Bharli Vangi is an authentic Maharashtrian delicacy which is made by stuffing brinjals with groundnuts, coriander and spices filling. It’s one of my favorite dishes. Spicy, hot and delicious are the best adjectives to go with this dish.

There are various versions of this dish depending upon which region of Maharashtra where it is made. Some like it tangy and sweet while some like it hot and spicy.

For fun..some health benefits of Brinjal 🙂

The nutritious eggplant, also called brinjal or aubergine, hails from the nightshade family of fruits and vegetables that includes potatoes, peppers and tomatoes. Botanically, the brinjal is a fruit, not a vegetable and the brinjal plant grows just like tomatoes as vines. For its utility in the kitchen or rather, for cooking purposes, it is considered a vegetable. Just as other colourful veggies, this vegetable too has a host of health benefits.

It’s helpful to the heart, brain and keeps diabetes in control. It helps to create iron, facilitates weight loss, helps in digestion and has antibacterial properties. It’s considered to be good for skin.

Ingredients 

4 brinjals

½ cup roasted groundnuts

4-5 garlic cloves

½ cup coriander leaves

5 tbsp kala masala

Pinch of asafetida

1 tsp of turmeric

Oil

Salt as per taste

Kala Masala Recipe

Ingredients:

1/2 kg Coriander seeds

100 grams  Cumin seeds

100 grams sesame seeds

150 g coconut desiccated

5 grams of black pepper (approx 10-12)

5 g cloves (about 10-12 cloves)

5 grams of cinnamon (2 sticks of 4 inches)

Bay leaf 5 g (5 to 6 leaves)

10g turmeric (halkund)

2 teaspoon salt

1/4 cup oil

Method

Dry roast coconut, sesame seeds and cumin seeds. Keep them aside

Now heat oil and fry the remaining ingredients individually.

Grind everything except coconut and sesame seeds.

Now mix the grinded ingredients with coconut and sesame seeds. Add salt.

Kala masala is ready. Store it in an air tight container.

Bharli Vangi Recipe

Grind the groundnuts, garlic, salt, turmeric and coriander into a coarse powder.

Add kala masala and mix well.

Slit the brinjal in half without cutting it totally.

Stuff all the brinjals  with this masala mixture and keep them aside.

In a pan, heat oil.

Add the remaining asafetida

Now add the stuffed brinjals. Mix well. Cover it and let it cook for 10 minutes.

Add hot water, cover it and let it cook again.

Bharli Vangi is ready to be served:)

Here is the Video Recipe