Best Recipe for Stuffed Eggplant / Bharli Vangyachi Bhaji / भरल्या वांग्याची भाजी

How to Make Stuffed Eggplant Curry / Bharli Vangyanchi Bhaji


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Hello Foodies,
        Maharashtrian style stuffed eggplant recipe, coconut, peanuts, goda masala and coriander leaves make a simple, yet delicious stuffing. Eggplant goes from an

underrated side dish to a great as a main course dish. The filling made out of peanuts and coconut which makes eggplant more delicious and healthy. You can serve these stuffed eggplants as a light dinner along with chapati or over the rice. Bharli vangi or stuffed eggplant is a traditional Maharashtrian dish. It is the main course dish for many functions and weddings in Maharashtra. I make it often at home to go with jowar, bajra bhakri or with chapati. Eggplant is a versatile ingredient that can be prepared and enjoyed in a variety of different ways. It can be baked, roasted, grilled or sautéed and enjoyed with a drizzle of olive oil and a quick dash of seasoning. It can also be used as a low-calorie replacement for many high-calorie ingredients. Eggplants are a simple and delicious addition to any healthy diet.

Preparation Time: 15 Minutes; Cooking Time: 25 Minutes.
Each Serving of Stuffed Eggplant Curry Contains 200 Calories.

YouTube Video:


Ingredients :

  1. Brinjals / Eggplants / Aubergine / वांगी, 6 to 7
  2. Peanuts 3 tbsp, dry roasted 
  3. Coconut 3 tbsp
  4. Onion 1 medium, chopped
  5. Garlic 3 cloves
  6. Red chili powder 1 tbsp
  7. Turmeric powder 1 Tsp
  8. Goda Masala 1 Tsp
  9. Coriander powder 1 Tsp
  10. Salt 1 Tsp
  11. Mustard seeds 1 tsp
  12. Cumin seeds 1 tsp
  13. Coriander leaves ¼ cup
  14. Veg.oil 2 tbsp + ½ tsp
  15. Water as needed

Instructions :
To Make Stuffing :

  1. In a grinder add peanuts, coconut, garlic, red chili powder, turmeric powder, goda masala, coriander powder, salt, coriander leaves and grind all to make a fine paste.
  2. In a pan heat ½ tsp veg oil and add chopped onions and cook until it turns golden brown.
  3. Add the grounded masala stuffing into the roasted onions and mix them well.
  4. Stuff grounded masala into the cross eggplants incision evenly.

To Make Stuffed Brinjal :
  1. Heat 2 tbsp oil in a pan, add cumin seeds, mustard seeds and let it splutter.
  2. Add stuffed eggplants, cover and cook for 2 to 3 minutes.
  3. Once eggplants become soft, add 1 ½ cup of water, cover and cook for 5 minutes.
  4. Now, add remaining masala and cook for 10 minutes on medium to low flame.
  5. Tadaa, tasty, deliciously stuffed brinjal is ready to serve, serve hot with chapati, bhakri, or with rice. Enjoy!!!

My Take :
  1. Keep the Brinjals immersed in a bowl of salted water so that they don't turn black. Meanwhile, prepare masala paste.

Dietary Comment :

Based on a 2000 calorie diet.
Per serving contains 203.72 calories, along with carbohydrates - 13.77 g, dietary fibers - 5.9 g, fats - 15.15 g, proteins - 5.27 g


Health Benefits of Stuffed Eggplant / Stuffed Brinjal :
  1. It is rich in fiber, low in calories, it provides a range of nutrients.
  2. They help to reduce calorie intake by making a person feel fuller for longer. Eggplant is already low in calories so it can contribute to a healthful, low-calorie diet.
  3. Brinjals are high in anthocyanins, a pigment with antioxidant properties that can protect against cellular damage.
  4. This could help improve memory and prevent age-related mental disorders.
Good Time To Eat :
            It's good to eat stuffed eggplant curry for lunch and dinner.


Eat Healthy, Stay Healthy!!!

4 comments:

  1. Yummy! I have never used onions. Instead I use tamarind juice and jaggery along with other ingredients of filling.
    Will try out the one with onion next time.

    ReplyDelete
  2. Thank you Anagha.
    Do try it and let me know how you like it.

    ReplyDelete

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