Authentic Maharashtrian Bharli Vangi with Peanut Masala
Tender baby eggplants are stuffed with a rich, spiced blend of roasted peanuts, sesame seeds, and fragrant Goda masala. This comforting regional delicacy is slow-cooked to perfection, offering a deeply aromatic and savory vegetarian feast.
50min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
In a dry pan, roast the grated coconut and sesame seeds until golden, then let cool completely.
2
In a mixing bowl, combine the roasted peanut powder, roasted coconut, sesame seeds, Goda masala, red chilli powder, turmeric, tamarind pulp, jaggery, and salt to form a cohesive stuffing paste.
3
Carefully stuff the prepared masala mixture into the slits of each baby eggplant.
4
Heat oil in a heavy-bottomed kadai or pan over medium heat. Add mustard seeds, cumin seeds, asafoetida, and curry leaves, letting them splutter.
5
Add the finely chopped onions and sauté until translucent and light golden brown.
6
Gently place the stuffed eggplants into the pan, pouring any leftover masala over them.
7
Cover and cook on low-medium heat for about 15 minutes, gently turning the eggplants occasionally to ensure even roasting.
8
Sprinkle a few splashes of water if the masala begins to stick, cover, and simmer until the eggplants are tender and thoroughly cooked.
9
Garnish generously with freshly chopped coriander leaves and serve hot with chapati or bhakri.
Ingredients
12 baby eggplants (vangi), washed and slit lengthwise keeping stems intact
1/2 cup roasted peanuts, coarsely powdered
1/4 cup dry grated coconut
2 tbsp white sesame seeds
1 tbsp Goda masala
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tbsp tamarind pulp
1 tbsp jaggery powder
3 tbsp vegetable oil
1 tsp mustard seeds
1/2 tsp cumin seeds
1 pinch asafoetida (hing)
6-8 fresh curry leaves
1 small onion, finely chopped
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.