Your Food Lab

Stuffed BAINGAN MASALA Recipe | BHARLI VANGI | महाराष्ट्रियन भरवां बैगन की सब्ज़ी | Chef Sanjyot Keer

Maharashtrian-style Bharleli Vangi, tangy, spicy, bold, and packed with flavour. This Bharleli Vangi pairs perfectly with a hot rice bhakri and is one of the best lunch dishes to enjoy during this monsoon season. I've shared the easiest way to make this traditional recipe at home, so do give it a try and I'm sure you'll enjoy it. The full written recipe is shared below. Happy cooking! ❤️ Our BlendLab - Designed to make everyday kitchen tasks faster, easier, and more enjoyable 🛒 Buy on Amazon: https://amzn.in/d/1X1FhAu 🌐 Curaa Website: https://curaahome.com/products/curaa-blendlab Full written recipe - Maharashtrian Style Bharleli Vangi Prep Time: 10-15 minutes Cooking Time: 25–30 minutes Serving: 3–4 people Ingredients: BRINJAL | बैंगन 6 NOS. / 300 GRAMS WATER | पानी AS REQUIRED SALT | नमक 1 TSP (FOR WASHING) Stuffing Masala DRY COCONUT | सूखा नारियल 1/3 CUP / 25 GRAMS (GRATED) GINGER | अदरक 1 INCH GARLIC | लहसुन 7–8 CLOVES WHITE SESAME SEEDS | सफ़ेद तिल 1 TBSP PEANUTS | मूंगफली 1/3 CUP / 55 GRAMS FRESH CORIANDER | हरा धनिया A HANDFUL GODA MASALA | गोडा मसाला 1.5 TSP KANDA LAHSUN MASALA | कांदा लहसुन मसाला 2 TBSP TAMARIND PULP | इमली का गूदा 2 TSP JAGGERY | गुड़ A PINCH TURMERIC POWDER | हल्दी पाउडर 1/4 TSP SALT | नमक TO TASTE Gravy GROUNDNUT OIL | मूंगफली का तेल 3–4 TBSP CUMIN SEEDS | जीरा 1/2 TSP MUSTARD SEEDS | राई 1/2 TSP ASAFOETIDA | हींग 1/4 TSP CURRY LEAVES | कड़ी पत्ता 10–12 NOS. ONION | प्याज़ 1 LARGE SIZED (CHOPPED) HOT WATER | गरम पानी AS REQUIRED FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Method: Use a paring knife or peeler to peel the skin from the tops of the brinjals. Trim the stem slightly, keeping it intact so the brinjal holds its shape while stuffing. Make a cross cut from the base of each brinjal, going about three-quarters of the way up, do not cut all the way through. While cutting, check each one for any worms inside. Dissolve salt in a bowl of water and place the cut brinjals in it. This cleans them well and lets a little salt seep in. Leave them soaking while you prepare the masala. To make the masala for stuffing and gravy, heat a frying pan on high flame, then lower the flame. Add the grateddry coconut, ginger, garlic, and white sesame seeds. Dry roast on low flame, stirring continuously, until the coconut turns light golden. Transfer to a bowl and let it cool completely. In the same pan, add the peanuts and roast on medium flame until golden brown. Transfer to the same bowl and let everything cool completely. Once cooled, transfer to a mixer jar, add fresh coriander, and grind to a coarse mixture, not too fine. Transfer to a bowl and add goda masala, kanda lahsun masala, tamarind pulp, jaggery, turmeric, and salt. Mix everything together well. Taste and adjust salt. Your stuffing masala is ready. Take the soaked brinjals out of the water and pat them dry with a clean cloth. Open the cross cut gently and stuff each brinjal tightly with the masala, pressing it in well. Repeat for all the brinjals. Keep any leftover masala aside, it will go into the gravy. Heat a kadhai on high flame and add groundnut oil. Once hot, add mustard seeds, cumin seeds, hing, and curry leaves and let them crackle. Add the chopped onion and cook on high flame, stirring, until it softens. Carefully add the stuffed brinjals into the kadhai and cook on high flame for 3–4 minutes, turning gently, until they pick up a little colour on the outside. Add the leftover stuffing masala and mix carefully so everything comes together. Add hot water and stir gently to bring the gravy together. Cover and cook on low flame for 8–10 minutes until the brinjals are completely soft and cooked through. Open the lid and check, the vangi (brinjals) should be perfectly cooked and the masala will look rich and thick. If you prefer a little more gravy, add hot water and stir gently to your preferred consistency. Taste and adjust salt. Finish with fresh coriander and mix lightly. Your super delicious Maharashtrian Style Bharleli Vangi is ready. Serve hot with bhakri or roti and steamed rice. #YFL #SanjyotKeer #bharlivangi #stuffedbaingan Follow Your Food Lab on: https://www.instagram.com/yourfoodlab/ https://www.facebook.com/yourfoodlab/ Follow my personal handles here: (Chef Sanjyot Keer) https://www.instagram.com/sanjyotkeer/ https://www.facebook.com/sanjyotkeerofficial/ https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 How to Prep Brinjal 1:17 About Narsobachi Wadi - Maharashtra 2:59 Making the Stuffing 4:33 Stuffing Brinjals 8:20 Final Cooking 9:17 Plating 12:09 Outro 13:45