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Bharleli Vangi
Bharleli Vangi is a sweet and tangy Maharashtrian dish made with coconut and peanuts.

       Ingredients How to?
6 small Brinjals
3 tsp Gur (grated)
3 tbsp Coconut (grated)
3 tsp Red Chilli powder
1 tsp Cumin Seeds
1 tsp Mustard Seeds
tsp Turmeric Powder
2 tbsp Tamarind Pulp
Salt to taste
Oil (as required)

For filling

1 tsp Cumin Seeds
2 tsp Coriander Powder
6 Cloves
6 Peppercorns
1 Cinnamon Stick
1 cup Onion (grated)
cup Peanuts (roasted and powdered)
Put all the ingredients for the filling (cumin, coriander, cloves, cinnamon, grated onion, peanuts and peppercorns) in a mixer to make a fine paste.
Heat a pan and put little oil. Add grated coconut, salt, red chilli powder and turmeric powder and the paste and saute for a while. Take out the masala and keep it aside.
Wash the brinjals and slit them lengthwise. Do not cut the stem.
Rub the brinjals with salt and turmeric.
Stuff the masala (filling paste) in each of the brinjals.
Take a pan and heat oil in it. Add cumin and mustard seeds.
When the seeds splutter, add the stuffed brinjals.
Cover it with a lid and let the brinjals cook over low heat.
When the brinjals become soft, add little water.
Now add the tamarind and jaggery water into it. (Tamarind pulp and grated jaggery mixed in 1 cup water).
Sprinkle salt according to your taste and cook the brinjals till done.
Garnish with chopped coriander and coconut.
Serve hot with rotis or parathas.

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