Bharli Wangi: Authentic Maharashtrian Stuffed Eggplant Recipe
35 minutes
1242 reads
About Bharli Wangi: Authentic Maharashtrian Stuffed Eggplant Recipe
Discover the delightful flavors of Bharli Wangi, a treasured Maharashtrian stuffed eggplant recipe. This deeply satisfying dish, learned from my maid, holds a special place in my heart and on my table. The aromatic filling, bursting with coconut, lentils, and warming spices, makes it a perfect lunch or dinner option.This traditional recipe is easy to follow, and the result is an explosion of authentic Maharashtrian taste. The secret lies in the perfectly balanced spice blend, creating a rich and unforgettable culinary experience.Whether you're a seasoned cook or a kitchen novice, this Bharli Wangi recipe is a must-try for anyone who appreciates vibrant, flavorful Indian cuisine. Get ready to impress your family and friends with this culinary gem!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Spice Paste
- 1/2 cup Coconut dry roasted
- 1 tsp Cumin seeds
- 1 tsp Gram black, split black gram
- 1 tsp Sesame Seeds
- 1 tsp Chickpea split chickpeas
- 2 tsp Coriander seeds
- 2 tbsp Peanuts roasted
- 5-6 Chili adjust to taste, dry, red
- 7-8 leaves Curry Leaves
For the Eggplant Filling
- 1 tsp Asafoetida hing
- 1 tsp Fenugreek methi dana, seeds
- 1 tsp Chili Powder red
- 1 tsp Turmeric Powder haldi
- 2 Chili finely chopped, green
- 4 clove Garlic
- 1 medium Onion finely chopped
- 1 tsp Garam Masala
- 1.5 tsp Salt or to taste
- 1/4 cup Coriander dhania, finely chopped
Instructions
Prepare the Spice Paste
- Dry roast the coconut until lightly browned. In a pan, heat 1 tbsp oil and sauté the cumin seeds, urad dal, sesame seeds, chana dal, peanuts, fenugreek seeds, dry red chilies, curry leaves, and coriander seeds for 5 minutes until fragrant. Let it cool slightly.
- Grind the roasted mixture with a little water into a smooth paste.
Prepare the Eggplant Filling
- Wash the eggplants and carefully make two vertical slits in each, leaving them intact at the bottom. Set aside.
- Grind the onion, garlic, green chilies, and coriander leaves into a smooth paste.
- Heat 1 tbsp oil in a pan. Add the onion paste and cook until softened. Add the red chili powder, turmeric powder, and salt. Stir well.
- Add the spice paste and mix thoroughly. Turn off the heat and let the filling cool.
Stuff the Eggplants
- Stuff the eggplants with the prepared filling.
Cook the Stuffed Eggplants
- Heat 2 tbsp oil in a pan. Add asafoetida. Gently place the stuffed eggplants in the pan. Cook for 5 minutes, then add a little water, cover, and cook until the eggplants are tender.
- Garnish with chopped coriander leaves and a sprinkle of garam masala powder. Serve hot with bhakri or roti.
Recipe Notes
Expert Tips for Perfect Bharli Wangi
- For a richer flavor, use a mix of vegetable and coconut oil.
- Don't overcook the eggplants; they should be tender but not mushy.
- Adjust the amount of red chilies to your preferred spice level.
- Soaking the eggplants in water for 30 minutes before stuffing helps prevent them from absorbing too much oil during cooking.
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Recipe Nutrition
Calories: 144kcalCarbohydrates: 3gProtein: 1gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 855mgFiber: 1gSugar: 1g
Kanwaljeet Chhabra
Articles: 80
5 Comments
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Absolutely mouthwatering! Great share.
Absolutely mouthwatering! Great share.
I’m excited to make this at home!
This looks so tasty! Thank you.
This looks incredible! Thank you.