This maharashtrian delicacy bharli Vangi was introduced to me by my neighbour.
We had it and were left licking fingers. It was so different in taste than what we are used to and it remained with me all this time. Its over a year now and just though to google the recipe. I did read a lot of recipes and then eyeballed the ingredients and the result was awesome.
Nutty taste from the peanuts and sesame and flavors from the freshly grinded masala are out of the world. A must try for baingan lovers.
This masala paste of coconut and sesame can be also used to cook chicken dish to make a dry gravy.
Directions to make Bharli Vangi-
500gm baby brinjals
1/4 cup peanuts
2 tsp sesame seeds
3/4 cup dessicated coconut
4-5 cloves of garlic
2 tsp tamarid water
1 inch peice of ginger
1 large onion chopped
1 large tomato chopped
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp red chilli powder
1/4 tsp goda masala/ garam masala
Pinch of hing
Salt as per taste
Slit the brinjal twice lenghwise and keep aside.
Dry roast peanuts and sesame. Then add garlic, ginger and lastly coconut.
Grind this mix into a fine paste.
Heat some oil and cook this mix till oil seperates. Also add onion and tomato’s and all masalas. Add tamarid water too.
Add in the brinjal peices and enough water to almost cover it.
Cook for 30 min or until brinjal is soft.
Other baingan recipes on the blog👇
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