I have eaten many versions of Bharli vangi and Ennegai. As far as my knowledge goes, there is a slight difference between traditional ennegai and bharli vangi. Ennegai is an authentic recipe that the lingayats make. In this recipe there is no coconut instead peanut and gurellu is used and its cooked in lot of oil. This is another recipe for another day and today is Bharli Vangi day 🙂
I have never ever eaten any other vangi than the most tender melt in your mouth kinds that my mom makes. This isn’t just what I say but my dear hubby and friends say as well. These days my mom is visiting us from India and every single day we have a meal fit for feasts . This is another reason why I haven’t been actively posting ;). Today she made amazing jawar rotti and bharli vangi, so here it goes.
What you need
20 Small (1.5 to 2 inch diameter) tender eggplant
1 inch diameter size tamarind ball
1/2 teaspoon turmeric powder
2 tablespoon sesame seeds
1 cup grated coconut fresh / frozen
3 medium size onions ( about 2 inch diameter) diced
1/2 inch ginger chopped
6 to 8 garlic cloves ( Medium size) chopped
10 dry Red chili
6 to 8 Black Peppercorns
1 to 1.5 inch cinnamon
3 or 4 Cardamom
2 pieces of Dagadphool *
2 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
3 tablespoon oil
1 teaspoon chili powder
1/2 teaspoon jaggery / sugar
Salt to taste
* Dagad phool is a spice I have seen used much in Maharastra. It gives a real good taste to any eggplant dish. Since I live in NJ it isn’t much hard for me to find this spice in Indian stores. If it isn’t easily available, you can skip this one.
How to Make
In four tablespoon of warm water soak the tamarind for 15 to 25 minutes.
Remove the seeds and threads and mush the tamarind into a paste.
Heat 2 tablespoon of oil on medium heat.
When the oil is heated add mustard seeds and let it crackle a bit.
Add sesame seeds and fry that for a minute.
Add onion , ginger and garlic and continue frying for a minute.
When onion turns slightly pink ( cooked half way) through add remaining ingredients except chili powder and jaggery.
Continue frying till the onion is cooked.
While the roasted mixture cools, cross cut the eggplants lengthwise. Two slits lengthwise perpendicular to each other.
Add 3/4 of the tamarind into roasted mixture and grind into a thick paste with as little water as possible.
In a pan heat 1 tablespoon of oil on medium heat.
Add the slit eggplants and fry them for 2 minutes.
In a cup of water mix chilly powder, salt for eggplants jaggery and remaining tamarind paste.
Pour this mixture evenly on the eggplants.
Cook the eggplants till 3/4 done – Make sure not to overcook.
Cool the eggplants.
Stuff the ground paste into cooked eggplants, and put them back in the pan.
Add little water to the leftover paste and pour over the eggplants evenly.
Cook on low flame for about 5 minutes.
This serves great with jawar rotti and chapati