Chef: Hemant Oberoi, Executive Chef, Taj Mahal Hotel
Recipe Servings: 3
Total Cook Time:
Difficulty Level: Easy
Bharleli vangi means stuffed aubergines. Cook baingan the Maharashtrian way with a sweet and tangy taste. Stuffed with coconut and masalas this aubergine recipe by Chef Hemant Oberoi is easy and absolutely delicious.
Ingredients of Bharli Vangi
6 pieces small sized aubergines
6 tsp desiccated coconut
4 tsp roasted peanuts (crushed)
1 tsp red chilli powder
1 1/2 tsp goda masala
Salt to taste
4 tsp refined oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
2 tsp tamarind extract
2 tsp jaggery water
1/2 tsp coriander leaves
How to Make Bharli Vangi
1.Prepare the `stuffing' masala by mixing together coconut, peanut powder, red chilli powder, goda masala and salt.
2.Slice the aubergines into four leaving them attached only at the stem.
3.Insert the `stuffing' masala in it.
4.Heat oil in pan. Add cumin and mustard seeds.
5.Place the stuffed aubergines in it. Pour water and cover for 10-12 minutes.
6.Now add tamarind and jaggery water. Add salt to taste.
7.Garnish with coriander leaves and grated coconut.