Bharli Vangi/ತುಂಬಗಾಯಿ/भरलं वांगं

Bharla Vaanga (Stuffed Brinjal/Egg plant) is a mouth watering gravy with Eggplant and is mostly prepared in Southern sIndia including Maharashtra.This has rich blend of spices varying from state to state,region to region.

Bharla Vaanga is marathi name.In Kannada it is called 'Tumbgaai'.Badane kaai is kannada name for egg plant.

I have explained step by step details so that it becomes easier for beginners.

Serving : 4 people

Ingredients :


1) 4 to 6 small egg plants -cut till 3/4th part of it, making four parts for stuffing.Make sure that it is not cut completely.
2)  Big size Onion - 1, made in to paste or chopped to very small pieces.
3)Roasted peanut powder - 1 cup
4)Dry Coconut powder - 3/4th cup
5)Red chilli powder - 1 tea spoon (You can also use 'kaanda lasun masla')
6)Garam masala - 2 tea spoon (Godaa Masala is better if you have)
7)Salt to Taste.
8)Jagery and tamarind water - 1/2th cup (To make this,Take 1/2th cup water.Add around 2 inch of tamarind and 2 inch of jagery.Leave it for some time.After jagery is completely melted,take out the tamarind pulp).
9) Oil - 2 table spoons10) Coriander leaves.



Method of Preparation : For preparing the stuffing (Gravy Masala): In a bowl, take all ingredients except oil and tamarind -jagery water.Mix it well bringing it to a fine thick paste.To that add around 2 tea spoon of tamarind - jagery water and mix again.Making of Bharla Vanga : 1.Do not cut the stem of egg plants.From the other end, give 2 perpendicular cuts till 3/4th of the egg pant making into 4 pieces but make sure that it is not completely cut.


3. Now fill the stuffing(Gravy Masala)  in the egg plant such that it is stuffed tightly and does not come out of the Egg plant.Keep the remaining stuffing-masala paste aside.

4.On a medium flame, keep a pan,put oil and heat it.To that, add mustard and cumin seeds(1 tea spoon each), hing and turmeric(1/4th tea spoon each).Then,holding with the stem,keep egg plants in the oil for frying.

5.Turn the Egg plants with the help of  stem so that it is fried from all sides, then gently add remaining masala paste into oil.Stir it will.Let masala fry well in the oil.Keep it on a medium flame.Make sure that onion does not remain uncooked,or else it really spoils the taste.When every thing is fried well, you get a nice aroma of spices.

6.Then add water  (around 3 cups) remaining tamarind - jagery water to it.Close the lid for 10 mins on medium flame. Once you are sure that egg plants are cooked well and soft, remove lid so that excess water is steamed out.Once you get a medium thick gravy,turn the flame off.After some time,again gravy thickens by itselfTips : At the very first,keep tamarind and Jagery in water so that by time your masala is ready, both are dissolved in the water.2. Make sure that onion is not half fried or cooked.Because this smell is a great spoiler all the time.3.Depending upon how much thick gravy do you want, you can decide when to put off the flame.If you feel that egg plants are not yet cooked, add another cup of water, close the lid for some time and again remove so let the excess water go off.