Maharashtrian Barli Vangi ( Stuffed Eggplant)

The soft texture of stuffed brinjal marinated in spices and herbs in this Traditional Maharashtrian Bharli Vangi is a delicacy that one can’t get over.

In this Maharashtrian dish, eggplant is stuffed with spicy masala and then cooked until perfection. Here is how to make it.

Ingredients 

  • 500 g Brinjal
  • 1/4 cup Peanuts (Roasted)
  • 1/2 cup Fresh Coconut (Grated)
  • 1 tsp Jaggery (Crushed)
  • 2 tbsp Goda Masala
  • 2 tsp Tamarind Paste
  • 2 tsp Red Chilli Powder
  • 2 Green Chillies
  • 1 inch Ginger (Chopped)
  • 1/2 cup Onion (Chopped)
  • Salt to taste
  • 2 tbsp Fresh Coriander (Chopped)
  • 4 tbsp Vegetable Oil
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Hing
  • 10-12 Curry Leaves
  • 1/2 tsp Turmeric Powder

Instructions

  • Wash the brinjal and slit them into 4 keeping the end intact.
  • Soak them in water and keep aside.
  • Add peanuts, coconut, jaggery, good masala, tamarind paste, red chilli powder, green chillies, ginger and onion in a blender and blend until smooth.
  • Use very little water to make the paste.
  • Add salt, fresh coriander in the masala paste and mix well.
  • Stuff this mixture in the brinjals.
  • Keep the remaining mixture aside.
  • Heat vegetable oil in a pan.
  • Once the oil is hot, add mustard seeds, hing and curry leaves and fry for a few seconds.
  • Add the stuffed brinjal and fry for 3-4 minutes.
  • Mix the remaining masala with 1 cup water and add it in the pan.
  • Cover and cook on low heat until brinjal are cooked.
  • Garnish with fresh coriander.
  • Serve hot.

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