Bharli Vangi (Stuffed Eggplant)

Bharli Vangi is a traditional Maharashtrian dish featuring baby eggplants stuffed with a savory mixture of grated coconut, spices, and herbs. The stuffed eggplants are cooked in a spiced tomato-based curry until tender, creating a flavorful and aromatic dish that pairs beautifully with chapatis or rice.

Here’s a detailed recipe:

Ingredients:

For the stuffing:

• 8-10 small baby eggplants
• 1 cup fresh grated coconut
• 2 tablespoons roasted peanuts (optional)
• 2 tablespoons sesame seeds
• 2 tablespoons chopped coriander leaves
• 1 tablespoon chopped mint leaves (optional)
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste

For the curry:

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/4 teaspoon asafoetida (hing)
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• Chopped coriander leaves for garnish
• Water as needed

Instructions:

Preparing the Eggplants:

1. Wash the baby eggplants and remove the stem, keeping them whole. Slit them lengthwise without cutting them into two halves entirely. Keep them immersed in water to prevent discoloration.

Making the Stuffing:

1. Heat a pan and dry roast sesame seeds until they turn light brown. Remove and keep them aside.
2. In the same pan, add a tablespoon of oil. Add mustard seeds and let them splutter.
3. Add grated coconut and sauté until it turns slightly brown.
4. Add roasted peanuts (if using) and sauté for a minute.
5. Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.
6. Turn off the heat and add chopped coriander leaves and mint leaves. Let the mixture cool down.
7. Once cooled, stuff this mixture into the slits of the baby eggplants. Keep any remaining stuffing aside.

Making the Curry:

1. Heat oil in a pan. Add mustard seeds and let them splutter.
2. Add cumin seeds and asafoetida. Stir for a few seconds.
3. Add chopped onions and sauté until they turn golden brown.
4. Add ginger-garlic paste and sauté until the raw smell disappears.
5. Add chopped tomatoes and cook until they turn soft and mushy.
6. Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.
7. Place the stuffed eggplants gently into the pan. If there’s any remaining stuffing, sprinkle it over the eggplants.
8. Add water (around 1/2 to 1 cup) carefully around the eggplants, cover the pan, and let it cook on low-medium heat for about 15-20 minutes or until the eggplants are cooked through. Occasionally, check and gently stir without breaking the eggplants.
9. Once done, garnish with chopped coriander leaves.

Serving:

Serve Bharli Vangi hot with chapatis, rotis, or steamed rice.

Enjoy this flavorful Maharashtrian dish!