Bharli vangi is a maharashtrian dish in which small brinjal are stuffed with peanut, coconut, garlic ,sesame seeds and spices. This dish tastes so good and goes well with rice as well as roti.
While selecting brinjals it’s better to go with small ones of same size as they will cook evenly than larger ones. While slitting the brinjals it’s better to slit till 3/4 th or while cooking the brinjals will open and all masalas will come out. Fill the masalas equally in all brinjals.
Health benefits of Brinjal are they help.in controlling blood sugar levels, helps in weight loss, reduces risk of heart disease, lowers blood pressure, high in antioxidants. It’s a high fibe, low calorie food, improves the glow of the skin and rich in nutrients.
INGREDIENTS
- Brinjal purple small 14
- Peanuts roasted 1/2 cup
- sesame seeds roasted 2tbsp
- Coriander seeds 2 tbsp
- garlic indian 10
- Cinnamon 2 inch
- Cloves 3
- Cumin seeds. 1 tbsp
- Coconut 3 tbsp
- Chilli powder 2 -3 tsp
- Turmeric powder 1 tsp
- Jaggery 1 tbsp
- Tamarind 1/2 lemon size
- Asafoetida 1 tsp
- Peanut/refined oil 3 tbsp
- Salt to taste
METHOD
Select only small brinjals for this dish as they will cook evenly. Wash the brinjal.
Make crisscross slits till 3/4th of the brinjal, keep the green part (the stem) intact dont chop it off. Soak then in salted water for 20 minutes.
These are the ingredients for preparing the masala.
On low heat dry roast coriander seeds for a minute, add the cinnamon, cloves and cumin seeds and saute for a minute.
Add garlic, grated coconut and tamarind and saute for 5 minutes on low heat.
Add the roasted sesame seeds and roasted peanuts. Dry roast for two minutes.
Add turmeric powder, chilli powder, asafoetida, jaggery, salt and dry roast for a minute.
Once it cools down add everything to a blender.
Blend it to a fine powder.
Fill the masala in between the brinjal equally and gently, dont break it. If there is extra masala remaining, keep it aside.
Heat oil in a deep flat frying pan or flat deep non stick pan.
Gently lay the brinjal in the nonstick pan.
Add the remaining masala on top of the brinjal.
Add 1 -2 cups of water according to what consistency u require.
Let it simmer and cook for ten to 15 minutes or till the brinjal are done. In between gently rotate the pan and see to that the masalas dont stick to the bottom of the pan.
Once it is done ,turn off heat, garnish with finely chopped coriander leaves.
Serve as an accompaniment with phulkas , Indian bread or rice.
