Bharli Vangi Recipe: Bharli Vangi is an authentic spicy curry made with purple eggplant and a blend of stuffed spices. It’s a popular dish from Marathi cuisine, infused with the warmth of goda masala. Traditionally served with Indian flatbread or roti, it also makes a delicious side dish for dal rice combinations.
I’ve shared several stuffed eggplant recipes on my blog, covering various regions of India. However, I recently realized that I hadn’t explored the popular Marathi cuisine variant. This was pointed out by one of my readers, prompting me to rectify the omission. Bharli Vangi is somewhat similar to Ennegayi from my state’s Kannada cuisine, but with subtle differences. In this recipe, I’ve used goda masala for the stuffing, which adds unique flavors without increasing the spice level. Additionally, fresh coriander leaves contribute to an earthy flavor.
Here are some additional tips, suggestions, and variations for making Bharli Vangi:
- Opt for purple-colored eggplants for the best results, preferably small and tender ones. Avoid using green-colored eggplants for this recipe.
- I’ve used goda masala for the stuffing, which is not very spicy. To add heat, I’ve included red chili powder. Alternatively, you can use garam masala instead of goda masala, but you may need to reduce the amount of chili powder.
- Cook the eggplant with an ample amount of water along with the masala. The addition of peanuts tends to thicken the gravy quickly.
Ingredients: Bharli Vangi Recipe
For Masala Stuffing:
- 9 small brinjals/eggplants
- 1/4 cup peanuts
- 1 tsp cumin seeds (jeera)
- 2 tbsp sesame seeds
- 3 tbsp dry coconut
- 1/4 tsp turmeric powder
- 1 tsp chili powder
- 1 tbsp goda masala
- 1/2 tsp salt
- 3 cloves garlic
- 1-inch ginger
- Small piece of tamarind
- 3 tbsp coriander leaves
- 1 onion, finely chopped
For Curry:
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- Pinch of asafoetida (hing)
- 1/4 tsp turmeric powder
- 1/2 tsp chili powder
- 1 tomato, finely chopped
- 1 cup water
- 1/2 tsp salt
- 1/2 tsp jaggery
- 2 tbsp finely chopped coriander leaves
Instructions: Bharli Vangi Recipe
- Firstly, take 9 brinjals and slit them in the center. Keep them in water to prevent discoloration.
- To prepare the stuffing, roast 1/4 cup peanuts in a pan on low flame until they turn crunchy. Once the skin separates, peel the skin off.
- Add 1 tsp cumin seeds, 2 tbsp sesame seeds, and 3 tbsp dry coconut to the pan. Roast on low flame until they turn golden brown.
- Allow the roasted ingredients to cool completely, then transfer them to a small mixer jar.
- Add 1/4 tsp turmeric powder, 1 tsp chili powder, 1 tbsp goda masala, 1/2 tsp salt, 3 cloves garlic, 1-inch ginger, small piece of tamarind, and 3 tbsp coriander leaves to the mixer jar.
- Blend to a coarse paste without adding water. Transfer the masala paste to a bowl and add 1 finely chopped onion. Mix well to combine.
- Stuff the masala paste into the brinjals and set aside. Reserve the leftover masala.
- To prepare the curry, heat 2 tbsp oil in a large kadai. Splutter 1 tsp mustard seeds, 1 tsp cumin seeds, and a pinch of asafoetida.
- Keeping the flame on low, add 1/4 tsp turmeric powder and 1/2 tsp chili powder. Sauté until the spices turn aromatic.
- Add the leftover stuffing and sauté for 2 minutes. Then, add 1 chopped tomato and sauté until the tomatoes turn soft and mushy.
- Add the stuffed brinjals and sauté for 2 minutes without breaking them.
- Now, add 1 cup of water, 1/2 tsp salt, and 1/2 tsp jaggery. Mix well, cover, and cook for 10 minutes or until the brinjals are cooked completely.
- Finally, add 2 tbsp chopped coriander leaves and mix well.
- Enjoy Bharli Vangi with roti or chapati.
Conclusion:
Bharli Vangi Recipe is a flavorful and aromatic dish that showcases the richness of Marathi cuisine. With its stuffed eggplants and spice-infused gravy, it’s a delightful addition to any meal. By following the provided recipe and tips, you can enjoy a delicious Bharli Vangi that will tantalize your taste buds and impress your family and friends.
FAQs about Bharli Vangi Recipe
What is Bharli Vangi?
Bharli Vangi is an authentic spicy curry made with purple eggplant and a blend of stuffed spices. It’s a popular dish from Marathi cuisine, typically served with Indian flatbread or roti.
How is Bharli Vangi different from other stuffed eggplant recipes?
Bharli Vangi is similar to other stuffed eggplant dishes but is specifically rooted in Marathi cuisine. It uses goda masala for stuffing, which adds unique flavors without increasing the spice level, and often includes fresh coriander leaves for an earthy flavor.
Can I use a different type of eggplant for Bharli Vangi?
It’s recommended to use purple-colored eggplants for Bharli Vangi, preferably small and tender ones. Avoid using green-colored eggplants for this recipe.
What is goda masala, and where can I find it?
Goda masala is a special spice blend used in Maharashtrian cuisine. It can typically be found in Indian grocery stores or online. Alternatively, you can use garam masala as a substitute, adjusting the spice level accordingly.
Can Bharli Vangi be made ahead of time?
Yes, Bharli Vangi can be made ahead of time and reheated before serving. In fact, the flavors often improve when allowed to meld together over time.
