Saturday, January 18, 2014

Bharli Vangi (2) - Stuffed Eggplants


Bharli Vangi is Maharashtrian delicacy.  I am sharing a second version of this Maharashritan delicacy today.

Bharli Vangi(2)
भरली वांगी 
Stuffed Baby Eggplants
6 small eggplants
6 small potatoes

Grind together to a coarse paste
1/4 cup coconut
1/4 cup unsalted, roasted peanuts
2-3 cloves garlic, peeled, roughly chopped
1/2" ginger, peeled, roughly chopped
1/2 tsp turmeric powder
salt to taste
1 tsp chile powder
1 tbsp jaggery powder
1 tbsp goda masala or garam masala
1/2 tsp tamarind pulp

2 tbsp oil
1/2 tsp asafoetida

2 tbsp finely minced cilantro/coriander leaves

1. Rinse eggplants and potatoes. Make 4 slits to stuff the stuffing.
2. Grind masala to a coarse paste, making sure that ginger-garlic are finely ground.
3. Stuff each eggplant and potato with the stuffing. Set aside the extra stuffing for gravy.
4. Heat oil in a cast iron pan. Add asafoetida.
5. Place eggplants and potatoes in a single layer.

6. Spread remaining stuffing around it.
7. Let it cook for about 10 minutes.
8. Flip the vegetables and cook again for 10 more minutes.
9. Add about 1/4 cup water.
10. Cover with a lid and let it cook for about 15-20 minutes.
11. Keep some water on the lid for slow cooking.
12. Check for doneness.
13. Garnish with cilantro.

Note -
1. Make sure that the eggplants and potatoes are cooked in a single layer.
2. Sometimes I don't peel the potatoes.
3. You can add about 1/2 tbsp. roasted sesame seeds along with peanuts for grinding.

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