Bharli Vangi is one of the most luscious traditional Indian dishes you'll ever come across. It's a simple dish which stands out because of the use of blending and contrasting ingredients used in making this dish. A riot of flavors in every bite! And yet each ingredient used is in harmony with the other and works towards bringing out the toothsomeness of this dish. I often couple this with Marwari Kadhi or Yellow Mung Dal and the taste is divine!
Don't let the long list of ingredients deter you. The end result is worth all the labor you put in. Personally, I keep aside a ground mixture of roasted groundnuts, whole red chilies and black peppers. It comes quite handy when making Sabudana Khichdi, Bharli Vangi or any of the other stuffed vegetables.
Ingredients:
Coriander Seeds, 1 tbsp
Cumin Seeds, 1 tbsp
Whole Black Pepper, 1 tbsp
Whole Groundnuts, 3 tbsp
Coconut Powder, 2 tbsp
Onion, 1 medium roughly chopped
Ginger, 1 tsp
Garlic, whole pods 3
Whole Red Chili Dry, 2
Green Chilies, 3
Oil, 4 tbsp
Salt to taste
Fresh Coriander Leaves, 2 tbsp
Sesame Seeds, 1 tbsp
Baby Eggplants, 6- 8
Procedure:
1. Dry roast the coriander, cumin and black pepper on low medium heat till fragnant. Set aside to cool.
2. Roast the groundnuts till light brown and the rawness is gone. Set aside to cool.
3. Dry roast the coconut powder until fragnant. Set aside to cool.
4. Take a table spoon of oil in the same pan, add in the onions, ginger, garlic, green and red chilies and onions. Cook till the rawness of the ingredients goes away.
5. Add in the sesame seeds. Once cooked, set aside to cool.
6. Cool the dry ingredients first, followed by the wet ingredients. Mix the two well.
7. Add in the salt and fresh coriander leaves. Mix again.
8. Wash and pat dry the baby eggplants and slit them in four, keeping the crowns intact. We donot want to cut these, just slit.
9. Stuff the prepared mixture into the slit eggplants and set aside.
11. Gently slide in the stuffed eggplants into the pan and let them cook on medium heat for 2-3 minutes.
12. After 3 minutes, turn the eggplants on the other side and cook covered for 15- 20 minutes on medium low heat. Check in between and turn them around as needed. If there is any remaining stuffing left, you can add it to the wok at this stage.
13. After about 20 minutes, the eggplants should be done. Plate them.
14. Enjoy with hot rotis or parathas!
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