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Bhareli Vangi

Bharli Vangi Recipe

Bharli Vangi is a Maharashtrian delicacy prepared by stuffing small brinjals with onion-peanut masalas along with few spices.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4 People

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.

Notes

• Cooks best in a heavy bottom or a non-stick pan/kadai.
• Always adjust spices as per your taste. Covering the lid makes cooking faster.
• Peanuts stick easily to the bottom so keep stirring in between and cook on low to medium flame.
• Add water as per desired consistency of the gravy. Also, add salt accordingly.
• Adjust spices as per taste.