Tuesday, February 24, 2009

Bharli Vangi

I just didnt find the right brinjals for the bharli vangi - you need the round small brinjals that can be stuffed, I had the long purple ones instead, so since i couldn't stuff them, I made the gravy with the same masala.

An aunt of mine who was visiting us once, taught me this one and its been a favourite ever since.
I have adapted her recipe to make this absolutely yummy dish
This goes really well with bhakris or rotis

What you need -

1/2 kg brinjals
1/2 kopra (dry coconut) dessicated
2 onions chopped
3 cloves
1 stick dalchini
2 tsp garam masala
2 tsp jaggery
1/2 cup coriander leaves chopped
1/2 cup roasted peanuts
salt to taste

What you do with it -

Chop the brinjals lengthwise into about 2 inch pieces and then into four quarters
Heat oil in a pan and add cloves and dalchini
Add onions and the dessicated coconut and fry till onions turn golden brown
Remove half of this and grind to a paste
Add the brinjals and fry for 3-4 mins
Add garam masala and jaggery
Add the ground onions and coconut back to the pan
Make a coarse powder with the roasted peanuts
Add this and then add half of the coriander leaves
Add a little water and salt and allow to cook till it becomes a little soft
Garnish with the remaining coriander leaves

If you have the round brinjals, then make deep slits in the shape of a 'X' on the round side of the brinjal
Stuff half the masala into the brinjals, toss in oil for a little while and then drop the brinjals in the masala and cook till it done


Vani said...

Thanks for stopping by my blog. Bharli vaangi looks fabulous, Arch! Have bookmarked it for future use. Willl be sure to let you know when I try. Take care!

Anonymous said...

Archana your blogs are really cool and yummy .
i will very soon try some of these and let you know.


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