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BHARLI VANGI | STUFFED BRINJAL MAHARASHTRIAN STYLE

mayurisjikoni
Bharli Vangi is Maharashtrian Style stuffed brinjals. This delicious dish is made by stuffing small brinjals with coconut, spices and roasted peanuts. Generally enjoyed with roti, paratha, bhakri or rice. This curry can be a bit dryish or with some gravy. I opted to make the dryish version. In Marathi vangi is brinjals or eggplants. Bharli means stuffed.
 
5 from 3 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course curry, sabji
Cuisine Maharashtrian Cuisine
Servings 4

Ingredients
  

FOR THE BHARLI VANGI

  • 8-9 baby brinjals
  • 2 tbsp oil
  • ¼ tsp fenugreek seeds
  • ½ tsp mustard seeds
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • 1-1½ cup water
  • 2 tbsp fresh coriander chopped

FOR THE STUFFING

  • 1-2 tbsp oil
  • 1 cup onion finely chopped
  • 1 tbsp garlic minced
  • ½ cup fresh coconut grated
  • ¼ cup peanuts
  • 2 tbsp sesame seeds
  • 1 tbsp jaggery powder
  • 1 tbsp Goda Masala
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • 2 tbsp tamarind paste
  • 1 tsp salt
  • ¼ cup fresh coriander finely chopped

Instructions
 

PREPARE THE BRINJALS

  • Wash the brinjals.
  • Add enough water in a bowl. Add 1 tsp salt and mix well.
  • Cut the stems half way. Don't cut it too close to the clays or the green part.
  • Peel the calyx away from the brinjals.
  • From the bottom part cut slits in a cross, ¾ of the way. Don't cut till the stem part.
  • Soak the brinjals in the salted water for 15 minutes.
  • This will make it easier to open up the slitted parts without the brinjal breaking.

PREPARE THE STUFFING

  • Heat a wide pan over low heat.
  • Add the sesame seeds and toast them till they become golden brown and begin to pop. Be careful not to burn the seeds. Keeping stirring them all the time.
  • Transfer the seeds to a plate and allow them to cool.
  • Put the pan on low heat again.
  • Add the peanuts and toast till the skin begins to split and they appear light brown in colour.
  • Transfer the toasted peanuts to a plate and allow them to cool.
  • Heat 1- 2 tbsp oil in the same wide pan over medium heat.
  • Add the chopped onion and stir fry till it becomes soft. Don't over cook the onion.
  • Allow the stir fried onion to cool a bit in the pan.
  • Add the peanuts to a food processor.
  • Process the toasted peanuts into a coarse powder.
  • Transfer them to a mixing bowl.
  • Process the grated coconut in a food processor to a finer texture.
  • Add it to the mixing bowl.
  • Add the toasted sesame seeds, cooked onion, garlic, jaggery powder, Goda masala, red chilli powder, turmeric, salt, tamarind paste, salt and chopped fresh coriander.
  • Mix the stuffing well.

STUFF THE BRINJALS

  • Remove the brinjals from the water. Pat them dry with a kitchen towel.
  • It will now be easier to check the slitted area. Check for any worms.Discard the brinjal if there are any.
  • Take a bit of the stuffing in your hand. Stuff the slits with the stuffing, pushing it down gently.
  • Repeat the process with all the brinjals.

COOK THE STUFFED BRINJALS

  • Heat 2 tbsp oil in the wide pan over medium heat.
  • Add fenugreek seeds. As they begin to turn dark brown, add the mustard and cumin seeds.
  • When the mustard seeds begin to splutter, add the asafoetida and turmeric powder.
  • Immediately arrange the stuffed brinjals in the pan in a single layer.
  • Pour in the water.
  • Sprinkle the remaining stuffing over the brinjals.
  • Cover the pan with a lid, lower the heat.
  • Allow the brinjals to cook for 5-7 minutes.
  • Open the lid. Gently turn the brinjals over.
  • Cover with the lid and allow the brinjals to cook for another 5-7 minutes.
  • Remove the lid. Check if the brinjals are getting soft by inserting a knife through them.
  • Allow the curry to simmer for 5 minutes without the lid. At this point you can add more water for the gravy.
  • Garnish with some chopped fresh coriander and serve.
  • Enjoy bharli vangi with some roti, paratha, naan, bhakri, rice.

Notes

  • Soaking the brinjals in salted water helps to open up the slitted parts and makes it easier to fill the stuffing.
  • Choose brinjals that are slightly firm but yield slightly on pressing. Don't buy ones with wrinkled skin, soft spots, etc
  • Add more water for more gravy.
  • Make sure you toast or roast the peanuts and sesame seeds for full flavour.
Keyword bharli vangi, stuffed brinjals, stuffed eggplants