Bharli Wangi
Traditional Maharashtrian curry popularly known as Bharli Vangi is an exotic dish made with baby brinjals stuffed with spicy masala[without onion] sweet and tangy gravy.
Bharli Wangi
Traditional Maharashtrian curry popularly known as Bharli Vangi is an exotic dish made with baby brinjals stuffed with spicy masala[without onion] sweet and tangy gravy.
Cooking Instructions
- 1
1. Remove stems and give four vertical slits (not fully) to the brinjals from the top. If you want to keep the stems, give the slits from the bottom of the brinajls keeping the stem intact. Keep them in salt water for 10 minutes and rinse. Set aside
- 2
2. In a bowl, add chopped coriander, goda masala, coriander powder, grated coconut, roasted peanuts and till seeds powder, pinch of salt and mix all the ingredients well
- 3
3. Stuff all the brinjals with above masala
- 4
4. Take a kadai or a shallo
- 5
5. Add the stuffed brinjals and the leftover masala. Gently fry for some time. Add 1/2 cup water
- 6
6. Cover and cook over low-medium heat for about 15-20 min or until the brinjals turn soft and completely cooked
- 7
7. Remove the lid and stir to check if the brinjals are done. If not, cook further until well done (if required you can add little water). Add jaggery and gently mix. Add one tablespoon of tamarind paste/ pulp and cook for few mins
- 8
8. Switch off the flame, garnish with coriander leaves, cover and rest it for 10 mins and serve
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