Bharli Vangi- Marathi style

December 20, 2021

Bharli Vangi- Marathi style

Bharli Vangi- Marathi style ( Stuffed brinjals- Maharashtra style):

Maharashtra, though a very big state, have got a bundle of recipes engulfed into their different cities and villages varied as per their culture and tradition in different communities from home to home.

'Bharli vangi'- this entity name actually makes my taste buds water, the name is so appealing to tickle them. Vangi means brinjals or eggplant in marathi. I am calling this dish an entity as each recipe has its unique existence. As per the different cities and the rural areas of Maharashtra, the recipe differs with respect tothe combination of different spices added like goda masala or kala masala, malwani masala, Kanda lasun masala, Kolhapuri masala etc. In each masalas, the spices vary. For example if you take Kolhapuri masala, they add around 13 spices whereas in goda or kala masala around 6 spices are involved. Besides the spices, some of ingredients added also deliver a different flavour to their recipe like some add dry coconut only whereas some add dry coconut along with sesame seeds, few add poppy seeds and few some fresh coconut, some totally skip addition of coconut. So as per their culture and tradition, the recipes of bharli vangi differ in every city and rural places.

There is also a recipe called Gavran bharli vangi, whose preparation is entirely different. Gavran means Gavti which mean as a desi side or village side recipe wherein they add very few ingredients yet their recipe has an unique flavour.

So today I have prepared my bharli vangi in Marathi style but have combined most of the ingredients which they use otherwise individually in their particular bharli vangi recipe.

As per your choice you can try this recipe or may skip one or more ingredients. But this ingredients and method which I have used here turned my bharli vangi upto the ultimate level, am sure you will also love the same.

As you all know, bharli vangi or stuffed brinjals are prepared in most of the states of India. Everyone prefers their own traditional method. In Goa too, we prepare this with entire different ingredients which I have already shared on my blog earlier. Besides this, I have also shared in my blog some more recipes of stuffed brinjals prepared in dry form which you can have a look in recipe category - stuffed dishes.

Stuffed dishes

So let's go into detail of today's Marathi style bharli vangi.

Ingredients and method:

Step 1: Roasting of ingredients---

Roast half dry coconut on medium flame till golden brown. Remove in a plate.

Then roast fresh wet coconut 1 cup till light brown. Add 1 tsp of sesame seeds(til) and 1 tsp of poppy seeds(khuskhus) for 3-4 secs. Remove and keep aside.

Roast 1 tbsp of groundnuts also.

Cool everything.

Step 2: Preparation of stuffing masala powder---

Put all the roasted ingredients of step 1 in the mixer jar. Add 1 inch ginger and 8-10 garlic cloves, few coriander leaves, salt 1-2 tsp , 1 tsp sugar, 1 tsp haldi, 2 tsp red chilli powder, 4-5 tsp kala masala, 1 tsp jeera powder, 2 tsp coriander powder--- grind all this without adding water.

Put the above grinded stuffing masala powder in a plate and mix 1 chopped onion.

Step 3: Stuffing the brinjals--

Cut the brinjals by giving 2 long cross slits lengthwise each brinjal keeping the stem intact. Keep the slitted brinjals in wet water.

Take each brinjal and apply pinch of salt with help of your finger deep inside the slitted brinjal near the stem area as at this part the masala dosen't reach and it tastes unsalty in your final dish. So this step is very important for all the brinjals.

Next is you fill the stuffing masala powder made in step 2 in all brinjals.

Keep the remaining stuffing masala powder aside for later use.

Step 4: Roasting of stuffed brinjals--

Now heat a kadai, add 3-4 tbsp of oil. Place all the stuffed brinjals in the oil and roast brinjals on both sides by flipping in between and cook closed with lid till half done for 5 mins. Then switch off the flame and keep it closed aside.

Step 5: Final preparation--

Heat another big kadai, add 3-4 tbsp of oil, add 1 tsp of jeera, 2 bay leafs, 1-2 chopped onions. Saute well. Then add 1 tsp each of haldi, red chilli powder, jeera powder, coriander powder, kala masala, garam masala. Add salt, little sugar. Add chopped tomatoes. Saute well.

Add remaining stuffing powder masala of step 2, saute well.

Then add 1 cup of hot water. Pour in the oil roasted stuffed brinjals which you roasted in step 4 . Let it cook on medium flame closed with lid for around 7-8 mins.