Maharashtrian Bharleli Vaangi Recipe (Stuffed Roasted Aubergines)
Stuffed aubergines, bharwan baingan or as we call this dish in Marathi ‘bharleli vaangi’ are delicious whichever name you choose. My aubergine averse better half is now a convert, thanks to this recipe.
This recipe can be baked in an oven as well. Try use small, firm and gleaming aubergines for the recipe. The small rounds ones work just as well, but my personal favourites are the slim and tapered variety for best results in the sauté pan.
Did you know: Eggplant is a very good source of dietary fiber, vitamin B1, and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate, and vitamin K. Eggplants also contain certain essential phytonutrients which improve blood circulation and nourish the brain.
If you like this recipe, you can also try other similar recipes such as
- 7 Small Green brinjal (green aubergine) , slit lengthwise up to the stem, but not entirely
- 1-1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Cumin powder (Jeera)
- tablespoon Salt , to taste
- 3 tablespoon Onion , fried onions patted dry
- 3 tablespoon Bread crumbs , crisp
- 3 tablespoon Coriander (Dhania) Leaves , chopped
- 1 tablespoon Mustard oil
How to make Maharashtrian Bharleli Vaangi Recipe (Stuffed Roasted Aubergines)
To make Maharashtrian Bharleli Vaangi, marinade the slit aubergines with salt, turmeric, chilli powder, coriander and cumin powders. Keep aside for 20-30 minutes.
Make the stuffing with the fried onions, bread crumbs, chopped coriander. Stuff the aubergines with the mixture as mentioned in step 2.
Heat the oil in a sauté pan until it is really hot but not smoking. Add the stuffed aubergines and leave them uncovered until the aubergines start to brown. Turn regularly so that you have aubergines that are evenly browned.
Cover the sauté pan for 10-12 minutes until the aubergines are cooked through. Uncover the pan and cook till the aubergines turn crisp. Turn off the heat.
Garnish with fresh coriander leaves. Serve Maharashtrian Bharleli Vaangi hot with roti and dal.
Monica is a mother, a weekend baker and a collector of cookbooks and articles on cooking and baking. Cooking is her way of taking a break from her day job. She is a curious cook who enjoys creating dishes that add a twist to everyday recipes. She especially loves baking, experimenting with new flavours and ingredients, and adapting recipes to make them her own. Funnily enough, her habit of not following recipes to the letter is a mixed blessing. Visit her blog for more recipes Oven Goodies and Varan BhaatVaran Bhaat