Bharli Vangi Recipe
Bharli Vangi Recipe with step by step photo and video recipe.
Bharli Vangi or Bhareli Vangi is a Maharashtrian delicacy. It is prepared in a wedding and also for daily meals.
I love to try regional food and I learnt to make Maharashtrian food during my stint in Pune. When I tried the Maharashtrian food for the first time at one of my family friends, I was mesmerized by the flavours. The variety of chutneys like thecha, and other accompaniments that make a complete meal are very different from any other cuisine.
I stayed in Pune for 10 years and over a period of time, I learnt many recipes from my friends and their Moms.
Maharashtrian Bharli vangi is one of the famous sabzis in this cuisine. Baingan/Brinjal are stuffed with spices along with peanuts and onion and cooked till done.
There are ways to prepare Bharwa Baingan which includes different ingredients and ways to prepare.
This cuisine involves healthy ingredients like coconut and peanuts which adds the flavours, freshness and creaminess to any dish. Usually, the spice level in this cuisine is a bit on a higher side.
More Maharashtrian recipes –
How to prepare for Bharli Vangi Recipe –
To prepare Bharli Vangi, roughly cut onion. Roast and peel peanuts and keep the required spices and oil ready.
Wash and slit brinjal crosswise right before making the sabzi. Do not cut entirely, keep the end intact.
To prevent it from turning black dip it in cold water.
Which Baingan to use for Maharashtrian style Bharli Vangi –
Ideally, the small size green eggplant, are preferred for this recipe. Though the purple colour small brinjals are equally good.
In case you do not find the specific variety, you can use any baingan which is easily available.
How to make Bharli Vangi Recipe at Home–
To make Bharli Vangi at home, prepare the stuffing by blending together, onion, roasted peanuts, spices along with some salt, oil and water.
Slit the baingan crosswise into four, keep the end intact. Stuff the brinjals.
Heat oil in a pan. Cook the remaining stuffing. Add stuffed baingan and cook till done.
Things to keep in mind while making Bharli Vangi –
1. Do not cut baingan beforehand, else it will oxidise. In case if you are cutting beforehand, dip it in cold water to prevent it from turning black.
2. Do not overcook or over stir the baingan. Else it will break.
3. You can also use Goda masala or garam masala if kanda lehsun masala is not available.
4. Use roasted and peeled peanuts.
5. You can also add tamarind paste and fresh coconut in the stuffing.
6. Peanuts stick to the bottom of the pan, so keep stirring while making the gravy.
7. The gravy thickens with time, due to the addition of peanuts. If serving later keep the consistency slightly thinner than required.
Step by Step Bharli Vangi Recipe –
Stuffing Preparation –
1. Peel and wash onion. Roughly chop them.
2. In a mixer jar add roughly chopped onions, roasted and peeled peanuts, garlic, salt and red chilli powder.
3. Add some oil and grind to make a smooth paste.
4. Stuffing is ready.
Stuff the Baingan with Masala-
1. Wash baingan.
2. Make 2 slits in baingan vertically (lengthwise) for stuffing. Do not cut entirely.
3. Fill the stuffing in slit baingans.
4. Keep aside the remaining stuffing.
Preparing Gravy-
1. Heat oil in a pan or a clay pot. Add the remaining stuffing.
2. Mix well. Cook till oil starts to leave from sides.
3. Add turmeric powder, red chilli powder, kanda lehsun masala, salt and fresh coriander leaves. Mix well.
4. Next, add stuffed baingans to the gravy. Mix well.
5. Add water as required.
6. Cover and cook till done. Stir in between to prevent from burning.
7. Switch off the flame. Add lime juice.
8. Garnish with coriander leaves.
9. Serve hot with bhakri or roti.
How to serve Bharli Vangi –
In Maharashtra, Bharli Vangi is served with jowar chi bhakri or bajra chi bhakri as part of daily meals.
Bharwa Baingan is also widely served in weddings along with a spread of buffet. At home you can serve it with bhakri or roti, Amti, Thecha, lehsun chutney, and some portion of gur.
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Bharli Vangi Recipe
Equipment
- Heavy Bottom Pan or Non-Stick Pan
- Clay Pot
Ingredients
Stuffing
- 1 Large Sliced Onion
- 1/4th Cup Roasted Peanuts
- 3-4 Cloves Garlic
- Salt to taste
- 1 Tsp Red Chilli Powder
- 1 Tbsp Oil
- Water as required
Other Ingredients –
- 5 - 6 Nos. Baingan / Brinjal / Vangi
- 1 Tbsp Oil
- 1/4th Tsp Turmeric Powder
- 1/2 Tsp Red Chilli Powder
- 1 Tsp Kanda Lehsun Masala
- Salt to taste
- Fresh Coriander leaves
- Water as required
- 1/2 Tsp Lime Juice
Instructions
Stuffing Preparation -
- Peel and wash onion. Roughly chop them.
- In a mixer jar add roughly chopped onions, roasted and peeled peanuts, garlic, salt and red chili powder.
- Add some oil and grind to make smooth paste.
- Stuffing is ready.
Stuff the Baingan with Masala-
- Wash baingan.
- Make 2 slits in baingan vertically (lengthwise) for stuffing. Do not cut entirely.
- Fill the stuffing in slit baingan.
- Keep aside the remaining stuffing.
Preparing Gravy-
- Heat oil in a pan or a clay pot. Add the remaining stuffing.
- Mix well. Cook till oil starts to leave from sides.
- Add turmeric powder, red chilli powder, kanda lehsun masala, salt and fresh coriander leaves. Mix well
- Next, add stuffed baingans to the gravy. Mix well
- Add water as required.
- Cover and cook till done. Stir in between to prevent from burning.
- Switch off the flame. Add lime juice.
- Garnish with coriander leaves.
- Serve hot with bhakri or roti.
