GAVRAN BHARLI VAANGI MASALA

Village Style Bharli Vangi (Stuffed Eggplant Curry)

Bharli Vangi is a traditional Maharashtrian stuffed eggplant curry commonly prepared during weddings, festivals, and special occasions. Tender baby eggplants are stuffed with a flavorful masala, lightly steamed, and simmered in a rich gravy made with kala masala, peanuts, sesame seeds, poppy seeds, coconut, and jaggery. This wholesome vegan dish is traditionally served with Jowar Bhakri, but pairs equally well with chapati or steamed rice.

Ingredients for the Stuffing Masala

• 6–8 baby eggplants
• 2 tbsp roasted besan (gram flour)
• 1 tbsp roasted peanut powder
• 1 tbsp finely chopped coriander leaves
• ¼ tsp asafoetida (hing)
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp cumin powder
• 1 tbsp dry grated coconut (desiccated coconut)
• 1 small onion, finely chopped
• Salt to taste
• 1 small ball of tamarind soaked in water or tamarind paste

Instructions for the Stuffing

1. Mix all the stuffing ingredients thoroughly.
2. Wash the eggplants and slit each into four sections while keeping the stem intact.
3. Soak the eggplants in water for 15 minutes, then drain and pat dry.
4. Rub a little salt inside each slit.
5. Stuff the prepared masala generously into each eggplant.
6. Steam the stuffed eggplants for 5–10 minutes, or until tender and the stuffing is cooked.
7. Remove and keep aside.

Ingredients for the Gravy

• 2 tbsp oil
• 1 tbsp ginger-garlic paste
• 1 tbsp poppy seeds (khuskhus)
• 1 tbsp desiccated coconut
• ½ tbsp sesame seeds
• 1 onion, roughly chopped
• 1 tbsp chopped coriander leaves

Preparing the Gravy Base

1. Heat oil in a pan and sauté the onions for 3–4 minutes until softened.
2. Add ginger-garlic paste and cook for 1 minute.
3. Add poppy seeds, sesame seeds, and desiccated coconut. Sauté for 2–3 minutes.
4. Add chopped coriander and cook for another minute.
5. Switch off the heat and allow the mixture to cool.
6. Grind into a smooth paste using a little water.

Bringing Everything Together

Additional Ingredients

• 2 tbsp oil
• ½ tsp mustard seeds
• ½ tsp coriander powder
• ½ tsp cumin powder
• 1 tsp red chilli powder
• 1½ tsp kala masala (or ½ tsp goda masala + 1 tsp garam masala)
• 1 tbsp peanut powder
• ½ tsp tamarind puree
• ½ tsp jaggery
• ¼ tsp turmeric powder
• Salt to taste

Final Cooking Instructions

1. Heat oil in a pan over medium heat.
2. Add mustard seeds and allow them to crackle.
3. Add the prepared ground gravy paste and cook for 2–3 minutes.
4. Add coriander powder, cumin powder, turmeric, chilli powder, and kala masala.
5. Mix in the peanut powder and tamarind puree.
6. Sauté for another 2–3 minutes.
7. Add jaggery and salt to taste.
8. Cook until the oil begins to separate from the masala.
9. Add the steamed stuffed eggplants.
10. Cover and cook for a few minutes.
11. Add a little water if you prefer a gravy consistency.
12. Garnish with chopped coriander leaves.
13. Serve hot with Jowar Bhakri, rice flour bhakri, chapati, or steamed rice.

Notes

• Kala Masala is a traditional aromatic spice blend from the Vidarbha region of Maharashtra.
• If unavailable, substitute with ½ tsp Goda Masala and ½ tsp Garam Masala.
• Kanda Lasun Masala also works well as an alternative.