If you have ever been to any Maharashtrian wedding that serves the traditional fare for the feast or if you have any Maharashtrian friend, then I am sure you would have had this dish at least once. But of course there are different ways to prepare the dish.
One of the ways is to use the roasted onions and coconut mixture (we call it 'Talala masala'), but a little time consuming. Another simpler way, that is the recipe that follows, skips the coconut and roasting. So it is less time consuming. Just mix the ingredients, stuff, temper and cook...
|Stuffed Baby Eggplants Curry (Bharli Vangi)|
Eggplants - 6-8 baby eggplants
Onions - 2 medium sized
Tomato - 1 small
Green chillies - 1-2
Garlic - 3-4 small cloves
Ginger - 1/4 inch
Coriander leaves - few sprigs
Turmeric powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Red Chilli powder - 1/2 teaspoon (or as per your taste)
Goda masala - 1/2 teaspoon (Goda masala is a mixture of few spices just as the garam masala. It can be easily found in supermarkets. I usually prefer 'kepra' brand.)
Peanut Powder - 3 tablespoons (Roasted peanut powder)
Jaggery - 1 tablespoon (or as per your taste)
Salt - As per your taste
Oil - 1 tablespoon
Mustard seeds - 1 teaspoon
Asafoetida - 1/4 teaspoon
1. Chop the onions and tomatoes very finely.
2. Make a paste of garlic, ginger, chillies and coriander leaves(green masala paste)
3. Make a mixture of onions, tomatoes, green masala paste, turmeric powder, red chilli powder, coriander and cumin powder, goda masala, peanut powder, jaggery and salt. Mix it well. The aroma of this mixture is very appetizing. Gets your juices ready for the awesome 'bharli vangi'.
4. Then, get the eggplants ready to be stuffed. Cut the stem part. On the other side, make 2 slits but don't cut till the bottom. Make the slits in such way that they look like a plus.
5. Stuff this mixture inside the slit eggplants.
6. Time to make the curry. Heat oil and temper with mustard seeds and asafoetida
7. Slowly add each eggplant, put in the leftover mixture and 1/2 cup of water.
8. Cover and cook. Add more water if required.
If you are using pressure pan, cook for 3-4 whistles.
Garnish with coriander leaves. This curry pairs well with chapati, bhakri or rice.