About Bharli Vangi
If you’re a fan of Indian cuisine, then you’re in for a treat with the flavorful and aromatic Bharli Vangi recipe. This traditional Maharashtrian dish is a delightful combination of stuffed baby eggplants and a rich, tangy coconut-based gravy. Bharli Vangi, also known as Stuffed Brinjals or Bharwan Baingan, is a popular vegetarian dish that is loved by people of all ages. In this article, we will take a deep dive into the world of Bharli Vangi, exploring its origins, ingredients, step-by-step preparation method, and more. So, let’s get started and unravel the secrets of this mouthwatering recipe!
What is Bharli Vangi?
Bharli Vangi is a traditional Maharashtrian dish that originated in the Western state of Maharashtra, India. It is a flavorful and spicy recipe made with baby eggplants that are stuffed with a mixture of spices, coconut, peanuts, and sesame seeds. The stuffed eggplants are then cooked in a tangy gravy made with tamarind, jaggery, and aromatic spices, resulting in a burst of flavors on your palate. Bharli Vangi is often enjoyed with hot chapatis (Indian bread) or steamed rice, making it a wholesome and satisfying meal.
Ingredients for Bharli Vangi
For the Stuffed Eggplants:
- 12-15 baby eggplants (brinjals)
- 1 cup grated coconut
- 1/4 cup roasted peanuts
- 2 tablespoons sesame seeds
- 1 tablespoon poppy seeds
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 tablespoons oil
- Salt to taste
For the Gravy:
- onions, finely chopped
- 3 tomatoes, pureed
- 2 tablespoons tamarind pulp
- 2 tablespoons jaggery (or sugar)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon asafoetida (hing)
- 1 tablespoon ginger-garlic paste
- 2-3 green chilies, slit
- 2 tablespoons oil
- Fresh coriander leaves, chopped
How to Prepare Bharli Vangi
Step 1: Preparing the Stuffed Eggplants
- Wash the baby eggplants (brinjals) thoroughly and make a slit vertically, taking care not to cut them into two pieces.
- In a pan, dry roast the sesame seeds, poppy seeds, coriander seeds, and cumin seeds until they turn aromatic and slightly golden.
- Remove the roasted seeds from the pan and let them cool. Then, grind them to a fine powder using a blender or a mortar and pestle.
- In the same pan, heat 1 tablespoon of oil and add grated coconut. Roast the coconut until it turns golden brown.
- Transfer the roasted coconut to a plate and let it cool.
- In a mixer or blender, add the roasted coconut, roasted peanuts, ground spice powder, red chili powder, turmeric powder, garam masala, and salt. Grind them together to form a coarse paste.
- Take the prepared paste and stuff it into the slits of the baby eggplants.
Step 2: Cooking the Bharli Vangi
- Heat 2 tablespoons of oil in a deep pan or kadai.
- Add mustard seeds and cumin seeds. Allow them to crackle.
- Add asafoetida (hing), ginger-garlic paste, and slit green chilies. Saute for a minute until the raw aroma disappears.
- Add finely chopped onions and saute until they turn golden brown.
- Once the onions are caramelized, add the tomato puree and cook until the oil separates.
- Add tamarind pulp, jaggery (or sugar), and salt. Mix well.
- Place the stuffed eggplants carefully in the pan and coat them with the gravy.
- Cover the pan with a lid and cook on low heat for 25-30 minutes, or until the eggplants are tender and cooked through. Stir occasionally to prevent sticking.
- Once the eggplants are cooked, garnish with fresh coriander leaves.
Tips and Variations
- You can adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder and green chilies.
- For a richer taste, you can add cashews or almonds to the stuffing mixture.
- If you don’t have baby eggplants, you can use larger eggplants and cut them into smaller pieces for stuffing.
- To make the dish more nutritious, you can add finely chopped vegetables like carrots, peas, or bell peppers to the gravy.
- Bharli Vangi tastes even better the next day as the flavors develop. So, you can make it in advance and reheat it before serving.
- Bharli Vangi pairs wonderfully with hot chapatis or rotis. The soft bread complements the rich and flavorful eggplant stuffing and gravy.
- Serve Bharli Vangi with steamed rice for a comforting and complete meal. The gravy blends beautifully with the rice, creating a satisfying combination of flavors.
- Bhakri, a traditional Maharashtrian bread made from millet or sorghum flour, is another excellent accompaniment to Bharli Vangi. The rustic texture of bhakri complements the dish well.
- To balance the spices and add a refreshing element to your meal, serve Bharli Vangi with a side of yogurt or raita. The coolness of the yogurt complements the heat of the dish.
- If you enjoy a tangy and spicy kick, serve Bharli Vangi with some spicy pickles on the side. The pickles will add an extra layer of flavor and complement the dish beautifully.
- garnish the dish with fresh coriander leaves before serving for an added touch of freshness.
Q: What is the origin of Bharli Vangi?
A: Bharli Vangi originated in the state of Maharashtra, India. It is a popular dish in Maharashtrian cuisine and is loved for its rich flavors.
Q: Can I use regular eggplants instead of baby eggplants?
A: Yes, you can use regular eggplants. Just cut them into smaller pieces and follow the same stuffing and cooking process.
Q: Is Bharli Vangi a spicy dish?
A: Bharli Vangi has a medium level of spice. However, you can adjust the spice levels according to your taste preferences.
Q: Can I make Bharli Vangi in advance?
A: Yes, Bharli Vangi tastes even better the next day as the flavors blend together. You can make it in advance and reheat before serving.
Q: What can I serve with Bharli Vangi?
A: Bharli Vangi is usually enjoyed with hot chapatis or rotis (Indian bread) or steamed rice. It pairs well with a side of yogurt or raita to balance the flavors.
Q: Is Bharli Vangi a vegan dish?
A: Yes, Bharli Vangi is a vegan dish as it does not contain any animal products. It is a great option for those following a vegan or vegetarian diet.
Bharli Vangi is a delectable Maharashtrian dish that showcases the rich culinary heritage of Maharashtra. With its flavorful stuffed eggplants and tangy coconut-based gravy, it tantalizes the taste buds and leaves you craving for more. Whether you’re a fan of Indian cuisine or simply looking to explore new flavors, Bharli Vangi is a must-try recipe that will impress your family and friends. So, gather the ingredients, follow the step-by-step instructions, and indulge in the aromatic delight of Bharli Vangi. Enjoy!
- Calories: 220
- Total Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 0mg
- Sodium: 480mg
- Total Carbohydrate: 20g
- Dietary Fiber: 6g
- Sugars: 8g
- Protein: 4g
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