Bharli Vangi Recipe - Maharashtrian Style Stuffed Brinjals

Step 1: To begin making the Bharli Vangi Recipe, rinse Brinjals well using water 3 to 4 times and wipe them dry

Step 2: Slit them vertically into 4 parts, running the knife from top to bottom until the stem, without cutting the stem

Step 3: Sprinkle some salt inside the slits of each eggplant and keep them aside for about 10 minutes

Step 4: Grind together the ingredients mentioned under ‘stuffing’ including raw peanuts, tomato, garlic, ginger, jaggery, red chilli powder, turmeric powder

Step 5: Use very less water

Step 6: Add a tablespoon of garam masala and mix

Step 7: The stuffing should be thick

Step 8: In a saucepan kept on medium heat, add oil

Step 9: Once the oil is nice and very hot, add mustard seeds, cumin seeds, curry leaves and slit green chilies

Step 10: Cover and let the seeds crackle

Step 11: Once the crackling stops, add chopped onions and fry till the onions are nicely browned

Step 12: Now the tempering is ready

Step 13: Stuff in each eggplant with the prepared stuffing

Step 14: Use about 2 tablespoons in each

Step 15: Gently place the stuffed eggplants over the tempering

Step 16: Add some water and keep the heat on low

Step 17: Cover and cook for about 15 minutes

Step 18: After 15 minutes, turn them over and cook on the other side

Step 19: Check if there is some water

Step 20: If it looks too dry, you might get burnt taste, so add little more water and continue cooking for another 15 minutes or until they all are nicely blackened

Step 21: Remove from heat and serve hot

Step 22: Serve Bharli Vangi along with Panchmel Dal, Boondi Raita and Phulkas for a weekday lunch or dinner