Friday, 10 April 2015

Bharli Vaangi-Stuffed Brinjals(Maharashtrian Style)

This is another variety of stuffed brinjals which is prepared in Maharashtrian way.The spice mix and the coconut give a nice flavour to the dish.This can be served along with rice and Dali thoy.I came across this recipe from a food group and the credit goes to Ms.Leena Gulwadi.

Small Brinjals                                                 10
Salt                                                                      to taste
Oil (for sauteeing brinjals)                       2tsp

For masala:
Fresh coconut                                                3-4tbsp
Cinnamon (dalchini)                                  1 inch piece
Dhania/Coriander seeds                          2tbsp
Cloves  (lavang)                                           4-5
Garlic flakes,peeled                                    1-2
Turmeric powder                                        1/4tsp
Red chillies (byadagi)                               4
Red chillies (guntur)                                 2
Jaggery                                                          1tsp(apprx)
Tamarind                                                      size of a peanut

For tempering:
Oil                                                                    1tbsp
Mustard seeds                                            1tsp
Asafoetida/Hing                                       a pinch
Curry leaves                                               a few
Onion,chopped                                          1 large(1 cup apprx)
Fresh chopped corainder
/cilantro  (for garnish                            1/2tbsp

  • Make vertical cross slits only till 3/4th on brinjals and soak them in water for 30 minutes to get rid of the bitterness.
  • Drain the brinjals,(water would be brownish),pat dry on a towel to get rid of extra moisture.
  • Heat 2tsp oil in a pan(preferably non-stick) and saute the brinjals till a few brown spot appearing turning them in between.
  • Set aside on a plate.
  • Make a masala of the said ingredients to smooth thick paste adding required water.
  • Heat the same pan used to saute brinjals and add a tbsp oil.
  • Toss in the mustard seeds,let it crackle then add asafoetida(hing),curry leaves and then chopped onions.
  • Saute till onions are translucent,now add the prepared masala and fry for about 5 minutes on a medium flame sauteeing in between.
  • Add the brinjals ,salt to taste,stir gently.
  • Add water if it is too thick,bring to a nice rolling boil.
  • Simmer the flame and cook covering till brinjals are perfectly done(when you prick with a knife on brinjals it  gets through easily)
  • Serve garnished with fresh chopped cilantro/coriander leaves.
  • Perfect to go with rotis and even with rice and daal.

  • Any other variety of small brinjals may be used.
  • In this particular dish I have used baby matti gulla(a variety native to Udupi region of Karnataka available only for few months in a year)for more info on this brinjal please visit Here.

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