Stuffed Brinjal Recipe | Bharli Vangi Recipe
Stuffed Brinjal Recipe: As a housewife, food critic, and passionate cook, I have always loved exploring new recipes and flavors. Bharli Vangi, or Stuffed Brinjal, is one of those dishes that bring back memories of my mother’s kitchen, where the aroma of roasted spices and tender brinjals filled the air. The soft, melt-in-your-mouth texture of the brinjals, combined with the rich and flavorful stuffing, creates a culinary experience that has captivated my taste buds ever since I first tried it. This traditional Maharashtrian recipe is perfect for special occasions or simply when you want to add a touch of excitement to your daily menu.
What is Bharli Vangi | Stuffed Brinjal?
Bharli Vangi, also known as Stuffed Brinjal or Bharwa Baingan, is a popular Indian dish that hails from the state of Maharashtra. It features small brinjals stuffed with a delicious mixture of roasted and ground spices, peanuts, coconut, and jaggery. The brinjals are then cooked in a tangy, spicy, and sweet gravy that perfectly complements the tender vegetables and rich stuffing. The unique combination of flavors in Bharli Vangi makes it a mouth-watering and satisfying meal, enjoyed best with a side of roti, bhakri, or steamed rice.
Variations
Different regions in Indiahave their own unique variations of Bharli Vangi, each with a distinct blend of flavors and ingredients. Some popular variations include:
- Gujarati Bharli Vangi: This version uses a stuffing made of grated coconut, peanuts, sesame seeds, and jaggery, giving it a distinct sweet and tangy taste.
- Andhra-style Stuffed Brinjal: Also known as Gutti Vankaya, this recipe uses a spicy and flavorful stuffing made from roasted peanuts, sesame seeds, and red chili powder.
- Punjabi Bharwa Baingan: This North Indian variation uses a stuffing made from an aromatic blend of ground spices, such as coriander, fennel, and cumin seeds.
Nutrition Benefits
Bharli Vangi is not only a delicious dish but also a nutritious one. Brinjals, the main ingredient, are low in calories and rich in fiber, making them an excellent choice for those watching their weight. They are also a good source of vitamins and minerals, such as vitamin C, potassium, and manganese. The stuffing, made from a blend of spices, peanuts, and coconut, adds a significant amount of healthy fats, protein, and antioxidants to the dish. Overall, Bharli Vangi is a tasty and nutrient-dense option for a satisfying meal.
Step by Step Stuffed Brinjal Recipe
Bharli Vangi Recipe | Stuffed Brinjal Recipe
Ingredients
- 8 Eggplant / brinjal / baingan around 400g
- 1 Onions finely chopped (150g)
- 2 Tomato finely chopped (200g)
- 2 tbsp oil
- 1 tsp mustard seeds / rai
- 1/4 tsp Asafoetida / hing hing
- 1/4 cup coconut 20g
- 1/4 cup peanuts 35g
- 1/4 cup sesame seeds 35g
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp Red Chilli Powder
- 1/2 tsp garam masala
- 1 tbsp jaggery / gur grated (15g)
- 1 tbsp tamarind paste
- Salt to taste
- coriander leaves / cilantro chopped, for garnishing
Instructions
Pre-Cooking Prep Steps
- Wash the brinjals and pat them dry. Make a deep cross-shaped slit on the base of each brinjal, keeping the stem intact. Set aside.
- Dry roast the sesame seeds and peanuts separately until golden brown. Allow them to cool.
- Grind the roasted peanuts and sesame seeds together to a coarse powder. Mix in grated coconut, coriander powder, cumin powder, turmeric powder, red chili powder, and salt. This will be your stuffing mixture.
- Stuff each brinjal with the prepared stuffing mixture, making sure not to break the brinjals. Reserve any leftover stuffing.
Cooking Steps
- Heat oil in a large pan or kadai over medium heat. Add mustard seeds and allow them to crackle. Then add asafoetida and chopped onions. Sauté until the onions turn golden brown.
- Add the chopped tomatoes and cook until they become soft and mushy.
- Gently place the stuffed brinjals into the pan, arranging them evenly. Cook for 3-4 minutes, stirring occasionally to ensure even cooking.
- Sprinkle any leftover stuffing mixture over the brinjals. Pour 1 cup of water into the pan, cover, and let it cook for about 15-20 minutes, or until the brinjals become tender.
- Add the grated jaggery, tamarind pulp, and garam masala to the pan. Stir gently and cook for an additional 5 minutes, allowing the flavors to meld together.
- Check the seasoning and adjust salt as needed. Garnish with chopped coriander leaves before serving.
Equipment Used for This Recipe
Notes & Tips
- Choose small, firm, and even-sized brinjals for this recipe. They cook evenly and are easier to stuff.
- Be gentle when stuffing the brinjals to avoid breaking them.
- Adjust the spice level according to your taste by increasing or decreasing the red chili powder.
- Serve Bharli Vangi hot with roti, bhakri, or steamed rice for a complete and satisfying meal.
Nutrition Information (Note: Approximate)
FAQs – Stuffed Brinjal Recipe
What makes Bharli Vangi | Stuffed Brinjal Recipe special?
Bharli Vangi is a delicious Maharashtrian dish featuring small brinjals stuffed with a spicy and flavorful coconut-based masala. The combination of different spices, jaggery, and tamarind creates a perfect balance of sweet, tangy, and spicy flavors that make this dish truly special and unique.
Can I use larger brinjals for this recipe?
It’s best to use small, firm, and even-sized brinjals for Bharli Vangi as they cook evenly and are easier to stuff. However, if you can’t find small brinjals, you can use larger ones, but make sure to adjust the cooking time accordingly.
Is Bharli Vangi a vegan or vegetarian dish?
Bharli Vangi is a vegetarian dish as it doesn’t contain any meat or animal-based products. To make it vegan, simply ensure that any added cooking fat is plant-based, such as vegetable oil or coconut oil.
What can I serve with Bharli Vangi?
Bharli Vangi pairs well with Indian bread like roti or bhakri, as well as steamed rice. You can also serve it with a side of raita, pickle, or a fresh salad for a complete and satisfying meal.
How can I store leftover Bharli Vangi?
Leftover Bharli Vangi can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, reheat the dish gently on the stovetop or in the microwave until warmed through.
Can I use other vegetables instead of brinjal for this recipe?
Yes, you can use other vegetables like bell peppers, zucchini, or small bitter gourds to make a similar stuffed vegetable dish. The cooking time and method may vary slightly, but the masala stuffing can still be used to create a delicious and flavorful dish.
Is there a way to reduce the spiciness of Bharli Vangi?
To reduce the spiciness of Bharli Vangi, you can adjust the number of red chili powder or green chilies in the recipe to suit your taste. Alternatively, you can also deseed the green chilies to make the dish less spicy.
What should I do if the brinjals are not cooked through?
If the brinjals are not cooked through after following the recipe, you can add a little water to the pan, cover it, and let it cook on low heat for a few more minutes. The steam will help the brinjals cook evenly and become tender.
Can I freeze Bharli Vangi?
While it is possible to freeze Bharli Vangi, it’s not recommended as the texture of the brinjals may become mushy after thawing. If you still prefer to freeze the dish, store it in an airtight container and consume it within a month. When you’re ready to serve, allow it to defrost in the refrigerator and then reheat gently on the stovetop or in the microwave until warmed through.
What type of brinjals work best for Bharli Vangi?
For Bharli Vangi, small, firm, and even-sized brinjals work best, such as the Indian or baby eggplants. These brinjals have fewer seeds and cook more evenly. They also hold their shape better during cooking, making them perfect for stuffing.
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