Authentic Maharashtrian Bharli Vangi with Warm Jowar Bhakri
Tender baby eggplants stuffed with a rich, spiced peanut and coconut paste, slow-cooked to perfection in a tangy and aromatic gravy.
60min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
In a mixing bowl, combine the roasted peanut powder, dry grated coconut, sesame seeds, goda masala, red chili powder, turmeric powder, tamarind pulp, jaggery, and salt to form a cohesive stuffing mixture.
2
Carefully stuff this spice paste into the slits of each prepared baby eggplant and set aside any leftover masala.
3
Heat vegetable oil in a heavy-bottomed pan or kadhai over medium heat. Add mustard seeds and cumin seeds, letting them crackle.
4
Stir in the asafoetida and fresh curry leaves, followed by the finely chopped onions. Sauté until the onions turn translucent and golden brown.
5
Gently place the stuffed eggplants into the pan and sauté them in the tempered oil for 3 to 4 minutes, turning occasionally so they brown lightly on all sides.
6
Add the remaining stuffing masala and one cup of warm water to the pan. Mix gently around the eggplants.
7
Cover the pan with a lid and let the dish simmer on low-medium heat for about 20 to 25 minutes, or until the eggplants are fully tender and the oil separates on top.
8
Garnish with freshly chopped coriander leaves and serve hot alongside freshly made warm Jowar Bhakri.
Ingredients
8 small tender eggplants (vangi), slit crosswise keeping stems intact
1/2 cup roasted peanuts, coarsely powdered
1/3 cup dry 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
1/2 teaspoon cumin seeds
1/4 teaspoon asafoetida (hing)
5-6 fresh curry leaves
1 medium onion, finely chopped
1 cup warm water
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.