Bharli Vangi – Stuffed Eggplants
The name Bharli Vangi always intrigues me. I feel it’s a name of a huge man with stout belly( Hahaha) The longest time I had never been interested in eating vangi (eggplants) because I somehow felt like I was eating meat ( I have been vegetarian all my life)
But after having few encounters with very good version of Bharli Vangi ( stuffed eggplants) I finally decided to like it. To make it a part of my diet every once a week or two.
This dish is a traditional Maharashtrian dish with the base being peanut sauce. You can substitute the peanut sauce with coconut paste if you are allergic to peanuts.
This dish is usually paired with rotis or the classic bhaakri made of millets. Pair it with some raw onions and dash of lime and you’re sorted for the day.
The making of Bharli Vangi starts from the time these mini eggplants are bought. These eggplants need to have the top crown and the stem intact ideally and they should be preferably green because that signifies the freshness of the eggplant from within. These are then washed and given a cut at the other end. This cut has to be slightly deep but make sure the pieces of the eggplant don’t fall apart.
Soak these cut eggplants into water for a few minutes until you make the stuffing ready.
For the stuffing I have used garlic, toasted dry coconut, goda masala, peanut powder and lots of coriander and chili powder. Grind all these ingredients to form a paste. Add a teaspoon of powder to make it little paste-y. Pat dry each eggplant and stuff this paste into each of the eggplants where the cut is made. It’s ok if the stuffing is falling out. But make sure the stuffing goes into each of the cracks of the eggplant.
Moving on to making the sauce, the left over stuffing along with lots of roughly chopped onions, green chilies and tomatoes is then roasted on medium flame until cooked and then ground to a smooth paste. Read the rest on the recipe card..
- 6 mini eggplants
- 1 cup of roasted peanut powder
- 1 large onion
- 2 medium tomatoes
- 2 tbsp of oil
- 3-4 cloves of garlic
- 2 tbsp of goda masala
- handful of coriander for garnish and paste.
- 2 tbsp of lemon juice
- 1 tsp of turmerc
- 2 tbsp of chili powder
- 2 tsp of mustard seeds
- salt as per taste
- 3 cups of water
- 3-4 sprigs of curry leaves
- 1 tbsp hing (asafoetida)
- ½ cup toasted dry coconut
- Wash the eggplants and pat them dry. Give these eggplants a small deep cut in the lower side of it and soak them into water for a few minutes. (To cut the stem of the eggplant is optional)
- Meanwhile, in a grinder jug, add 1 cup of peanut powder, ½ cup dry coconut, garlic, handful of fresh coriander, goda masala ½ tsp of salt and hint of lemon juice. Grind this to a smooth paste. Add 1 tsp of water to make it slightly paste-y.
- Stuff the eggplants with this stuffing and keep them aside. Make sure the stuffing reaches to the interior of the eggplants.
- In a deep pan, heat 1 tbsp oil on a medium flame and roast chopped onions until cooked.
- In the same pan add chopped tomatoes, 2 chilies and the rest of the stuffing mix.
- Once the onions are cooked, grind this to a smooth onion tomato paste.
- In the same pan, add 1 tbsp of oil and heat it on a medium flame. Add mustard seeds and curry leaves to this.
- Once the mustard seeds crackle add the onion-tomato paste, hing and turmeric to it.
- Also add 1 tbsp of goda masala and chili powder.
- Add a cup of water and then gently add the stuffed eggplants to it. Also add salt at this stage.
- Slowly toss the eggplants to help cover them with sauce and cover it with a lid .
- Let it cook on medium flame for 7-10 mins. Add some more water if the gravy looks thick.
- Check to see if the eggplants are cooked by inserting a knife into it. If the knife slides in easily, it is cooked.
- Adjust the salt as required and serve with hot rotis or bhakris.
I hope you like this recipe and give this a try. If you try this recipe and liked it, do share a picture with the hashtag #whenchaimetbiskit on Instagram or Facebook. Would love to know what you guys have been cooking.