By Nandini Bhushan*
Much like the Indian culture, the cuisine of India is blessed with an immense range of traditional as well as regional food. Depending upon the availability of local vegetables, fruits, Spices and herbs along with the climatic factor, Indian food varies in choices. Each state is influenced with these choices making them unique and distinctive from one another.
Also try: Indian Food Recipes: Crispy Bombil Fry
Bharli Vangi ( Maharashtrian style stuffed brinjal)
The vegetarian Maharashtrian delight Bharli Vangi or stuffed brinjal is a delectable curry that is an integral part of the festive menu. The small sized brinjals are stuffed with a masala mix of roasted peanut, coconut and sesame and this flavourful masala not only gives it a distinct flavour but also an unmatchable texture to the dish. Enjoy the Bharli Vangi with hot rotis or plain steamed rice.
Ingredients
Small brinjal : 6 to 8
Mustard Seed : ½ tsp
Curry leaves : 4 to 5
Hing : ¼ tsp
For the masala paste
Onion : 1
Peanut : ¼ cup
Grated coconut : ½ cup
Chilli powder : 2 tsp
Turmeric powder : 1 tsp
Sesame seed : 2 tsp
Garam masala : 1 tsp
Coriander seed : 2 tsp
Garlic : 4 to 5 pod
Tamarind pulp : 2 tsp
Jaggery : 1 tsp
Salt as per taste
Oil : 4 tsp
Step 1
Make a cross slit on each of the brinjals and soak in enough water for about 15 minutes.
Step 2
After some time, strain the water and pat dry each of the brinjals.
Step 3
In a pan dry roast the coconut and once done take it out.
Step 4
In the same pan roast the sesame and peanuts. Next add the onion, ginger, garlic, coriander seed,tamarind paste, jaggery, red chilli, salt, turmeric powder and saute it for a couple of minutes.
Step 5
Once cool, grind it into a smooth paste. Stuff the prepared masala in the brinjal and keep aside the remaining masala for the gravy.
Step 6
Add oil in a thick bottom pan and once hot put the hing and mustard seed and let it release its aroma. Gradually place the stuffed brinjals over the tempering along with remaining stuffing.
Step 7
Add a cup of water and let it come to a boil. Cover and cook on medium heat until the brinjals are cooked and gravy reaches the desired consistency.
Step 7
Garnish with coriander leaves and relish with roti or paratha.
*Nandini Bhushan is a well-known food blogger
