Wednesday, June 27, 2007

Bharli Vaangi (Stuffed Eggplants)

I must confess that I am not very imaginative when it comes to eggplants. So, when Sangeeta of 'Ghar Ka Khana' announced the JFI ingredient for the month of July -- Eggplants, I thought that I will take this up as an occasion to try out something new. But the problem is, I am not too adventurous when it comes to eating eggplants. So, even though I came across some really good recipes, I decided to settle for the tried and tested 'Bharli Vaangi' that my MIL makes. This is a typical Maharashtrian way of making this dish with just a little variation, and goes great with poli (chapati), bhakri (jowar roti), or rice. As far as my experimentation with eggplant goes, I have bookmarked several recipes and I AM going to try them out ! :)

Ingredients:(serves 2)
Small eggplants 4
Minced or finely chopped onion 1/2
Daanyacha koot (Roasted peanut powder) 3/4 cup
Tilacha koot (Roasted sesame powder) 1/4 cup (optional)
Minced ginger 1 tsp
Minced garlic clove 1
Gul (jaggery) 1 tsp
Goda masala 2 tsp
Cayenne pepper 1/2 tsp or to taste
Mohri (mustard seeds) 1/2 tsp
Jeere (cumin seeds) 1/2 tsp
Hing 1/4 tsp
Halad (turmeric) 1/4 tsp
Oil 2 tbsp

The first step to making Bharli Vaangi is to make the masala to be stuffed in the vaangi. In a plate or bowl, mix together the peanut powder, sesame powder (if using), minced ginger, minced garlic, goda masala, cayenne pepper, halad and salt.

Next, make 4 vertical slits in each eggplant. Do not cut through the entire eggplant. Now stuff each eggplant with the above prepared masala. Keep aside.
In a kadhai or pan, heat the oil. To the heated oil, add mohri, jeere, hinga and a pinch of halad to make the fodni (tadka). Next, add the minced onion (I prefer minced onions because they give a good consistency to the gravy). Fry the onions till they brown. The browning of the onion lends a beautiful color to the dish (this is my variation to the dish). Now, add the stuffed eggplants to this and cook them for a minute or two.

Flip them and cook on the other side as well. Do not add water to this. Instead, cover the kadhai with a plate and on top of the plate, keep a vessel full of water, like this...

You can also put water on the plate itself. This is how my Mom and my MIL cook the eggplants. After a few minutes remove the plate and add a little bit of the water that was on the plate. Adding the warm water kept on the plate, reduces the chances of getting wrinkled eggplants. Also mix in the extra masala if any. At this point add the jaggery. Continue to cook covered with water on top. Check every few minutes and keep adding the warm water if needed. Once the eggplants are cooked, remove the covered plate, and adjust the consistency of the gravy. Check for seasoning and adjust if necessary. Garnish with cilantro and serve hot.


trupti said...

That is a delicious recipe.....even I do the water on the thali thing once in a while....I learned it from my mom!



Suganya said...

I always learn something new when I come to yr blog. Thanks for the warm water tip. Brilliant.

Lata said...

I love eggplant in any form. Thanks for the tip also.

Swapna said...

The first time I made this it turned out an utter disaster. Nice recipe, Tee.
Just read ur comment on my blog. Have u visited my other blog,Swad?

Manasi said...

I keep water in a plate and cook too! saglyan kade sameach asta bahutek!! I love the masala, no vangi for me please!!! the masala is SOOOOOOOOOO tasty!! love it with hot rice, roti, bhakri and even a slice of bread!!

Asha said...

YUM!! I like a little gravy in the Bharli Vangi too:))

Tee said...

Thanks Trupti! I have been doing this thali thing and I am not sure why...must find out soon :)

Thanks Suganya! I am glad to share tips that help me while cooking.

Lata, You are welcome!

Swapna, I did visit your other blog and have left a comment there too. Its amazing how you can manage both blogs!

Manasi, the passing down of cooking techniques from generation to generation is so good right? One can never go wrong...:)

Tee said...

Asha, the gravy is the main attraction for I make sure there is plenty of it;)

Richa said...

bharli vaangi looks YUM :) daanyacha koot ghalun bhajya ekdum chavdar hotat, nahi ka :)

TheCooker said...

Delicious! The gravy is the best part of this dish, isn't it?
I'll stay mum about the vangi :)

Pacchai Milagai said...

bharli vangi is my fav.. and the one time I tried making it, it wasnt that good. ur recipe looks great. Thanks for posting. BTW I like your blog a lot and enjoy reading it.

Linda said...

Hi Tee, I came in from your comment at Trupti's. I love how you showed the step-by-step for the stuffed eggplants! I have only tried this once -- maybe time to do it again with your masala. That photo of the peanut powder etc is really great btw! Will be back to read your other recipes :)

Roopa said...

yummy the recipe looks delicious! Tee i tried your Goda masala and made masale bhath check my blog!
thanks for the recipes!


aruna said...

That looks delicious!!

ushaprashanth said...

The dish looks delicious!! the tip is useful!

Sharmi said...

stuffed eggplants always are a masterpiece. your picture is mouthwatering. nice recipe.

Tee said...

richa, daanyacha kootacha khamanga pana bhaaji madhe masta laagto!

TC, vaangi baddal 'aali mili gupchili' ;)

Pacchai Milagai, Thanks! I was curious about your name and visited your blog...nice blog!

Thanks Linda!

Thanks Roopa! I did see your masaale bhaat and goda masala post, it looks delicious!

Aruna, ushaprashanth,

Tee said...

Thanks Sharmi!

Priyanka said...

Really delicious. I love all your recipes. thanks for sharing.

Shella said...

Nice tip.

Anonymous said...

I luvd the recipe, reminded me of my 'aaji'... I never usually follow a recipe to the tee, but this time I did & it was lip smacking. Will pass this recipe on to my maaa... Thanks fr the lovely recipes u have ere ..

dr suhas said...

Idea of gravy sounds great ! suhas

Amu said...

Tried it and it turned out to be fabulous in hands of a novice cook like me too....Thank you.

ikyb said...

I love bharli vangi. Great name for the website by the way....deliciously apt!!

ikyb said...

i love bharli vangi, also love the name for this website....bhaatukli...deliciously apt!!

Dida said...

Made this last night and was delicious, thank you for taking time and sharing this wonderful recipe !

prakash kadam said...

bharli vangi, nice pakkala...