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masala vangi
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5 from 236 votes

bharli vangi recipe | masala vangi | bharli vangi bhaji | stuffed vangi curry

easy bharli vangi recipe | masala vangi | bharli vangi bhaji | stuffed vangi curry
Course curries
Cuisine maharashtra
Keyword bharli vangi recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings
Calories 178kcal
Author HEBBARS KITCHEN

Ingredients

for masala stuffing:

  • 9 brinjal / eggplant small
  • ¼ cup peanut
  • 1 tsp cumin / jeera
  • 2 tbsp sesame
  • 3 tbsp dry coconut
  • ¼ tsp turmeric
  • 1 tsp chilli powder
  • 1 tbsp goda masala
  • ½ tsp salt
  • 3 clove garlic
  • 1 inch ginger
  • small piece tamarind
  • 3 tbsp coriander
  • 1 onion finely chopped

for curry:

  • 2 tbsp oil
  • 1 tsp mustard
  • 1 tsp cumin
  • pinch hing
  • ¼ tsp turmeric
  • ½ tsp chilli powder
  • 1 tomato finely chopped
  • 1 cup water
  • ½ tsp salt
  • ½ tsp jaggery
  • 2 tbsp coriander finely chopped

Instructions

  • firstly, take 9 brinjal and slit in the centre. keep in water to prevent discolouring.
  • to prepare the stuffing, in a pan take ¼ cup peanut and roast on low flame until it turns crunchy.
  • once the skin separates, peel the skin off.
  • add 1 tsp cumin, 2 tbsp sesame and 3 tbsp dry coconut.
  • roast on low flame until it turns golden brown.
  • cool completely, and transfer to a small mixi jar.
  • add ¼ tsp turmeric, 1 tsp chilli powder, 1 tbsp goda masala, ½ tsp salt, 3 clove garlic, 1 inch ginger, small piece tamarind and 3 tbsp coriander.
  • blend to a coarse paste without adding water.
  • transfer the masala paste and add 1 onion.
  • mix well-combining everything well.
  • now stuff the masala into brinjal and keep aside. reserve the leftover masala.
  • to prepare the curry, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, pinch hing.
  • keeping the flame on low add ¼ tsp turmeric,½ tsp chilli powder. saute until the spices turn aromatic.
  • now add leftover stuffing and saute for 2 minutes.
  • add 1 tomato and saute until the tomatoes turn soft and mushy.
  • add in stuffed brinjal and saute for 2 minutes without breaking.
  • now add 1 cup water, ½ tsp salt and ½ tsp jaggery. mix well.
  • cover and cook for 10 minutes or until the brinjal is cooked completely.
  • further, add 2 tbsp coriander and mix well.
  • finally, enjoy bharli vangi with roti or chapathi.

Nutrition

Calories: 178kcal | Carbohydrates: 10g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 627mg | Potassium: 343mg | Fiber: 3g | Sugar: 3g | Vitamin A: 688IU | Vitamin C: 20mg | Calcium: 105mg | Iron: 3mg