Eggplant Bharit
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Eggplant bharit

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25min · 6 servings Bharli Vangi is a flavorful and delectable Maharashtrian style stuffed baby eggplant!! In this Maharashtrian stuffed brinjal curry, baby eggplants are stuffed with a mixture of dried coconut, roasted peanut , and spices. On traditional recipe this eggplant fried in oil and then add to a gravy , to make it little healthier I air fried them , Even if you dislike eggplant, I’m sure this dish will make you love eggplant So give this dish a try 🙂 * 8 of baby eggplants/brinjals/aubergines • * 1 cup grated dried coconut • * 1/2 cup peanuts • * 4 to 5 small shallots • * 1 inch ginger • * 8 small garlic cloves • * 1 tbsp red chilli powder, coriander powder, cumin powder, garam masala • * 1/2 tsp turmeric powder • * 1 tbsp cumin seed ( divided) • * 1 big onion
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15min · 4 servings Ingredients: • 2 medium aubergine/eggplant • 2 tsp Ginger and garlic paste (or 2 minced garlic cloves and 1 small knob of ginger, minced) • 2 green chili peppers • 1/2 large red onion • 2 tomatoes • Red chili powder • Garam Masala • Salt • Chopped coriander/Cilantro For the full recipe: check out: https://beextravegant.com/baingan-bharta-quick-eggplant-recipe/
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Bharli Vangi also known as Bharwa Baingan is from the Maharashtrian cuisine. It's a baby eggplant recipe cooked in vegan peanut sauce stir fry & is spicy, flavorful & a wholesome meal that can be made under 30 minutes! #brinjalrassa #marathirassa #vangyacharassa #eggplants #aubergines #bharlivangi #bharwabaingan #babyeggplant #vegancurry #brinjalcurry #peanutsauce Maharashtrian Brinjal Fry Recipe, Bengali Eggplant Curry Recipe, Andhra Eggplant Curry, Authentic Bengal Eggplant Curry, Bharwa Baingan, Baby Eggplant Masala, Bharli Vangi Recipe In Pressure Cooker, Eggplant Brinjal Peanut Masala, Bharli Vangi Recipe
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The Baingan (rigan/eggplant) ka Bharta recipe shared here isn’t just simple but also incredibly delicious. Essentially, it provides a quick and easy way to make bharta without the need to directly roast the eggplant over an open flame. This recipe results in a perfectly balanced semi-dry curry, perfect to accompany bajra rotla or various Indian flatbreads.
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