Bharli vangi recipe | How to make bharli vangi recipe, stuffed eggplants curry recipe
Bharli vangi recipe. Vegan stuffed eggplant curry Maharastrian way!
Servings: 4
Calories: 278kcal
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
1. Instead of stuffing, you can chop the eggplant into big pieces, fry the paste in oil well, add the eggplants, saute, add water and cook too.
2.You can add garlic cloves and cardamom to the stuffing if you wish.
2.You can add garlic cloves and cardamom to the stuffing if you wish.
Nutrition
Calories: 278kcal