Bharli Vangi(Stuffed Eggplant) is an authentic Maharashtrian delicacy used in most of the functions like wedding, thread ceremony etc. Bharli Vangi is a spicy ,tangy curry of baby eggplants made with a stuffing made of onions, peanut powder , garlic and coconut paste and powdered spices like sesame powder,coriander powder, cumin powder and garam masala . The stuffed eggplants are then cooked in a gravy with little tamarind paste and jaggery powder .
Brinjal/Eggplant is a vegetable which many have a love / hate kind of relation.When I was a kid, I never liked this vegetable. Only when I started working and got my posting in a tribal district of Odisha, this is the only vegetables which were available in abundance. Without the presence of other vegetables, I started to accept it and include in my menu often. when I started my blog 4 years back and experienced different regional Indian cuisines, I realized to my delight the many possibilities that eggplant had to offer.
Ingredients for Bharli Vangi
- Baby eggplants – 6
- 2 tsp salt
- A bowlful of water
- 4 tbsp peanuts, dry roasted
- 4 tbsp grated coconut, dry roasted
- 1 tbsp sesame seeds, dry roasted
- 1 tbsp coriander seeds, dry roasted
- 1 tsp cumin seeds, dry roasted
- 1/2 tsp Garam masala / Goda masala
- 1/2 tsp turmeric powder
- 2 tsp red chili powder
- 1 tsp Jaggery
- 2 tsp coriander leaves
- Salt to taste
For the gravy
- 1 onion, finely chopped
- 1 tsp Ginger-garlic paste
- 1/2 tsp mustard seeds
- a pinch of asafetida
- Coriander leaves – a handful, finely chopped
- Salt to taste
- A lemon sized Tamarind
- 4 tbsp Oil
- 1 & ½ cup Hot water
- Wash and make two slit on the baby eggplants along the length , keeping the stems intact. Soak them in a bowl of salt water for 10-15 minutes , to remove the bitterness.
- Soak the tamarind in half cup warm water for 10-15 minutes. Extract the pulp, strain and keep aside.
- Dry roast coriander seeds, cumin seeds, sesame seeds, grated coconut, peanuts separately and grind to a coarse powder. Add the salt, coriander leaves, turmeric powder, red chili powder,jaggery and the garam masala to it . sprinkle water on the top and mix well.
- Take out the eggplants from water, pat dry them with a kitchen towel.Carefully stuff the eggplants with prepared masala. Use your fingers to stuff it in between the slits of the eggplants. Keep the remaining stuffing for further use.
- Heat 2 tbsp of oil in a frying pan. Carefully add the stuffed eggplants and stir fry them for 1-2 minutes on low to medium flame. Flip and cook the other side also. Take out and keep them in a plate.
- Heat remaining oil in the skillet. Add the mustard seeds, hing and once it starts to splutter,add chopped onion and cook till the onion turns light brown in colour.
- Add the ginger garlic paste and cook till the raw smells disappears. Now add the ground mixture and Sauté the mixture for a minute.
- Add the hot water and adjust the salt if needed. Bring the curry to a boil. Add the fried Eggplants, tamarind paste. Cover and cook on low heat for 15-20 minutes or until the the gravy is thick and oil floats on top.
Garnish with fresh coriander leaves and serve hot with rice, onion and lemon wedges.