Stuffed Baby Brinjal
Stuffed Baby Brinjal

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, stuffed baby brinjal. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Bharleli Vangi is an exotic dish made with baby eggplants/ brinjals stuffed with a rich masala which is sweet, spicy and tangy at the same time. This dish has a great influence in many parts of Goa and in parts of Maharashtra as well. Preparation is almost the same except for the used of ingredients. Wash and trim extra stem from the baby eggplants leaving about half an inch of the stem.

Stuffed Baby Brinjal is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Stuffed Baby Brinjal is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can cook stuffed baby brinjal using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Stuffed Baby Brinjal:
  1. Make ready 300 gm small brinjal
  2. Get 2 medium potatoes
  3. Take 1 tsp red chilli powder
  4. Make ready 2 tsp coriander powder
  5. Take 1/2 tsp dry mango powder
  6. Prepare 1/2 tsp kitchen king masala
  7. Get 1/2 tsp turmeric powder
  8. Make ready to taste Salt
  9. Take Pinch asafoetida
  10. Make ready 2 tbsp oil

In India, eggplant is referred to as brinjal and known as 'vangi' in the Marathi language, 'bharli' means stuffed. In this Maharashtrian stuffed brinjal curry, baby eggplants are stuffed with a mixture of dried coconut, roasted peanut powder, and spices. Add a tablespoon of olive oil to a hot skillet. Place eggplants top side down in skillet and brown over medium heat.

Instructions to make Stuffed Baby Brinjal:
  1. Wash and cut the stem of brinjal
  2. In a bowl take all dry masalas mix them well give cross slit to brinjals and stuff the masala
  3. Take potatoes peel and cut them in roundels
  4. In a wok add oil when oil heats add asafoetida and firstly place potatoes and fry them bit golden in colour from both the sides
  5. Now add stuffed brinjals for few minutes on medium high heat turn potatoes and brinjals in between now lower the flame and cover the lid on the pan let them simmer in between sprinkle some water on them and again cover it cook until you get soft cooked touch
  6. Simple recipe superb in taste you can sprinkle just a dash of lemon juice at the end garnish with fresh coriander leaves or coconut flakes

Add a tablespoon of olive oil to a hot skillet. Place eggplants top side down in skillet and brown over medium heat. Place browned stuffed baby eggplants in a baking dish. Using a paring knife, cut a wedge out of each eggplant, from stem to base, just large enough to stick a spoon inside and scoop out the flesh inside. Stuffed Baby Eggplants It has been a very odd summer here in Umbria, and from what I hear from family and friends back home, the weather has been unusual there as well.

So that’s going to wrap it up with this special food stuffed baby brinjal recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!