Recipe: Tasty Eggplant curry/ Vangi Bhaaji/ Brinjal curry

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Eggplant curry/ Vangi Bhaaji/ Brinjal curry. Masala Vangi (Bharli Vangi) or Bharvan Baigan is typical Indian dish with lots of spices. It is very tasty and can be served with chapati, bhakri or phulka. Bharli Vangi Recipe restaurant style Stuffed Brinjal Masala home made Eggplant Curry Baingan Masala dhaba style bharali wangi recipe stuffed baby eggplant. Eggplant or brinjals are called as vangi or vangya in marathi and baingan in hindi. The vangi bhaji recipe has been adapted from the book "Ruchira selected Maharashtrian vegetarian recipes" by kamalabai ogale.

Eggplant curry/ Vangi Bhaaji/ Brinjal curry Put the eggplant pieces into a strainer and sprinkle liberally with salt. Place a small plate on top of the eggplant, and a weight on top of the plate- this process draws the excess water out of the eggplant, and it won't be overly salty. Karwar NKGSB Style Bharli Vangi Recipe - Brinjal Curry is what stuffed brinjals vegetable is called in Konkani language. You can cook Eggplant curry/ Vangi Bhaaji/ Brinjal curry using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Eggplant curry/ Vangi Bhaaji/ Brinjal curry

  1. It's 300 grms of - Brinjal/Vangi Cut into Cubes.
  2. Prepare 1 of Small Onion (finely chopped).
  3. You need 1 of Medium Tomato (finely chopped).
  4. You need 2 tbsp of Coriander Leaves.
  5. Prepare 2 tbsp of Roasted Groundnut Powder/Peanut powder (optional).
  6. It's 2 tbsp of Red Chilli Powder.
  7. Prepare 1/2 tsp of Turmeric Powder.
  8. It's 1 tsp of Coriander Powder.
  9. Prepare 1/2 tsp of Garam Masala.
  10. You need 1 tsp of Salt.
  11. It's 1/2 cup of water.

Bharli Vangi is a delicious combination of brinjals and roasted masalas. Absolutely lip smacking, serve this Sabzi along with Raita and Paratha or with a Konkani Dal and. Authentic Maharashtrian Bharli Vangi Recipe with step by step on Hungryforever.com. It can be perfect with rice or chapathi.

Eggplant curry/ Vangi Bhaaji/ Brinjal curry step by step

  1. In a large bowl, add all the above ingredients other than Oil and water..
  2. Mix it well evenly, to coat the eggplant/brinjal with masala or ingredients..
  3. Heat up the oil in a pan, once oil is hot add in all mixed content of the blow to pan and close the lid, cook for about 2 minutes..
  4. Check the eggplant/brinjal, if it is half cooked, now add water and cook for about 2-3 minutes on low flame..
  5. Eggplant curry is ready to serve as sides with rice or Chapatti..
  6. Tip: Do not add peanuts powder/groundnuts powder if you are ALLERGIC..

Heat oil in kadai and add cumin seeds add stuffed brinjals and fry them till they change colour or until they turn light brown. Add water in remaining masala and bring it to boil. Ingredients for making Brinjal curry are as follow Brinjal Vaal Onion Tomato Potato Jaggery Red Chilly Powder Garam Masala Salt Turmeric Cummin seeds Mustard to Cook Buttermilk Rasam, How to Cook Easy Crabs Curry, How to Cook Jeera Rice, How to Cook Simple chicken fry Andhra style. I made it as a side with chicken curry and spinach paneer (frozen entree)and rice- the eggplant stole the show! I used a medium eggplant- didn't bother peeling, just scooped out the cooked inards and chopped them up with a spoon.