Bharli vangi Recipe

Cooking Directions

• STEP 1.Wash and slit the baby eggplants, keeping the stems intact.
• STEP 2.Prepare the stuffing mixture by roasting and grinding spices, coconut, and peanuts.
• STEP 3.Stuff the eggplants with the prepared mixture and set aside.
• STEP 4.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
• STEP 5.Add chopped onions and saut茅 until golden brown.
• STEP 6.Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 7.Add tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates.
• STEP 8.Place the stuffed eggplants in the pan and coat them with the gravy.
• STEP 9.Cover and cook on low heat until the eggplants are tender.
• STEP 10.Garnish with fresh coriander leaves and serve hot with rotis or rice.

Cooking Tips

• Choose small and tender baby eggplants for the best results.
• Make sure to slit the eggplants carefully without cutting them into halves.
• Roast the spices on low heat to enhance their flavors.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a richer gravy, you can add a tablespoon of cashew paste or cream.

Storage and Serving

• Bharli Vangi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Bharli Vangi hot with rotis, naan, or steamed rice.