Bharali Vangi or
stuffed eggplant is a traditional Maharashtrian dish and it is toped ranked
menu for many functions and weddings in Maharashtra. Every family has a twist on it, and will taste different from
place to place. Today I am sharing easy recipe which is huge hit in my
family .
Ingredients:
6 to 8 small Eggplants
1/2 to 3/4 cup fresh grated Coconut
3 to 4 tbsp roasted peanuts powder
1 tsp Red chili powder
1 tsp Sesame seeds powder (lightly roast and then make powder)
1/2 tsp Cumin Powder
1/2 tsp coriander powder
2 tsp Goda Masala (Maharashtrian Masala)
2-3 tsp grated Jaggery
3 tsp Tamarind Pulp
For Tempering: 1/8 tsp Mustard Seeds, Pinch of Asafoetida powder, ½ tsp Turmeric Powder
Salt to taste
3-4 tsp Oil
6 to 8 small Eggplants
1/2 to 3/4 cup fresh grated Coconut
3 to 4 tbsp roasted peanuts powder
1 tsp Red chili powder
1 tsp Sesame seeds powder (lightly roast and then make powder)
1/2 tsp Cumin Powder
1/2 tsp coriander powder
2 tsp Goda Masala (Maharashtrian Masala)
2-3 tsp grated Jaggery
3 tsp Tamarind Pulp
For Tempering: 1/8 tsp Mustard Seeds, Pinch of Asafoetida powder, ½ tsp Turmeric Powder
Salt to taste
3-4 tsp Oil
Method:
1) To prepare the stufiing, add coconut, roasted peanuts powder, Sesame seeds powder, Goda Masala, red chili powder. Mix them well. To make a fine paste grind the mixture well.
1) To prepare the stufiing, add coconut, roasted peanuts powder, Sesame seeds powder, Goda Masala, red chili powder. Mix them well. To make a fine paste grind the mixture well.
2) Mix Tamarind Pulp and grated jaggery. Put this mixture to ground ingredients. Add salt and coriander-cumin powder and mix well.
3) Wash eggplants. Hold the eggplant vertically and give 2 slits. It should look like plus sign (+). Do not cut through the eggplant into pieces. Now stuff these eggplants with the mixture. Keep 3-4 tbsp mixture aside for gravy.
4) In a wok, heat 3 tbsp oil. Temper with Mustard seeds, Asafoetida Powder, Turmeric Powder, Red chili powder. Add the mixture kept aside for gravy. Add little water and salt. Place eggplant very carefully. Keep the heat on medium. Cover the wok with lid. Let the eggplants cook on the steam. Change the position of eggplant after 4-5 minutes. Do not let the gravy dry out. So add little water as required.
5) Use knife to check whether Eggplants are done.
Once cooked thoroughly, serve hot with Bhakari or chapatti.
Tips:
1) While buying eggplants, choose fresh and small eggplants. These cooks little faster and taste really good.
2) If you don’t have time to cook eggplants in the wok. You can pressure-cook them.
3) You can add chopped onion. After adding tempering items, fry onion till it becomes translucent. Then add eggplants.
4) Sometimes, even though knife pierces through the eggplant, it tastes uncooked. Therefore, if the knife is getting through the eggplant, then open it slightly and check whether gravy is soaked well inside the core. If you find it little white, then let them cook few more minutes.
