How to make pressure cooked Bharli Vangi Masala Recipe | Suffed Brinjals Masala | Eggplant stuffed - Pressure cooker Recipe | Bharwan Baingan | Stuffed Aubergine | Maharashtrian Dry Bharli Vangi with step by step photos
Hello Friends,
Here is another extremely delicious and desirable recipe from my kitchen . This recipe was never planned, though I had clicked few images and shared in my Instagram account as truly passionate about food photography and then got many requests for this particular recipe. That's why I'm going to share the detailed recipe with step-by-step photographs.
Bharli Vangi is a popular and highly desirable dish from the Maharashtrian cuisine. Bharli Vangi is a Marathi name for the dish, meaning stuffed brinjals. I followed an authentic cooking method and at the same time adjusted all the ingredients depending on availability and as per my family taste..
Goda Masala Powder is a key ingredient in this recipe, but as it was not available in my kitchen. That's why, I replaced it with freshly roasted ingredients and grinder all together and it actually worked beautifully for this recipe and improved the taste as well.
Technically, this recipe can also be divided into different parts according to the availability of the ingredients. You can follow your own permutations and combinations for the quick and easy recipe.
You'll need..
1. Stir fried Onion, coconut & garlic paste
2. Chana dal, cashews and raw peanuts, freshly roasted and coarsely crushed.
3. Goda masala powder or grinding of freshly roasted spices
4. Tamarind Jaggery Paste
A few responses associated with the recipe.
Q:- Tell us about your recipe.
Well, my recipe USP is all that has been added fresh, I mean freshly roasted and then grinder. I used very little water to prepare it - just to avoid burning masala and brinjals..
Q:- Specific instructions or advice...
After roasting and stir frying.. Keep grinding the ingredients in small batches.
Pressure cook over low heat with a thick-bottomed cooker and stir gently..
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Let's get started..
Recipe details
Prep time 15-20 minutes
Cook time 8-10 minutes
Cuisine Indian
Ingredients needed
- 1 kg brinjals - small size
- 2 medium onions
- 4-5 garlic cloves
- ¼ cup coconut slices
- ¼ cup raw peanuts
- ¼ cup cashews
- ⅛ cup roasted chana dal
- ⅛ cup sesame seeds
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 3-4 green cardamom
- 3-4 cloves
- 1tsp whole black pepper
- 1 small piece tamarind
- 3 tbsp Jaggery powder or as desired
- 3-4 tsp Kashmiri red chilli powder or as preferred
- 1 tsp red chilli powder or as per your wish
- 1 tsp turmeric powder
- Salt to taste
- 5-6 curry leaves
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- Dash of hing powder
- 3-4 tbsp cooking oil
Method
Step 1 Dry roast
Dry roast these ingredients - one by one..
Roast the coriander seeds for a few seconds till they are fragrant.
Roast the raw peanuts and take out the skin.
Roast the roasted chana dal, cashews, cumin seeds, sesame seeds, cardamom, cloves and black pepper.
Keep it aside until called for.
Step 2 Sauté the onions, coconut and garlic..
Heat the oil in a fry pan. Add the garlic, sauté on medium until golden brown. Remove from the pan and cool.
In the same cooking oil, add the onions and sauté over medium-high heat until they are golden brown. Remove and set aside to cool.
In the same pan, add the coconut slices, sauté over medium to high heat until the color changes slightly. Remove from the pan and cool.
Step 3 Coarsely grind all the ingredients.
In a mixing jar first add dry roasted ingredients (coriander seeds, peanuts, roasted chana dal, cloves, cumin seeds, cardamom, cashews, black pepper and sesame seeds) then add stir fried onion slices, garlic and coconut slices and then add tamarind, jaggery powder, red chilli powder, turmeric powder and salt to taste and then grind it..
Our masala to stuff in brinjals is now ready.. You can prepare and store this masala in the refrigerator and use it as required.
Step 4 Wash and slit the brinjals
Slit the brinjals lengthwise upto the stem and take care not to separate them or cut them in half. Immerse them in salt water for 3-5 min.
Step 5 Stuff the brinjals
Put the masala into the brinjals.
Step 6 pressure cooking
Heat the oil in the pressure cooker, add the cumin seeds, mustard seeds, curry leaves and a dash of hing powder. Let them splutter and then add the stuffed brinjals and very little water, mix gently.
Cover it with cooker lid and cook on low heat for 1 to 2 whistles. Garnish it with coriander leaves.
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