Bharleli Vangi (Stuffed Baby Brinjals / Eggplant)

Bharleli Vangi is an exotic dish made with baby eggplants/ brinjals stuffed with a rich masala which is sweet, spicy and tangy at the same time. This dish has a great influence in many parts of Goa and in parts of Maharashtra as well. Preparation is almost the same except for the used of ingredients. Goan preparation uses Coconut and Maharashtrian preparation uses Peanuts and Sesame seeds for the masala. I have mentioned ingredients quantity for both preparations and I have tried both the preparations and are equally tasty. (Please read ingredients and recipe notes carefully before you begin cooking this dish and use Coconut only OR Sesame AND Peanuts).
  • Passive
    0 minutes
  • Prep
    30 minutes
  • Cook
    30 minutes
  • Servings
    4 People

Ingredients

For the Powder Stuffing:-
  • 1/2 cup Coconut (I used desiccated coconut here )
  • 1/4 cup Sesame seeds
  • 1/4 cup Groundnuts (raw )
  • 5 Kashmiri dry red chili
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 1/2 tsp Meethi Seeds
  • 3 Green Cardamom
  • 1 inch Cinnamon stick
  • 5 cloves
For the Paste Stuffing:-
  • 1 medium sized Onion (roughly chopped)
  • 2 medium sized Tomatoes (roughly chopped)
  • 1 inch Ginger (roughly chopped)
  • 8 Garlic cloves (roughly chopped)
  • Tamarind (one small marble sized ball)
  • 2 Green chilies (roughly chopped)
  • 1/4 cup Coriander leaves
  • 1 1/2 tsp Salt
  • 1 tsp sugar
Other Ingredients : -
  • 1/2 cup Oil
  • 10 Baby Brinjals (Eggplant)

Instructions

Prepare the Powder Stuffing:-
  • 1 Dry roast the coconut till brown in color. Let it cool. (Use ONLY coconut, if it's Goan preparation, DON'T use peanuts and sesame in this case).
  • 2 Dry roast the sesame till light brown in color. Let it cool. (Use sesame and peanuts BOTH, for Maharashtrian preparation. DON'T use coconut here in this case).
  • 3 Dry roast the peanuts till they are well roasted. Let it cool.
  • 4 Dry roast the spices till you get a nice aroma from them. Keep aside. Let it cool.
  • 5 Dry grind all the roasted ingredients in a grinder. This is the powder for stuffing. Keep aside. This is used in STEP 9.
For the Paste Stuffing:-
  • 6 Heat 2 tbsp oil in a pan and fry onions and tomatoes for 2-3 minutes. Add the ginger and garlic. Cover lid of pan and cook for 5-7 minutes.
  • 7 Add the green chilies, tamarind, coriander leaves, salt and sugar. Cook for another 3 minutes. Let this mixture cool.
  • 8 Grind the mixture after it has cooled down. Keep aside. This is used in STEP 9.
For the final preparation:-
  • 9 Mix the powder (prepared at STEP 5) and paste stuffing (prepared in STEP 8) together.
  • 10 Slit the brinjals as shown.
  • 11 Stuff in the brinjals with the paste using your fingers. Reserve the remaining masala.
  • 12 In a vessel, add ½ cup Oil. Fry in the stuffed brinjals for 5 minutes, flip them other side as well while frying.
  • 13 Add the remaining masala paste. Add 3 cups water.
  • 14 Cover and cook for next 20 minutes on medium low flame till oil floats on top, flipping brinjals occasionally after every 5 minutes.
  • 15 Let the gravy thicken slightly till semi dry.
  • 16 Serve hot with rotis!

Recipe Notes

  • If preparing the Goan way, use ONLY Coconut. (NO peanuts and sesame seeds).
  • If preparing Maharashtrian way, use BOTH peanuts and sesame seeds. (NO Coconut).

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