Bharli vangi with kala masala recipe - Badnekayi ennegai - Maharashtrian style stuffed brinjal

Bharli vangi recipe - Stuffed brinjal is called as bharli vangi in marathi and tumbida badnekayi, ennegai in kannada language. The method of preparation in both region is slightly different. This is a traditional method of making Maharashtrian stuffed brinjal by using coconut, groundnut powder and kala masala or goda masala as basic ingredients. 

This is a flavouful and delicious veg side dish prepared for daily consumption as well as special occasions. This is a common dish in Maharshtrian weddings and parties. Bharli vangi goes well with jawari ki roti, bajri ki roti, chapathi and even hot steamed rice. Even the pickiest of eaters will be loving this dish. 

Small sized purple brinjal or white coloured thorny brinjals are perfect to make this dish. The green top of the brinjal should be kept intact, so that you can stuff the filling very easily. The green leafy top gives taste to the dish. 

If you want to try stuffed brinjal and do not have kala masala, do try with garam masala which also gives almost similar taste with slightly different flavour. To have a traditional taste of this dish, try at least once.

Bharli Vangi Recipe - Stuffed Brinjal - Badnekayi Ennegai

Prep time : 15 mins
Cook time : 30 mins
Total time : 45 mins
Recipe type : Main Course
Cuisine : Maharashtrian
Yield : Serves 3
Author : Vidya Chandrahas

Ingredients

• 10 small sized purple brinjals
• 1 cup grated dry coconut
• 2 large sized onions, finely chopped
• ¼  cup groundnut powder
• ½  tbsp tamarind pulp, thick
• 1 tsp chilli powder
• ½ tsp turmeric powder
• 1 tbsp jaggery powder
• 2 tsp kala masala or goda masala 
• Fistful of chopped cilantro
• Oil as required
• Salt to taste 

For the tempering

• 1 tsp mustard seeds
• ¼  tsp cumin seeds / jeera
• A pinch of asafoetida / hing
• 8-10 curry leaves / kadipatta
• Oil as required

Note 

1. You can use 2 tsp of garam masala in the place of kala masala or goda masala.

Method

1. Dry roast dry coconut on  medium low flame until aromatic and crisp. Keep it aside to cool. 
2. Coarsely grind the coconut without adding any water to make a coarse powder.
3. Heat the oil in a pan , add the chopped onions. Fry until light brown in colour. 
4. Combine together the fried onions, coconut powder, groundnut powder, turmeric, chilli powder, salt, jaggery powder, kala masala, tamarind pulp and chopped 
5. Mix them together very well, without adding any water. 
6. Wash the brinjals, pat dry and cut the half stems  and keep the crowns and remaining parts.
7. Slit the brinjals into plus mark or 4 parts, keeping the  stem part intact.
8. Take small portion of the masala, stuff the brinjals with this masala.
9. Heat oil in a pan and add mustard seeds to it. When the mustard seeds splutter, add jeera, hing and curry leaves one by one,  allow them to crackle. 
10. Now place the stuffed brinjals one by one and gently rotate them in the tempering. Add the remaining masala and some water to it.  
11. Cover with lid, pour some water on the lid and cook on low flame for 15 minutes on a low flame or till the brinjals become soft. Stir in  between.
12. When the brinjals become soft, remove from the flame.
13. Serve hot with jawari / bajra rotis, chapatis or hot rice.

Bharli vangi or stuffed brinjal - step by step pictures

1.  Dry roast dry coconut on  medium low flame until aromatic and crisp. Keep it aside to cool. 

2.  Coarsely grind the coconut without adding any water to make a coarse powder.

3.  Heat the oil in a pan , add the chopped onions. Fry until light brown in colour. 

4.  Combine together the fried onions, coconut powder, groundnut powder, turmeric, chilli powder, salt, jaggery powder, kala masala, tamarind pulp and chopped coriander leaves. 

5.  Mix them together very well, without adding any water. 

6.  Wash the brinjals, pat dry and cut the half stems  and keep the crowns and remaining parts.

7.  Slit the brinjals into plus mark or 4 parts, keeping the  stem part intact.

8.  Take small portion of the masala, stuff the brinjals with this masala.

9.  Heat oil in a pan and add mustard seeds to it. When the mustard seeds splutter, add jeera, hing and curry leaves one by one,  allow them to crackle. 

10.  Now place the stuffed brinjals one by one and gently rotate them in the tempering. Add the remaining masala and some water to it.  

11.  Cover with lid, pour some water on the lid and cook on low flame for 15 minutes on a low flame or till the brinjals become soft. Stir in  between.

12.  When the brinjals become soft, remove from the flame.

 

13.  Serve hot with jawari / bajra rotis, chapatis or hot rice.