Instant Bharli Wangi Recipe – As a child, did you make a face every time wangi or brinjal was cooked at home?
I sure did. Now I polish off the entire bowl every time stuffed brinjal or brinjal curry is made. Brinjals have a little bitterness but a good masala can instantly turn any brinjal dish into a delicacy.
Finding the right flavour balance in the masala can be tricky. But now you don’t have to fret too much. You can make this all-time favourite Maharashtrian bhaaji in 10-15 minutes. How? With Netra’s Red Curry paste!
That’s right; our instant stuffed baingan (brinjal) recipe drastically cuts down on your prep time and ensures a hassle-free cooking experience.
Netra’s Red Curry (Kolhapuri tambda rassa) paste is a blend of traditional Kolhapuri Indian curry spices, and makes an excellent base for a variety of vegetarian & non-vegetarian gravies/curries.
Quick Tip: Purple-coloured, small and tender brinjals elevate the taste of this wholesome curry.
These are easily available everywhere in India. In case you don’t have access to these, you can use eggplants and chop them into medium-sized pieces.
Did You Know?
Stuffed baingan/wangi is completely vegan!
Bharli Wangi Preparation Time: 10-15 minutes
Please Note: This is an instant recipe made using Netra’s Red Curry paste and eliminates the hassle of separately cooking the masala before it is stuffed in the brinjals.
Tender Purple Brinjals (Wangi): Small x 7-8
Oil: 2-3 tbsp.
For the stuffing (masala):
Netra’s Red Curry Paste: 50g X ½ packet
Grated Onions: Medium X 2
Grounded Peanuts: 2 tbsp.
Dry/Desiccated Coconut: 2 tbsp.
Coriander: Chopped X 1 cup
Jaggery: 1 tbsp.
Salt: As per taste
Bharli Wangi Recipe:
Combine the grated onions, grounded peanuts, coconut, coriander, jaggery, salt, and Netra’s red curry paste to make the stuffed baingan masala. Keep aside.
Now, slit the brinjals vertically into 4 parts, keeping the ends intact. You can soak them in salted water for 10-20 minutes or just sprinkle a little salt in the cuts.
Heat oil in a pan and shallow fry the brinjals for about 2-3 minutes. Remove from the pan once done.
In the same pan, fry the masala mixture for around 5-6 minutes. Once the oil starts separating, add the brinjals, sprinkle a little amount of water, and cover the pan. Cook on a medium flame for 3-4 minutes.
Garnish with chopped coriander and enjoy delicious bharli wangi.
Masala vangi can be paired with piping hot chapatis or even bhakris for the ultimate Maharashtrian treat for your taste buds.
Our personal favourite is the comforting combination of dal-rice with bharli wangi.
Super easy, isn’t it? Netra’s Red Curry Paste is the perfect product for foodies who love to cook and enjoy authentic dishes without spending hours sweating in the kitchen.
All our Instant Meals and Curry Pastes are made using fresh, natural ingredients and do not contain any chemicals. The curry paste is available in convenient packaging, making storage and usage very easy.
You can shop Netra’s Red Curry (tambda rassa) paste right here.
Do try this instant Maharashtrian-style bharli vangi and leave your valuable feedback on our website.
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Also, here are answers to some of the Frequently Asked Questions (FAQs) on cooking bharli wangi:
How to make baingan masala?
To make the basic masala for the curry, all ingredients need to be dry roasted and combined in the perfect proportion. However, Netra’s red curry paste makes it super easy to make baingan masala at home. By combining this paste with onions, dry coconut, and grounded peanuts, the curry can be made in less than 10 minutes.
How to make stuffed baingan masala?
Combine Netra’s red curry paste with grounded peanuts, grated coconut, and jaggery to make delicious stuffing for baingan masala. This masala can be cooked and stuffed into the brinjals to make authentic bharli vangi. It can also be tossed together in the pan along with brinjals for a quick meal.
How to make baingan with peanut sauce?
Brinjal curry can be made by using a rich, creamy peanut-based sauce as well. You can skip the onions for this version and use one cup of grounded peanuts. Those allergic to peanuts can use sesame seeds + coconut mixture for a creamy yet nutty texture.
How to make masala baingan with gravy?
By adding chopped tomatoes you can make more gravy for bharli wangi. Follow the same procedure for the masala. When making the gravy, first fry finely-chopped tomatoes in oil, then add the masala, and finally the brinjals. You can even cook the masala first, stuff it in the slit brinjals, and then fry the tomatoes and brinjals together.
What are the ingredients of bharli wangi?
To get the perfect stuffing – grounded peanuts and dry coconut are the key ingredients. Sesame seeds are also used for a nutty texture. You can also use tamarind paste (a couple of tablespoons) instead of tomatoes. Bharli wangi has a fine balance of different flavours and is not very spicy.
What are the types of brinjal curry?
Brinjal curry is a very common dish in India. Every state has its own style of making vangi, with variations in the masalas used and style of cooking. Bharwa baingan is very popular in Northern India and has a tomato-onion base. Maharashtrians use goda masala to elevate the flavours of the curry without making it overly spicy.
Hope we cleared all your doubts.
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