Bharli Vangi Recipe | Stuffed Brinjal

For all Brinjal or Eggplant sweethearts, here is a customary recipe of Stuffed Brinjal hailing from the Maharashtrian food. Know as Bharli Vangi in Marathi, this dish highlights stuffed little brinjals in a sauce base of coconut, sesame seeds, peanuts, onions, tomatoes and flavors. One of my number one Brinjal Recipes, Bharli Vangi is likewise a vegetarian cordial planning. This one is ordinary at my home. Also, I’m certain, when you attempt it, it’ll be something similar at your home as well.

Instructions to make Bharli Vangi
Getting ready Brinjals
1. Wash 250 grams of little brinjals first. Cut them on 4 sides without splitting them up. You can keep a part of the stems, on the off chance that you like.
Somewhat pull separated the brinjal wedges and verify whether there are any worms in them. Assuming you see dark spots or worms, waste the brinjal.

Guarantee to utilize little or child brinjals. Normally to make this recipe, the little brinjals having small thistles are utilized.
Locally in Marathi language, they are designated “kateri vangi”, where the word ‘kateri’ signifies ‘prickly’ or ‘with thistles’.
2. Absorb salted water for 15 minutes. You can likewise slash them and absorb salted water. Absorbing salted water eliminates the severe flavor from brinjals.
Make Stuffing Masala
3. In a skillet or kadai (wok), dry dish ¼ cup peanuts on medium-low to medium intensity.
4. Broil them until you see a few rankles on them and they become crunchy.
5. At the point when they get seared, add 1 tablespoon white sesame seeds.
6. Then, add ½ cup parched coconut or unsweetened destroyed coconut. Blend and start to cook the coconut mixing relentless.
7. At the point when coconut becomes light brilliant, add 5 to 6 little to medium cleaved garlic cloves and 1 inch stripped and hacked ginger.
8. Cook mixing relentless until the coconut is seared and turns fragrant. You can likewise decide to independently cook every fixing.
Put away this combination to cool at room temperature.

9. At the point when the coconut, peanuts and sesame seeds cool down, add them in a high velocity blender or processor with ¼ cup generally hacked onions.
10.Grind to a smooth and fine glue with 4 to 5 tablespoons water. Make a thick glue. Try not to add a lot of water while crushing.
On the off chance that the glue gets a free consistency, it will be troublesome filling it in the brinjals.
Stuff Brinjals and Sauté
11.Drain all the water from the brinjals. Put the brinjals on a plate or cleaving load up. Wipe them off with clean kitchen towel, assuming that you like.
With a spoon, stuff the arranged masala glue inside every brinjal. Keep to the side.
12.In dish, heat 3 to 4 tablespoons nut oil. Add ¼ cup slashed onions.
Rather than nut oil, use sunflower oil or any impartial tasting oil.

13.Sauté onions on low to medium-low intensity till they become light brilliant.
14.Next, add ½ cup hacked tomatoes.
15.Mix and sauté till the tomatoes mellow and turn soft.
16.Add the accompanying flavor powders individually:

1 squeeze asafoetida (hing)
½ teaspoon turmeric powder
½ teaspoon Kashmiri red stew powder
½ teaspoon coriander powder
½ teaspoon cumin powder
2 teaspoons Goda Masala or trade with ½ teaspoon Garam Masala
17.Stir to consolidate and blend. Sauté on low intensity for certain seconds till you get a pleasant smell.
18.Add excess extra coconut and nut glue.
19.Mix and sauté briefly.
Making Bharli Vangi

20. At long last spot the masala stuffed brinjals in the container in one single layer.
21.Gently blend the stuffed brinjals in with the remainder of the masala.
22.Add 1 cup water or as required. Blend the whole curry tenderly. For a more sauce, you can add more water. 1 cup water gives a somewhat thick sauce.
23.Add salt to taste.
24.Cover and allowed the brinjals to cook for 20 to 22 minutes on low to medium-low intensity. Continue to in the middle between and on the off chance that the stuffed brinjals looks a piece dry, add some more water.
25.Switch off the intensity, when the brinjals are fork delicate. You will likewise see some oil drifting on the top layer of the sauce. This implies that the Bharli Vangi sauce or curry is cooked through.
26.Add 2 to 3 tablespoons cleaved coriander leaves.

27.Serve Bharli Vangi hot or warm with steamed rice, chapati, bhakri, poli or paratha.
While serving, you can sprinkle some lemon juice, assuming you need. You can likewise decorate with a couple of coriander leaves while serving.

Fixings
For Stuffing Masala
▢¼ cup peanuts
▢½ cup dried up coconut or unsweetened destroyed coconut
▢1 tablespoon white sesame seeds
▢5 to 6 garlic cloves – little to medium estimated, stripped and hacked
▢1 inch ginger – stripped and hacked
▢¼ cup onions – generally hacked
▢4 to 5 tablespoons water – for crushing or mixing

Different Fixings
▢250 grams brinjals – little or child brinjals
▢3 to 4 tablespoons nut oil – can trade with sunflower oil or any unbiased enhanced oil
▢¼ cup onions – hacked
▢½ cup tomatoes – hacked
▢1 squeeze asafoetida – hing, discretionary
▢½ teaspoon turmeric powder
▢½ teaspoon kashmiri red stew powder or red bean stew powder
▢½ teaspoon coriander powder
▢½ teaspoon cumin powder
▢2 teaspoons Goda Masala or ½ teaspoon garam masala
▢1 cup water or add as required
▢salt as required
▢2 to 3 tablespoons coriander leaves – cleaved

Enjoy 😋