Goan Bharli Vangi with Dry Shrimp | Stuffed Brinjal Recipe in Konkani | Sarita’s Goan Recipes

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: chickpeas

Sunflower seeds provide similar crunch and flavor.

coconut

🥗Healthier: coconut flour

💰Cheaper: desiccated coconut

Desiccated coconut is often more accessible and affordable.

oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative.

brinjal

🥗Healthier: zucchini

💰Cheaper: bell peppers

Bell peppers can substitute for a similar texture.

Wash and dry the brinjals, making a vertical slit without cutting through.

Roast the peanuts until golden, then grind into a coarse powder.

In a pan, heat oil and add mustard seeds until they splutter.

Add cumin seeds, asafoetida, and chopped onions; sauté until onions are translucent.

Add chopped garlic, ginger, and green chili; cook for 2-3 minutes until fragrant.

Stir in the ground peanut mixture, grated coconut, turmeric powder, red chili powder, salt, and dry shrimp; mix well.

Cook for 5-7 minutes until the mixture is well combined and aromatic.

Stuff the brinjals with the prepared mixture, pressing gently to fill them.

In the same pan, add a little more oil and place the stuffed brinjals upright.

Cover and cook on low heat for 15-20 minutes, turning occasionally, until brinjals are tender.

Drizzle with lemon juice and garnish with chopped coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens