Authentic Maharashtrian Bharli Vangi with Warm Bajra Bhakri
Tender baby eggplants stuffed with a rich, nutty peanut and coconut masala, simmered to perfection. Served alongside rustic pearl millet flatbreads for a wholesome, comforting meal.
60min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
In a mixing bowl, combine the roasted peanut powder, grated coconut, sesame seeds, goda masala, red chili powder, turmeric, tamarind pulp, jaggery, chopped coriander, and salt.
2
Stuff this prepared spice mixture generously into the slits of each baby eggplant and set aside any leftover masala.
3
Heat oil in a wide pan and add mustard seeds, cumin seeds, and asafoetida, letting them splutter.
4
Carefully place the stuffed eggplants into the pan and sauté gently for 3 to 4 minutes until they begin to soften.
5
Add the remaining stuffing masala and half a cup of water, cover the pan, and simmer on low heat for 15 to 20 minutes until the eggplants are tender and the oil separates.
6
Meanwhile, prepare the bajra bhakri by kneading the pearl millet flour with warm water until smooth, dividing into portions, and flattening them by hand or rolling gently.
7
Cook the bhakri on a hot griddle (tawa) on both sides until golden spots appear, puffing them up over an open flame if desired.
8
Serve the hot, aromatic bharli vangi alongside the freshly made warm bajra bhakri.
Ingredients
8 small tender eggplants (vangi), slit lengthwise keeping stems intact
1/2 cup roasted peanuts, coarsely crushed
1/3 cup freshly grated coconut
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 oil
1 tsp mustard seeds
1 tsp cumin seeds
A pinch of asafoetida (hing)
Fresh coriander leaves, finely chopped
Salt to taste
2 cups bajra flour (pearl millet flour)
Warm water as needed for kneading
*This AI-generated recipe may contain inaccuracies.