Bharli Vangi (Stuffed Eggplant)

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.

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

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

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  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. unnamed-2.jpgThen, 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.

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

Stuff the masala in the brinjals and keep it ready.

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

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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.

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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.

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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.

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2 Comments

  1. February 3, 2018 / 5:25 pm

    One of my favs!! Love the colour!!

  2. February 4, 2018 / 5:29 am

    Wow ! This looks super delicious !!

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