Stuffed Brinjal / Bharli Vaangi – an authentic Maharashtrian dish.
Brinjals are not liked by many. But, this is a must try recipe for even people who do not like brinjals. The combination of ingredients that go into this dish makes it very tasty. Moreover this humble vegetable is packed with plenty of nutrients.
Roasted peanuts, coconut and onions are ground and stuffed in the brinjals and cooked on a low flame. Peanuts lend a unique flavour and taste to the brinjals. Traditionally, bharli vaangi is served with bhakris (bajra or jowar), but you can also serve it with chapatis, rice or paratha. Some other brinjal recipes on this blog are Hyderabadi Baghara Baingan, Brinjal Pakodas, Brinjal Rava Fry, Begun Bhaja, Baadal Jaam, Baingan Bharta and Brinjal & Radish greens stir fry.
The recipe for Stuffed Brinjal/Bharli Vaangi is as under :
Step-wise recipe with pictures:
Wash the brinjals.
Cut the crown. Slit them and place the brinjals in a bowl of water.
Heat oil in a pan . Add dry coconut, onions, ginger and garlic . Saute till the onions turn golden brown.
Blend the roasted ingredients to a coarse paste.
To this ground paste, add roasted peanut powder, turmeric powder chilly powder, coriander powder, cumin powder, garam masala and mix well.
Stuff the slit brinjals with the above mixture.
In a non-stick pan, heat, and gently place the brinjals. Toss them well to coat with oil. Let the brinjals cook for some time.
Then add the remaining ground mixture and jaggery.
Cover and cook until done.
Serve hot with chapatis or bhakris.
10 to 12 Small Brinjals
½ cup Dry coconut grated
¼ cup Roasted peanuts
3 medium sized Onions (chopped) .
5 cloves Garlic (chopped)
1 inch Ginger (chopped)
1 tsp turmeric powder
2 tsp Chilly powder
1 tsp Cumin powder
1 tsp Coriander powder
½ tsp Garam masala
1 tsp Jaggery (grated)
4 tbsp Oil
- Wash the brinjals.
- Slit them and keep it aside.
- Grind the roasted peanuts into a coarse powder.
- Heat 1 tsp oil in a non-stick pan, and roast the dry coconut, onions, ginger and garlic till the onions turn golden.
- After this cools down, blend it to a coarse paste.
- To this ground paste, add roasted peanut powder, turmeric powder, chilly powder, coriander powder, cumin powder, garam masala and mix well.
- Stuff the slit brinjals with the above mixture.
- In a non-stick pan, heat the remaining oil, and gently place the brinjals.
- Toss them well to coat with oil.
- Let the brinjals cook for some time on medium flame.
- Then add the remaining ground mixture and jaggery.
- Add half a cup of water, if required.
- Cover and cook until done.
- Occasionally toss them or flip them to cook evenly.
- Serve hot with chapatis or bajra bhakris.
- Instead of garam masala, you can also use goda masala. Goda masala gives an unique flavour to the sabzi.
- You can also add roasted sesame powder to the masala paste.
WATCH RECIPE VIDEO:
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