Bharleli Vangi or Bharli Vangi is a famous curry from Maharashtra, India where they stuff eggplants with freshly grounded masala called vangi Bath masala and deep fry it. The combination of tamarind and jaggery adds a sweet tangy flavour and you will simply fall in love with this curry.
You need baby brinjals to make this curry and preferably choose equal sized brinjals. I’m a big fan of this vegetable. You can also check few other recipes like: Ennai Kathirikai kolumbu, Baingan bharta, Vangi Bhaat.
So, sharing another recipe of Bharleli Vangi today to cook with eggplants.
Bharli Vangi Recipe
Ingredients
- Brinjal - 6
- Vangi Bath Masala - 2 tbsp
- 1 onion - finely chopped
- Turmeric powder - 1/2 tsp
- Tamarind - 2 tbsp
- Jaggery (grated) - 2 tsp
- salt to taste
- Vegetable oil - 3 tbsp
Instructions
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Soak tamarind in 1/2 cup warm water for 15 minutes. Strain the pulp and separate tamarind water.
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Clean the brinjals with water and pat dry with a clean cloth. Do not remove the stems.
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Slit each eggplant to make 4 equal parts without separating them from the stem.
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Mix vangi bath masala and salt. Stuff this in the eggplants and keep aside.
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Now place the stuffed brinjals one by one. Fry them on low flame for few minutes. Keep stirring.
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Now add 1 tsp Vangi bath masala, tamarind pulp, turmeric powder, jaggery, salt and let it cook for few minutes.
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Add little bit more water if you feel the gravy is thick. Cook over a low flame till the eggplants are tender. Serve it hot with roti or rice.
My all time fav !
love this dish. printing out the recipe
love this dish. printing out the recipe to try
yumm
Cheers
Anu@RasA-svAda
The dish looks absolutely delicious, Priya! I am a big fan of eggplants and here is a new recipe for me to try! Thank you for sharing!
Rich n Yummy luking gravy..tempting
I love the traditional way you have roasted the spices before stuffing these brinjals. Adding peanuts is a great idea too. Perfect to have with hot chappatis.
thank you Minal 🙂
Very delicious recipi thank u very much for posting