Monday, 28 May 2012

Bharla Vangi (Stuffed eggplants)

This is a very traditional Marathi curry, Bharli Vangi or "Stuffed Eggplant". You will find many people making this on a festival day or during marriages. This gravy goes well with rotis/chappatis or even boiled rice.
This is my personal favorite and I love the tangy and sweetness in this recipe! You can never go wrong with this recipe...Simple and easy to make.

12-14 small brinjals/eggplants, 
1 cup dry shredded coconut, 
1/2 cup peanut powder or peanuts (roasted), 
1/4 cup sesame seeds, 
1 tbsp each coriander-cumin seeds, 
2 tbsp Maharashtrian goda Masala , 
1 tsp tamarind pulp, 
1 tbsp jaggery, 
2 tsp chili powder, 
salt to taste, 
1 tsp ginger-garlic paste (optional), 
1/2 tsp asafoetida, 
1 tsp turmeric powder. 
2 tsp oil.

  1. Wash the eggplants (do not remove the stems) and give four vertical slits (not fully) to the brinjals from the top. Soak them in salt water for 10 minutes and rinse. Keep aside.
  2. Put 2 tsp oil in a pan and fry the grated coconut, sesame seeds, coriander-cumin seeds together till light brown. Powder this mixture and combine tamarind, jaggery, peanut powder, ginger-garlic paste, salt, chili powder and goda masala with the ground spices. Alternatively, grind all these ingredients together with the roasted mixture.
  3. Stuff all the eggeplants with little masala. Do not put all the masala in the eggplants.
  4. Take a kadai or a shallow non stick pan, and heat oil in it. Add mustard seeds. When you hear spluttering sound, add asafoetida and turmeric powder.
  5. Add the eggplants and the leftover masala. Gently fry for sometime. Add 1/2 cup water.
  6. Cover and cook over low-medium heat for about 15-25 min or until the brinjals turn soft and completely cooked. (To keep the masala from sticking to the bottom of the pan, cover the pan with a deep platter with some water in it. It helps the curry cook evenly without burning.)
  7. Remove the lid and stir to check if the brinjals are done. If not, cook further until well done. Garnish with coriander leaves. Serve hot with chapati or rice.

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