Bharli vangi is Maharashtra’s stuffed brinjal: small purple brinjals filled with a roasted peanut, coconut and sesame masala and cooked slowly until meltingly soft. It goes with bhakri, chapati or plain rice.
Ingredients
For the stuffing
- 1/4 cup roasted peanuts
- 1/4 cup dry grated coconut, roasted
- 2 tbsp white sesame seeds, roasted
- 1 small onion, chopped and roasted
- 4 garlic cloves
- 2 tsp goda masala and 1 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1 tbsp jaggery and 1 tsp tamarind paste
- 2 tbsp chopped coriander and salt to taste
For cooking
- 8 small round brinjals
- 3 tbsp oil, 1 tsp mustard seeds and a pinch of hing
- 8 to 10 curry leaves
- About 1 cup hot water
Instructions
- Make the stuffing. Grind the peanuts, coconut, sesame, roasted onion and garlic to a coarse powder. Mix in the goda masala, chilli powder, turmeric, jaggery, tamarind, coriander and salt.
- Prepare the brinjals. Keep the stems on. Make a cross cut from the bottom up to three-quarters of the way, so they stay joined at the top. Soak in salted water for 10 minutes and drain.
- Stuff. Fill each brinjal generously with the masala. Keep the leftover stuffing for the gravy.
- Temper. Heat oil in a wide kadai. Add mustard seeds, hing and curry leaves, then arrange the brinjals in one layer. Cook for 3 to 4 minutes, turning gently.
- Simmer. Add the leftover masala and hot water. Cover and cook on low flame for 15 to 20 minutes, turning once, until the brinjals are soft.
- Serve with jowar bhakri, chapati or rice.
Siddhi’s Tips
- Pick small, shiny, tender brinjals that feel light for their size.
- Cook covered on low flame. High heat burns the masala before the brinjals soften.
- Adjust the jaggery and tamarind to taste: the gravy should be spicy, sweet and tangy at once.
For the spices, see Siddhi’s guide to Indian spices; for the tempering, her guide to making the perfect tadka. More sabzis are in the recipe index.
Prep time: 20 minutes · Cook time: 30 minutes · Serves: 4