Bharli Vangi is a very popular Maharastrian dish made with stuffed brinjals, a spicy masala and a sweet and tangy gravy.  A bite of this dish will make you beg for seconds- it’s that delicious! I highly recommend you to give this dish a try- it’s a little time consuming but every bite will remind you that it was worth the effort!

Here’s what you’ll need:

Ingredients:

1. Eggplants / vangi 7-8 pcs (medium sized)
2. 1 Onion (finely chopped)
3. 3-4 tbs fresh grated coconut
4. Turmeric powder – ½ tsp
5. 1 1/2 tsp chilli powder
6. 2 tsp Goda masala (kala masala) I used redymade one from Vijay stores(parle east)
7. Asafoetida – ¼ tsp
8. Jaggery – 11/2 tsp
9. 1tsp tamarind
10. 1tbs Crushed Roasted peanuts powder
11. 2 -3tbsp oil
12. 1/2 tsp mustard seeds
13. Pinch of asafoetida
14.  Small ball of tamarind (around 1 tsp)
15. Few curry leaves
16. Salt to taste
17. Chopped coriander

Instructions:

Wash the brinjals and give vertical slits from the bottom of the brinjal and keep the stem.

Keep the brinjals in some water for around 10 minutes so that they won’t turn black .

Now, prepare the stuffing masala. Collect all the following ingredients in a flat plate to grind together.

1. Fresh coconut 3-4 tbs
2. 1 tsp chilli powder
3. 1/4 tsp turmeric
4. 2 tsp goda masala (kala madala)
5. 1tsp jaggery
6. 1 tsp tamarind
7. Salt to taste

Add a little water to the mixture and grind until the mixture has a coarse consistency. Keep the masala aside. (Adjust seasonings as per your taste.)

Next, take a kadai or a shallow non-stick pan and heat around 2-3 tbs of oil in it. Then, add the mustard seeds. When the seeds begin to splutter, add a pinch of asafoetida and curry leaves. Then, add 1 chopped onion,  1/4 tsp turmeric and 1/2 tsp chilli powder. Be sure to sauté well and let this cook for 2-3 mins.

In the meantime, remove the brinjals from the water and drain the water completely.

Stuff the masala in the brinjals and keep it ready.

Add the stuffed brinjals and the leftover masala to the kadai and sauté well. Add 1 tbs of crushed roasted peanuts to the kadai.

Let this cook for 2-3 minutes and then, add 1/2 a cup of water and continue to stir well. Cover the lid and keep this on a slow flame.

You can cook either in a pressure pan for 3 mins or on the stove with a covered lid for 10-15 mins on a slow flame until the brinjals turn soft and become fully cooked.

Once they are cooked, transfer to a serving dish and garnish with fresh coriander and fresh coconut.

Your delicious Bharli Vangi are ready to serve. You can serve with hot phulka’s or jwar bhaki’s.

FOR MORE INFORMATION: PLEASE VISIT ‘What’s my plate all about‘ on FACEBOOK!

Follow my instagram: Sanikaskitchen