MyMusingsSangSpeak-Pet Puja - Masalyachi Bharli Wangi (Brinjal Masala), (Stuffed Eggplant)

Masalyachi Bharli Wangi(Brinjal Masala)

Masalyachi Bharli Wangi or stuffed eggplant is a favourite Maharashtrian vegetable preparation and my mother’s one signature dish out of many. It tastes good with jowar (shorghum) bhakri(roti) and more so with plain rice. Generally, you need to use KateWangi(Brinjals with thorny stalks) for this recipe, but, if these are not readily available, then you can make do with those available in the market. The famous brinjals in Maharashtra are the ones from KrishnaKath, Nashik, Kolhapur, Wardha and some few other places.

Ingredients

Brinjals – 250 gms

Onions – 2 medium

Coriander – 5-6 sprigs

Garlic – 10-12 cloves

Roasted Groundnut powder – 100 gms approx

Kolhapuri Kaala Masala – 1 teaspoon

Turmeric – ½ teaspoon

Salt – To Taste

Oil – 2-3 tablespoons

Water – 400-500 ml

Method

Wash brinjal, retain stalks, cut lengthwise in 4 up to the stalks ( 2 cuts and brinjal should hold on as whole). Chop onions finely. Wash and chop coriander too finely. Crush garlic. Mix all ingredients - chopped onions, coriander, crushed garlic, tumeric, salt, oil and Kolhapuri Kaala Masala well. Fill this mixture in each brinjal and cook in a pan with water on high flame initially. Once the vegetable comes to a boil, lower the flame, cover with a lid and allow to cook for about 15 minutes. Stir occasionally and add water if required. Once you see the oil separating, the vegetable is cooked and done. Remove from fire and Masalyachi Bharli Wangi is ready to be served with accompaniment of your choice.

Note – If Kolhapuri Kaala Masala is not available, use a mixture of red chilly powder and garam masala.