Authentic Maharashtrian Bharli Vangi with Warm Bhakri
Tender baby eggplants stuffed with a rich, spiced peanut and coconut paste, simmered to absolute perfection. This classic Maharashtrian delight offers a harmonious balance of nutty, tangy, and fiery flavors that pair wonderfully with rustic flatbreads.
60min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Wash the baby eggplants and pat them dry. Make two deep slits crosswise from the stem end down, keeping the base intact, and submerge them in salted water.
2
In a mixing bowl, combine the crushed roasted peanuts, grated coconut, sesame seeds, goda masala, red chili powder, turmeric powder, jaggery, tamarind pulp, and salt to form a cohesive stuffing paste.
3
Drain the eggplants and gently stuff each one with the prepared peanut-coconut mixture, reserving any leftover masala.
4
Heat oil in a heavy-bottomed pan over medium heat. Add mustard seeds, cumin seeds, and asafoetida, letting them sputter.
5
Carefully place the stuffed eggplants into the pan and sauté gently for 5 minutes, turning occasionally until the skins lightly blister.
6
Add the remaining stuffing paste and half a cup of water to the pan. Mix gently around the eggplants.
7
Cover the pan with a lid, reduce the heat to low, and simmer for 20 minutes, stirring occasionally, until the eggplants are completely tender and the oil separates on top.
8
Garnish with freshly chopped coriander leaves and serve hot with freshly made jowar or bajra bhakri.
Ingredients
8 small tender brinjals (baby eggplants)
1/2 cup roasted peanuts, coarsely crushed
1/2 cup freshly grated coconut
2 tablespoons sesame seeds
1 tablespoon goda masala
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 tablespoon tamarind pulp
1 tablespoon jaggery powder
3 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
A pinch of asafoetida (hing)
Fresh coriander leaves, finely chopped
Salt to taste
*This AI-generated recipe may contain inaccuracies.