Bharli Vangi
Bharli Vangi is a Maharashtra Indian lunch dish made with brinjals, roasted peanut powder, desiccated coconut, kanda lasun masala and other everyday ingredients. The full ingredient list and method are below.
- Total time (approx.)
- 45 min
- Calories (estimate)
- ~520 kcal
- Course
- Lunch
- Cuisine
- Maharashtra (Indian)
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Ingredients
Quantities below are a guide for a typical household portion — scale them to the number of people you are cooking for and season to taste.
- 6-8 small brinjals (eggplants)
- 1/2 cup roasted peanut powder
- 2 tbsp desiccated coconut, roasted
- 1 tbsp Kanda Lasun Masala
- 1 tsp goda masala
- 1 tbsp tamarind pulp
- 1 tbsp jaggery, grated
- 2 tbsp oil
- Salt to taste
- Fresh coriander for garnish
Method
- 1Wash brinjals, make four slits from the bottom, keeping the stem intact.
- 2Combine peanut powder, roasted coconut, Kanda Lasun Masala, goda masala, tamarind, jaggery, and salt.
- 3Stuff each brinjal generously with this mixture.
- 4Heat oil in a heavy-bottomed pan, add the stuffed brinjals.
- 5Add about 1/2 cup water, cover, and cook on low heat until brinjals are tender, turning occasionally.
- 6Cook until the gravy thickens and oil separates.
- 7Garnish with fresh coriander and serve hot with bhakri or rice.
About these numbers: the time shown is an approximate overall cooking time, and the calorie figure is a rough estimate for one serving of the dish as described — not a laboratory analysis. Both will change with your portion size, ingredients and how much fat you cook with. Dietary tags describe the dish in general terms; always check the labels on what you buy. Nothing here is medical or dietary advice. Spotted a mistake? Tell us and we will fix it.
