Bharli Vangi
Veg
Vegan
Small brinjals slit lengthwise and stuffed with a fragrant paste of roasted peanuts, dried coconut, sesame seeds, coriander, cumin, and goda masala, then braised in a shallow pool of oil until the stuffing caramelises and the brinjal skin blisters. A centrepiece of the Maharashtrian festive thali, distinct from the South Indian stuffed brinjal preparations in its use of the sweet-spiced goda masala.
Cuisines
Malvani
Vidarbha
Saraswat
Kolhapuri
Maharashtrian
Nagpuri
Konkani
Best for
Lunch
Dinner
Build a full meal around Bharli Vangi
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
|
6 | Eggplant , small |
|
1/2 cup | Coconut , grated |
|
2 tablespoons | Peanut |
|
2 tablespoons | Sesame Seed |
|
1 tablespoon | Coriander Seed |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Red chili powder |
|
1/2 teaspoon | Turmeric powder |
|
1 teaspoon | Tamarind paste |
|
2 tablespoons | Jaggery |
|
2 tablespoons | Oil |
|
— | Salt , to taste |
|
1 cup | Water |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Wash the eggplants and make two perpendicular slits on each, keeping the stem intact.
- 2 Dry roast the peanuts and sesame seeds until golden brown. Set aside.
- 3 In the same pan, dry roast the coriander seeds and cumin seeds until aromatic.
- 4 Grind the roasted peanuts, sesame seeds, coriander seeds, cumin seeds, grated coconut, red chili powder, turmeric powder, tamarind paste, jaggery, and salt into a coarse paste.
- 5 Stuff each eggplant with the prepared spice paste.
- 6 Heat oil in a pan and place the stuffed eggplants gently in the pan.
- 7 Add any remaining spice paste and water to the pan.
- 8 Cover and cook on low heat for 20-25 minutes, turning occasionally, until the eggplants are tender and cooked through.
- 9 Garnish with chopped coriander leaves before serving.
Tips
For a more intense flavor, allow the stuffed eggplants to marinate for 15-20 minutes before cooking.