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.