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
- 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
Soak tamarind in 1/2 cup warm water for 15 minutes. Strain the pulp and separate tamarind water.
Clean the brinjals with water and pat dry with a clean cloth. Do not remove the stems.
Slit each eggplant to make 4 equal parts without separating them from the stem.
Mix vangi bath masala and salt. Stuff this in the eggplants and keep aside.
Now place the stuffed brinjals one by one. Fry them on low flame for few minutes. Keep stirring.
Now add 1 tsp Vangi bath masala, tamarind pulp, turmeric powder, jaggery, salt and let it cook for few minutes.
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.