Bharli Vangi

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.

Bharli Vangi

Ingredients for Bharli Vangi
To Prepare the Eggplants
  • Baby eggplants – 6
  • 2 tsp salt
  • A bowlful of water
For the Stuffing
  • 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
 Instructions
  • 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.
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