Goan Bharli Vangi or Stuffed Brinjal is a preparation of Brinjal wherein a ground coconut-spices paste is stuffed in slits in baby brinjals and cooked into a curry which can be eaten with rotis, rice or bread. Usually whenever I get bigger Brinjals, I make Baingan Bharta. However, this recipe of stuffed brinjal is perfect with smaller brinjals.
This is my moms recipe for bharli vangi or stuffed brinjal. The same recipe can also be used to prepare bharli tendli or stuffed Tendli (Ivy Gourd in English and Tindora in hindi). My husband and daughter do not like brinjal much, however they enjoy this preparation of brinjal.
Here is the step by step recipe for Goan Bharli Vangi with pictures:
Serves: 3-4
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Ingredients:
Baby Brinjals : 15
Onion : 2
Cinnamon : 1/4 inch piece
Cloves : 4
Peppercorns : 10-12
Bay Leaf: 1
Coriander seeds: 2-3 tsp
Garlic : 7 cloves finely chopped
Ginger: 1/4 inch piece
Green Chillies: 2 finely chopped
Scraped Coconut: 1 cup
Tamarind: 1 marble sized ball
Turmeric Powder: 1 tsp
Chilli Powder: 2 tsp
Salt: to taste
Method of Preparation:
- Cut the brinjal stem and make vertical slits in the brinjal as shown in the picture. Make sure you do not cut all the way to the bottom.
- Heat a little oil in a pan and stir fry the ginger and 2 cloves of garlic till brown. Add the cinnamon, cloves, peppercorns, bay leaf and coriander seeds and stir fry for 2-3 minutes. Remove and keep aside.
- Heat oil in pan and stir fry one roughly chopped onion till translucent. Add scrapped coconut and stir fry till golden brown.
- Grind the ginger-garlic-dry spices and onion-coconut mixture along with chilli powder and tamarind. Use around 1/2 cup of water to grind to a smooth but not too watery paste.
- Add one finely chopped onion, 5 finely chopped garlic flakes and green chillies to the paste. Add salt and turmeric powder and mix well.
- Take a part of ground mixture from step 5 and stuff it in the slit which you had earlier made in the Brinjal. Repeat for all the brinjals.
- Place all the brinjals in a pan along with the remaining portion of the ground mixture if any is left.
- Add a little water to avoid burning. Close lid and let cook on low heat till brinjals are completely cooked. Add salt as per taste.
Being a Goan, I love to make and post Goan Curry recipes. There are a couple of famous Goan Curries on this blog. To get this entire list, you can click here: Goan Curries. Some popular veg ones in this category are: Solkadi, Alsane Tonak (Red Cow Beans Curry), Ansaachi Shaak, Amlechi Uddamethi (Goan Raw Mango Curry) etc. Some popular Non-Vegetarian Goan Curries on this blog are: Goan Prawns Curry, Chicken Xacuti, Bangdyachi Uddamethi (Mackerel Curry)
Goan Bharli Vangi or Stuffed Brinjal
- Baby Brinjals : 15
- Onion : 2
- Cinnamon : ¼ inch piece
- Cloves : 4
- Peppercorns : 10-12
- Bay Leaf: 1
- Coriander seeds: 2-3 tsp
- Garlic : 7 cloves finely chopped
- Ginger: ¼ inch piece
- Green Chillies: 2 finely chopped
- Scraped Coconut: 1 cup
- Tamarind: 1 marble sized ball
- Turmeric Powder: 1 tsp
- Chilli Powder: 2 tsp
- Salt: to taste
- Cut the brinjal stem and make vertical slits in the brinjal as shown in the picture. Make sure you do not cut all the way to the bottom.
- Heat a little oil in a pan and stir fry the ginger and 2 cloves of garlic till brown. Add the cinnamon, cloves, peppercorns, bay leaf and coriander seeds and stir fry for 2-3 minutes. Remove and keep aside.
- Heat oil in pan and stir fry one roughly chopped onion till translucent. Add scrapped coconut and stir fry till golden brown.
- Grind the ginger-garlic-dry spices and onion-coconut mixture along with chilli powder and tamarind. Use around ½ cup of water to grind to a smooth but not too watery paste.
- Add one finely chopped onion, 5 finely chopped garlic flakes and green chillies to the paste. Add salt and turmeric powder and mix well.
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