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.

Bharli Vangi (भरली वांगी)

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

  1. Wash and slit the baby eggplants, keeping them intact at the stem.
  2. In a bowl, mix grated coconut, groundnut powder, red chili powder, coriander powder, turmeric powder, and salt. Stuff this mixture into the slit eggplants.
  3. Heat oil in a pan and add chopped onions. Sauté until they turn golden brown.
  4. Add ginger-garlic paste and chopped tomatoes. Cook until the tomatoes are soft.
  5. Add the stuffed eggplants to the pan and cook for 5 minutes.
  6. Then, add water and garam masala. Cover and cook until the eggplants are tender.
  7. 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