Bharli Vangi

Bharli Vangi is a comforting Indian curry with tender stuffed eggplants in a well-cooked masala. This homemade version is prepared for four servings and uses familiar Indian ingredients. The method is simple. Cook patiently and watch the colour, aroma, and texture as the dish comes together. Ghee gives the recipe a warm aroma and a rich homemade taste wherever it suits the dish. Serve hot with multigrain roti, multigrain naan, or steamed rice. Making this recipe at home is a pleasant experience, especially when the fresh aroma fills the kitchen. Please do try this recipe and share your feedback using the comment box below.

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Comfort Food

Bharli Vangi

Author: Ambarish Joglekar Cooking Method: Sautéing, Simmering Cuisine: Maharashtrian Courses: Main Course Recipe Keys: B Bharli Vangi F Four servings I Indian recipe

Difficulty: Intermediate Total Time 1 hr 10 mins

Calories: 320

Description

A comforting Indian curry with tender stuffed eggplants in a well-cooked masala.

Ingredients:

Servings

• 12 small purple eggplants slit without separating the quarters
• 2 tablespoons ghee
• 1 large onion finely chopped
• 1 medium tomato chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• ¹⁄₂ teaspoon turmeric powder
• 1 teaspoon Kashmiri red chilli powder
• 1 cup roasted peanut-coconut masala with sesame coriander chilli and jaggery
• 2 cups hot water
• 1 teaspoon garam masala
• 1 teaspoon salt
• 3 tablespoons chopped coriander

Instructions

1. Mix the roasted peanut-coconut masala with salt and a little water. Fill it carefully into each slit eggplant.
2. Heat the ghee in a heavy pan over medium heat. Add the whole spice and let it become aromatic.
3. Add the onion and cook until soft and light golden. Add ginger-garlic paste and cook for 1 minute.
4. Add tomatoes, coriander powder, turmeric, chilli powder, and salt. Cook until the tomatoes become soft and the ghee begins to separate.
5. Arrange the stuffed eggplants over the cooked onion-tomato masala. Scatter any remaining stuffing around them.
6. Add hot water, cover, and cook on low heat until the eggplants are completely tender. Turn them carefully once.
7. Add a small spoon of ghee and coriander. Rest for 5 minutes and serve with multigrain bhakri..

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

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