Bharli Vangi (भरली वांगी)
भरली वांगी (Bharli Vangi) is a popular Maharashtrian dish made with stuffed baby eggplants cooked in a spicy and tangy gravy. It is a flavorful and aromatic dish that is perfect to be enjoyed with steamed rice or Indian breads.
Ingredients
- 10-12 baby eggplants
- 1 cup grated coconut
- 2 onions, finely chopped
- 1 tomato, finely chopped
- 1 tbsp ginger-garlic paste
- 2 tbsp groundnut powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 2 tbsp oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Wash and slit the baby eggplants, keeping them intact at the stem.
- In a bowl, mix grated coconut, groundnut powder, red chili powder, coriander powder, turmeric powder, and salt. Stuff this mixture into the slit eggplants.
- Heat oil in a pan and add chopped onions. Sauté until they turn golden brown.
- Add ginger-garlic paste and chopped tomatoes. Cook until the tomatoes are soft.
- Add the stuffed eggplants to the pan and cook for 5 minutes.
- Then, add water and garam masala. Cover and cook until the eggplants are tender.
- Garnish with fresh coriander leaves before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 7g
Supplies
Frying pan Bowl Knife Cutting board
Tools
Stove Serving spoon Cooking pot with lid
Serving suggestions
Serve Bharli Vangi hot with steamed rice or roti.
Tips & tricks
Make sure to choose small and tender baby eggplants for this recipe to ensure they cook evenly and have a great texture.
Cost
$8