Bharleli Vaangi/Stuffed Brinjals

I am back here with the recipe of Maharashtrian style bharleli vaangi or spicy stuffed brinjals, as promised in my earlier post. According to me,  brinjals are quite versatile and and it can be cooked in hundreds of ways and it tastes and look different in every form,  A baingan ka bharta looks entirely different than an eggplant raita or a baingan bhaat. An aamchur waala simple baingan stir fry is different than an aalu baingan. Make an easy peasy baingan ka chutney with some tomatoes and serve it with parathas or rotis. Brinjals elevate the taste of sambar or a pulingari. My mom in law makes a curry of brinjals cooked with red beans and its my husband’s favorite dish.

This dish is a must in any traditional menu and is made in most Maharashtrian household. We stuff a spicy peanut and coconut based spicy masala into small brinjals, sear it first in oil and then cook it in a masala gravy, Its a great accompaniment with jowar/sorghum bhakris or rice rotis or chapatis. As with most of the traditional recipes, each household has its own secret recipe and would claim that theirs is the best. This is my version of it and I do not claim any aunthenticity. However, I can assure you that this tastes quite good. Moreover, you can use a similar masala and make egg curry or chicken curry too. Please share your feedback, if you happen to try this at home. Happy cooking.

Ingredients:

• Small brinjals 7-8
• Salt to taste
• Onion 1 big
• Tomatoes 2 small
• Ginger 1 inch piece
• Garlic 4-5 cloves
• Sesame seeds 2 tsp
• Roasted peanuts 2 tbsp
• Cumin seeds 1/2 tsp
• Coriander leaves 3-4 sprigs
• Curry leaves 1-2 sprigs
• Goda masala 2 tsp
• Turmeric powder 1/2 tsp
• Red chili powder 2 tsp
• Coriander powder 2-3 tsp
• Tamarind pulp 1-2 tbsp
• Dried grated coconut 2 tbsp
• Refined oil 2-3 tbsp

Method:

• Take small purple brinjals and make 4 slots in it. Ensure that you keep the stalk intact and the slit doesn’t reach the base of the brinjal.
• Soak these in water or buttermilk for few minutes to avoid oxidation.

To make the filling:

• Dry roast the grated coconut and sesame seeds for 3-4 minutes on low flame and keep aside.

• Chop onion, ginger and garlic roughly.
• Heat oil in a pan or kadhai and saute these till golden in colour.

• Now add turmeric powder, red chili powder, coriander powder, goda masala and stir well. Remove from fire and cool.

• Grind these along with the coconut mixture, peanuts and coriander leaves into a thick paste. You might just sprinkle a spoon of water.

To assemble:

• Drain the brinjals and pat it dry with a clean towel.
• Fill them with the masala liberally.

• Now heat a flat thick bottomed pan and add some oil to it.
• Place these stuffed brinjals into it and sear it on low to medium flame.

• Toss it gently and flip the sides. Take care not to break them.
• Remove from fire and keep aside

Final cooking:

• Once again heat a flat and deep pan and add oil.
• Add cumin seeds and let it splutter.
• Now add the remaining masala, tomatoes and cook for 2 minutes.

• Add some water and let the gravy come to a boil. Adjust salt if necessary.
• Now place the seared brinjals into this gravy very gently and toss till the entire brinjals are coated with the masala.

• Cover and cook till the brinjals are soft.
• Towards the end add the tanraind pulp and jaggery and toss.
• Once it’s fully done and reaches the desired consistency, remove from fire.

• Garnish with finely chopped coriander leaves and serve hot with jowar/sorghum bhakri or rice rotis or normal chapati or phulkas or even rice.

Notes:

• For a greenish coloured bharli vangi, skip the red chili powder and use green chilies instead. This is what my mom used to make when we were kids. You can use green coloured thorny small brinjals.
• Use fresh brinjals for a better flavour. The small round purple ones or the small thorny purple ones.
• If you do not have “goda masala”, add garam masala. I have used a spoon of misal masala.