Bharli Vangi: A Delectable Maharashtrian Stuffed Eggplant Delight

Introduction:

Bharli Vangi, also known as Stuffed Eggplant or Bharwa Baingan, is a mouthwatering Maharashtrian delicacy that celebrates the rich flavors of spices and the creaminess of coconut. This delectable dish is made by stuffing baby eggplants with a flavorful mixture of spices, coconut, and tamarind, and then cooking them to perfection. Bharli Vangi is a perfect blend of textures and tastes that will surely leave you craving for more. In this blog post, we will take you on a culinary journey through the world of Bharli Vangi, exploring its authentic recipe and addressing some frequently asked questions to help you master this delightful dish.

Bharli Vangi

Bharli Vangi: Unraveling the Aromatic Delicacy

1.    Bharli Vangi - A Maharashtrian Classic: Bharli Vangi is a traditional Maharashtrian dish that holds a special place in the hearts of food enthusiasts. This dish showcases the rich culinary heritage of Maharashtra, where eggplants are stuffed with a spicy and tangy mixture, creating a harmonious blend of flavors.

2.    The Key Ingredients: The star ingredient of Bharli Vangi is the baby eggplant, which is small in size and has a mild, earthy flavor. The stuffing is a mix of roasted coconut, tamarind, spices, and aromatic herbs that lend the dish its unique taste.

Bharli Vangi Recipe:

Ingredients:

  • 6-8 baby eggplants (Vangi/Brinjal)
  • 1/2 cup grated coconut
  • 1 tablespoon tamarind pulp
  • 1 tablespoon sesame seeds
  • 2 tablespoons roasted peanut powder
  • 2 tablespoons chopped coriander leaves
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to spice preference)
  • 1/2 teaspoon garam masala
  • Pinch of asafoetida (hing)
  • 2 tablespoons oil
  • Salt to taste

Instructions:

1.    Preparing the Eggplants:

·       Wash the baby eggplants and make a cross-shaped incision at the base without cutting them into two halves.

2.    Preparing the Stuffing:

·       Dry roast the grated coconut and sesame seeds until the coconut turns slightly brown.

·       Grind the roasted coconut and sesame seeds along with tamarind pulp, roasted peanut powder, coriander leaves, turmeric powder, red chili powder, garam masala, and salt to form a coarse mixture.

3.    Stuffing the Eggplants:

·       Gently stuff the prepared mixture into the incisions of the baby eggplants.

4.    Cooking the Bharli Vangi:

·       Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.

·       Add asafoetida and place the stuffed eggplants in the pan.

·       Cover and cook on low heat until the eggplants are tender, turning them occasionally to ensure even cooking.

5.    Serving:

·       Once the eggplants are cooked, transfer them to a serving dish, garnish with fresh coriander leaves, and serve hot with chapati or rice.

Bharli Vangi Dry Recipe:

If you prefer Bharli Vangi without gravy, follow the same recipe but skip adding water to the pan while cooking the stuffed eggplants. Cook the eggplants until they are soft and slightly roasted on the outside, giving you a dry version of this delectable dish.

Bharli Vangi FAQ's:

Q: Can I use regular eggplants instead of baby eggplants? 

A: Baby eggplants are preferred for Bharli Vangi as they have a milder taste and are perfectly sized for stuffing. However, you can use regular eggplants and cut them into smaller pieces for a similar taste.

Q: Is Bharli Vangi spicy? 

A: The level of spiciness in Bharli Vangi can be adjusted according to your taste preferences. You can increase or decrease the amount of red chili powder and green chilies in the stuffing to control the spiciness.

Q: Can I make Bharli Vangi in advance? 

A: Yes, you can prepare the stuffed eggplants in advance and refrigerate them for a day or two. Cook them just before serving to retain their freshness and flavors.

Conclusion:

Bharli Vangi is a delightful Maharashtrian dish that showcases the aromatic flavors of coconut, tamarind, and spices, beautifully combined with baby eggplants. This stuffed eggplant recipe is a must-try for those who appreciate the richness of Indian spices and the creaminess of coconut. So, immerse yourself in the world of Bharli Vangi, savor its lip-smacking taste, and relish the culinary magic of Maharashtra. Happy cooking! 

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