Bharli Vangi | Stuffed Brinjal Recipe: https://recipestripper.com/recipes/c77dbe84-4d92-4024-8863-7eedea1c07b7 Original source: https://www.vegrecipesofindia.com/bharli-vangi-recipe-bharli-vangi/ Recipe image: https://www.vegrecipesofindia.com/wp-content/uploads/2022/12/bharli-vangi-stuffed-brinjal.jpg Bharli Vangi is a Stuffed Brinjal variant and a delicacy from the Maharashtrian cuisine. It is made with baby eggplants or small brinjals. This robust and delicious curry has small brinjals stuffed with a coconut, peanut and sesame seeds paste, and later cooked in a gravy base of onions, tomatoes and spices. Yield: 4 Prep time: PT30M Cook time: PT30M Total time: PT60M Ingredients - ¼ cup peanuts - ½ cup desiccated coconut (or unsweetened shredded coconut) - 1 tablespoon white sesame seeds - 5 to 6 garlic cloves (- small to medium sized, peeled and chopped) - 1 inch ginger (- peeled and chopped) - ¼ cup onions (- roughly chopped ) - 4 to 5 tablespoons water (- for grinding or blending) - 250 grams brinjals (- small or baby brinjals) - 3 to 4 tablespoons peanut oil (- can swap with sunflower oil or any neutral flavored oil) - ¼ cup onions (- chopped) - ½ cup tomatoes (- chopped ) - 1 pinch asafoetida (- hing, optional) - ½ teaspoon turmeric powder - ½ teaspoon kashmiri chilli powder (or red chilli powder) - ½ teaspoon coriander powder - ½ teaspoon cumin powder - 2 teaspoons Goda Masala ( or ½ teaspoon garam masala) - 1 cup water ( or add as required) - salt (as required) - 2 to 3 tablespoons coriander leaves (- chopped) Instructions 1. [Preparation] Rinse the brinjals first a few times in water. Cut each brinjal into four parts without breaking them. 2. [Preparation] Slightly pull apart the brinjal wedges and check to see if there are any worms in them. If you see black spots or worms, discard the brinjal. 3. [Preparation] Soak the brinjals in salted water for 15 mins. You can also dice them and soak in salted water. 4. [Preparation] Dry roast the peanuts first, when they start to become brown and have a few blisters on them, add the white sesame seeds followed by desiccated coconut. 5. [Preparation] Next add chopped ginger and garlic and stir to mix. 6. [Preparation] Roast the coconut stirring non-stop until golden or browned and it should smell fragrant. 7. [Preparation] Set aside this roasted mixture to cool. 8. [Preparation] When the coconut, peanuts and sesame seeds cool, add them in a high-speed blender or grinder. 9. [Preparation] Also add ¼ cup roughly chopped onions. 10. [Preparation] Grind to a fine, thick and smooth paste with 4 to 5 tablespoons water. Make sure that the paste is not runny or thin. 11. [Preparation] Transfer this paste into a bowl or a plate and set aside. 12. [Follow this method if brinjals are not chopped] Drain all the water thoroughly from the soaked brinjals. Place the brinjals on a plate or chopping board. 13. [Follow this method if brinjals are not chopped] Pat them dry with clean kitchen towel, if you prefer. With a spoon, stuff each brinjal with this ground masala. Set aside. 14. [Follow this method if brinjals are not chopped] In pan heat peanut oil. Add ¼ cup chopped onions and sauté them on low to medium-low heat until they turn light golden. 15. [Follow this method if brinjals are not chopped] Add the chopped tomatoes and sauté until they turn mushy. 16. [Follow this method if brinjals are not chopped] Next add these ground spice powders - turmeric powder, kashmiri red chilli powder, coriander powder, cumin powder, asafoetida. 17. [Follow this method if brinjals are not chopped] Also add either 2 teaspoons of goda masala or ½ teaspoon of garam masala. 18. [Follow this method if brinjals are not chopped] Stir to mix evenly and sauté for some seconds until the masala smells fragrant. 19. [Follow this method if brinjals are not chopped] Add the remaining ground coconut and peanut paste and sauté for a minute. 20. [Follow this method if brinjals are not chopped] Gently place the stuffed brinjals on the sautéed masala mixture. Mix gently to combine. 21. [Follow this method if brinjals are not chopped] Add 1 cup water and salt as needed. Cover with lid and on low to medium-low heat, simmer for 20 to 22 minutes or until the brinjals are fork tender.Do check a few times and if the gravy looks very thick, add some water. 22. [Follow this method if brinjals are not chopped] Turn off heat when the brinjals are fork tender. Lastly add chopped coriander leaves and mix. 23. [Follow this method if brinjals are not chopped] Serve Bharli Vangi hot or warm with rice or chapati or bhakri. 24. [Follow this method if brinjals are chopped] In pan heat oil, add the onions and sauté them till they soften. 25. [Follow this method if brinjals are chopped] Add tomatoes and sauté until the tomatoes soften. 26. [Follow this method if brinjals are chopped] Next add the prepared masala paste and sauté for 3 to 4 minutes or until you see oil releasing from the sides. 27. [Follow this method if brinjals are chopped] Add the all the ground spice powders and sauté for a few seconds. 28. [Follow this method if brinjals are chopped] Add in the chopped brinjals and stir to mix them with the masala paste in the pan 29. [Follow this method if brinjals are chopped] Next add water, salt as per taste. Mix the entire curry. 30. [Follow this method if brinjals are chopped] Cover with lid and let the brinjals cook until tender and softened. When the dish is ready, garnish with coriander leaves. 31. [Follow this method if brinjals are chopped] Serve Bharli Vangi hot with steamed rice or poli or chapati.