Bharli Vangi

Name: Bharli Vangi
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 6-8 small eggplants; 1 medium size onion chopped; 1 tbsp sesame seeds; 1 tbsp roasted peanut powder; 2 tbsp dry coconut powder; 2 tbsp oil; 1 tbsp ginger-garlic paste; 1 tbsp tamarind pulp; 1 tsp jaggery; 1 medium size onion chopped; 1 tsp turmeric powder; 2 tsp red chili powder; 1 tbsp goda masala; As Per Taste Salt

Shradha Nema (foodgazin') @foodgazin

Mumbai

When you are new to a place and don't even understand the language of that place and you meet someone who cares just like an elder sister is a blessing. Yes, 16 years back when I got married and moved to a small village in Maharashtra, I met my soul sister "Usha Tai". I do remember first time she came to my house and knocked on the door asking for any help I need. Looking at my face she clearly understood at first instance that I don't understand her language. She started speaking in broken Hindi. I was so overwhelmed by her gesture, that I started visiting her daily, asking hto help me in groceries or buying vegetables. I never cooked on Sunday those days, as she use to offer me her Sunday special recipes. Missal pav, bhakri, puran poli, bharli vangi, Nachni roti, haleem ladu, dinkache ladu and what all she use to make. I learne many of the above recipes from her. She helped me during my pregnancy days too. Usha Tai is a great personality and full of life. A typical Maharashtrian lady. Though Usha Tai is not that educated or tech-friendly she has life experiences that are rare to find today. She welcomes me wholeheartedly without any inhibition. The impact on me was such that I started accepting her advice for maintaining good relationship and happiness in the family. I have so much respect and pride to have her as a blessing in my life. A few months back I moved to Mumbai. I miss her a lot. Today I want to dedicate this recipe of bharli Vangi to Usha Tai, my soul sister.

Shradha Nema (foodgazin') @foodgazin

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Ingredients

30 minutes

4 servings

6-8small eggplants
1 medium size onion chopped
1 tbspsesame seeds
1 tbsproasted peanut powder
2 tbspdry coconut powder
2 tbspoil
1 tbspginger-garlic paste
1 tbsptamarind pulp
1 tspjaggery
1 medium sizeonion chopped
1 tspturmeric powder
2 tspred chili powder
1 tbspgoda masala
As Per TasteSalt

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Steps

30 minutes

1

Wash and slit the eggplants into 4 vertical slits - remove stems if you want. But the eggplants have to be intact.
2

Roast and grind the peanuts, dry coconut, sesame seeds, coriander, and cumin seeds. Add tamarind pulp, jaggery, and ginger-garlic paste. Mix well.
3

In a deep kadhai, add 1 tbsp oil and add onion. Cook till it turns golden brown. Add the above paste and cook for 2 minutes. Add turmeric powder, red chili powder, and goda masala. Add salt and let the mixture cool at room temperature.
4

Once cooled fill the mixture in the slot eggplants.
5

Keep the 1 tbsp oil in the pan and add mixture-filled eggplant in the oil. Cook on low flame covered. Add 3 cups of water and simmer until eggplant is cooked and oil is over the gravy.
6

Serve with chapati or rice with kudlai.

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Shradha Nema (foodgazin') @foodgazin

on March 07, 2022 13:25

Mumbai

Food is not simply stuff that people eat when they are hungry. Food is awesome, delicious, inventive, colorful, inspiring, and so much more. Food binds us together. You have no idea how much it means to me when you tell me that you made a recipe and loved it. My heart fills with joy. Literally.