Bharli/Bharleli Vangi (Stuffed Eggplant/Brinjal)

Recipe: Eggplants stuffed with spice mixture and cooked on low flame to make a dry curry !

This is another recipe from my Tuesday sattvic cooking and is not a regular one since it is devoid of some ingredients that may or may not be used in a regular recipe. It is mildly spiced with goda masala and does not include garlic or onion and some other ingredients like asafetida, pepper corns, ginger. May be, I can have another post which includes the ingredients that have been left out for now.

There are lot of different types of eggplants out there in the markets, but the ones traditionally used are small bulb shaped and are know as Indian eggplants in the markets here. These are the best ones to make the various stuffed recipes which are famous in regional Indian cuisine! The other similar recipes are Badane Ennegai from Northern Karnataka guthi venkaya kura, Bagara Baingan from Andhra and Rhengan Reveya from Gujarat!

Ingredients:
7 small eggplants/brinjals
1/2 tsp mustard seeds
1 tbsp oil
5 –6 curry leaves
Stuffing:
1/4 cup dry coconut, desiccated, roasted (increase for more gravy)
1/4 cup peanuts, roasted
1 tbsp seasame seeds, roasted
1/2 tsp chili powder(increase to 1 tsp for spiciness)
1 tsp jaggery
1 tbsp goda masala (increase to 2 tbsp for more flavor)
pinch of turmeric
salt to taste

Preparation Method:
 

1. Dry roast the coconut, peanuts and sesame seeds individually and grind to a fine or coarse paste and combine with chili powder, jaggery, goda masala, turmeric, salt and keep aside. (can also add chopped cilantro)

2. Rinse the eggplants and slit them in crosswise manner with the stem side intact (see pic). Fill the eggplants with the stuffing mixture or the masala. The remaining stuffing can be used to top the eggplants.

3. Heat oil in a vessel, add mustard seeds and as they pop add curry leaves. Then add the stuffed eggplants and top them with the remaining mixture if any.

4. Sprinkle very little water, close the lid and let it cook on low-medium heat. Turn them after few minutes.(Add more water if you need a gravy like consistency)

5. After the eggplants are cooked, remove from heat and serve with chapati/roti or rice. I feel the best way to eat it is with what we call Bhakri in marathi or Jolad rotti in kannada.

Preparation Time: 20 – 30 mins
Serves: 2 – 4


Note: I prepared this dish to a very dry consistency and used very little water. If you need a curry or gravy like consistency add water.
Goda masala is not easily available in stores, so substiute with garam masala