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00:00:00 – 00:07:08
In the video, Chef Mansi introduces and demonstrates how to prepare Vidarbha Style Bharli Vangi, a type of stuffed brinjal. She starts by roasting and grinding peanuts, sesame seeds, and desiccated coconut, and then combines these with an array of spices and aromatics, including turmeric, red chili powder, cumin, coriander, garam masala, crushed green chilies, ginger-garlic paste, lemon juice, sugar, and salt, to make the stuffing mixture. The brinjals are sliced, filled with this mixture, and cooked initially with asafoetida and onions in a pan. Water is added incrementally to aid in cooking, and the dish is covered to ensure the brinjals become soft. Finally, the well-cooked brinjals are served garnished with coriander leaves. Chef Mansi presents it as her favorite dish and encourages viewers to try it.
00:00:00
In this part of the video, Chef Mansi introduces her favorite dish, Vidarbha Style Bharli Vangi (Stuffed Brinjal), and begins the preparation process. She starts by roasting one cup of peanuts, half a cup of sesame seeds, and half a cup of desiccated coconut in a pan. After roasting, she grinds these ingredients and then adds additional spices: 1/2 tsp turmeric, 1 – 1 1/2 tbsp red chili powder, 1 1/2 tbsp cumin seeds powder, 2 tbsp coriander seeds powder, 1/2 tbsp garam masala, 1 1/2 tbsp crushed green chilies, 1 1/2 tbsp ginger-garlic paste, juice of half a lemon, 1/2 tsp sugar, salt to taste, and coriander leaves. She mixes these with 2 tbsp of oil to create the stuffing mixture. Chef Mansi then prepares baby brinjals (8-9 in total) by cutting off the stems and making four gashes in each.
00:03:00
In this segment of the video, the presenter explains how to prepare stuffed brinjals. They start by slicing the brinjals into four parts and filling them with a prepared mixture, noting that some people use dry mango powder instead of lemon juice for the filling. The presenter then heats oil in a pan, adds asafoetida, and sautés finely chopped onions. Half of the previously prepared mixture is added to the onions and cooked briefly with a little water. The stuffed brinjals are then coated with the masala and cooked covered for five minutes. After flipping the brinjals, more water is added, and they cook further for another 5-10 minutes. The brinjals are checked again, and more water is added as the spice mixture is fully cooked.
00:06:00
In this part of the video, the presenter adds a full cup of water and covers the lid to cook the Brinjals. After checking, they confirm that the Brinjals are well-cooked and soft, then turn off the gas. The dish is served on a plate with coriander leaves sprinkled on top. The presenter introduces it as Vidharba’s Brinjal Bharli Vangi, their favorite dish, and encourages viewers to try the recipe and stay tuned for more.