Bharli Vangi don't need special introduction. Everyone knows this dish and most of the people loves Bharli Vangi. This is the delicious combination of Brinjals/Eggplants and stuffing made from onion, roasted peanut powder, and Kolhapuri masala. This traditional Maharashtrian dish is the top menu in my kitchen because, my husband is a big fan of eggplants.
Ingredients:
6 - 7 Brinjals/Eggplants
1 Medium chopped Onion
6 - 8 Tablespoon roasted peanut powder
2 Tablespoon Kolhapuri Tikhat/Masala
(Substitute - 1 1/2 Tablespoon Red chili powder + 1/2 Tablespoon garam masala + 1/2 Tablespoon Coriander powder)
1/2 Teaspoon Turmeric
Salt as per your taste
4 - 5 Tablespoon Oil
1 Tea spoon Cumin seeds
1 Tea spoon Mustard seeds
4 - 6 Curry leaves
Fresh coriander
Water as per your need.
Method:
Wash Brinjals and give them four vertical slits from bottom till the top. Do not cut full. Keep the Brinjals in the water. In a bowl/plate, take 6 -8 tablespoon peanut powder, Kolhapuri Masala, chopped onion, turmeric and salt(as per your taste). Mix well all together. Now take Brinjals and stuff Brinjals with the mixture. Keep the leftover mixture aside.
Heat Kadai, add oil. Once oil is hot enough, add cumin seeds, mustard seeds, curry leaves, leftover mixture and saute it for 2 - 3 minutes. Add stuffed Brinjals into the Kadai. Add 2 - 3 cups water and cover it. Cook it foe 4 - 6 minutes. Open the cover and turn the brinjals, so it will cook evenly from both sides. Again cover it and let it cook for another 4 - 6 minutes on medium heat.
Turn off the heat. Sprinkle some chopped cilantro.
Serve it with Bhakri/ Roti/ Rice.
Tips:
You can adjust your spices according to your taste.
You can adjust the water amount as per your need.
