How To Make Bharli Vangi Recipe

Bharli Vangi, or stuffed eggplant, is a classic dish from Maharashtra, India. It features small brinjals (eggplants) stuffed with a flavorful mixture of ground peanuts, coconut, and spices. This dish is a staple in Maharashtrian households, known for its rich, aromatic flavors and perfect balance of spices. Bharli Vangi is often served with bhakti (a type of Indian flatbread) or steamed rice, making it a versatile and beloved addition to any meal.

To make an authentic Bharli Vangi recipe, you will need the following ingredients:

1. Small Brinjals (Eggplants): 8-10 small, tender brinjals.

2. Oil: 3-4 tablespoons.

3. Mustard Seeds: 1 teaspoon.

4. Asafoetida (Hing): A pinch.

5. Turmeric Powder: 1/2 teaspoon.

6. Onion: 1 medium, finely chopped.

7. Garlic: 4-5 cloves, minced.

8. Ginger: 1-inch piece, grated.

9. Grated Coconut: 1/2 cup, fresh or desiccated.

10. Roasted Peanuts: 1/2 cup, coarsely ground.

11. Red Chili Powder: 1 teaspoon.

12. Garam Masala: 1 teaspoon.

13. Coriander Powder: 1 teaspoon.

14. Cumin Powder: 1 teaspoon.

15. Tamarind Pulp: 1 tablespoon.

16. Salt: To taste.

17. Fresh Coriander Leaves: For garnishing.

Step-by-Step Instructions

- Wash the brinjals and make two cross slits in each, keeping the stem intact.

- Soak the brinjals in salted water to prevent discoloration.

- Heat 1 tablespoon of oil in a pan and add finely chopped onions, ginger, and garlic. Sauté until golden brown.

- Add grated coconut and ground peanuts to the pan. Stir well and cook for 2-3 minutes.

- Add red chili powder, garam masala, coriander powder, cumin powder, turmeric powder, and salt. Mix thoroughly.

- Add tamarind pulp and cook for another 2 minutes until the mixture is well combined. Let it cool.

- Carefully stuff each brinjal with the prepared mixture. Ensure they are packed tightly.

- Heat the remaining oil in a large pan. Add mustard seeds and let them splutter.

- Add a pinch of asafoetida (hing) and the stuffed brinjals.

- Cover and cook on low heat for about 20-25 minutes, turning occasionally, until the brinjals are tender and fully cooked. Add a little water if necessary to prevent sticking.

- Garnish with freshly chopped coriander leaves before serving.

- Choose Fresh Brinjals: Ensure the brinjals are small, tender, and free from blemishes for the best taste.

- Balance the Spices: Adjust the spices according to your taste preference. If you prefer a milder flavor, reduce the quantity of red chili powder.

- Cook on Low Heat: Cooking on low heat allows the brinjals to cook thoroughly and absorb all the flavors from the stuffing.

- Serve Hot: Bharli Vangi tastes best when served hot with Bhakri, chapati, or steamed rice.

By following this detailed Bharli Vangi recipe, you can recreate a traditional Maharashtrian delicacy in your own kitchen. Enjoy this flavorful stuffed eggplant dish with your loved ones!