Bharli Vangi (Stuffed Eggplant)

Bharli Vangi (Stuffed Eggplant)

Bharli Vangi is a classic Maharashtrian delicacy showcasing eggplants filled with a tasty blend of spices, onions, and peanuts. Packed with fiber, antioxidants, and essential vitamins, this dish makes for a wholesome meal when paired with roti or rice.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Side Dish
Cuisine Indian
Servings 4

Ingredients
  

  • 4 small eggplants (brinjals)
  • ½ cup roasted peanuts, crushed
  • 1 small onion, finely chopped
  • 2 tablespoons grated coconut
  • 2 tablespoons sesame seeds
  • 2 teaspoons red chilli powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon asafoetida (hing)
  • 2 tablespoons oil
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions
 

  • Rinse the eggplants and make a deep cross-shaped cut at the base, taking care not to cut them completely.
  • In a bowl, combine the crushed peanuts, chopped onion, grated coconut, sesame seeds, red chilli powder, turmeric powder, and salt.
  • Stuff the eggplants generously with the prepared mixture.
  • Heat oil in a deep pan or kadhai over medium heat.
  • Add cumin seeds, mustard seeds, and asafoetida. Let them splutter.
  • Carefully place the stuffed eggplants into the pan and cover with a lid.
  • Cook for 10-15 minutes, turning occasionally, until the eggplants become tender, and the stuffing is cooked.
  • Garnish with fresh coriander leaves and serve hot with roti or rice.
Keyword Bharli Vangi (Stuffed Eggplant)
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Article Categories:
Maharashtrian Recipes

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