Bharli Vangi Recipe – Maharashtrian Style Stuffed Brinjals
A Traditional Maharashtrian Delight
Bharli Vangi, a staple in Maharashtrian cuisine, brings together the deep flavors of stuffed brinjals (eggplants) cooked in a fragrant tempering of spices, creating a dish that is both aromatic and rich in flavor. The delicate combination of peanuts, tomatoes, and aromatic spices makes this dish an absolute winner for any lunch or dinner spread. The brinjals absorb all the flavors, turning tender while retaining their shape, making them perfect to serve with traditional accompaniments like Panchmel Dal, Boondi Raita, and Phulkas.
This recipe is easy to follow, and though it requires a few steps, the end result is well worth the effort. The stuffed brinjals are slowly cooked to perfection, ensuring each bite bursts with spice and sweetness.
Ingredients
| Ingredient | Quantity |
|---|---|
| Small Brinjal (Baingan/Eggplant) | 8 pieces |
| Sunflower Oil | 4 tablespoons |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | 8 leaves |
| Onion, finely chopped | 1 medium-sized |
| Green Chillies (slit vertically) | 4 pieces |
| Garam Masala Powder | 1 tablespoon |
| Salt | To taste |
| Coriander Leaves (optional, chopped) | 2 tablespoons |
| Raw Peanuts (Moongphali), roasted & peeled | 1/2 cup |
| Tomato | 1 medium-sized |
| Garlic cloves | 4 cloves |
| Ginger (1-inch piece) | 1-inch piece |
| Jaggery (marble-sized ball) | 1 piece |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
Cuisine: Maharashtrian
Course: Lunch / Dinner
Diet: Vegetarian
Instructions
Preparing the Brinjals (Eggplants):
- Rinse the Brinjals: Start by washing the small brinjals (eggplants) thoroughly in water 3 to 4 times. Once clean, pat them dry using a kitchen towel. This step ensures there is no excess moisture on the surface.
- Slit the Brinjals: Carefully slit each brinjal vertically into four parts, ensuring that you don’t cut all the way through the stem. This way, the brinjal holds its shape while you stuff it. The slits should be deep but connected at the base, allowing for stuffing without falling apart.
- Salt the Brinjals: Lightly sprinkle salt inside the slits of each brinjal. This helps in drawing out any bitterness from the eggplants. Allow them to sit aside for about 10 minutes.
Preparing the Stuffing:
- Grind the Stuffing Ingredients: In a small grinder or food processor, add the roasted and peeled peanuts, chopped tomato, garlic, ginger, jaggery, red chilli powder, and turmeric powder. Blend everything together into a smooth paste. Ensure that you add a minimal amount of water while grinding; the stuffing should be thick, almost like a paste.
- Add Garam Masala: Once the mixture is ground, add one tablespoon of garam masala powder and mix well to combine. The stuffing is now ready.
Cooking the Bharli Vangi:
- Prepare the Tempering: In a saucepan, heat 4 tablespoons of sunflower oil over medium heat. When the oil is hot, add mustard seeds, cumin seeds, curry leaves, and the slit green chillies. Cover the pan to let the spices crackle. Once the crackling sound subsides, add the finely chopped onion and sauté until they turn golden brown. This tempering is the base for your stuffed brinjals.
- Stuff the Brinjals: Carefully stuff each brinjal with about 2 tablespoons of the prepared stuffing. Be gentle while stuffing to avoid breaking the brinjal. Stuff each piece generously, ensuring that the stuffing is evenly distributed inside the slits.
- Cook the Stuffed Brinjals: Gently place the stuffed brinjals into the tempering. Pour a little water into the pan (about 1/4 cup) to create some steam, then cover the pan with a lid. Reduce the heat to low and cook for about 15 minutes.
- Flip and Cook Further: After 15 minutes, gently flip the brinjals over to cook the other side. If the pan looks too dry, add a little more water to avoid burning the spices. Cover the pan again and let it cook for another 15 minutes, or until the brinjals are tender and well-cooked.
- Check for Doneness: The brinjals should now be soft and blackened in spots, with the stuffing nicely cooked and infused with the tempering flavors. Once done, remove the pan from the heat.
Serving:
Serve your Bharli Vangi hot, garnished with freshly chopped coriander leaves (optional). Pair it with Panchmel Dal, Boondi Raita, and Phulkas for a hearty and flavorful Maharashtrian meal.
Tips for the Best Bharli Vangi:
- Brinjal Selection: Choose small to medium-sized brinjals that are firm and not overripe. These will hold up well during cooking and will absorb the flavors better.
- Stuffing Variations: You can adjust the spice levels by adding more or less red chilli powder, or even using green chilies for a milder heat.
- Tempering: The tempering is key to the flavor of this dish, so make sure to fry the onions well until they are golden brown for the best aroma and taste.
- Cook Slowly: The secret to soft and well-cooked brinjals is slow cooking. Don’t rush through the cooking process—allow them to cook on low heat to become tender without burning.
Nutritional Information (Approximate per Serving):
- Calories: 250
- Protein: 7g
- Carbohydrates: 22g
- Fat: 18g
- Fiber: 5g
- Sodium: 500mg
This Maharashtrian Bharli Vangi recipe is a delicious, flavorful, and nutritious vegetarian dish that embodies the true essence of traditional Indian cooking. It is perfect for a comforting weekday lunch or dinner, providing both taste and texture in every bite. Enjoy the experience of creating this aromatic dish in your own kitchen and share it with your loved ones!
