bharli vangi recipe using InstaGredients Tarri Masala -stuffed aubergine/brinjals is a traditional maharashtrian side dish and is very popular in restaurants serving maharashtrian cuisine. they sent me their entire range of masalas except Mutton because i’m a vegetarian. the tarri masala was fragrant and had a nice aroma of ginger and garlic. I usually make this with potatoes because that way i eat the aubergines and kunal and the daughter eat the potatoes.
If making the Gujju way i add besan but for this one i did not. these are made using the baby brinjals the ones that are dark purple. the purple, white green ones are ok as well. other recipes that i want to try making are vangi pohe , the recipe for which my grandmother’s sister shared . that is an heirloom recipe and i cant wait to try it. since the tarri masala was spicy i did not chilli powder.
- ground nut powder-1/4 cup
- sesame seeds-5 tbsp
- coriander-3 tbsp
- tarri masala-5 tbsp
- sugar-2 tbsp
- salt-to taste
- coriander powder-3 tbsp
- jeera powder-2 tbsp
- amchur powder
method of making the bharli vangi recipe
- wash the aubergines and leave the stem. make a plus sign on the bottom and immerse them in the water.
- wash and peel the potatoes and cut them in chunks.
- mix the masala well and taste test. adjust the seasoning as per your taste, reserve.
- stuff the aubergines/vangi with the masala.
- in a non stick pan , add 5 tbsp oil and tip in the potatoes. saute.
- add the brinjals and mix well. add the leftover masala.
- add 1/2 cup water and cover.
- check and mix once or twice in between
- let it cook thoroughly.
- ensure the potatoes are cooked to perfection
- your bharli vangi is ready to serve
these should be ideally served with jowar bhakri , i served with rotis and kadhi.