Bharli Vangi (Stuffed Brinjal) Recipe

 How to prepare

Bharli Vangi (Stuffed Brinjal) Recipe

Ingredients:

• Small brinjals (eggplants): 8-10
• Oil: 4-5 tbsp

For the stuffing:

• Grated coconut: 1/2 cup
• Roasted peanuts (coarsely ground): 1/4 cup
• Sesame seeds: 2 tbsp
• Coriander powder: 1 tsp
• Cumin powder: 1/2 tsp
• Garam masala: 1 tsp
• Turmeric powder: 1/2 tsp
• Red chili powder: 1-2 tsp (adjust to taste)
• Tamarind paste: 1 tbsp
• Jaggery: 1 tbsp (grated)
• Salt: to taste
• Fresh coriander leaves: 2 tbsp (finely chopped)
• Ginger-garlic paste: 1 tbsp
• Onion: 1 (finely chopped)
• Green chilies: 2-3 (finely chopped, optional)

Instructions:

1. Prepare the Brinjals:

   • Wash and pat dry the brinjals. Make two slits in each brinjal forming a cross, keeping the stems intact.

2. Prepare the Stuffing:

   • In a mixing bowl, combine grated coconut, ground peanuts, sesame seeds, coriander powder, cumin powder, garam masala, turmeric powder, red chili powder, tamarind paste, jaggery, salt, and finely chopped coriander leaves.
   • Add ginger-garlic paste, finely chopped onions, and green chilies to the mixture. Mix everything well to form a uniform stuffing.

3. Stuff the Brinjals:

   • Carefully stuff each brinjal with the prepared stuffing mixture. Ensure they are well stuffed but handle them gently to avoid breaking.

4. Cooking the Stuffed Brinjals:

   • Heat oil in a wide pan on medium heat.
   • Place the stuffed brinjals in the pan. If there's any leftover stuffing, add it to the pan.
   • Cover and cook on low to medium heat, turning occasionally to ensure even cooking. Cook until the brinjals are tender and well-cooked, which takes about 20-25 minutes.
   • Add a little water if necessary to prevent sticking and to create a slight gravy.

5. Serving:

   • Garnish with fresh coriander leaves.
   • Serve hot with chapati, bhakri, or steamed rice.

Enjoy your delicious Bharli Vangi!