Bharli Wangi | Stuffed Eggplant

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Bharli Wangi or Stuffed Eggplant is a traditional Maharashtrian dish which features stuffed eggplant, in a gravy base with coconut, peanuts, sesame, onion, tomatoes and spices. This is my grandma’s recipe which is a family-favorite since ages and after making it, I can guarantee you, it will be yours too!

“Bharli Wangi” in English means Stuffed Eggplant or Brinjal. “Bharli” stands for Stuffed and “Wangi” means Eggplant or Brinjal. What’s great about this recipe is that it’s gluten-free, vegan, and, of course, vegetarian-friendly.

Making this curry is pretty simple, but getting everything ready takes more time than actually cooking it. First, we roast and grind some basic ingredients. Then, we mix in onions and powdered spices. Next, we stuff this mixture into eggplants. We cook these eggplants first in oil and then with some water. Finally, we add a bit of jaggery at the end to bring all the flavors together.

But first things first, let us see how the eggplants or brinjals are slit and prepped for stuffing.

How to Slit Eggplants

To slit eggplants for this recipe, follow these steps:

1. Select Small Eggplants: Choose small eggplants that are firm and fresh. Rinse them thoroughly and pat them dry with a kitchen towel.
2. Prepare the Eggplants: Trim off the stem end of each eggplant, leaving a small portion intact. This will help the eggplants hold their shape while cooking.
3. Make Cross-shaped Slits: With a sharp knife, make four shallow, evenly spaced cuts lengthwise along each eggplant, stopping about ½ inch from the bottom. Then, make four more similar cuts perpendicular to the first set, forming a cross shape. Be careful not to cut all the way through the eggplant, as you want it to remain intact.
4. Create Pockets for Stuffing: Gently pry open the slits to create small pockets for the stuffing. Ensure the cuts are deep enough to hold the spice mixture but not too deep that the eggplant falls apart.
5. Stuff the Eggplants: Once the eggplants are slit, fill each pocket generously with the prepared spice mixture, pressing it gently to ensure it fills the crevices.
6. Cook as Directed: Proceed with the recipe instructions, cooking the stuffed eggplants until they are tender and fully cooked.

Following these steps will ensure that your eggplants are properly slit and ready to be stuffed with the delicious spice mixture for your recipe.

Ingredients

To prepare the Masala:

Cumin seeds, sesame seeds, ginger, garlic cloves, cilantro, green chilies, dry shredded coconut, roasted peanuts

To create the Stuffing:

Onion, cilantro or coriander leaves, goda masala, besan or chickpea flour, peanut oil, red chili powder, hing (asafoetida), Kashmiri red chili powder, Salt to taste, turmeric powder, coriander powder, cumin powder

For Cooking:

Small eggplants, oil, curry leaves, small tomato pureed, hot water, piece of jaggery

For Garnish

Coriander leaves

Instructions

Making masala:

1. In a pan, add cumin seeds and sesame seeds. Roast for a minute until fragrant.
2. Add ginger, garlic, cilantro, green chilies, and shredded coconut. Roast until golden brown.
3. Let the mixture cool, then transfer it to a mixer. Add roasted peanuts and grind to a coarse paste.

Creating stuffing:

1. In a bowl, mix together the ground masala, chopped onion, cilantro, goda masala, besan, peanut oil, red chili powder, hing, Kashmiri red chili powder, salt, turmeric powder, coriander powder, and cumin powder.
2. Slit the eggplants in a cross shape and fill them with the spice mix. Reserve any extra spice mix.

For making Bharli Wangi:

1. In a pan, heat oil and crackle curry leaves. Add the extra spice mix and fry for 2 minutes.
2. Add tomato puree and cook for another 2-3 minutes.
3. Place the stuffed eggplants in the pan and cover. Cook for 4-5 minutes on one side.
4. Open the cover and mix gently. Add hot water, cover, and cook for an additional 7-8 minutes until eggplants are fully cooked.
5. Add a piece of jaggery and adjust salt to taste.

For Garnish

1. Garnish with chopped coriander leaves and serve hot with roti, rice, or Jowar Bhakri along with raw onion lime salad.

Serving Suggestions

• Masala Wangi pairs perfectly with steamed rice or Indian bread like roti or bhakri.
• You can also serve it as a side dish alongside your favorite curry or dal.

Tips and Tricks

1. Opt for small eggplants for this recipe as they cook faster and have a tender texture.
2. Ensure that you fine ground the masala mixture to make sure the flavors come together easily.
3. Feel free to adjust the quantity of green chilies and red chili powder according to your spice preference.
4. Kashmiri red chili powder adds vibrant color without overwhelming heat, making it perfect for this dish.
5. Make sure to cook the stuffed eggplants until they are completely tender and cooked through. This enhances the best flavor and texture.

• Prepare the masala stuffing and store it in air tight container for upto 4-5 days. Whenever you want to make this curry, just prepare the eggplants and stuff it with this masala mixture.
• You can also freeze stuffing for upto a month in the freezer. Make it in bulk and freeze it in ice cube tray. take the required amount and thaw it over the countertop or overnight in the fridge and use accordingly.

FAQs

Q: Can I use other types of eggplants?

A: While small eggplants work best for this recipe, you can try using larger varieties. Just adjust the cooking time accordingly to ensure they cook through.

Q: What is goda masala, and can I substitute it?

A: Goda masala is a traditional Maharashtrian spice blend that adds unique flavor to this dish. If you don’t have goda masala, you can substitute with garam masala mixed with a pinch of sugar for a similar flavor profile.

Q: Can I prepare the stuffing in advance?

A: Yes, you can prepare the masala mixture in advance. It can be stored in the refrigerator upto one day before use. This saves the prep time to cook.

Q: Can I skip adding jaggery?

A: Jaggery adds a hint of sweetness and balances the flavors in the dish. Jaggery can be substituted with small amount of brown sugar. If you want less sweet, you can omit it.

Q: How do I know when eggplants are fully cooked?

A: The eggplant stem should be soft and tender when pierced with a fork. Continue cooking until they reach the desired tenderness.

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