Step-by-step
1
firstly, take 9 brinjal and slit in the centre. keep in water to prevent discolouring.
2
to prepare the stuffing, in a pan take ¼ cup peanut and roast on low flame until it turns crunchy.
3
once the skin separates, peel the skin off.
4
add 1 tsp cumin, 2 tbsp sesame and 3 tbsp dry coconut.
5
roast on low flame until it turns golden brown.
6
cool completely, and transfer to a small mixi jar.
7
add ¼ tsp turmeric, 1 tsp chilli powder, 1 tbsp goda masala, ½ tsp salt, 3 clove garlic, 1 inch ginger, small piece tamarind and 3 tbsp coriander.
8
blend to a coarse paste without adding water.
9
transfer the masala paste and add 1 onion.
10
mix well-combining everything well.
11
now stuff the masala into brinjal and keep aside. reserve the leftover masala.
12
to prepare the curry, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, pinch hing.
13
keeping the flame on low add ¼ tsp turmeric, ½ tsp chilli powder. saute until the spices turn aromatic.
14
now add leftover stuffing and saute for 2 minutes.
15
add 1 tomato and saute until the tomatoes turn soft and mushy.
16
add in stuffed brinjal and saute for 2 minutes without breaking.
17
now add 1 cup water, ½ tsp salt and ½ tsp jaggery. mix well.
18
cover and cook for 10 minutes or until the brinjal is cooked completely.
19
further, add 2 tbsp coriander and mix well.
20
finally, enjoy bharli vangi with roti or chapati.
Video
Notes
- firstly, adding goda masala will enhance the flavour. you can replace with garam masala if you do not have access to it.
- additionally, add a generous amount of oil to make curry super tasty.
- also, for tanginess, i have added tamarind you can replace it with tomato.
- finally, bharli vangi recipe tastes great when prepared slightly spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/bharli-vangi-recipe-masala-vangi-bharli/