Bharli Vangi Recipe
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.
- Total Cook Time 25 mins
- Cook Time 25 mins
- Recipe Servings3
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 VangiHideShow Media
Prepare the `stuffing' masala by mixing together coconut, peanut powder, red chilli powder, goda masala and salt.
Slice the aubergines into four leaving them attached only at the stem.
Insert the `stuffing' masala in it.
Heat oil in pan. Add cumin and mustard seeds.
Place the stuffed aubergines in it. Pour water and cover for 10-12 minutes.
Now add tamarind and jaggery water. Add salt to taste.
Garnish with coriander leaves and grated coconut.
Serve with rotis.