Sep 10, 2015

Bharli Vangi

My today recipe is from Maharashtra. I wanted to try a thali from Maharashtra cuisine first recipe I got in mind is Bharli Vangi. We too make stuffed brinjal recipes in Andhra cuisine but they are totally different then Maharashtrian recipes. Even Hyderabadi cuisine have a stuffed brinjal recipe but that is also little different then this. I directly landed in to Pradnya's blog for this delicious Bharli Vangi recipe. I just followed her recipe didn't change any step. 
 photo mth1.jpg                                                                    Then I made every thing other then Amti dal, when I was ready to make dal then I got a doubt is tomato included in this recipe or not?. I search but in some recipes they used tomato in some they didn't!!!. Then what to do I pinged Archana for this she said no tomatoes. Finally I made a thali from Maharashtr cuisine...
In this Maharashtrian thali I served:
Plain rice,
Amti,
Bharli Vangi,
Moong usal
Srikhand,
Thecha.
Nachni bhakri
I am posting Bharli Vangi today will come back with other recipes soon 
 photo mt2.jpg
Let's check Bharli Vangi recipe......
INGREDIENTS:---
Brinjals ---  4
Onion  ---  1 medium chopped
Onion  ---  1 big sliced
Dry coconut grated  ---  2 tab sp
Fresh coconut grated  ---  2 tab sp
White sesame seeds  ---- 1 tea sp
Fresh coriander leaves --- 1/2 cup chopped
Coriander and cumin powder  -- 2 tea sp
Goda masala or garam masala --  1 tea sp
Ginger  ---  1 inch piece grated
Garlic   ---  4 cloves
Red chilli powder  ---  1 tea sp
Salt to taste
Oil  ---  2 tab sp
 photo bw.jpg METHOD:---
1. Heat one tea sp oil in a pan and fry sliced onion till brown and soft remove and set a side.
2. In the same pan roast fresh coconut, dry coconut, grated ginger remove and add this to fried onion and leave a side.
3. Now roast white sesame seeds in the same pan remove and add this to other fried ingredients add coriander, cumin powder, ginger, garlic, fresh coriander and grind in to a smooth paste with little water.
4. Add chilli powder, goda masala to the paste mix well this is the stuffing...
5. Wash the brinjals and wipe with a cloth and trim the stem a little bit, slit the brinjals at the base to form an opening( do not cut them till end).
6. Fill the masala in to brinjals and set a side.
7. In a pan heat  2 tab sp add chopped onion and fry till they turn in to pink.
8. Place the stuffed brinjals and saute gently, add remaining masala and cover the pan with a thali and pour 1/2 cup water in the thali , you can add this water in to the curry spoon by spoon when you feel like curry is getting dry ( do not add cold water).
9. Cook for 15 minutes and switch off the heat.. 
Serve hot with Bhakri


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13 comments:

Usha Rao said...

I still have the goda masala Pradnya gave us.ay be I should make this to use up the masala.

Kalyani said...

I love this bharli vangi.. I think I have also bookmarked Pradnya's recipe :)))

Priya Suresh said...

Slurp slurp, Bharli vangi is asking me to have some, totally awesome and highly irresistible.

Harini-Jaya R said...

Good choice of dishes Padma.

Srivalli said...

I am loving your thali Padma ...I had planned on Bharli Vangi too..will be making it soon..

Srividhya said...

brinjal is one of my favorite veggie. Love it in any form. Very nice.

vaishali sabnani said...

Beautiful Thali Padma...what a array of dishes..wow!The Bharli Vaangi looks delicious, and tempting !

Sandhiya said...

Somehow i dont like brinjal,but it looks delicious and it must be treat for brinjal lovers.

Pavani N said...

That is one very delicious looking Maharashtrian thali Padma. Every thing looks soooooo good in there.

Archana Potdar said...

Yum. Love Bharli vangi bhakri and bharli vangi.....

Suma Gandlur said...

That's a beautiful platter and I am sure bharli vangi would be a treat for eggplant lovers.

Gayathri Kumar said...

Absolutely delicious spread Padma. Next time I come home, I need one of your thalis for lunch...

Chef Mireille said...

what a great spread...and its almost lunchtime