maharashtrian bharli vangi recipe| how to make stuffed brinjals maharashtrian style

maharashtrian bharli vangi recipe| how to make stuffed brinjals maharashtrian style recipe with detailed photos and video recipe.basicallya stuffed baby brinjal gravy recipe. Brinjals are known as “vangi” in many regions of india. These baigan /vangi are stuffed with peanut base spicy gravy.vangi-priyascurrynation

maharashtrian bharli vangi recipe| how to make stuffed brinjals maharashtrian style recipe with detailed photos and video recipe. Bharli vangi or stuffed eggplant is a traditional Maharashtrian dish and it is top ranked menu item for many functions and weddings in Maharashtra. This recipe has a gujju variation too. There is minor change in the ingredients.

I really enjoy maharashtrian cuisine. I tasted this authentic vangi recipe first at restaurant in pune known as “durvankur”. there are lot places in pune where you can obviously get the maharashtrian food. but Durvankur and sukanta is my personal favorite places to have authentic maharashtrian thali.vangi-priyascurrynation

coming to the recipe, I used very simple ingredients you can easily get anywhere.Peanuts and white sesame are the main ingredients of the gravy and you should not avoid these two.

If you any suggestion then please share it in below comments.

maharashtrian bharli vangi video recipe:

recipe card for maharashtrian bharli vangi recipe| how to make stuffed brinjals maharashtrian style:

vangi-priyascurrynation
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maharashtrian bharli vangi recipe| how to make stuffed brinjals maharashtrian style recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Main Course
Cuisine: Maharashtra
Servings: 2 people
Author: Priya Jo
Ingredients
  • 5-6 nos baby brinjals
  • 1/4 cup peanuts
  • 1-2 tbsp white sesame seeds
  • 1 medium onion sliced , for the grvay
  • 6-7 nos garlic cloves
  • 2 small green chilies
  • 1 inch ginger
  • 1 large tomato grated
  • 1/2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/4 tsp garam masala
  • 1/4 cup fresh coriander
  • 1 cup water to cook gravy
  • 1 small onion chopped
  • 4 tbsp oil
  • 1/4 tsp cumin
  • a pinch of asafoetida
  • 1 tbsp jaggery / sugar
Instructions
  1. heat pan and dry roast peanuts and sesame until golden brown.

  2. when it comes to room temparature, transfer them in mixture jar.

  3. add onion,green chili and ginger.

  4. add fresh corinader and crush them to a smooth paste.

  5. heat oil in pan.

  6. add cumins.when they crackle add asafoetida.

  7. add chopped onions and saute it for a while.

  8. add peanut paste and gratted tomato.

  9. add turmeric powder, red chili powder,coriander powder and garam masala.

  10. add salt to your tatse.

  11. cook the gravy until thicken.

  12. now, add washed brinjals.mix it well.

  13. add water and mix.

  14. cook the mixture until brinjals / eggplants are soft enough.

  15. serve hot with roti.

Recipe Notes
  • adjust the spice level according to your tatse.

how to make stuffed eggplants maharashtrian style with step by step photos:

  1. heat pan and dry roast peanuts and sesame until golden brown.vangi-priyascurrynation
  2. when it comes to room temparature, transfer them in mixture jar.vangi-priyascurrynation
  3. add onion,green chili and ginger.
  4. add fresh corinader and crush them to a smooth paste.
  5. heat oil in pan.
  6. add cumins.when they crackle add asafoetida.
  7. add chopped onions and saute it for a while.vangi-priyascurrynation
  8. add peanut paste and gratted tomato.vangi-priyascurrynation
  9. add turmeric powder, red chili powder,coriander powder and garam masala.vangi-priyascurrynation
  10. add salt to your tatse.vangi-priyascurrynation
  11. cook the gravy until thicken.
  12. add jaggery and mix.vangi-priyascurrynation
  13. now, add washed brinjals.mix it well.vangi-priyascurrynation
  14. add water and mix.vangi-priyascurrynation
  15. cook the mixture until brinjals / eggplants are soft enough.
  16. serve hot with roti.

2 Comments

  1. My favourite maharastrian dish……..love it any time.

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