Bharli Vangi (भरली वांगी)
Baby brinjals stuffed with a peanut-coconut-jaggery masala and slow-cooked — a signature Maharashtrian sabzi with a sweet-sour-nutty profile.
Cuisine: Maharashtrian (Maharashtra) · Style: Curry · Protein: Veggies · Total time: · Difficulty: medium · Servings: 4 · Spice: 3/5
Ingredients
- 8 small baby brinjals
- 1/2 cup roasted peanuts, powdered
- 1/4 cup dry coconut, grated
- 2 tbsp goda masala
- 1 tbsp jaggery
- 1 tbsp tamarind paste
- 1 tsp ginger-garlic paste
- 2 tsp red chilli powder
- 1 tsp turmeric
- 3 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/4 tsp asafoetida
- Fresh coriander to garnish
- Salt to taste
Steps
- Mix powdered peanuts, coconut, goda masala, red chilli, turmeric, jaggery, tamarind, ginger-garlic paste, and salt.
- Slit brinjals crosswise keeping the stem intact; stuff with the masala.
- Heat oil, splutter mustard and cumin seeds, and asafoetida.
- Place stuffed brinjals cut-side down and sear for 2 minutes.
- Add any leftover masala with 1 cup of water, cover and cook 20-25 minutes on low.
- Baste brinjals occasionally until tender and glossy.
- Garnish with coriander and serve with jowar bhakri or rice.