Maharashtrian Bharli Vangi
Maharashtrian Bharli Vangi is a delicious Maharashtrian dish. Ready in about 45 minutes and serves 4 — a great addition to your daily meals.
45min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Slit the small eggplants into quarters from the base end while keeping the stem intact, then soak them in salted water for 10 minutes.
2
In a mixing bowl, combine roasted peanut powder, dry coconut, sesame seeds, chopped onion, ginger-garlic paste, Goda masala, red chili powder, turmeric, coriander powder, cumin powder, jaggery, tamarind pulp, and salt to create a damp stuffing mix.
3
Stuff generous amounts of the peanut spice mixture inside each eggplant, reserving any extra stuffing for the gravy.
4
Heat oil in a deep pan over medium heat. Add mustard seeds and cumin seeds, letting them splutter, then add asafoetida and curry leaves.
5
Place the stuffed eggplants into the pan and sauté gently for 5 minutes until the skin turns slightly blistered.
6
Add the leftover spice stuffing into the pan and stir gently with the oil for 2 minutes.
7
Pour 1.5 cups of warm water into the pan, cover with a lid, and simmer on low heat for 15 to 18 minutes until the eggplants are tender and oil separates from the gravy.
8
Garnish with chopped fresh coriander leaves and serve hot with bhakri or chapati.
Ingredients
8 small purple eggplants (brinjals)
1/2 cup roasted peanuts, coarsely powdered
1/4 cup dry grated coconut, lightly roasted
2 tablespoons sesame seeds, roasted
1 medium yellow onion, finely chopped
1 tablespoon ginger-garlic paste
2 teaspoons Goda masala
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1 tablespoon jaggery, grated
1 tablespoon tamarind pulp
3 tablespoons oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/8 teaspoon asafoetida (hing)
10 curry leaves
Salt to taste
2 tablespoons fresh coriander leaves, finely chopped
*This AI-generated recipe may contain inaccuracies.