Bharli Vangi

Bharli Vangi is one of my favourite Maharashrtian bhaajis. Every household in Maharashtra makes this delicacy but the recipe varies from region to region. I especially like the Kolhapuri version which is mouthwateringly delicious and so spicy that it sets your tongue on fire!
I asked my friend Bhairavi, whose family hails from Sangli-Kolhapur, for her recipe and the results were perfect!

Here is the recipe:

Ingredients:

Baby brinjals - 6
Dry grated coconut - half a cup
Til (Sesame seeds) - 1 tbsp
Khus-khus (Poppy seeds) - 1 tbsp
Roasted Peanuts - 3 tbsps
Turmeric - 1/2 tsp
Garam Masala - 1/4 tsp
Kolhapuri Masala - 1 tbsp
Chopped coriander leaves - 2 tbsps
Large onion finely chopped - 1
Grated Jaggery - 1 tbsp
Tamarind pulp- 1/4 tsp
Salt - to taste
Oil - 2 tbsps

Method:

Slit the brinjals into 4 while keeping the stems intact. Sprinkle with a little salt and keep aside.
Roast the grated coconut in a kadhai until it changes colour to a golden brown while stirring continuously to ensure that it doesn't burn. Add the til and khus khus and roast for a little white longer.
Grind together (without water) the coconut, til, khus khus, turmeric, garam masala and roasted peanuts. Use a little less then half of this mixture to stuff the slit brinjals.
In a separate pan, heat oil and sauté the onions until they're browned. Now add the kolhapuri masala and continue to sauté for a couple of minutes. Add the rest of the ground mixture and sauté for another 2 minutes.
Now, add the brinjals and a little water and cover and cook on low heat.Stir in the jaggery and the tamarind pulp.Add salt to taste. Ensure that you turn the brinjals a few times so that they're evenly cooked. When the brinjals look cooked and turn soft your dish is ready to serve. Garnish with chopped coriander leaves.

Bharli Vangi goes very well with both bhakri and chapati.

Note : I always stock my kitchen with kolhapuri masala that I buy at Patil stores in Chembur (Mumbai). I also usually stock their goda masala, koli masala and malvani masala.