Bharli Vangi Recipe-Maharashtrian Style Stuffed Brinjals
Author: 
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Ingredients
  • 325 gms medium sized Brinjals/Baby Eggplant-slit and soaked in salted water
  • 1 small=60 gms Onions-finely chopped
  • 2 mid-sized=125 gms Tomatoes-finely chopped
  • 1-tsp Mustard Seeds
  • 1-tsp Cumin Seeds
  • ¼ th tsp Asafoetida Powder
  • 1-tsp Turmeric Powder
  • Salt
  • 10-12 Curry Leaves
  • Cooking Oil
  • 1 Cup=75 gms grated dry Coconut
  • 1 small=60 gms Onions-finely chopped
  • 3-tbsp Peanuts
  • ¼ th Cup Fresh Coriander Leaves-with stems
  • 2 Green Chilies
  • 1-inch Ginger root
  • 10-12 Cloves of Garlic
  • 2-tsp Kashmiri red Chili Powder
  • 1-tsp dry Coriander Powder
  • 1½-tbsp Kala Masala (video link in description box)
  • 2-tbsp White Sesame Seeds
  • 1-tbsp Niger Seeds
Instructions
  1. We will start with dry roasting of Peanuts in a Pan. Dry roast until Peanuts become brown in color. Peanuts become brown in 3-4 mins. Remove from pan.
  2. Now, we will roast ingredients for making Masala for this recipe. Add White Sesame Seeds in pan and roast until it becomes brown in color (2-3 mins). After Sesame Seeds, now roast Niger Seeds. We have roasted Niger Seeds for 2-3 mins on medium heat.
  3. Now dry roast grated dry Coconut in the pan until it becomes brown.
  4. Peel off the roasted peanuts and make a coarse powder (do not add water)
  5. Transfer remaining roasted ingredients- sesame seeds, Niger seeds and coconut to grinder. Add chopped Onions, Green Chilies, Ginger-Garlic and Coriander leaves with stem. Make a fine and thick masala paste. I have used ¼th cup water while grinding.
  6. Put Masala paste in a large bowl. Add dry Coriander Powder, Red Chili Powder and Kala Masala. Add Salt to taste and mix all the ingredients. Now, we will stuff this Masala in Brinjals. We have removed Brinjals from Salted water. Ensure it is slit along its length. (Do not cut it open completely).
  7. Stuff all the Brinjals with Masala. Brinjals are now stuffed and ready. We will use remaining masala paste in gravy.
  8. Heat 3-4 tbsp Cooking Oil in a pan. Now add Mustard Seeds, Cumin Seeds, Asafoetida Powder and Curry Leaves. Now add chopped Onions and fry until Onions become soft. After Onions have become soft in 4-5 mins, add chopped Tomatoes.
  9. Add Turmeric Powder and some Salt. Be careful while adding Salt. We have already added Salt to masala paste. Reduce the heat and cook covered.
  10. After 6 mins of covered cooking, tomatoes have become soft and mushy. Add stuffed brinjals and mix well. I have cleaned the blender jar with ½ cup water. Add this water in pan. Reduce heat and cook covered for 4-5 mins.
  11. We have cooked on low heat for 4-5 mins. Brinjals have changed its color and released some moisture in gravy. Add Masala paste to the pan and mix well.
  12. Now we will adjust the consistency of gravy. Add hot water. The consistency of this dish is slightly thicker so I am adding 1½ cups of hot water. Total water added in the recipe=2 Cups
  13. If you want to add some more salt, you can do it now. I am not adding any more salt. Let gravy boil on high heat. Reduce heat and cook covered until Brinjals are completely cooked.
  14. Uncover after 10 mins. Check if Brinjals are cooked. Some Brinjals are still not cooked. We will cook for few more mins. Cover and Cook. We have cooked for 5 more mins. Brinjals are now well cooked.
  15. Gravy has become slightly thick and will become more thick as it cools down. Add coarsely grounded peanuts and mix well.
  16. Bharli Vangi is now ready. Turn off the heat and serve hot.
  17. Bharli Vangi is ready and served with Ragi Bhakri. It can also be enjoyed with Jowar Bhakri, Rice flour Bhakri or with some steamed rice.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/bharli-vangi-recipe/