Learn how to make Bharli Vangi at home with chef Smita Deo only on Rajshri Food. Bharli Vangi or Stuffed Brinjals originates from the state of Maharashtra. It is very delicious and has a very tangy, sweet, sour and spicy taste to it. So make this amazing main course recipe at home, with chef Smita Deo only on Rajshri Food.
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Ingredients
7-8 eggplants
2 cups of fresh coconut grated
1 tbsp chilli powder
1 tsp turmeric powder
3 green chillies
1½ tbsp goda masala (recipe follows) Tamarind to the size of half a lemon
1½ tbsp jaggery
½ cup finely chopped coriander
Salt to taste
3 tbsp oil
1 tsp mustard seeds
A pinch of asafetida
A few curry leaves
INGREDIENTS FOR GODA MASALA
2 tbsp coriander seeds
1 tbsp dry coconut grated
1 tsp white sesame seeds
1 tsp black sesame seeds
1 tsp cumin seeds
1 tsp black cumin seeds
½” cinnamon stick
3 cloves Seeds of
1 black cardamom
4 dry red chillies
¼ tsp turmeric powder
1 tbsp oil
Method
METHOD FOR GODA MASALA
– Roast the coconut and coriander seeds without oil
– Roast the rest of the ingredients in oil
– Cool all the ingredients and grind to a fine powder Method -Give deep slits in the eggplant and place them in water
– In a blender add fresh coconut,some roasted peanut powder,jaggery, red chilli powder, green chillies, turmeric, goda masala, tamarind and salt.
– Grind it into a very fine paste. Add little water so that the paste is thick.
– Keep the paste aside in a bowl and add fresh coriander leaves -Now stuff the masala into the brinjals
– Heat oil in a pan, once it is hot add mustard seeds, once the seeds start popping add hing, curry leaves and add the stuffed bring and the left over masala.
– Mix it well and also add some water
– Cover it with a lid and let it cook
– Bharli vangi is ready to be served.
Host : Smita Deo
Director : Tushar Tawde
Editing: Kishor Rai
Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Pratik Gamre
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
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