Bharli Vangi

Bharli Vangi, also known as Stuffed Eggplant, is a classic Maharashtrian dish that showcases small, tender eggplants stuffed with a flavorful mix of coconut, peanuts, and spices. Its origin lies in the traditional kitchens of Maharashtra, India, where it's often prepared for festive occasions or family gatherings. This scrumptious and aromatic dish is a testament to the brilliant use of regional ingredients and demonstrates the cultural richness of the Maharashtrian cuisine.

Ingredients

• Eggplants - 8-10 small sized
• Fresh Coconut - 1/2 cup, grated
• Roasted Peanuts - 1/4 cup, ground
• Onions - 2 medium, finely chopped
• Garlic - 4-5 cloves, minced
• Ginger - 1 inch, grated
• Green Chilies - 2, finely chopped
• Turmeric Powder - 1/2 teaspoon
• Red Chili Powder - 1 teaspoon
• Coriander Powder - 1 tablespoon
• Cumin Seeds - 1 teaspoon
• Mustard Seeds - 1 teaspoon
• Jaggery - 1 tablespoon, grated
• Tamarind Pulp - 2 tablespoons
• Oil - 3 tablespoons
• Salt - to taste
• Fresh Coriander Leaves - for garnish, chopped

Preparation

Stuffing Preparation

Begin by preparing the aromatic stuffing. In a bowl, combine coconut, peanuts, onions, garlic, ginger, and green chilies. Add a teaspoon of turmeric powder, a teaspoon of red chili powder, a tablespoon of coriander powder, and salt to taste. Mix well to create a mixture that is both cohesive and flavorful. Adjust seasonings as necessary to achieve a balance of heat and savory notes.

Preparing the Eggplants

Choose small, tender eggplants that are firm to the touch. Wash them thoroughly and pat dry with a clean kitchen towel. Make a cross slit on each eggplant, taking care not to cut them in full as they need to remain whole. The slit should be large enough to allow the stuffing to be packed inside.

Cooking Process

Stuffing the Eggplants

Carefully stuff each slit eggplant with the prepared mixture, pressing gently to ensure every bit is utilized and each eggplant is filled to capacity. Once all eggplants are stuffed, keep them aside on a plate.

Cooking the Bharli Vangi

1. Heat oil in a heavy-bottomed pan over medium heat. Add mustard seeds and cumin seeds, allowing them to splutter and release their aroma.
2. Add the stuffed eggplants to the pan, carefully placing them side by side.
3. Sauté the eggplants for about 5-7 minutes, turning occasionally to ensure even cooking on all sides. Adjust the heat as required to prevent burning.
4. In the meantime, combine the tamarind pulp and jaggery in a small bowl. Add this mixture to the pan once the eggplants are slightly tender.
5. Cover the pan and allow the dish to simmer for 15-20 minutes, until the eggplants are fully cooked and the spices meld beautifully with the vegetable. Stir occasionally, gently, to ensure the stuffing remains intact.
6. Check for seasoning and adjust as necessary. If the gravy thickens too much, add a splash of water to achieve the desired consistency.
7. Once the eggplants are tender and the gravy has reached a perfect consistency, remove from heat.

Final Touches

Garnish your Bharli Vangi with a generous amount of chopped coriander leaves to add freshness and enhance flavor.

Serving Suggestions

Bharli Vangi is best enjoyed with traditional Indian breads such as chapati or roti, or with steamed basmati rice. Its spicy, tangy, and mildly sweet flavor profile pairs well with a refreshing bowl of yogurt to cool the palate.

Tips for Enjoyment

For an enriched dining experience, enjoy Bharli Vangi as part of a traditional Maharashtrian meal alongside accompaniments such as papad, buttermilk, or pickle. Remember to set the cooking timer to ensure perfect cooking consistency and avoid overcooking the tender eggplants.