Bharli Vangi Recipe

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Bharli Vangi
  • Chef: Hemant Oberoi, Executive Chef, Taj Mahal Hotel
  • Recipe Servings: 3
  • Cook Time:
  • 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.
  • 8.Serve with rotis.