This vegetarian recipe is extremely popular among the Marathi folks for its deep and robust flavors. In which baby eggplants or brinjals are stuffed with the spicy mixture of sesame, dry coconut, groundnuts and the fiery Malvani Masala. Usually this curry is served with roti, jowar roti or even with plain rice.
Each region in Maharashtra has a slightly different way of making Bharli Vangi though the base gravy more or less remains same with roasted onion, garlic and coconut comprising the masala for the gravy.
In Konkani method of making Bharli Vangi, roasted peanuts are also added to the gravy along with fresh coriander leaves to the masala paste. Finally, the preparation is spiced up with addition of homemade Malvani Masala – bottled spice that are made and stored annually in every household in Konkan. Another variant of Bharli Vangi that is not as prevalent as the one described earlier is the one stuffed with dry shrimps. It’s a delicacy in a Konkani household during rainy season.
