Serve as: Dinner/Lunch/Breakfast
Bharli vangi literally translates to stuffed eggplant and is a traditional Maharashtrian dish cooked on special occasions. It pairs well with steamed rice, masale bhat or rotis.
Bharli vangi are simple to make, yet are healthy and delicious. The recipe is rich in many nutrients and antioxidants. The sesame and coconut powder adds protein and deliciousness.
The soft texture of stuffed brinjal marinated in spices and herbs in this Traditional Maharashtrian Bharli Vangi is a delicacy that one can’t get over. In this Maharashtrian dish, eggplant are stuffed with a spicy masala and then cooked until perfection.
Who loves brinjal? I am one of the people who loves Aubergine in any form. But trust me, this recipe will make you a Baingan lover. Don’t believe me? Try it for yourself.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Quantity: Serves 3
- 8-10 baby eggplants
- 3 cups water
- 1 onion large (chopped)
- 1 cup shredded coconut
- 2 tsp goda masala
- 1 tsp garam masala
- 1/4 tsp turmeric powder
- 1 tsp red chili powder
- 2 tsp cumin and coriander powder
- 1 tbsp cilantro chopped
- 1 tsp sesame seeds roasted
- 1 tsp tamarind pulp from a small ball of tamarind
- 2 tsp jaggery
- salt to taste
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 pinch asafoetida
- 10-12 curry leaves
- Wash the eggplants and make cross slits on top. Make sure you don’t cut them through.
- Soak all the eggplants in cold water with some salt added to it.
- In another bowl, mix together chopped onion, shredded coconut, goda masala, garam masala, red chili powder, cumin-coriander powder, sesame seeds, tamarind pulp, jaggery, cilantro and salt.
- Taste the mixture and adjust spices to your liking. Let it cool down and
- Stuff this mixture in the eggplants.
- In a pan, heat oil and use mustard seeds, asafoetida, curry leaves for tempering.
- Add stuffed eggplants.
- Cover and cook on all sides.
- Add remaining stuffing and half a cup water and cook until eggplants are done.
- Garnish with cilantro and serve hot.