bharli vangi , how to make bharli vangi | stuffed brinjals

Bharli vangi , how to make bharli vangi | stuffed brinjals is a side dish that serves 4. For 94 cents per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 9g of protein, 25g of fat, and a total of 342 calories. A mixture of baby beet, peanuts, garam masala, and a handful of other ingredients are all it takes to make this recipe so yummy. 109 people were glad they tried this recipe. It is brought to you by Veg Recipes of India. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. With a spoonacular score of 68%, this dish is solid. Users who liked this recipe also liked vangi bhaat , how to make vangi bhat, Bharli Bhendi | Maharashtrian style stuffed bhindi, and vangi bhaji or vangyachi bhaji , maharashtrian vangi bhaji.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 45 minutes

 

Ingredients:

500 g baby brinjals

1 cup dessicated coconut

½ tsp coriander powder/dhania powder

½ tsp cumin seeds powder

¼ tsp garam masala powder

4-5 garlic cloves, chopped

½ inch ginger, chopped

2 tbsp oil

1 large onion, chopped

½ cup peanuts

½ tsp red chili powder

salt

2 tbsp sesame seeds

1 tomato chopped

½ tsp turmeric powder/haldi

2 cups water

Equipment:

frying pan

Cooking instruction summary:

wash the brinjals, slit them into 4 without breaking them and soak in salted water for 20 mins. you can also chop them and soak in salted water.dry roast the peanuts first, when they start to become brown, add the sesame seeds followed by dessicated coconut. roast them till all of them are browned and smell fragrant. you can also roast them separately.when the coconut, peanuts and sesame seeds cool down. add them in a grinder with half of the chopped onions, ginger, garlic.grind to a smooth paste with some water. make sure not to make it too liquidy.if you have chopped the brinjals, follow these steps:in pan heat oil, add the onions and fry them till they turn transparent. now add the ground masala to the pan.fry the masala for 2-3 mins. add the all the dry spice powders and tomatoes.mix it well with the rest of the masala paste. fry for another 2-3 mins.finally add the chopped aubergines. add 2 cups water, salt and mix the entire curry.cover and let the aubergines cook for 30-35 minutes.if you have not chopped the brinjals, follow these steps:to the ground masala add all the dry spice powders like jeera powder, dhania powder, garam masala powder, red chili powder and turmeric powder. mix the masala paste with the spice powders.stuff the brinjal with this ground masala.in pan heat oil, add the onions and fry them till they turn transparent.add the stuffed brinjals to the pan. fry for a couple of minutes.add the tomatoes and fry for 2-3 minutes. keep on stirring continously.add water, salt and cover and cook for 30-35 minutes. when the dish is ready, garnish with coriander leaves.serve bharli vangi hot with rice or chapati or puri.

 

Step by step:


1. wash the brinjals, slit them into 4 without breaking them and soak in salted water for 20 mins. you can also chop them and soak in salted water.dry roast the peanuts first, when they start to become brown, add the sesame seeds followed by dessicated coconut. roast them till all of them are browned and smell fragrant. you can also roast them separately.when the coconut, peanuts and sesame seeds cool down. add them in a grinder with half of the chopped onions, ginger, garlic.grind to a smooth paste with some water. make sure not to make it too liquidy.if you have chopped the brinjals, follow these steps:in pan heat oil, add the onions and fry them till they turn transparent. now add the ground masala to the pan.fry the masala for 2-3 mins. add the all the dry spice powders and tomatoes.mix it well with the rest of the masala paste. fry for another 2-3 mins.finally add the chopped aubergines. add 2 cups water, salt and mix the entire curry.cover and let the aubergines cook for 30-35 minutes.if you have not chopped the brinjals, follow these steps:to the ground masala add all the dry spice powders like jeera powder, dhania powder, garam masala powder, red chili powder and turmeric powder. mix the masala paste with the spice powders.stuff the brinjal with this ground masala.in pan heat oil, add the onions and fry them till they turn transparent.add the stuffed brinjals to the pan. fry for a couple of minutes.add the tomatoes and fry for 2-3 minutes. keep on stirring continously.add water, salt and cover and cook for 30-35 minutes. when the dish is ready, garnish with coriander leaves.serve bharli vangi hot with rice or chapati or puri.


Nutrition Information:

Quickview
412k Calories
11g Protein
27g Total Fat
39g Carbs
13% Health Score
Limit These
Calories
412k
21%

Fat
27g
42%

  Saturated Fat
8g
53%

Carbohydrates
39g
13%

  Sugar
9g
10%

Cholesterol
0.0mg
0%

Sodium
219mg
10%

Get Enough Of These
Protein
11g
23%

Manganese
1mg
64%

Fiber
8g
34%

Copper
0.57mg
28%

Vitamin B3
5mg
28%

Magnesium
101mg
25%

Phosphorus
245mg
25%

Folate
94µg
24%

Vitamin B1
0.33mg
22%

Vitamin B6
0.4mg
20%

Potassium
664mg
19%

Vitamin C
15mg
19%

Iron
3mg
17%

Vitamin B5
1mg
15%

Vitamin A
689IU
14%

Zinc
1mg
13%

Vitamin E
1mg
11%

Calcium
96mg
10%

Selenium
5µg
8%

Vitamin K
8µg
8%

Vitamin B2
0.14mg
8%

covered percent of daily need
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