Bharleli Vangi (stuffed eggplant) goes VIRAL!!!
I was supposed to post the recipe for the Indian style chicken wings next, but there was this big huge eggplant lying around in my refrigerator and would definitely have gone bad if I had not used it. I so wanted to have the Maharashtrian style stuffed eggplant but for that I need the smaller eggplants. So I decided to try something new, a fusion – if u will, of Maharashtrian cooking and Italian cooking. The stuffing is Maharashtrian style but the cooking method is Italian…
I used to look up the recipe for the Bharleli Vangi (Stuffed Eggplant) online when I initially started making it. But now that I have made it so many times, I have my own recipe. I wasn’t too sure how this amalgam of two recipes would work but but it turned out to be absolutely awesome!!! This recipe serves 2.
- 1 large Eggplant (Brinjal)
- 1/4 cup of unsweetened grated coconut
- 1/4 cup peanuts
- 3-4 dry red chilies
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 2 teaspoon tamarind paste
- 1 teaspoon jaggery / brown sugar
- 1/2 teaspoon turmeric powder
- 1 1/2 tomato
- 1 green chili
- 3 cloves Garlic
- 1/2 cup chicken / vegetable stock
- 2-3 teaspoons oil
- salt to taste
- Dry roast the peanuts, dry red chilies, cumin seeds & coriander seeds.
- Once the peanuts start turning a slight brown, add the grated coconut and fry till the coconut turns brown.
- Grind this dry roasted mixture to a fine powder.
- Add the tamarind paste, jaggery, turmeric powder and 3-4 teaspoons of water.
- Grind the mixture once again to form a thick paste.
- Now fill a large saucepan with water and salt and bring to a boil.
- In the meanwhile cut the eggplant into 1/4 inch thick slices.
- Toss the sliced eggplant into the boiling water and cook for 3-4 minutes.
- Dry the slices of eggplant on a paper towel.
- Apply 1-2 teaspoons of oil on a large baking dish.
- Apply the paste on the eggplant in the middle, roll the eggplant and use a toothpick to hold it in place. (Do not wash the grinder once you have used up all the paste)
- Place the rolled eggplants in the oiled baking dish.
- Put the dish with the eggplants into the preheated oven (375 deg F) and bake for 15 minutes.
- Chop the tomatoes and green chili and grind it in the same grinder you used before.
- Finely chop the garlic.
- Heat a saucepan and fry the garlic till it browns.
- Add the tomato paste to this and let it simmer.
- Add the chicken stock to this and take the saucepan off the heat.
- After 15 mins of baking the eggplants, pour the tomato sauce over the eggplants and leave the dish in the oven another 5 minutes.
- Switch on the broiler after 5 minutes and let the eggplants brown. (This will take no more than a 2-5 minutes)
- The rolled stuffed eggplants are ready to serve.
The entire recipe took about 45 minutes to complete. I served this with hot chappatis and garlic pickle / relish. You could also serve this with bread. If baking is not your thing, you could use the stove-top to cook it, you would make the tomato sauce and add the eggplants to it in the stove-top version. You may also want to increase the amount of chicken / vegetable stock to 1 cup instead of 1/2 cup.