Bharli Vangi (Stuffed Eggplant)

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • ¼ kg (8 to 10) - really small, even sized egg plants
  • 2 large onions, chopped fine
  • 1 cup - fresh or dry grated coconut or 1 cup ground peanuts
  • 2 tbsp - tamarind pulp (or to taste)
  • 1 tsp - goda masala
  • 1 tsp - red chilli powder
  • 1 tsp - crushed jaggery
  • 1 tsp - aamchur
  • 1 tsp - sesame seed
  • 2 cloves
  • crushed garlic (optional)
  • 2 tbsp - oil
  • 1 tsp - salt
  • 1 tsp - garam masala

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.

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