Bharli Vangi (Stuffed Eggplant)

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make Bharli Vangi (Stuffed Eggplant)

  • For Filling:
  • Roast separately in a little oil the onions and the coconut or peanuts.
  • Blend or grind these together.
  • Add all the spices, garlic, tamarind and amchur.
  • Grind into a smooth paste.
  • For Eggplants:
  • Wash and dry the eggplants.
  • Slit each eggplant once through and then once again to make four equal without separating them from the stem.
  • Retain the stem. Soak the slit eggplants in a bowl of salted water for 15 minutes.
  • Then dry them and stuff the slits with the spice paste.
  • Set these aside till you are ready to cook them.
  • For Cooking:
  • Heat the oil in a flat-bottomed pan and add the eggplants gently to it, arranging them evenly.
  • Pour the remaining paste over them. Cook on a slow heat till the vegetables are tender.
  • Add a little water to help the process if needed.
  • Serve with hot polis or rice, and ghee or yogurt or buttermilk.