bharli vangi – stuffed brinjals

this recipe of bharli vangi or stuffed brinjals is a regular at my home. this recipe is how my mother makes it. i am not sure whether its a malvani, konkani or goan recipe. i first used to think that its a goan/konkani recipe, but a further research proved that it is not. it looks to me as its a maharashtrian recipe as ground nuts and sesame seeds are used in this recipe of bharli vangi.
for this recipe we need to use baby eggplants or small eggplants. this type is easily available in india. if you still have to make this recipe and do not have baby eggplants, you then buy the regular eggplants and chop them and make this recipe. even i have chopped the brinjals as i was too lazy to stuff the masala in the brinjals. this is the short cut method for me. either way, the masala gets coated on to the brinjal and the taste is same.
the bharli vangi goes well with chapati, rice and even bread.

bharli vangi: serves 3-4

preparation time: 20 mins
cooking time: 45 mins

ingredients:

• 500 gms baby brinjals
• 1/2 cup peanuts
• 2 tbsp sesame seeds
• 1 cup dessicated coconut
• 4-5 garlic cloves, chopped
• 1/2 inch ginger, chopped
• 1 large onion, chopped
• 1 tomato chopped
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/4 tsp garam masala powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin seeds powder
• a pinch of asafoetida (optional)
• 2 tbsp oil
• 2 cups water
• salt

method:

• wash the brinjals, slit them on 4 sides without breaking them and soak in salted water for 20 mins. you can also chop them and soak in salted water.
• dry roast the peanuts first, when they start to become brown, add the sesame seeds followed by dessicated coconut. roast them till all of them are browned and smell fragrant. you can also roast them separately.

• when the coconut, peanuts and sesame seeds cool down. add them in a grinder with half of the chopped onions, ginger, garlic.

• grind to a smooth paste with some water. make sure not to make it too liquidy.

if you have chopped the brinjals, follow these steps:

• in pan heat oil, add the onions and fry them till they turn transparent.

• now add the ground masala to the pan.

• fry the masala for 2-3 mins.

• add the all the dry spice powders and chopped tomatoes.

• mix it well with the rest of the masala paste.

• fry for another 2-3 mins.

• finally add the chopped aubergines.

• add 2 cups water, salt and mix the entire curry.

• cover and let the aubergines cook for 30-35 minutes. keep checking in between and if the stuffed brinjals looks a bit dry add some more water. garnish with coriander leaves.

if you have not chopped the brinjals, follow these steps:

• to the ground masala add all the dry spice powders like jeera powder, dhania powder, garam masala powder, red chili powder and turmeric powder. mix the masala paste with the spice powders.
• stuff the brinjal with this ground masala.
• in pan heat oil, add the onions and fry them till they turn transparent.
• add the stuffed brinjals to the pan.
• fry for a couple of minutes.
• add the tomatoes and fry for 2-3 minutes. keep on stirring continously.
• add water, salt and cover and cook for 30-35 minutes.
• when the dish is ready, garnish with coriander leaves.
• serve hot with rice or chapati or puri.

• enjoy.

below is the printable version:

Print

bharli vangi – stuffed brinjals

Rating: 5

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Serving Size: 4

Ingredients

1. 500 gms baby brinjals
2. 1/2 cup peanuts
3. 2 tbsp sesame seeds
4. 1 cup dessicated coconut
5. 4-5 garlic cloves, chopped
6. 1/2 inch ginger, chopped
7. 1 large onion, chopped
8. 1 tomato chopped
9. 1/2 tsp turmeric powder
10. 1/2 tsp red chili powder
11. 1/4 tsp garam masala powder
12. 1/2 tsp coriander powder
13. 1/2 tsp cumin seeds powder
14. a pinch of asafoetida (optional)
15. 2 tbsp oil
16. 2 cups water
17. salt

Instructions

1. wash the brinjals, slit them into 4 without breaking them and soak in salted water for 20 mins. you can also chop them and soak in salted water.
2. dry roast the peanuts first, when they start to become brown, add the sesame seeds followed by dessicated coconut. roast them till all of them are browned and smell fragrant. you can also roast them separately.
3. when the coconut, peanuts and sesame seeds cool down. add them in a grinder with half of the chopped onions, ginger, garlic.
4. grind to a smooth paste with some water. make sure not to make it too liquidy.
5. if you have chopped the brinjals, follow these steps:
6. in pan heat oil, add the onions and fry them till they turn transparent.
7. now add the ground masala to the pan.
8. fry the masala for 2-3 mins.
9. add the all the dry spice powders and tomatoes.
10. mix it well with the rest of the masala paste.
11. fry for another 2-3 mins.
12. finally add the chopped aubergines.
13. add 2 cups water, salt and mix the entire curry.
14. cover and let the aubergines cook for 30-35 minutes.
15. if you have not chopped the brinjals, follow these steps:
16. to the ground masala add all the dry spice powders like jeera powder, dhania powder, garam masala powder, red chili powder and turmeric powder. mix the masala paste with the spice powders.
17. stuff the brinjal with this ground masala.
18. in pan heat oil, add the onions and fry them till they turn transparent.
19. add the stuffed brinjals to the pan.
20. fry for a couple of minutes.
21. add the tomatoes and fry for 2-3 minutes. keep on stirring continously.
22. add water, salt and cover and cook for 30-35 minutes.
23. when the dish is ready, garnish with coriander leaves.
24. serve hot with rice or chapati or puri.