Bharli Vangi | Maharashtrian Style Stuffed Brinjal

Bharli Vangi | Maharashtrian Style Stuffed Brinjals are very popular in Maharashtra. They are a traditional preparation and have a very delicious, spicy flavor 🙂 Small, soft brinjals are stuffed with a coconut based stuffing and then cooked in the semi dry gravy.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals are a very popular preparation in Maharashtra specially during festivals or weddings. This preparation is usually enjoyed with Jowar Bhakri (millet flatbread), crushed onions and some thecha (Maharashtrian green chili relish). Trust me, it’s such a heavenly combo and the flavors are absolutely earthy and rustic.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals are one of the few things which I can have whenever you ask me to, it’s that delicious. Although I have served these with some regular whole-wheat rotis and some onion rings and green chilies, they still make such an delicious meal. The earthy flavors of coconut, garlic, cumin, etc. make for the perfect spice blend. The texture too is really nice, pair them with rotis or rice.

Anyways, let get started. This preparation is a little involved but pretty straight forward too.

In a blender jar, grind together the desiccated coconut, cumin seeds and sesame seeds to a coarse powder.

Then add chopped coriander leaves and garlic to the powder and grind everything to a coarse paste. Do not add water while grinding this paste.

Heat 1 tbsp. oil in a pan. Once it’s hot, add asafoetida and chopped onions. Sauté the onions until they are translucent.

Add chopped tomatoes next, cook them until they are mushy and the oil separates.

Add the ground paste and sauté for a few minutes. Add goda masala, roasted peanut powder, turmeric, jaggery, red chili powder and salt to taste. Mix well.

Cook this mixture for 4-5 minutes. Then turn off the gas. Let this mixture cool down completely.

Wash, pat dry small brinjals. Prep them, keep the stem intact. Make vertical slits and stuff it well with the ready masala.

Follow the above step for all the brinjals. set them aside.

Add about 2 cups of water in the same pan in which the masala stuffing was made, bring it to a boil. Turn off the heat and set it aside.

Heat 1 tbsp. oil in another pan. Once it’s hot, add the stuffed brinjals and sauté them until they turn brown on all sides.

Next, add the boiled water and salt to taste to the brinjals. Cover and simmer the brinjals in the water until they are cooked and the gravy has thickened. It took me about 15-18 minutes for the brinjals to cook and the gravy to thicken.

Serve piping hot with roti/ bhakri or some steamed rice.

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Bharli Vangi | Maharashtrian Style Stuffed Brinjal

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: serves 2-3 people

Bharli Vangi or Maharashtrian Style Stuffed Brinjals are a traditional dish from Maharashtra flavored with coconut, sesame and spices. They are absolutely lip smacking yummy!

Ingredients

• 7 nos. small brinjals/ eggplants
• 2 nos. medium onions, finely chopped
• 1 no. tomato, finely chopped
• 1 tbsp. goda masala
• 1/2 tsp. turmeric powder
• a pinch of asafoetida
• 1/2 tsp jaggery
• 2 tbsp. roasted peanuts powdered
• 1 tbsp. oil
• salt to taste
For the paste-
• 2-3 tbsp. desiccated coconut
• 1 tbsp. white sesame seeds
• 1 tbsp. cumin seeds
• 14-15 nos. cloves of garlic
• 6-7 tbsp. chopped coriander leaves

Instructions

For the paste
1. In a blender jar, grind together the desiccated coconut, cumin seeds and sesame seeds to a coarse powder.
2. Then add chopped coriander leaves and garlic to the powder and grind everything to a coarse paste. Do not add water while grinding this paste.
3. Heat 1 tbsp. oil in a pan. Once it's hot, add asafoetida and chopped onions. Sauté the onions until they are translucent.
4. Add chopped tomatoes next, cook them until they are mushy and the oil separates.
5. Add the ground paste and sauté for a few minutes. Add goda masala, roasted peanut powder, turmeric, jaggery, red chili powder and salt to taste. Mix well.
6. Cook this mixture for 4-5 minutes. Then turn off the gas. Let this mixture cool down completely.
7. Wash, pat dry small brinjals. Prep them, keep the stem intact. Make vertical slits and stuff it well with the ready masala.
8. Follow the above step for all the brinjals. set them aside.
9. Add about 2 cups of water in the same pan in which the masala stuffing was made, bring it to a boil. Turn off the heat and set it aside.
10. Heat 1 tbsp. oil in another pan. Once it's hot, add the stuffed brinjals and sauté them until they turn brown on all sides.
11. Next, add the boiled water and salt to taste to the brinjals. Cover and simmer the brinjals in the water until they are cooked and the gravy has thickened. It took me about 15-18 minutes for the brinjals to cook and the gravy to thicken.
12. Serve piping hot with roti/ bhakri or some steamed rice.

Notes

1. I have used small purple brinjals. 2. You can use small green ones too. 3. Add more water if you want to adjust the consistency of the gravy when serving with rice.

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Love,
Shreya 🙂

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Adapted from Maharashtrian recipes online.