Bharleli Vangi / Stuffed Eggplant

Bharleli Vangi or Stuffed Eggplant is another popular Maharashtrian dish in which eggplants are stuffed with peanuts and spices mixture. It is a very flavorful and delicious dish for peanut lovers.

Stuffed Eggplant

Ingredients:

• 4-5 baby eggplants
• 1 onion, finely chopped
• 1 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1 tsp kala masala
• 1 tsp cumin seeds
• 1-2 red chilli
• pinch of Salt
• pinch of Asafoetida
• 1/4 cup coriander, finely chopped
• 1 tbsp oil

Stuffing:

• 1/2 onion, finely chopped
• 1 tomato, finely chopped
• 2 tbsp roasted peanut powder
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander-cumin powder
• pinch of salt
• 1 tsp oil

 Method:

• In a bowl add all the ingredients mentioned under stuffing and mix well.
• Wash and slit the eggplants vertically from the top. Make sure you keep the eggplant intact and do not break into pieces.
• Now stuff the eggplant with the mixture till the end and keep aside.
• Heat oil in a pan. 
• As soon as the oil is heated, add cumin seeds and pinch of asafoetida.
• Add finely chopped onions and red chillies when the seeds crackle.
• Fry onions till translucent and then add turmeric powder, red chilli powder and kala masala. Mix well. 
• (If any of the stuffing is remaining after stuffing the eggplants add it to the onions at this time and cook till oil seperates)
• Now arrange the stuffed onions in the pan and cover with lid.
• Put some water on the lid and let the eggplant cook for few minutes.
• Turn the eggplants after few minutes so that the other side also get cooked. 
• Add water depending on how thick gravy you want. I prefer thick gravy so I add very less water. Mix well.
• Cover with lid (no water on the lid at this time) and cook again for 7-8 minutes till the eggplants are soft and tender.
•  Stuffed eggplants are ready to serve.
• Garnish with coriander leaves and serve with roti or paratha.