My family is quite fond of baby brinjals (known as gutti vankaya in Telugu). I make it in many different ways so as to alleviate boredom.
I have already written about Gutti Vankaya Koora or Simple Stuffed Baby Brinjals many months ago. However, it is a dry dish that is best eaten with rice and does not go very well with rotis.
Bharli Vangi or Bharleli Vangi (Stuffed Brinjals in Marathi) is a popular Maharashtrian dish that is chockful of taste because the masala used for filling uses a range of fragrant and flavorful spices, including the uniquely Maharashtrian Goda Masala.
Preparation Time: 30 mins
Cooking Time: 20 mins
- Baby Brinjals or Gutti Vankaya – 12
- Mustard Seeds – 1 tsp
- Red Chilli Powder – 1/4 tsp
- Turmeric Powder – 1/4 tsp
- Oil – 2 tbsp
Ingredients for Masala
- Peanuts – 1/2 Cup
- Sesame Seeds – 2 tbsp
- Fresh Grated Coconut – 3 tbsp
- Goda Masala – 1 tsp
- Red Chilli Powder – 1/2 tsp
- Grated Jaggery – 1 tsp
- Coriander Seeds – 1 tbsp
- Tamarind Paste – 1 tbsp
- Salt to Taste
Method to Make the Masala
- Heat a wok or kadai.
- Over medium heat, dry roast the peanuts till they start to pop.
- Let them cool.
- Over medium heat, dry roast the sesame seeds till they start to change colour.
- Over medium heat, dry roast the coriander seeds for a couple of minutes.
- Grind all ingredients of the masala, except the tamarind paste, into a coarse powder.
- Take the powder into a plate.
- Add the tamarind paste and just enough water so that the masala is wet enough to be moulded into a ball.
Method to Make the Bharleli Vangi
- In a large vessel, take 4 cups of water and dissolve 1 tsp of salt in it.
- Make two vertical cuts in each baby brinjal from the top towards the stem but do not cut through and through. The brinjal must stay intact.
- Add each cut brinjal to the salted water.
- Take each brinjal out of the water.
- Shake off the excess water.
- Stuff each brinjal with a generous amount of the masala.
- In a wok or kadai, heat 2 tbsp of oil.
- Add mustard seeds and wait till the splutter.
- Turn down the heat and place each brinjal into the oil.
- Over medium heat, let the brinjals fry lightly while turning them over at regular intervals so that all sides are evenly fried.
- Add about 1 cup of water, turmeric, red chilly powder, and any left over masala.
- Over medium heat, cook covered till the brinjals are tender and the gravy is thick.
- Serve hot with rice or rotis.