicy mix made out of peanuts, sesame seeds and dry coconut mixed and cooked in tamarind sauce named Gutti Vankaya koora, however, the difference in making the brinjal curry is using of just fresh grated coconut in the gravy together with tamarind juice and tomato-onion spiced gravy. Including a bit coconut milk, in the end, gives enough taste and thickness to Brinjal Curry.

Brinjal Curry is an easy and yummy food that you can make for your lunch or special occasions.  It is a traditional Tamil Nadu kuzhambu recipe and it is a little bit overwhelming for lazy people. Brinjal Curry is an extremely tasty dish within the veggie delicacies which goes nicely with roti, chappati and just about all rice dishes. Brinjal or eggplant includes a meaty firm texture and mixes perfectly with the gravy

Brinjal is another remarkable veggie that's flexible and mixes perfectly along with other vegetables, non-veg foods, and spices. Choose only those eggplants (brinjal) which have smooth and glossy skin. The color, no matter what you buy, should be very vibrant. An eggplant that is discolored or has scars and bruises isn't a good option. It shows that the flesh inside the eggplant is damaged or perhaps rotting.

Benefits:

Brinjal is extremely healthy as well as occasionally referred to as poor man’s meat. It's a really low price veggie. Brinjal can be utilized in lots of varieties of preparing food like barbecuing, roasting, grilling or frying. It's loaded in Vitamin A & B and low in calorie. Because of its low-calorie material, it's appropriate for those being affected by high blood pressure, diabetes and obesity.

 

 

You may also like instant jeera rice 1 , instant kimchi 1 , instant macaroni upma , instant methi chicken 1 , instant rice flour dosa 1 , instant suji delight 1 , instant tava noodles 1 , instant tomato dosa 1 , instant tomatorice 1 , instant upma mix ,

 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

IGI567890 Posted on Thu Aug 23 2012

My fav Dish

Reply 0 - Replies
profile image

UMWrs Posted on Thu Aug 23 2012

I'm waiting for the day that one can send food samples through the PC... I'll apply for regular samples please :-)

Reply 0 - Replies
profile image

rrangana11 Posted on Thu Aug 23 2012

thanks...

Reply 0 - Replies
profile image

FarrahB1 Posted on Thu Aug 23 2012

Hi, Chef can you show us how make Lucknowi SHEERMAL NAAN

Reply 0 - Replies
profile image

debeash Posted on Thu Aug 23 2012

how to make goda masala?

Reply 0 - Replies
profile image

journeytopeace Posted on Thu Aug 23 2012

why do vegeterians dont eat onion and garlic chef ? these two are not meat ?

Reply 0 - Replies
profile image

Nazima Mehdi Posted on Thu Aug 23 2012

Chef, you are my favorite for a few different reasons. 1) your recipes 2) your personality 3) your personality 4) your humor 5) video quality 6) your love/respect for food 7) the tasting demos 8) the stories behind each recipe etc, etc, etc. You are

Reply 0 - Replies
profile image

ahabahshiloh Posted on Thu Aug 23 2012

i was wondering the same exact thing!

Reply 0 - Replies
profile image

SubSalac Posted on Thu Aug 23 2012

He was referencing the Jain diet, which involves a religious dogma which prohibits garlic and onions.

Reply 0 - Replies
profile image

swarcheengi1 Posted on Fri Aug 24 2012

Vahchef..vah vah..this is my fav most..my marathi friend makes this and I luv it:)))

Reply 0 - Replies
profile image

ahabahshiloh Posted on Fri Aug 24 2012

oo ok thanks.

Reply 0 - Replies
profile image

srilakshminaidu Posted on Fri Aug 24 2012

Because they are not 'Sattvik' food. :)

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter