BHARLI VANGI | STUFFED EGGPLANT CURRY

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Yeah! Eggplant again! 🙂 (Check out my other favorite eggplant recipe) These mini eggplants do look like the rulers of the veggie kingdom with their little green crowns.

Bharli Vangi

Bharli Vangi is a dish cooked all over India with various names and mostly the same ingredients. If you know India, you must know that each region has a very unique cuisine but this curry like Cricket is a part of the entire nation. How do I know this? I am Telugu girl, born and brought up in Bangalore, married into a Maharashtrian family with Tamil, Malyali, Bengali and North Indian friends. That’s multicultural for sure and I definitely know that all of them cook Bharli Vangi with different names.

Bharli Vangi

Eggplant in itself is a very bland vegetable. If you do not like the vegetable, then I dare to say that you have never eaten the right eggplant dish EVER! I do not claim that you will fall in love with eggplant once you eat this but you will not hate it for sure.

Bharli Vangi

The right spices complementing the bland and meaty eggplant make Bharli Vangi a big hit among eggplant lovers and non-lovers alike. 

Bharli Vangi Recipe

BHARLI VANGI | STUFFED EGGPLANT CURRY

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves: 2-4

Ingredients

    For Masala
  • 1/2 cup sliced onions
  • 1 tbsp coriander seeds / sabut dhaniya
  • 1 tsp cumin seeds / jeera
  • 1/4 cup peanuts
  • 6 whole red chilies
  • 2 tbsp fresh grated coconut (optional)
  • 1 tsp goda masala (Also known as kala masala; is available at Indian stores. Can be substituted with garam masala)
  • Salt to taste
  • 1 tbsp oil
  • For the curry
  • 6 small round eggplants / brinjals
  • 2 tbsp oil
  • 1 cup water

Directions

  1. For the masala, heat oil in a pan.
  2. Add onions and sauté for a min.
  3. Add the remaining ingredients (except masala and salt). Cook for 3-4 min until the ingredients lose their raw smell.
  4. Turn off the heat, Add goda masala and salt and mix.
  5. Let the mixture cool down.
  6. Blend the mixture into a coarse paste using water.
  7. Make two opposing slits at the bottom of each eggplant. The slits must almost reach the crown but be careful not to cut the eggplant.
  8. Stuff the paste generously into the eggplant slits.
  9. Keep the remaining paste aside.
  10. Add 2 tbsp of oil in pan and heat it up.
  11. Add the brinjals into the hot oil and sauté for a min or 2 untill they are coated with oil. Add the remaining paste and 1 cup water.
  12. Once the curry begins to boil, cover and cook.
  13. Continue cooking for 8-10 min until the eggplants become soft.
  14. Keep stirring and checking on the curry. During the cooking process, add little water if necessary. The peanuts in the masala tend to thicken the curry. The curry might get stuck to the pan if the water is insufficient.

My Take:

Do not slit the eggplants much ahead of time. They tend to turn black. Add them in a bowl of water to avoid this.

Add extra chili powder/paprika while blending the masala if you like your curry spicy.

Yummily Yours'

Prash

http://yummilyyours.com/bharli-vangi-stuffed-eggplant-curry/

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12 Comments

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  2. My favourite!! Looks yum 🙂

  3. Prashanthi, another successful recipe! I have always had problems with bharli vangi and have been envious for years of those yummy, cooked to perfection stuffed eggplants I saw in pictures. My issues ranged from masala being slightly uncooked (raw onion filling NEVER worked) to eggplant getting cooked to various degrees to the peanut curry sticking to the vessel. (And I am not a bad cook in general). This one worked to perfection! Sooo satisfied. Thanks 🙂

  4. Hi Prash,

    This is the best vegetarian cooking blog !!! Simply love it.

  5. Hey Prash,

    I tried this recipe today and it turned out great! However, I did not get the rich red rusty color I was excepting(as seen in the picture). It turned out more like a pale red and not very appealing. I did not want to add more paprika and make it intolerably spicy. Don’t know what went wrong, could it be because of excess coconut? I use byadgi whole red chilis. Please do advice on how I can improve it the next time.
    Thanks,
    AJ
    PS: Never mind the color, it tasted amazing! Kudos!

    • AJ! Thank you for trying the recipe and your feedback. It made my day 🙂 The colour is completely dependent on the chilies. Mine does not turn out the same colour two consecutive times. A trick I have learnt is (when I have colourless chilies), I use those red chili powders which are more red and less spicy. Hope this helps 🙂

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  8. aubergine is so versatile! The masala looks so inviting!

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