Bharli Vangi (Stuffed Brinjals) - Brinjal is amongst those vegetable which is not liked by everyone. Stuffed brinjal definately is recipe which will be surely admired. There are various ways to stuff the brinjal. This recipe is my way of making it interesting. It is Maharashtrian recipe made with kateri vangi that is the small variety which has thorns. Stuffed with coconut, groundnut & other spices & slow cooked to perfection.
250 gms kateri vangi( small variety)
For the gravy
2 tbsp oil
1 tsp mustard seeds
1/2 tsp cumin seeds
Pinch of hing
2 finely chopped onions
1 tsp kanda lasun masala
1 tsp Goda masala
Salt to taste
For the stuffing
1 1/2 cup fresh grated coconut
2 tbsp roasted groundnut powder
5-6 garlic cloves
1/2 inch ginger
1/4 tsp turmeric
1 tsp red chili powder
Marble size tamarind
Jaggery to taste
Salt to taste
Heat oil in a pan. When it gets hot add mustard seeds, cumin and hing. Then add chopped onions and saute well. Then add chopped tomatoes and saute well till tomatoes turn mushy. Then add all dry spices, salt and mix well. Add some water and cover and cook for 5-6 minutes.
When the gravy is being cooked, prepare the brinjals.
Cut off half the stem of brinjals. Make X mark on the opposite side. Do not make it too deep as the brinjal will break. Soak them in water so that they do not turn black.
In a mixer jar grind all the ingredients under the heading stuffing. Do not add water as thick paste is needed. Now stuff the brinjals with this coconut peanut paste.
Now the gravy will be almost cooked. Add the remaining stuffing to this gravy. Adjust water. Do not make it too runny. Now place the stuffed brinjals in this gravy and cover and cook for 7-8 minutes.
Keep checking the brinjals after 8 minutes. Carefully place them so that they get cooked on all sides. Check every 5-7 minutes. Adjust water and cook till they are tender. The gravy will thicken as there is groundnut in the stuffing. Add little water to adjust the consistency.
This gravy has to be slowed simmered for about 12-15 minutes or till the brinjals are cooked. The cooking time also depends on the quality and size of brinjals. Some variety gets cooked very quickly.
Bharli vangi is ready. Serve it with chapati or paratha, It tastes great with bhakri.