Sunday

Bharli/Bharleli Vangi (Stuffed Eggplant/Brinjal)

Recipe: Eggplants stuffed with spice mixture and cooked on low flame to make a dry curry !
StuffedEggplant (4)


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:
StuffedEggplant (2)StuffedEggplant 









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.


StuffedEggplant (3)


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

26 comments:

jeyashrisuresh said...

great looking brinjals.nice recipe

Gulmohar said...

Looks yummy yumm :-)

Karine said...

That looks a great way to use eggplants. :)

Tina said...

Nice clicks. Stuffed brinjal looks great.

Sarah Naveen said...

Oh wow!!! Gorgeous..Looks really inviting too..

Deepa G Joshi said...

I love the gravy...nice recipe...and yes true it tastes awesome with bhakri..

Sushma Mallya said...

Thats a nice recipe,very flavourful with curry leaves,and lovely pic too

Sandhya Hariharan said...

Nice recipe.... tha nks for sharing SE.. I loved the filling that goes in.I tried stuffed capscicum for the first time.. recently.. itcame out well too.

Pari said...

My all time favorite.Looks good dear.

Priya said...

Tempting stuffed eggplants...looks yummy!!

Joanne said...

I love eggplant. Especially stuffed eggplant. Especially especially vegetarian stuffed eggplant. So delicious!

Palidor said...

Eggplant is one of my favorite vegetables. I love the stuffing - it sounds very flavorful.

SE(Denufood) said...

Hey all..thanks for stopping by and for wonderful comments..

kitchen queen said...

The stuffed brinjals look lovely.I usually stuff brinjala with my own masala powder made of chana dal,daniya seeds,urad dal and red chillies all roasted with little oil and made into powder.

SE(Denufood) said...

@kitchen queen...i think using chana dal, urad dal in masala is more of andhra style of cooking..i prepare and keep the goda masala good enough for 15 days..

A 2 Z Vegetarian Cuisine said...

I love this dish..super delicious...yours have come out very nice....

Siddhi Shirsat said...

ur bharli vangi luks very tempting...nice tasty recipe for satvic food...

Usha said...

Love this style of bharli vangi, sounds delicious !

kothiyavunu said...

Sounds gr8 and looks yum!!feel like having some rite now..Love any dish with eggplant..Nice click!!

Spice said...

Looks very tempting.....use og jaggery with eggplants is new to me....

Nithya said...

looks really yummy. :)

Guess I am here for the first time. You have a lovely blog. keep it going. :) will be here often.

Kanchan said...

Yay !!!
My favorite is here :)
My mom prepares it the same way, gonna cook this soon for sure :)
BTW do collect Appreciation Award from me .. congrats :):)

SE(Denufood) said...

@Nithya..thanks for stopping by, @Kanchan..thanks for the awards
@spice..use of goda masala and little jaggery give a nice sweetness to the dish

Kitchen Flavours said...

Wow...love that stuffing...looks yummy....

prasu said...

wow..........lovely curry dear.....little occupied thesese days.........sure will be here frequently.............do leave ur comments in my blog.

sangeeta said...

Hi i am first time here...
you have a nice blog and this stuffed brinjals i love very much...
i have posted a different version of this recently on my health food blog..

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