Authentic Maharashtrian Bharli Vangi
Tender baby eggplants stuffed with a rich, aromatic blend of roasted peanuts, sesame seeds, and traditional spices, then simmered to perfection. This classic regional delicacy offers a delightful balance of nutty, spicy, and tangy flavors.
60min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Wash the baby eggplants and pat them dry. Make two perpendicular slits from the bottom up to the stem, keeping the stem intact, and check for insects.
2
In a dry pan, roast the grated coconut and sesame seeds until fragrant and light golden, then let them cool completely.
3
In a mixing bowl, combine the roasted coconut, sesame seeds, crushed peanuts, goda masala, red chili powder, turmeric powder, tamarind pulp, jaggery, and salt to form a cohesive stuffing mixture.
4
Stuff the prepared spice mixture generously into the slits of each eggplant.
5
Heat oil in a heavy-bottomed kadhai or pan. Add mustard seeds, cumin seeds, asafoetida, and curry leaves, allowing them to splutter.
6
Gently place the stuffed eggplants into the pan and sauté them on medium heat for about 5 minutes, turning occasionally so they brown evenly.
7
Pour in any leftover stuffing mixture and a half cup of water. Cover the pan with a lid and let it simmer on low heat for 20 minutes until the eggplants are tender and cooked through.
8
Garnish with freshly chopped coriander leaves and serve hot with chapati or bhakri.
Ingredients
12 small tender baby eggplants (vangi)
1/2 cup roasted peanuts, coarsely crushed
1/4 cup dry 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
1/2 tsp cumin seeds
A pinch of asafoetida (hing)
A few fresh curry leaves
Fresh coriander leaves, finely chopped for garnish
Salt to taste
*This AI-generated recipe may contain inaccuracies.