Are you craving a flavorful and satisfying vegetarian dish that's bursting with authentic Maharashtrian spices? Look no further! Bharli Vangi, or stuffed eggplants, is a simple yet incredibly delicious recipe that's perfect for a quick weeknight dinner or a special occasion. This easy recipe brings together the earthy sweetness of eggplant with a vibrant blend of spices, making it a truly unforgettable culinary experience. Get ready to impress your family and friends with this homemade masterpiece!
Ingredients:
- 2 large eggplants (brinjal), about 1 pound total
- 2 medium onions, finely chopped
- 1 cup grated coconut, fresh or frozen
- 1/2 cup roasted peanuts, coarsely ground
- 1/4 cup coriander leaves, chopped
- 2 green chilies, finely chopped (adjust to your spice preference)
- 1 inch ginger, finely grated
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to your spice preference)
- 1/2 tsp cumin powder
- 1/4 tsp mustard seeds
- 1/4 tsp asafoetida (hing)
- 2 tbsp oil
- Salt to taste
- 1/4 cup water or as needed
Instructions:
Step 1: Preparing the Eggplants
Begin by washing the eggplants thoroughly. Using a sharp knife, carefully slice them lengthwise without cutting all the way through. Gently open the eggplants like a book to create a pocket for the stuffing. Score the flesh of the eggplant in a criss-cross pattern, making sure not to cut through the skin. This will help the eggplant cook evenly and absorb the flavors better.
Step 2: Making the Filling
Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Then, add asafoetida and green chilies. Sauté briefly until fragrant. Add the chopped onions and sauté until golden brown. Add the grated ginger and sauté for another minute. Now, stir in the turmeric powder, red chili powder, and cumin powder. Cook for a minute, stirring continuously, to prevent burning. Add the ground peanuts and grated coconut. Mix well and cook for 2-3 minutes until fragrant. Stir in the chopped coriander leaves and salt. Cook for another minute before removing from heat.
Step 3: Stuffing the Eggplants
Carefully spoon the prepared filling into the slits you made in the eggplants. Ensure you evenly distribute the mixture throughout the eggplant.
Step 4: Cooking the Bharli Vangi
Place the stuffed eggplants in a pan or a steamer. Add about 1/4 cup of water to the bottom of the pan to prevent them from sticking or burning. Cover the pan and cook over medium heat for about 15-20 minutes, or until the eggplants are tender and the stuffing is heated through. You can also steam them for a healthier option.
Tips for the Best Bharli Vangi:
- For a richer flavor, use fresh grated coconut.
- If you prefer a less spicy dish, reduce the amount of green chilies and red chili powder.
- You can add other vegetables to the filling, such as chopped carrots or peas.
- To make the dish even more flavorful, you can marinate the eggplants in a little salt and turmeric for about 30 minutes before stuffing.
Variations:
- Spicy Bharli Vangi: Add a pinch of garam masala or a few chopped green chilies for an extra kick.
- Tamarind Bharli Vangi: Add a tablespoon of tamarind pulp to the filling for a tangy twist.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 200-250
- Protein: 7-10g
- Carbohydrates: 25-30g
- Fat: 10-15g
Bharli Vangi is a hearty and healthy vegetarian meal, packed with flavor and nutrients. Enjoy this delicious Maharashtrian specialty as a flavorful side dish or a satisfying main course. It's a quick dinner idea that's perfect for those busy weeknights, and the delicious aroma will surely fill your kitchen with the warmth of home-cooked goodness. Enjoy!