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bharleli vangi

Bharli Vangi Recipe

Course lunch
Cuisine Indian
Keyword curry, lunch
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Author Priya Shiva

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

  1. Soak tamarind in 1/2 cup warm water for 15 minutes. Strain the pulp and separate tamarind water. 

  2. Clean the brinjals with water and pat dry with a clean cloth. Do not remove the stems.

  3. Slit each eggplant to make 4 equal parts without separating them from the stem.

  4. Mix vangi bath masala and salt. Stuff this in the eggplants and keep aside.

  5. Now place the stuffed brinjals one by one. Fry them on low flame for few minutes. Keep stirring.

  6. Now add 1 tsp Vangi bath masala, tamarind pulp, turmeric powder, jaggery, salt and let it cook for few minutes.

  7. 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.