Bharli Wangi

Name: Bharli Wangi
Yield: 2-3 servings
Cuisine: Indian
Ingredients: pinch Ajwain; 1 springs Coriander leaves, chopped; 1 tbsp Coriander powder; 1 tsp Cumin seeds; few springs Curry leaves; 12-14 small Eggplant/ Brinjals; 1 tsp Fresh grated Coconut; 2 tbsp Goda masala; 1/2 tsp Green chillies, chopped; pinch Hing (asafoetida); 1 tbsp Jaggery; 1 tsp Mustard seeds; 2 tbsp Oil; 1 tbsp Peanuts, roasted; 2 tsp Red chilli powder; to taste Salt; 1 tbsp Sesame seeds, roasted; 1 tbsp Tamarind pulp; 1 tsp Turmeric powder

Jayesh Agwan @cook_6186168

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.

Jayesh Agwan @cook_6186168

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.

Saved

Ingredients

2-3 servings

pinchAjwain
1 springsCoriander leaves, chopped
1 tbspCoriander powder
1 tspCumin seeds
few springs Curry leaves
12-14small Eggplant/ Brinjals
1 tspFresh grated Coconut
2 tbspGoda masala
1/2 tspGreen chillies, chopped
pinchHing (asafoetida)
1 tbspJaggery
1 tspMustard seeds
2 tbspOil
1 tbspPeanuts, roasted
2 tspRed chilli powder
to tasteSalt
1 tbspSesame seeds, roasted
1 tbspTamarind pulp
1 tspTurmeric powder

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Steps

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