Bharli Vangi is a recipe of Maharashtrian Cuisine of stuffed brinjals with coconut, peanuts, sesame spiced paste which goes well with chapati, rice and even bread. Bharli Vangi or stuffed eggplant is a traditional Maharashtrian dish and it is top ranked menu item for many functions and weddings in Maharashtra. Small brinjals stuffed with a sweet and spicy, peanut flavoured mixture drawing out all the authentic flavours of Maharashtrian cooking. The brinjals have to be cooked over a slow flame with utmost care in order to preserve the natural flavours of this dish.
Brinjals or Eggplants - 12 to 14, small
Dry Shredded Coconut - 1 cup
Peanut Powder - 1/2 cup
Sesame Seeds - 1/4 cup
Coriander Seeds - 1 tbsp
Cumin Seeds - 1 tbsp
Maharashtrian Goda Masala - 2 tbsp
Tamarind Pulp - 1 tsp
Jaggery - 1 tbsp
Chilli Powder - 2 tsp
Salt to taste
Ginger-Garlic Paste - 1 tsp
Asafoetida - 1/2 tsp
Turmeric Powder - 1 tsp
Oil - 2 tsp
1. Keep the stems and give the slits from the bottom of the brinjals keeping the stem intact. Keep them in salt water for 10 minutes and rinse. Set aside.
2. Roast coconut, sesame seeds and coriander-cumin seeds together till light brown.
3. Powder this mixture and combine tamarind, jaggery, peanut powder, ginger-garlic paste, salt, chilli powder and goda masala with the ground spices. Grind all these ingredients together with the roasted mixture.
4. Stuff all the brinjals with the above masala.
5. Take a shallow non stick pan and heat oil in it. Add mustard seeds, asafoetida and turmeric powder.
6. Add the brinjals and the leftover masala. Gently fry for sometime. Add 1/2 cup water.
7. Cover and cook over low-medium heat for about 15-25 min or until the brinjals turn soft and completely cooked.
8. Remove the lid and stir to check if the brinjals are done.
9. Garnish with coriander leaves. Serve hot with chapati or rice.
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