bharvi vanji

 Bharli Vangi, also known as Stuffed Eggplant Curry, is a popular Maharashtrian dish made with baby eggplants stuffed with a flavorful mixture of spices, coconut, and peanuts. Here's a recipe to make Bharli Vangi at home:

Ingredients:

For the stuffing:

- 8-10 baby eggplants (brinjals), slit lengthwise into four without cutting through

- 1/2 cup grated coconut (fresh or desiccated)

- 1/4 cup roasted peanuts, coarsely ground

- 2 tablespoons sesame seeds

- 2 tablespoons chopped coriander leaves

- 2 tablespoons tamarind pulp

- 1 tablespoon jaggery or sugar

- 1 teaspoon cumin seeds

- 1 teaspoon coriander seeds

- 1 teaspoon red chili powder (adjust according to taste)

- 1/2 teaspoon turmeric powder

- Salt to taste

- 2 tablespoons oil

For the curry:

- 2 tablespoons oil

- 1 teaspoon mustard seeds

- 1 teaspoon cumin seeds

- A pinch of asafoetida (hing)

- 1 onion, finely chopped

- 2 tomatoes, finely chopped

- 1 teaspoon ginger-garlic paste

- 1 teaspoon red chili powder

- 1/2 teaspoon turmeric powder

- 1 teaspoon garam masala

- Salt to taste

- Fresh coriander leaves for garnish

Instructions:

1. Prepare the stuffing: In a pan, dry roast sesame seeds, cumin seeds, and coriander seeds until fragrant. Allow them to cool down and then grind them into a coarse powder.

2. In a mixing bowl, combine the grated coconut, ground peanuts, ground sesame-cumin-coriander powder, chopped coriander leaves, tamarind pulp, jaggery, red chili powder, turmeric powder, and salt. Mix well to make the stuffing mixture.

3. Stuff each slit eggplant with the prepared stuffing mixture. Keep the remaining stuffing aside.

4. Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter.

5. Add asafoetida and chopped onions. Sauté until the onions turn translucent.

6. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.

7. Add chopped tomatoes and cook until they turn soft and mushy.

8. Add red chili powder, turmeric powder, garam masala, and salt. Mix well and cook for a couple of minutes.

9. Place the stuffed eggplants in the pan, arranging them in a single layer. Cover and cook on low heat for about 15-20 minutes until the eggplants are tender, turning them occasionally to ensure even cooking.

10. Once the eggplants are cooked, add the remaining stuffing mixture to the pan and gently mix with the curry.

11. Cook for another 5 minutes, allowing the flavors to blend together.

12. Garnish with chopped coriander leaves and serve hot with chapatis or rice.

Enjoy the delicious and aromatic Bharli Vangi as a main course dish in your meal!