Maharashtrian Stuffed Brinjal ( Bharli Vangi )

Brinjal also know as eggplant or aubergine!! Brinjal is related to both tomato and potato. Brinjal can have somewhat bitter taste but it develops the rich and complex flavor when cooked. Same as tomatoes when they are fresh we can eat its seeds and skin too.

Brinjal or Eggplant is widely used in Indian cuisine. Eggplant is a versatile ingredient. You can prepare n number of dishes from it. You can boil it, fry it, roast it. In any of the way you can prepare a tasty which may vary from starter to main course.

Apart from this, Eggplant or brinjal is a very good source of dietary fiber, vitamin B1, and copper. It is a good source of manganese too.

In my childhood I don’t like brinjal at all. Yes brinjal has a specific bitter taste, so you need some art of cooking to make your child eating brinjal sabji. In different state there are different signature dishes of brinjal.

In Gujarat, the popular brinjal dish is “ Baingan Bharta ”. In this dish the roasted baingan is cooked in garlic, tomato and onion. Same way in Maharashtra the name of famous recipe prepared with brinjal is “ Bharli Vangi ” or “ Stuffed Brinjal ”.

In Maharashtra eggplant is known as vangi !! It has yummy taste and beautiful color of gravy or curry. Maharastrian Stuffed Brinjal recipe is prepared with roasted coconut, peanuts and sesame. In this stuffed eggplant recipe we have used baby eggplants or brinjal which are easily available in market. If you don’t find them easily, then you can use regular brinjal too. Cut them in cubes and use them to prepare the same recipe. I have used them with their leaves. If you don’t like then you can trim it and then use it.

This yummy delicious Maharashtrian Stuffed Brinjal goes well with roti, juwar roti or even with plain parathas.
In Gujararti cuisine you may also like Baingan Bharta or Gujarati style Stuffed Brinjal.

Step-by-Step Maharashrian Stuffed Brinjal Recipe :

Step 1 : Wash the brinjal and keep it aside. If you want trim the leaves.

Step 2 : Dry roast the peanuts in non stick pan on slow flame.

Step 3 : When the peanuts will get roast, add the sesame seeds.

Step 4 : When sesame seeds will get roasted turn off the flame, add desiccated coconut.

Step 5 : Continuously mix it for 2 minutes. Keep it aside for 2 minutes. Meanwhile fine chop the onion and tomatoes.

Step 6 : Grind the roasted peanuts, sesame and desiccated coconut in a blender.

Step 7 : Add garlic cloves and chopped coriander leaves. Make a fine paste of it. If require add 1 – 2 tbsp water.

Step 8 : Heat the 1 tbsp oil in the pan.

Step 9 : Add chopped onion when oil is medium hot. Add ½ tsp of salt.

Step 10 : Saute till onion will start to turn pink. Add chopped tomatoes.

Step 11 : Cook till tomatoes will get cooked and soft. Add prepared peanut coriander paste.

Step 12 : Mix well. Add red chili powder, turmeric powder, goda masala, hing and jaggery and ½ tsp salt.

Step 13 : Mix well and cook till oil starts to release from sides. Here your stuffing is ready. Keep it aside to get cool down.

Step 14 : Cut the brinjal into 2 cross ¾th cuts from the bottom part as shown in picture. Do not cut them into two parts. Same way cut all the binjals.

Step 15 : Stuff the brinjal using prepared stuffing as shown in picture.

Step 16 : Same way stuff all eggplant or binjals and keep it aside.

Step 17 : Add 1 cup water in the pan in which stuffing was prepared and heat it to boil. We will use this water to make curry.

Step 18 : Heat the ½ tbsp oil in another pan.

Step 19 : Add cumin seeds when oil is medium hot. When they start to crackle, add stuffed brinjal and salt.

Step 20 : Mix well. Fry them on medium flame until they turn light brown.

Step 21 : Add boiled water and stir well. Cover the pan and cook until binjal get cooked. Stir in between. Keep curry on simmer for 2 – 3 minutes.

Step 22 : Turn off the flame.

Step 23 : Garnish the Maharashtrian stuffed brinjal with fine chopped coriander leaves.

Step 24 : Serve warm stuffed brinjal with roti or plain paratha.