Bharli Vangi (Stuffed Eggplants)

Bharli Vangi is a classic Maharashtrian recipe. It is on the menu for most of the Maharashtrian functions like Lagna (wedding), Munja (thread ceremony), etc. Each region had its own variations. The classic Brahmin version that I usually make (from Ruchira cookbook) is without ginger-garlic or onions.

Even though today's post shows the use of ginger garlic and onions, it is entirely optional - I just wanted to try a little variation this time, but like I said, the recipe tastes just as good without the said ingredients.

Ingredients: 6-8 small eggplants,1 cup dry shredded coconut, 1/2 cup roasted peanuts, 1/4 cup sesame seeds,1 tsp coriander seeds, 1 tsp cumin seeds, 2 tbsp Maharashtrian goda Masala or Garam Masala , 3 tsp chilli powder, 1 tsp turmeric powder,1 tsp tamarind pulp,1 tbsp jaggery, 3 tsp oil, salt to taste, 3 tsp ginger-garlic paste (optional), 1 medium onion chopped (optional).

Procedure: 

Slit the eggplants into 4 vertical slits - remove stems if you want. But the eggplants have to be intact.

Roast and grind the peanuts, dry coconut, sesame seeds, coriander and cumin seeds. Add tamarind pulp, jaggery, ginger-garlic paste (optional), chopped onion (optional), salt as per taste, chili powder, turmeric powder and goda masala/garam masala.

 

 Stuff the eggplants with the masala.

 

 Heat oil in a kadai or pressure pan. Add mustard seeds, after they splutter, add asafoetida, red chilly powder and turmeric powder. Add the eggplants and the leftover masala. Cook for 3-4 mins. Add 1 cup water. Cover and cook on low/medium heat for about 20-25 min till the eggplants are cooked.

Garnish with cilantro and serve hot with Poli/Chapati or Masale Bhaat (recipe coming soon).