Bharli Vangi is a Maharashtrian specialty where small eggplants are stuffed with a spice paste made from sesame seeds, peanuts, coconut, and spices like cumin and coriander. The stuffed eggplants are then cooked until tender and flavorful. The dish is typically served with chapati, puri, or steamed rice. Tamarind and jaggery add a tangy and sweet touch to the stuffing. This dish is loved for its deep, rich flavors. Garnished with coriander, it makes a delicious meal.
Ingredients
- For the Stuffing:
- 6-8 small eggplants (brinjals)
- 2 tablespoons sesame seeds (til)
- 2 tablespoons peanuts
- 1 tablespoon grated coconut (optional)
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1-2 dried red chilies (adjust to taste)
- 1 tablespoon tamarind pulp (optional, for tanginess)
- 1 tablespoon jaggery (or sugar, optional for sweetness)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 tablespoon oil
- Salt to taste
- Fresh coriander leaves for garnish
- For Cooking:
- 2-3 tablespoons oil
- 1 teaspoon mustard seeds
- 1 tablespoon cumin seeds
- 1 pinch asafoetida (hing)
- 1-2 green chilies (optional, chopped)
- Fresh coriander leaves (for garnish)
Instructions
1. Prepare the Eggplants:
- Wash the eggplants and make a criss-cross slit in each one, leaving the stems intact. Be careful not to cut through completely. The slit will be used to stuff the eggplant.
2. Prepare the Stuffing:
- Dry roast the sesame seeds, peanuts, coriander seeds, and cumin seeds in a pan over medium heat until aromatic and slightly browned.
- Allow the roasted ingredients to cool down and grind them into a coarse powder in a blender or mortar-pestle.
- Add grated coconut (if using), tamarind pulp, jaggery, turmeric, red chili powder, garam masala, and salt to the ground spices. Mix well to form a thick stuffing paste. You can also adjust the spices as per your taste preference.
3. Stuff the Eggplants:
- Carefully stuff the eggplants with the prepared spice mixture. Make sure the stuffing fills each slit well. Keep the excess stuffing for later use while cooking.
4. Heat Oil in a Pan:
- In a large pan or kadhai, heat 2-3 tablespoons of oil. Once hot, add mustard seeds, cumin seeds, and asafoetida. Let them splutter for a few seconds.
5. Cook the Stuffed Eggplants:
- Add the stuffed eggplants to the pan and cook on medium heat. Gently rotate them using a spoon to ensure they are cooked evenly on all sides.
- Add any remaining stuffing mixture to the pan for added flavor.
- Cover and cook for 15-20 minutes, stirring occasionally, until the eggplants become soft and tender. You may add a bit of water to prevent burning, but the stuffing should remain mostly dry.
6. Garnish and Serve:
- Once the eggplants are cooked and tender, remove them from the pan and garnish with fresh coriander leaves.
- Serve your Bharli Vangi hot with chapati, puri, or steamed rice.
Tips for a Perfect Bharli Vangi
- Use small, tender eggplants for better stuffing and taste.
- You can adjust the sweetness or tanginess in the stuffing by varying the amount of jaggery and tamarind.
- Add a little coconut milk if you prefer a creamier stuffing.
- If you prefer more spice, add extra green chilies or red chili powder in the stuffing.
Enjoy the rich flavors of this traditional Maharashtrian dish, Bharli Vangi, in the comfort of your home.
