Authentic Maharashtrian Bharli Vangi with Soft Chapati

Name: Authentic Maharashtrian Bharli Vangi with Soft Chapati
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Maharashtrian
Ingredients: 8-10 small tender purple eggplants (vangi); 1/2 cup freshly grated coconut; 1/2 cup roasted peanuts, coarsely crushed; 2 tbsp sesame seeds; 1 tbsp Goda masala; 1 tsp red chili powder; 1/2 tsp turmeric powder; 1 tbsp tamarind pulp; 1 tbsp jaggery powder; 3 tbsp vegetable oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 1/4 tsp asafoetida (hing); Fresh coriander leaves, finely chopped; Salt to taste

Tender baby eggplants stuffed with a rich, aromatic blend of roasted peanuts, coconut, and Goda masala, then simmered to perfection. This traditional Maharashtrian delight offers a harmonious balance of nutty, spicy, and tangy flavors that pair wonderfully with warm, freshly made chapatis.

Photo by Milton Das on Pexels

55min Total Time

4 Servings

Maharashtrian Cuisine

Recipe

Wash the small eggplants and pat them dry. Make a deep plus-shaped slit (+ symbol) from the bottom stem end almost to the top, keeping the stem intact, and immerse them in salted water to prevent discoloration.

In a dry pan, roast the sesame seeds and grated coconut until fragrant and light golden. Transfer to a bowl.

Add the crushed roasted peanuts, Goda masala, red chili powder, turmeric powder, jaggery, tamarind pulp, and salt to the coconut-sesame mixture. Mix well to form a cohesive, slightly moist stuffing masala.

Drain the eggplants and gently stuff each one with the prepared spice mixture, reserving any leftover masala for the gravy.

Heat oil in a wide pan or kadhai over medium heat. Add mustard seeds, cumin seeds, and asafoetida, letting them sputter.

Carefully place the stuffed eggplants into the pan and sauté gently for 3 to 4 minutes, turning them occasionally so the skins blister slightly.

Add the remaining stuffing masala and a half cup of water to the pan. Cover with a lid and let it simmer on low heat for 15 to 20 minutes until the eggplants are tender and cooked through, stirring occasionally.

Garnish with freshly chopped coriander leaves and serve hot with soft chapatis.

Ingredients

8-10 small tender purple eggplants (vangi)

1/2 cup freshly grated coconut

1/2 cup roasted peanuts, coarsely crushed

2 tbsp sesame seeds

1 tbsp Goda masala

1 tsp red chili powder

1/2 tsp turmeric powder

1 tbsp tamarind pulp

1 tbsp jaggery powder

3 tbsp vegetable oil

1 tsp mustard seeds

1 tsp cumin seeds

1/4 tsp asafoetida (hing)

Fresh coriander leaves, finely chopped

Salt to taste

*This AI-generated recipe may contain inaccuracies.