Bharli Vangi

My today recipe is from Maharashtra. I wanted to try a thali from Maharashtra cuisine first recipe I got in mind is Bharli Vangi. We too make stuffed brinjal recipes in Andhra cuisine but they are totally different then Maharashtrian recipes. Even Hyderabadi cuisine have a stuffed brinjal recipe but that is also little different then this. I directly landed in to Pradnya's blog for this delicious Bharli Vangi recipe. I just followed her recipe didn't change any step. 
                                                                   Then I made every thing other then Amti dal, when I was ready to make dal then I got a doubt is tomato included in this recipe or not?. I search but in some recipes they used tomato in some they didn't!!!. Then what to do I pinged Archana for this she said no tomatoes. Finally I made a thali from Maharashtr cuisine...
In this Maharashtrian thali I served:
Plain rice,
Amti,
Bharli Vangi,
Moong usal
Srikhand,
Thecha.
Nachni bhakri
I am posting Bharli Vangi today will come back with other recipes soon 

Let's check Bharli Vangi recipe......
INGREDIENTS:---
Brinjals ---  4
Onion  ---  1 medium chopped
Onion  ---  1 big sliced
Dry coconut grated  ---  2 tab sp
Fresh coconut grated  ---  2 tab sp
White sesame seeds  ---- 1 tea sp
Fresh coriander leaves --- 1/2 cup chopped
Coriander and cumin powder  -- 2 tea sp
Goda masala or garam masala --  1 tea sp
Ginger  ---  1 inch piece grated
Garlic   ---  4 cloves
Red chilli powder  ---  1 tea sp
Salt to taste
Oil  ---  2 tab sp
METHOD:---
1. Heat one tea sp oil in a pan and fry sliced onion till brown and soft remove and set a side.
2. In the same pan roast fresh coconut, dry coconut, grated ginger remove and add this to fried onion and leave a side.
3. Now roast white sesame seeds in the same pan remove and add this to other fried ingredients add coriander, cumin powder, ginger, garlic, fresh coriander and grind in to a smooth paste with little water.
4. Add chilli powder, goda masala to the paste mix well this is the stuffing...
5. Wash the brinjals and wipe with a cloth and trim the stem a little bit, slit the brinjals at the base to form an opening( do not cut them till end).
6. Fill the masala in to brinjals and set a side.
7. In a pan heat  2 tab sp add chopped onion and fry till they turn in to pink.
8. Place the stuffed brinjals and saute gently, add remaining masala and cover the pan with a thali and pour 1/2 cup water in the thali , you can add this water in to the curry spoon by spoon when you feel like curry is getting dry ( do not add cold water).
9. Cook for 15 minutes and switch off the heat.. 
Serve hot with Bhakri

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