GAVRAN BHARLI VAANGI MASALA

It is a Village style Steamed and Stuffed Eggplant (Baingan) Masala. Bharli Vangi is a very popular Maharashtrian dish made especially during Maharashtrian Weddings, festivals, and special occasions.

My recipe is a bit laborious but extremely delicious. The Baingan or Vaangi is stuffed with a spicy masala and then steamed for around 10 mins. They are then simmered in a delicious gravy with Kala masala, peanuts, sesame seeds, poppy seeds, and jaggery. Traditionally it is served with Jwarichi Bhakri( jowar roti) but it’s also delicious with chapati and rice. This is a healthy vegan recipe

INGREDIENTS FOR STUFFING MASALA:

• 6 - 8 eggplants

• 2 tablespoons of besan - dry roasted

• 1 tablespoon of crushed (or powdered) roasted peanuts

• 1 tablespoon of finely chopped coriander

• ¼ teaspoon of asafoetida (hing)

• 1 teaspoon of chili powder

• ½ teaspoon of turmeric (haldi)

• ½ teaspoon of coriander powder

• ½ teaspoon of jeera (cumin) powder

• 1 tablespoon of dry grated coconut (or desiccated coconut)

• 1 small finely chopped onion

• Salt to taste

• 1 small ball of tamarind soaked in water or tamarind paste

INSTRUCTIONS FOR THE STUFFING MASALA:

1. Mix all of the above ingredients well

2. Slit the eggplants into 4 pieces leaving them attached to the stem. Soak them in water for 15 minutes, drain and pat dry

3) Apply salt with finger to the inside of the eggplant

4) Stuff the prepared masala into the eggplant

5) Steam the eggplant for around 5 - 10 minutes or until the masala is cooked. You can check by poking the eggplant with a knife

6) Remove and keep aside

INGREDIENTS FOR GRAVY:

• 2 tablespoons of Oil 

• 1 tablespoon of Ginger garlic paste

• 1 tablespoon of poppy seeds (khuskhus)

• 1 tablespoon of desiccated coconut

• Half a tablespoon of sesame seeds

• 1 onion roughly chopped

• 1 tablespoon of Coriander leaves

INSTRUCTIONS FOR GRAVY:

1. Heat the oil in a pan. Add onions and saute for 3 - 4 minutes until softened, no need to brown the onions

2) Add ginger garlic paste and saute for a minute until the aroma of rawness disappears

3) Add the khuskhus sesame, coconut and saute for 2 - 3 minutes

4) Add coriander and saute for a minute

5) Switch of the gas and cool the mixture

6) Now grind the prepared masala to a fine paste adding a little water, keep aside

BRINGING IT TOGETHER INGREDIENTS:

• 2 tablespoons of oil

• Half teaspoon of mustard seeds

• Half teaspoon of coriander powder

• Half teaspoon of jeera powder

• 1 teaspoon of red chili powder

• 1 ½ teaspoon of kala masala (or ½ teaspoon of goda masala + 1 teaspoon of garam masala)

• 1 tablespoon of peanut powder

• Half a teaspoon of tamarind puree

• Half a teaspoon of jaggery

• ¼ teaspoon of haldi (tumeric)

• Salt to taste

BRINGING IT TOGETHER STEPS:

1. Heat oil in a pan on medium heat

2. Add the mustard seeds, once they crackle add ground masala

3. Fry the masala for 2 - 3 minutes

4. Add coriander powder and jeera powder and haldi

5. Add chili powder and kala masala

6. Add peanut powder and tamarind puree

7. Sautee for 2 - 3 minutes

8. Add jaggery and salt to taste

9) Stir fry until oil separates from the sides of the pan

10) Add the steamed eggplants, cover and cook for a few minutes

11) You can add a little water if gravy is desired 

12) Add chopped coriander to garnish 

13) Serve hot with jowar bhakri or riceflour bhakris or chapatis. 

Enjoy!

NOTES:

• Kala masala is an aromatic Vidarbha style masala

• You can substitute with 1/2 teaspoon of goda masala and 1/2 teaspoon of garam masala

• You can also use kanda lasun masala