Bharali Vangi Stuffed Brinjals Recipe: 60 Photos
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FAQ
The Maharashtrian Bharli Vangi is a classic curry made by stuffing baby eggplants with a hot and sweet mixture of diced onion, freshly grated coconut, ground jaggery, crushed roasted peanuts, chopped cilantro/coriander leaves, a hint of heat from red chili powder, and the quintessential Marathi kala/goda masala.
brinjal/aubergine/eggplant. In Marathi language, the word 'bharli' means 'stuffed' and 'vangi' is 'brinjal/aubergine/eggplant or baingan. ' Hence, the dish is rightly named so.
Vangi means brinjal (eggplant) and bhath means rice. Mostly viewed as a dry dish, it is accompanied by Mosaru Bajji or Raita. The flavor is that of coconut and coriander blended well with some mild spices.
Lebanese vermicelli rice is a simple rice pilaf, but the distinguishing ingredient is the small pieces of browned vermicelli pasta that flecks the rice with color and flavor. The rice can be made very simply with just rice, butter or olive oil, and water or chicken broth.
Brijals are the most popular vegetable of this region. A popular preparation of brinjals is bharlivangi or baby brinjals stuffed with coconut. Maharashtrian fare is incomplete without papads, which are eaten roasted or fried. Puran poli is the most popular dessert of Maharashtra.
Bharli Vangi Recipe | Masala Vangi | photos
Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
