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.
coriander leaves / cilantrochopped, 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.