February 10, 2015

Bharli vangi recipe -badanekayi ennegai recipe - how to make stuffed brinjal (eggplant)

Bharli vangi recipeBharli vangi is a delicious and flavorful dish of Maharashtra, prepared for daily consumption as well as special occasions. This is a popular dish usually served with jawari or bajri rotis. It also goes well with chapatis, rotis and hot rice. To have a traditional taste of this dish, try at least once. 

stuffed brinjals image

Preparation time 15 minutes
Cooking time 30 minutes
Serves  2

Ingredients
10 small sized purple brinjals
1 cup grated dry coconut
2 large sized onions, finely chopped
¼  cup groundnut powder
½  tbsp tamarind pulp, thick
1 tsp chilli powder
½ tsp turmeric powder
1 tbsp jaggery powder
2 tsp goda masala / kala masala 
Fistful of chopped cilantro
Oil as required
Salt to taste 

Note : You can use 2 tsp of garam masala in the place of goda masala / kala masala.

For the Tempering
1 tsp mustard seeds
¼  tsp cumin seeds / jeera
A pinch of asafoetida / hing
8-10 curry leaves / kadipatta
Oil as required

Method
Bharli vangi recipe with step by step pictures
  • Dry roast dry coconut on  medium low flame until aromatic and crisp. Keep it aside to cool. Coarsely grind the coconut without adding any water to make a coarse powder.
  • Heat the oil in a pan , add the chopped onions. Fry until light brown in colour. Combine together the fried onions, coconut powder, groundnut powder, turmeric, chilli powder, salt, jaggery powder, goda masala, tamarind pulp and chopped coriander leaves. 
  • Mix them together very well, without adding any water. 
masala to stuff the brinjals
  • Wash the brinjals, pat dry and cut the half stems  and keep the crowns and remaining parts.
washed brinjals
  • Slit the brinjals into plus mark or 4 parts, keeping the  stem part intact.
slit the brinjals
  • Take small portion of the masala, stuff the brinjals with this masala.
stuffed brinjals
  • Heat oil in a pan and add mustard seeds to it. When the mustard seeds splutter, add jeera, hing and curry leaves one by one,  allow them to crackle. 
  • Now place the stuffed brinjals one by one and gently rotate them in the tempering. Add the remaining masala and some water to it.  
  • Cover with lid, pour some water on the lid and cook on low flame for 15 minutes on a low flame or till the brinjals become soft. Stir in  between.
  • When the brinjals become soft, remove from the flame. 
cooked brinjals
  • Serve hot with jawari / bajra rotis, chapatis or hot rice.
Stuffed Brinjals in a serving plate


10 comments:

  1. Wowwwwwww what a lovely sabji...so yummy masala.

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  2. drop in today second time just to test your comment box..gayab tha..got it now.
    Awesome! pass that whole bowl here.superb

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  3. wow! drooling recipe...looks superb and tempting clicks

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  4. Stuffed brinjals are my fav.looking gorgeous.

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  5. Looks absolutely delicious...droling here

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  6. Wow was just thinking to make this for lunch and then I landed making nice puli kolambu.

    BTW the stuffed eggplants looks so delicious. Well explained
    too.

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  7. So yummy and mouthwatering............ :)

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  8. I love stuffed brinjals! Neat pictures!!

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  9. I love anything with brinjals, looks so delicious.

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