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Bharli Vangi Recipe

Recipe By jasmin.a.motta

Popular traditional veg sabzi from Maharashtrian cuisine prepared with Brinjal stuffed with peanut, coconut and roastedwhole spices mixture. Bharli means stuffed, vangi means small brinjal in Marathi language.

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30minstotal
30m.total
Bharli Vangi
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ingredients serves

serves2
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Ingredients for Bharli Vangi Recipe

  • 3 pieces 3-4 pieces
  • 1 tbsp Oil
  • 1 tsp Cumin seeds
  • 1/4 tsp Fenugreek seeds
  • 1 pieces 1-2 pieces
  • a stalk Curry leaves
  • 1 tbsp corainder seeds
  • 2 tbsp Chana dal
  • 1/4 cup Roasted peanuts
  • 1/4 cup dry coconut powder
  • 1 tsp White sesame seeds
  • 1/4 tsp Tumeric powder
  • 1 tbsp Organic jaggery powder
  • 1 tsp 1 /2 tsp
  • to taste Salt to taste
  • 1 tbsp Oil
  • 1 tsp Mustard seed
  • As Required Finely chopped green corainder leaves to garnish

Directions: Bharli Vangi Recipe

  • STEP 1.In cooking pan add, heat oil. Add cumin seeds, chana dal, fenugreek seeds,corainder seeds, dry red chillies and curry leaves. Saute till golden brown.
  • STEP 2.Add dry coconut powde r and saute till brown. Add roasted peanuts and white sesame seeds saute for 30 seconds. Add tumeric powder and aamchur powder mix well. Off the flame. Cool and grind to smooth mixture. Add and mix organic jaggery powder and salt.
  • STEP 3.Wash and pat dry brinjals. Slit + wise from lower side keeping stem part intact. Stuff with prepared stuffing. Keep the extra aside.
  • STEP 4.Now in cooking pan add heat oil, add stuffed brinjals. Shallow fry for 1 minutes in between flipping occasionally.
  • STEP 5.Now keep these sauted stuffed brinjals in holed steam plate.(Don't add water on stuffed brinjals) Pressure cook for 3 whistles. Let the steam escape before opening the cooker lid.
  • STEP 6.While stuffed brinjals being steam cooked..
  • STEP 7.In same cooking pan add mustard seeds as splutter, remaining stuffing mixture. Add 1/4 cup water, salt, mix well and stirring constantly make gravy. As thickened. Off the flame.
  • STEP 8.Place steamed hot stuffed brinjals in serving plate. Pour hot gravy on it. Garnish with chopped coriander leaves. Serve/ Relish with chapati.
Nutrition
value
463
calories per serving
39 g Fat10 g Protein18 g Carbs9 g FiberOther

Current Totals

  • Fat
    39g
  • Protein
    10g
  • Carbs
    18g
  • Fiber
    9g

MacroNutrients

  • Carbs
    18g
  • Protein
    10g
  • Fiber
    9g

Fats

  • Fat
    39g

Vitamins & Minerals

  • Calcium
    76mg
  • Iron
    3mg
  • Vitamin A
    86mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    55mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    1mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    105mg
  • Manganese
    1mg
  • Phosphorus
    202mg
  • Selenium
    15mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By jasmin.a.motta