Stuffed Eggplant or Bharli Vangi originates from Maharashtra.it is very tangy,sour and spicy recipe.Today’s lunch I prepared stuffed eggplant gravy.my husband loves this recipe. You will simply love its texture, aroma and stuffing.This is a good option for lunch box. So, lets learn to make bharali Vangi / Stuffed Brinjal.

Details

Servings

2 servings

Prep time

10 min

Cooking time

15 min

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Ingredients

  • 1/4 cup dry grated Coconut.

  • 2 – 3 tbsp roasted Peanut powder.

  • 3 – 4 Garlic cloves.

  • 1/2 cup fresh Coriander

  • 5 – 6 Brinjals.

  • 2 tbsp Oil.

  • 1/2 cup finely chopped Onion.

  • Turmeric powder

  • Red chili powder.

  • Garam masala

  • 1 tsp Coriander powder.

  • 1/2 glass Water.

  • Salt to taste

  • 1/2 tsp Jaggery / Gudh (Optional).

  • 1 tsp of Sesame Seeds.

  • 1 tsp of Ginger garlic chopped.

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Directions

  • In a blender pot take dry coconut, garlic ,Ginger, sesame seed,Cumin seeds and coriander.
  • Blend it into a smooth paste. Add a bit water if required. Keep it aside.
  • Take brinjals. Cut off its stock. Make a slit in shape of + at the centre. Do not cut it through.
  • Fill the vangi with the blended masala.
  • Heat a pan on medium heat. Add oil.
  • When the oil is enough hot, chopped onion. Fry it until the onion gets reddish color for about 4 – 5 minutes.


  • Add turmeric powder, red chili powder, garam masala and coriander powder. Mix well.
  • Cook for 2 – 3 minutes.
  • Add the blended masala which was left over after stuffing into brinjals. Mix well and cook for another 2 – 3 minutes.


  • Add stuffed brinjals. Cook and cover for just 2 – 3 minutes.
  • Add water, salt and jaggery (optional). Stir well.
  • Cover and cook on medium heat for 7 – 8 minutes.
  • Remove the lid and flip the brinjals over.cover and cook for another 5 – 6 minutes.
  • Check if brinjals are cooked with the help of fork.
  • Turn off the heat. Stuffed eggplant is already.Bharale Wangi(stuffed eggplant) goes fantastic with chapati, fulka and rice too.