Make Bharli Vangi At Home In Easy Way | Bharli Vangi Recipe

Ingredients:

• Small eggplants (Bharli Vangi variety), 8-10
• Roasted peanuts, 1/4 cup
• Sesame seeds, 2 tablespoons
• Grated coconut, 1/4 cup
• Turmeric powder, 1/2 teaspoon
• Coriander powder, 1 teaspoon
• Cumin powder, 1/2 teaspoon
• Salt, to taste
• Oil, 3 tablespoons
• Mustard seeds, 1/2 teaspoon
• Cumin seeds, 1/2 teaspoon
• Asafoetida (hing), a pinch
• Curry leaves, a few
• Green chilies, slit, 2-3
• Ginger-garlic paste, 1 tablespoon
• Onion, finely chopped, 1 medium
• Tomato, finely chopped, 1 medium
• Water, 1/2 cup
• Fresh coriander leaves, for garnish

Instructions:

1. Wash the eggplants and slit them lengthwise without cutting through completely.
2. In a blender or food processor, grind roasted peanuts, sesame seeds, grated coconut, turmeric powder, coriander powder, cumin powder, and salt into a coarse mixture.
3. Stuff this mixture into the slits of the eggplants.
4. Heat oil in a pan. Add mustard seeds and let them splutter. Then add cumin seeds, asafoetida, curry leaves, and green chilies. Sauté for a few seconds.
5. Cook the chopped onion until it caramelizes to a golden brown color.
6. Add ginger-garlic paste and sauté until its raw aroma dissipates.
7. Carefully place the stuffed eggplants into the pan. Add chopped tomatoes around the eggplants.
8. Cook on medium heat for 2-3 minutes, gently turning the eggplants to ensure they are coated with the masala.
9. Add water, cover the pan, and cook on low heat for 15-20 minutes or until the eggplants are tender. Occasionally stir and add additional water as needed.
10. Once done, garnish with fresh coriander leaves.
11. Serve Bharli Vangi hot with chapati or rice.

Tips:

• Choose small and tender eggplants for better results.
• Adjust the spiciness to your liking.
• Ensure the stuffing is packed well into the eggplants for even cooking.
• You can optionally add a squeeze of lemon juice before serving for a tangy flavor.

Information:

Bharli Vangi is a traditional Maharashtrian dish that originates from the state of Maharashtra in India. The name "Bharli Vangi" translates to "stuffed eggplants" in Marathi, the language spoken in Maharashtra.

The dish typically consists of small eggplants that are slit and stuffed with a spicy mixture of ground peanuts, sesame seeds, coconut, and a blend of aromatic spices such as turmeric, coriander, and cumin powders. The stuffed eggplants are then cooked in a flavorful gravy made with onions, tomatoes, and a tempering of mustard seeds, cumin seeds, curry leaves, and other spices.

Bharli Vangi is known for its rich and robust flavors, combining the nuttiness of the stuffing with the tanginess of tomatoes and the earthiness of the eggplants. It is often enjoyed with chapati (Indian flatbread) or rice as a main course dish.

The dish is not only popular in Maharashtra but also in other regions of India where variations may exist in terms of the spices used or the cooking method. It is a beloved part of Maharashtrian cuisine and is often prepared during festivals, celebrations, and special occasions as it represents the region's culinary heritage and flavors.