Maharstrain bharli vangi recipe is a delicious traditional Indian eggplant curry with multitude of flavors. You will love this eggplant curry even if you are not much of an eggplant fan. Baby eggplants simmered in flavorful masala tastes just wonderful with rotis. Here is how to make traditional bharli vangi recipe.
Stuffed eggplants have my heart. I love all the stuffed eggplant curry from Indian cuisine. Be it ennegayi, bagara baingan or ennai kathrikai thay are all tasty and o so flavorful. This bharli vangi is also one such delicious curry that you will love.
Tiny eggplants simmered in flavorful masala with select Indian spices is a flavor bomb that makes you want more and more. Given to the taste and flavor, this is such an easy recipe you can make in no time.
Serve bharli vangi hot with phulka, akki roti or bajra roti for a heart warming delicious meal.
What Is Bharli Vangi?
Bharli vangi is stuffed eggplant curry from Maharastrian cuisine. This curry has all typical ingredients used in Maharastrian recipes like sesame seeds, peanuts, dry coconut. These spices make the curry very flavorful and delicious.
There are many ways to prepare bharli vangi. There will be minor variations from region to region or even home to home.
I like to make stuffed preparations with eggplants and make this Maharastrian style Bharli vangi recipe once in a while when I get hold of fresh eggplants.
Actually baby eggplants are used in this Bharli vangi recipe but my eggplants were relatively bigger. I could have cut them and just added in the curry but I went ahead and stuffed 🙂
It is a beautiful preparation with myriad of flavors. It is a very rich and nutty curry that goes very well with rice and roti.
To make bharli vangi recipe we need dried or fresh grated coconut, peanuts, sesame seeds etc. The nuts and seeds are dry roasted and ground to a paste along with onion and tomatoes. This is stuffed to the eggplants and the eggplants are further seasoned and simmered to a rich thick curry.
There may be slight variations in the method of preparation and what I am sharing here is how I make bharli vangi recipe.
Serve Bharli vangi recipe with rice or roti.
Here is how to make bharli vangi recipe with step by step photos. Also check vangi bath recipe
How To Make Bharli Vangi Recipe Step By Step
1. Dry roast all the ingredients mentioned under “to dry roast” until fragrant. Let cool
2. Heat 1 teaspoon oil in a kadai and saute the sliced onions until soft.
3. In the same oil saute chopped tomatoes for 2 minutes.
4.Mix the chopped onion, tomatoes to the roasted ingredients along with required salt. Grind to a coarse paste.
5. Wash the eggplants well and slit each one of them.
6. Stuff the eggplants with the prepared paste generously.
7. Heat 1 tablespoon oil in a pan add the stuffed eggplants. Saute very gently for 2-3 minutes.
8. Add the spice powders and some salt if required. Coat the spices very gently over the eggplants. Add the remaining stuffing and mix.
9. Add 3/4 cup water and mix. bring to a boil and simmer for 20 minutes till the eggplants are cooked and curry gets thick. Garnish with cilantro leaves. Serve bharli vangi hot with rice or roti.
Bharli vangi recipe card below:
Bharli vangi recipe | How to make bharli vangi recipe, stuffed eggplants curry recipe
1 CUP = 250 ml
Ingredients
- 1 cup grated dry or fresh coconut
- 1/4 cup peanuts
- 2 tablespoons sesame seeds
- To saute in oil
- 1 big onion chopped
- 1 large tomato chopped
- Salt
- 15 small eggplants
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 1/2 teaspoons chili powder
- Cilantro leaves
Instructions
- Dry roast all the ingredients mentioned under "to dry roast" until fragrant. Let cool
- Heat 1 teaspoon oil in a kadai and saute the sliced onions until soft.
- In the same oil saute chopped tomatoes for 2 minutes.
- Mix the chopped onion, tomatoes to the roasted ingredients along with required salt. Grind to a coarse paste.
- Wash the eggplants well and slit each one of them.
- Stuff the eggplants with the prepared paste generously.
- Heat 1 tablespoon oil in a pan add the stuffed eggplants. Saute very gently for 2-3 minutes.
- Add the spice powders and some salt if required. Coat the spices very gently over the eggplants. Add the remaining stuffing and mix.
- Add 3/4 cup water and mix. bring to a boil and simmer for 20 minutes till the eggplants are cooked and curry gets thick. Garnish with cilantro leaves. Serve bharli vangi hot with rice or roti.
Notes
2.You can add garlic cloves and cardamom to the stuffing if you wish.
Nutrition
Sudha says
I made this today and it turned out finger licking good. It tastes superb with rotis.
Bhagya says
Such a delicious and flavorful curry with vangi. I just love this!