Marathi dish Bharli Vangi: How to prepare

 

"Bharli Vangi" is a popular Maharashtrian dish made from baby eggplants stuffed with a flavorful spice mixture. Here's a basic recipe to prepare Bharli Vangi:

**Ingredients:**

For the stuffing:

- 10-12 small baby eggplants (brinjals)

- 1 cup roasted peanut powder

- 2-3 tablespoons desiccated coconut

- 2 tablespoons sesame seeds

- 2 tablespoons coriander powder

- 1 tablespoon cumin powder

- 1 tablespoon red chili powder (adjust to your spice preference)

- 1 teaspoon turmeric powder

- 1 teaspoon garam masala

- Salt to taste

- 2-3 tablespoons oil

For the curry:

- 2-3 tablespoons oil

- 1 teaspoon mustard seeds

- 1 teaspoon cumin seeds

- A pinch of asafoetida (hing)

- 1 onion, finely chopped

- 2-3 tomatoes, finely chopped

- 1 teaspoon ginger-garlic paste (optional)

- 1/2 cup water

- Salt to taste

- Fresh coriander leaves for garnish

**Instructions:**

1. Wash the baby eggplants and make a "+" slit at the base, keeping them intact at the stem. This allows you to stuff them without cutting them into pieces.

2. In a mixing bowl, combine the roasted peanut powder, desiccated coconut, sesame seeds, coriander powder, cumin powder, red chili powder, turmeric powder, garam masala, salt, and 2-3 tablespoons of oil. Mix well to form a dry stuffing mixture.

3. Carefully stuff each eggplant with this spice mixture. Ensure you stuff it well but don't overstuff, or the eggplants might break.

4. Heat oil in a deep pan or kadai. Add mustard seeds and let them splutter. Add cumin seeds and asafoetida.

5. Add the finely chopped onions and sauté until they turn translucent.

6. If using ginger-garlic paste, add it now and sauté until the raw smell disappears.

7. Add the finely chopped tomatoes and cook until they turn soft and the oil starts separating.

8. Gently place the stuffed eggplants into the pan. Be careful not to overcrowd them.

9. Add water, cover the pan, and let the eggplants cook on low heat. Occasionally, gently turn them to ensure even cooking. Cook until the eggplants become tender. This might take around 20-25 minutes.

10. Once the eggplants are cooked and the curry has thickened, garnish with fresh coriander leaves.

11. Serve Bharli Vangi hot with chapati or steamed rice.

Enjoy this delicious Maharashtrian dish with its rich and spicy flavors!