"AUTHENTIC BHARLA VANGA RECIPE: NO ONION, NO GARLIC | TRADITIONAL MAHARASHTRIAN STUFFED EGGPLANT"

"AUTHENTIC BHARLA VANGA RECIPE: NO ONION, NO GARLIC | TRADITIONAL MAHARASHTRIAN STUFFED EGGPLANT"
Welcome to our TH-cam channel! Here, you'll find an authentic and easy-to-follow recipe for Bharla Vanga, a delicious stuffed eggplant dish from Maharashtra, India, made without onion and garlic. Our step-by-step guide will help you recreate this traditional delicacy at home, using simple ingredients and techniques. Join us as we explore the rich flavors and vibrant spices that make Bharla Vanga a favorite among food lovers. Don't forget to like, subscribe, and hit the bell icon for more mouth-watering, vegetarian recipes!
Bharla Vanga (Stuffed Eggplant) Recipe Without Onion and Garlic
#### Ingredients:
- 8-10 small eggplants (brinjals)
- 1/2 cup roasted peanut powder
- 1/4 cup grated dry coconut (kopra)
- 2 tablespoons sesame seeds
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1/2 teaspoon asafoetida (hing)
- 1/2 teaspoon turmeric powder
- 1-2 tablespoons red chili powder (adjust to taste)
- 1 teaspoon goda masala (or garam masala)
- 1 tablespoon tamarind pulp
- 1 tablespoon jaggery
- Salt to taste
- 3-4 tablespoons oil
- Fresh coriander leaves, chopped (for garnish)
#### Instructions:
1. *Prepare the Eggplants:*
- Wash the eggplants and make two perpendicular slits on each, ensuring they are still attached at the stem end. Soak them in salted water to prevent discoloration.
2. *Roast the Spices:*
- Dry roast the sesame seeds, coriander seeds, and cumin seeds separately until fragrant. Let them cool and then grind them into a coarse powder.
3. *Prepare the Stuffing:*
- In a mixing bowl, combine the roasted peanut powder, grated dry coconut, ground spice mix (sesame, coriander, cumin), asafoetida, turmeric powder, red chili powder, goda masala, tamarind pulp, jaggery, and salt. Mix well to form a thick stuffing.
4. *Stuff the Eggplants:*
- Drain the eggplants from the water. Carefully stuff each eggplant with the prepared mixture, ensuring they are filled generously.
5. *Cook the Eggplants:*
- Heat oil in a deep pan or kadhai. Once the oil is hot, add the stuffed eggplants carefully. Sauté for a few minutes on medium heat, turning them gently to ensure they cook evenly.
- Add a little water (about 1/4 cup) to the pan, cover, and cook on low heat for about 20-25 minutes or until the eggplants are tender and cooked through. Stir occasionally and add more water if needed to prevent sticking.
6. *Garnish and Serve:*
- Once the eggplants are cooked, garnish with freshly chopped coriander leaves.
- Serve hot with chapati, bhakri, or rice.
Enjoy your delicious, traditional Bharla Vanga made without onion and garlic!