Bharli Vangi is one of the traditional and classic dish in Maharashtra. Though I never attended any Maharashtrian wedding but heard that this dish is must in menu for any wedding or festive occasion, Personally i like this dish better next day, when eggplants are all marinated in the masala and tastes awesome with coconut y-peanut flavor melting in mouth. The ingredients for Bharli vangi recipe are almost same for stuffed eggplant or bagare baigan but the magic wand in this recipe is Goda Masala.
Bharli Vangi/Eggplant In Peanut Coconut Gravy
Author:
Ingredients
- 8-9 Baby Eggplant
- 2-3 tbsp. Oil
- For Stuffing-
- 1 cup chopped Onion
- 2 tsp. Ginger Garlic paste
- 1/2 Cup Dessicated Coconut
- 1/2 Cup roasted Peanuts
- 2 tbsp. roasted Sesame Seeds (Til)
- 2 tsp. Red Chili Powder
- 2 tbsp. Coriander Seeds Powder
- 1/2 tsp. Turmeric Powder
- 1 tsp. Cumin Seeds
- 1 tsp. Goda Masala
- 1 tbsp. grated Jaggery
- 1 tbsp. Tamarind Plup
- Salt to taste
Instructions
- Slit the eggplants into four, lengthways keeping the stems intact.
- Heat little oil in a pan and saute dessicated coconut over medium heat for two minutes, stirring continuously, till the coconut turns a light golden brown.
- Mix peanuts, sesame seeds in the coconut mixture.
- Cool and grind the mixture with a little water to a coarse paste.
- Mix and add goda masala, coriander powder, salt, turmeric powder, chilli powder, jaggery and tamarind pulp.
- Stuff the mixture into the eggplants.
- Heat the remaining oil in a deep wide pan, add cumin seeds and when they begin to splutter, add onion and ginger garlic paste.
- Saute onion until light brown in color.
- Now place the stuffed eggplants in the pan and cook for two or three minutes.
- Add water as needed to cook the eggplants evenly from all sides.
- Gently turn the eggplants once or twice in between while cooking.
- Cover the pan and cook over medium heat until eggplants are soft and evenly cooked.