Bharli Vangi, Maharashtrian Stuffed Eggplant Curry Recipe
Authentic Maharashtrian bharli vangi is tender baby eggplants cooked in a spicy, nutty curry gravy. Perfect served with chapati and varan.
Ingredients
For the Stuffing:
- 340 g vangi baby aubergine/eggplant/brinjal
- 50 g pink peanuts raw
- 1 teaspoon white sesame seeds
- 1 ½ tablespoons desiccated coconut
- 5 strands fresh coriander cilantro, chopped
- 1 tablespoon ginger garlic paste
- ¼ teaspoon salt
- ½ teaspoon coriander powder
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
For the Gravy:
- 3 tablespoons oil
- 1 teaspoon black mustard seeds
- 60 g white onion 60g = ¾ medium onion, finely chopped
- 120 g tomato 120g = 2 large tomatoes, finely chopped
- salt to taste
- 1 teaspoon red chilli powder
- ⅓ teaspoon cumin powder
- 550 ml water
- 1 small piece jaggery optional
- 1 teaspoon goda masala or large pinch garam masala
- 1 small handful fresh coriander coriander, finely chopped to garnish
Instructions
Make the Stuffing
- Add 50 g pink peanuts to a large frying pan or kadai over medium heat. Dry roast (without oil) until dark brown spots appear on the skin. Remove the peanuts from the pan and place to cool in a bowl.
- While you wait for the peanuts to cool, add 1 teaspoon white sesame seeds to the same pan. Cook until aromatic, then add to a grinder/food processor jar. Repeat the same process for 1 ½ tablespoons desiccated coconut, cooking until fragrant and deep golden.
- Once the peanuts cool, rub to remove the skins. Place the de-skinned peanuts in the grinder jar along with the sesame seeds and coconut, plus 5 strands fresh coriander (chopped). Grind into a fine powder.
- Add the powder to a small bowl along with 1 tablespoon ginger garlic paste, ¼ teaspoon salt, ½ teaspoon coriander powder, 1 teaspoon red chilli powder, and ½ teaspoon turmeric powder. Mix well to combine.
Stuff the Vangi
- Use a sharp knife to cut a cross-shaped slit in the bottom of 340 g vangi. Leave the top intact. Stuff each vangi with the mixture and set aside*.
Make the Gravy
- Heat the oil of your choice in a large kadai or saucepan over medium heat. Once the oil is hot add the mustard seeds and wait for them to pop and crack. Next, add the onions and sauté until just caramelizing - a few minutes. Then add the tomatoes and cook for around 10-15 minutes, stirring continuously, until the oil leaves the sides of the pan and the tomatoes break down into a 'jam-like consistency. Finally add the red chilli powder, cumin powder, and stuffed eggplants.
- Fry the eggplant for a minute, turning them around to coat them well in the spices. Add the water and jaggery to the pan. Turn the heat down to low and simmer for around 20-30 minutes (timings depend on your stovetop), until the eggplant is fully cooked, the gravy has thickened, and the oil has separated to the top of the pan.
- Finally, add the goda masala and stir through. Turn off the heat and allow it to sit for 1-2 minutes, then garnish with chopped coriander and serve.
Notes
*Note: Stuffing the Brinjals (Eggplant/Aubergine) doesn't have to be tidy. Just make sure to get all the stuffing in there. While they cook in the curry the stuffing will gradually melt into the sauce rather than staying inside the Brinjal, so how tightly they're stuffed doesn't matter.
If you're short on time you can even skip stuffing the Brinjal. If you decide to go this route, make sure to still slit them so all the lovely flavors can get inside. Make the stuffing mix as instructed in the recipe, but instead of using it to stuff the brinjal simply add it to the pan just after the tomatoes. Follow the recipe as stated - frying it for around 10 minutes - and then add the slit Brinjal. Proceed as usual.
Equipment
Nutrition
Serving: 1gCalories: 206kcalCarbohydrates: 18gProtein: 3gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 13gSodium: 466mgFiber: 5gSugar: 7g
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