Bharli vangi or stuffed eggplant is a traditional Maharashtrian dish and it is top ranked menu item for many functions and weddings in Maharashtra. Today I am sharing easy recipe which is huge hit in my family. I make it quite often and it turns out delicious every time. For detailed instructions, please watch video on YouTube and feel free to leave your comments or suggestions.
Watch video on YouTube;
- Eggplants / vangi – 5 (medium sized)
- Onion – 2 (finely chopped)
- Tomato – 1 (finely chopped)
- Kanda lasun masala / lal tikhat – 3 tsp
- Turmeric powder – ½ tsp
- Asafoetida – ¼ tsp
- Jaggery – 1 tsp
- Cumin seeds – ½ tsp
- Roasted peanuts powder – 2 tbsp
- Oil – 2 tbsp
- Salt to taste
To make paste
- Dry coconut – 2 tbsp
- Sesame seeds – 1 tbsp
- Cumin seeds – 1 tbsp
- Cloves of garlic – 10-12
- Coriander leaves – ¼ cup
How to make bharli vangi?
- Grind coconut, sesame seeds and cumin seeds to a coarse powder.
- Then add fresh coriander leaves and garlic and grind everything together to a coarse paste.
- Chop the onions and tomato.
- Heat a tbsp of oil in a kadai.
- Once oil heated, add onion and sauté for few seconds.
- Add tomato and cook until tender.
- Once onions and tomato are fried and tender, add ground paste and mix.
- Reduce the heat and add jaggery, kanda lasun masala / lal tikhat, turmeric powder, asafoetida, roasted peanuts powder and salt to taste.
- Mix well and switch off the heat.
- Stuffing is ready, allow it to cool down.
- Wash the brinjals nicely and pat dry them.
- Trim the green leaves without cutting stem.
- Make 3 partial vertical slits, keeping bottom part intact as shown here.
- Stuff it tight with masala. *Please refer video tutorial to see how to cut brinjals and stuff them in detail.
- Repeat the same procedure for rest of the brinjals.
- Add 3 cups of water in a kadai in which we made masala and bring it to boil. We will use this water later to make curry.
- Heat up a tbsp of oil in another kadai.
- Once heated, add cumin seeds and let them splutter nicely.
- Add stuffed brinjals and fry them for a minute until they turn light brown.
- Add water and cook covered for 8-10 minutes until brinjals get cooked, stirring occasionally.
- Reduce the heat and allow curry to simmer on low heat for 3-4 minutes.
- Switch off the heat and serve hot with jwarichi bhakri or chapati.