Marathi Bharli Vangi (Stuffed Eggplant Masala Fry)
Being a Bengali myself, it is not actually possible for me to taste these type of dishes everyday from another part of our country. But somehow if this happens, the taste lingers on.
It is again needless to say that I was first introduced to this hot dish by none other than our grand old Pishi. Well, those who are following my hubs regularly are well aware of this lady (and those who are not aware of her, let me introduce her by describing her as a feisty old octogenarian aunt of my husband with a huge talent for cooking).
Pishi called this special vegetarian dish Marathi Baingan. She had learnt this particular dish from one of her old Marathi friend at an era when possibly we were not born. She, herself being a great connoisseur of food has made some improvements here and there and the dish turned out to be a classic dish of hers.
When I started making Marathi Baingan, I came to learn the original Marathi name of this dish, Bharli Vangi, meaning stuffed eggplant. I know there are various forms of stuffed eggplant dishes from various corners of the world, but I can bet that no other stuffed eggplant recipe is as rich as this traditional Marathi dish. With the use of some very fragrant Indian spices this fare turns out to be a very deliciously rich veg dish.
Before I begin, I would like to say that I have diverted a bit from Pishi's recipe, added a bit of new flavors that I thought will complement its taste. Now let us learn how to make this super hot Marathi Bharli Vangi Masala Fry.
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- 3 Italian Eggplants or Baby Eggplants
- 2 tablespoons Peanuts
- 2 tablespoons Poppy Seeds
- 3 to 4 Dried Red Chili
- 2 tablespoons Coconut, shredded
- 2 to 3 Garlic Cloves, minced
- 1 Onion, finely sliced
- 1 Green Chili, finely chopped
- 1 Tomato, finely sliced
- According to taste Salt
- According to taste Sugar
- 1 teaspoon Red Chili Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Amchur Powder
- 1 pinch Asafoetida
- 1 pinch Cumin Seeds
- 6 tablespoons Oil
Stepwise Instructions: Step 1
Cut each Eggplant into four equal halves (without breaking them and keeping the stem intact). Scoop out flesh from inside the eggplants and immerse these eggplant into salt water for about 20 minutes
In the mixer container soak minced garlic, peanuts, poppy seeds, shredded coconuts, whole dried red chili, cumin powder, coriander powder, chili powder, turmeric powder, garam masala powder and amchur powder in little amount of water for about 10 minutes and then make a fine paste of them in the mixer. Keep in mind that if you directly try to make the masala paste without soaking it beforehand in water, then the paste will not be very smooth.
Heat 3 tablespoons of oil in a pan on high heat. Temper it with cumin seeds and asafeotida. When the seeds starts to crackle, add sliced onions and green chili and fry for some time. Next, when the onions have caramelized a bit add the sliced tomatoes. After sometime when juices start coming out of the tomato add the scooped out flesh of the eggplants and fry. Also add salt and sugar to taste.
Now add the prepared masala paste and fry the whole thing in medium heat until the entire filling becomes mushy and dark in color. Check if more salt is required at this stage.
In the meantime smear the outer skin of the eggplants with a pinch of salt and turmeric powder.
Stuff the eggplants with the masala fillings. Be careful not to over-fill and spill the filling out of the eggplant.
Add the remaining 3 tablespoons of oil in the pan. Fry the eggplants for around 30 minutes in medium to low flame, carefully without spilling out the filling inside it. Rotate the eggplants with tongs carefully and fry them on all sides.
When you will notice the outer skin has become crisp and the fillings inside them are turning brown, it is time to switch off the flame. Carefully place the eggplants in a plate and serve them with steamed Basmati Rice or Parantha ( a type of fried Indian flatbread). The eggplants have absorbed all the exotic flavors and the crispy juicy filling inside them with the sweet nutty taste is just simply divine.
- I have used Italian Eggplants. You can also use baby eggplants. Italian eggplants are elongated in shape, whereas baby eggplants are roundish in shape.
- I have not dry roasted the peanuts before grinding it with other spices, but if you wish you can do it for extra flavor.
- You can use normal vegetable oil or for that special kick in the taste, you can also use mustard oil (my favorite).
- Instead of sugar you can also use molasses or jaggery for a special Marathi touch in the dish.
- If you don't have poppy seeds, you can also use white sesame seeds as an alternative. When you are using sesame seeds, please dry roast them before grinding.
This stuffed eggplant masala fry has a delicious nutty and piquant flavor. Try out this recipe soon. Will be waiting for your feedback.
Happy Cooking guys!!!
Try Out This Awesome Stuffed Peppers
- Turkey and Rice Stuffed Sweet Peppers
Stuffed Peppers are just awesome. Create this easy and simple small meal that you can share with your family and friends this Fall Season. A perfect recipe for the calorie conscious people too.