Authentic Bharli Vangi Recipe: A Flavourful Journey into Maharashtrian Cuisine!

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Unlock the rich tapestry of Maharashtrian flavours with our step-by-step Bharli Vangi recipe. Learn how to stuff and spice up succulent baby eggplants with a medley of aromatic spices, creating a symphony of tastes that will transport your taste buds straight to Maharashtra. This easy-to-follow recipe ensures a perfect balance of tanginess and warmth, making Bharli Vangi a delightful addition to your culinary repertoire. Elevate your cooking skills and savor the essence of traditional Indian cuisine with this mouth-watering dish – a celebration of spices, textures, and authentic Maharashtrian taste!

Ingredients:

For the Stuffed Eggplants:

  • 8-10 small eggplants (brinjals)
  • 1/2 cup grated coconut
  • 1/2 cup roasted peanuts
  • 2-3 cloves of garlic
  • 1-inch ginger
  • 1 tablespoon sesame seeds
  • 1 tablespoon coriander powder
  • 1/2 tablespoon cumin seeds
  • 1/2 tablespoon red chili powder
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • Fresh coriander leaves for garnish

For the Curry:

  • 2 tablespoons oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • A few curry leaves
  • Salt to taste
  • Water, as needed

Instructions:

1. Preparing the Stuffed Eggplants:

  1. Wash the eggplants and make a cross-cut at the base, keeping the stems intact.
  2. Grind grated coconut, roasted peanuts, garlic, ginger, sesame seeds, coriander powder, cumin seeds, red chili powder, turmeric powder, and salt to a smooth paste. Set aside.
  3. Stuff each eggplant with this masala mixture and set them aside.

2. Making the Curry:

  1. Heat oil in a deep pan or kadai. Add mustard seeds and let them splutter.
  2. Add cumin seeds and asafoetida. Sauté for a few seconds.
  3. Add chopped onions and sauté until they turn translucent.
  4. Stir in chopped tomatoes and cook until they become soft and mushy.
  5. Add the stuffed eggplants and sauté for a few minutes.
  6. Add curry leaves and the remaining masala mixture. Mix gently to coat the eggplants with the masala.

3. Cooking the Curry:

  1. Add water, cover, and let the curry simmer on medium heat until the eggplants are tender and the masala is cooked.
  2. Adjust salt and spice levels as needed.

4. Serving:

  1. Garnish with fresh coriander leaves.
  2. Serve Bharli Vangi hot with chapati or steamed rice.

Tips:

  • Ensure to choose small and tender eggplants for this recipe as they cook faster and have a better taste.
  • You can adjust the spice level by varying the amount of red chili powder.

Bharli Vangi is a delicious and aromatic curry that showcases the rich flavours of stuffed eggplants. The combination of spices and the tender eggplants make this dish a delightful addition to any meal. Enjoy the traditional taste of Maharashtra!

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