Sunday, April 21, 2013

Bharli Vangi | Maharastrian style Stuffed Brinjals

Print Friendly and PDF
A few food combos such as  'Rajma-Chawal', 'Jolada Rotti-Ennegayi', 'Chapati-Usli', 'Jhunka-Bhakri', 'Avakay-Steamed Rice','Khichdi- Kadhi', 'Kadhi-Chawal' feature in my menu quite often as I  love to indulge in them once in a while. A few of these combos are regularly made at my place , but some of them are prepared less often - more due to my laziness in preparing them. Jolada rotti - Ennegayi is infact one such combination.
I have already posted a version of stuffed eggplants - 'Bagara Baingan' in my blog which is a typical Hyderabadi style dish. Today, I am posting a Maharasthrian version of stuffed eggplants called "Bharli Vangi".Both the recipes are similar but they differ in their taste and texture. Bharli Vangi pairs well with Jowar bhakri or Rice flour Bhakri or Chapati.
 
This recipe needs a bit more oil which makes it delicious and am sure the pictures explain that.You can see a layer of oil floating on the top.Though I do not prefer using a lot of oil in cooking,it was an exception that day. I have also mentioned the preparation of a version with less quantity of oil, in my notes.
Bharli Vangi | Maharashtrian style Stuffed Eggplants Recipe:
(Serves 3-4)

Ingredients:
10-12 small Eggplants
1/2 cup Ground nuts,dry roasted and skinned
2 tbsp roasted Sesame seeds
2 tbsp Coriander powder
2 tsp Red chili powder
1 tsp Cumin powder
1 tsp Garam masala or Goda masala
1/2 tsp Turmeric powder
a small gooseberry sized Tamarind,extract to pulp
1 tbsp grated Jaggery(optional)
Salt to taste
2-3 tbsp Oil

Method:
  • Remove the stems of eggplants and slit the eggplant into four by keeping the top portion intact.Drop them in salted water for 10 mins.
  • Grind roasted and skinned groundnuts and sesame seeds to a coarse powder.
  • In a wide bowl add groundnuts and sesame seeds powder, coriander powder, cumin powder, red chili powder, garam masala(goda masala), turmeric powder, salt and mix well.
  • Add tamarind pulp and grated jaggery to the above mix and mix well.Sprinkle some water to the mix so that the mixture becomes little wet and would be easy to stuff the eggplants.You should not mix it to a paste,you should add only enough water to bind the masalas together.
  • Stuff all the eggplants with this masala mixture and keep them aside.
  • Heat oil in a big thick bottomed kadai and arrange the stuffed eggplants side by side and let them fry for 2-3 mins.Add the remaining masala over them.
  • Cover it and reduce the flame and cook on low-medium flame for 20-25 mins.Flip the eggplants carefully a couple of times in between so that they would roast evenly on all sides.Check the top portion of eggplant is cooked or not by inserting the knife.
  • Pour half to one cup of water depending on the consistency you need and cover it and let them cook again for 7-8 mins until the oil floats on top.
Serve it hot with Chapati/Jowar Bhakri/Roti/Rice or any other Bhakri.

Notes:
  1. You can add finely chopped sauteed onions to the masala mix before stuffing the eggplants.
  2. Eggplants can be replaced by potatoes and follow the same recipe.
  3. You can even mix both the eggplants and potatoes and prepare the same recipe.
  4. This recipe needs a bit more quantity of oil than usual as the stuffed eggplants cook faster in oil.If we add water to them initially they would take longer time.
  5. You can even cover the kadai with a deep bottomed plated filled with water while cooking.It ensures that the eggplants are cooked evenly and also you can use less oil.
Also check out another similar version of Stuffed Eggplants -" Bagara Baingan" recipe in my blog.

19 comments:

Sapana Behl said...

Looks so tempting ! I can imagine the flavors in the curry...

Nayna Kanabar said...

This looks amazing I love egg plant its my fav recipe.

Nandita SS said...

Stuffed eggplants are favourite. Yours look scrumptious. :)

dassana said...

the recipe peps up with extra oil. i just add little oil when making bharli vangi. nice lighting on the pics.

Kitchen Queen said...

love stuffed eggplants, looks tempting.

Sireesha Puppala said...

Looks spicy and temptingggg prathiba n that sec click is just superb

Anu said...

Prathy looks so yum and oily, pictures looks so good.

Nagashree said...

Color and texture look very beautiful Prathibha. I bet Goda masala makes is what makes it delicious and different from the other South Indian stuffed baingan.

Sowmya Madhavan said...

I love this...looks spicy and delicious..

Priya Suresh said...

Incredible and terrific dish,cant resist.Highly inviting.

divya said...

awesome...just love this recipe

Anonymous said...

I like your recipe...its so tempting....
and i also love your plate...Where did you get that...

SARADA DEVI said...

WOW! This version of stuffed brinjals recipe is tempting and appears to be tastier . nice presentation

Priti S said...

I just want that platter Prathy ...looks super yum

Kavita Gonsalves said...

Hmmm... as a maharashtrian it is the real deal... exactly the way I make it..

arif said...

Wow.. Looks awesome :) You reminded me of mom's baingan bharta :) Your recipe looks simple n nice.. Time to visit home now ;) Let me try the recipe myself.. Thanks a lot for the recipe Prathiba :) God bless ya :)

Thanks,
Arif

Anonymous said...

Tried this recipe 3 days ago and everyone at home loved it! The proportions were exact and the end product was brilliant!
Sheily

Anonymous said...

wow...! loved this recipe...

Anonymous said...

tried this. It was too good. thanks for the recipe

Post a Comment

Thank you for visiting The Chef and Her Kitchen.
Do leave your comments and feedback,they are always welcome.Please do not leave any links.

Hugs,
Prathy

 
back to top