Wednesday, March 3, 2010

Bharli Vangi - (1) Stuffed Eggplants

"Bharli vangi" is a delicacy. In my own family, we have at least 5 versions. I wanted to start with the very basic one. So I called mom to get the exact recipe. Although it is the simplest version the key factor is to have freshest Goda Masala.

My husband loved this curry. He was pleasantly surprised at himself that he relished "vanga" - eggplant/brinjal so much.:-D

Bharli Vangi/Bharle Vange
भरली वांगी
Stuffed Eggplant
6 small eggplants
6 small potatoes

For stuffing
2-3 onions, chopped very finely, approx = 1 1/2 cups
1 bunch cilantro/coriander leaves, chopped finely, approx = 1/3 cup
fresh coconut = 1/4 cup
2 tbsp goda masala
salt to taste
1 tsp grated jaggery
1/2 tsp turmeric powder
1/2 tsp chili powder (or per taste)
1 tsp oil

1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder

1 tbsp chopped cilantro/coriander leaves

1. Rinse eggplants and potatoes. Take off the stem of eggplants. Peel potatoes. Give 4 slits to both the veggies keeping them whole. Soak them in water till ready to use.
2. Mix all the ingredients for stuffing in a big plate. Mix them nicely - preferably with your hand.
3. Drain the veggies. Carefully, stuff the mixture inside. Some mixture will remain. It is needed for the gravy.
4. Heat oil in a wide saucepan where all the veggies can be kept in a single layer. Add mustard seeds, asafoetida and turmeric powder. As they start spluttering, switch the gas to low. Place the veggies in a circle - one stuffed eggplant, next potato and so on. Spread all the remaining stuffing around and in between the veggies. Add 1/2 cup water. Bring to boil.
5. Add more water if necessary. Cover with a lid. Keep some water on the lid. Let it cook on a slow flame. Make sure the veggies are not burnt. If needed, you can add some water from the lid and replace it with more water on the lid.
6. When they are cooked, remove the lid. Let all the water evaporate leaving a thick but not dry gravy.
7. Keep covered for 5 minutes. Sprinkle with chopped coriander leaves.

Note -
1. Traditionally, this curry is made with lots of oil. So instead of using water for cooking, more oil is used without adding water. We (mom and I) prefer using water instead.


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