📝 About This Recipe
A crown jewel of Maharashtrian cuisine, Bharli Vangi is a decadent vegetarian masterpiece featuring baby eggplants stuffed with a complex, nutty, and spicy masala. This dish celebrates the unique 'Goda Masala' flavor profile, balancing the earthiness of roasted peanuts and dry coconut with a hint of jaggery sweetness. It is a soulful, slow-cooked delicacy that transforms the humble eggplant into a rich, aromatic centerpiece perfect for festive meals or a cozy Sunday lunch.
🥗 Ingredients
The Eggplants
- 8-10 pieces Baby Eggplants (Brinjals) (small, purple, and firm with stalks intact)
- 1 teaspoon Salt (for soaking water)
The Stuffing (Masala Base)
- 1/2 cup Roasted Peanuts (skins removed and coarsely ground)
- 1/4 cup Dry Desiccated Coconut (lightly toasted until golden)
- 2 tablespoons Goda Masala (authentic Maharashtrian spice blend)
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Ginger-Garlic Paste (freshly ground preferred)
- 1 teaspoon Jaggery (grated, to balance the spices)
- to taste Salt
- 2 tablespoons Fresh Cilantro (finely chopped)
The Tempering and Gravy
- 3 tablespoons Peanut Oil (for authentic flavor)
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1/4 teaspoon Asafoetida (Hing)
- 8-10 pieces Curry Leaves (fresh)
- 1.5 cups Warm Water (adjust for desired consistency)
👨🍳 Instructions
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1
Wash the eggplants thoroughly. Keep the stalks attached but trim the thorny edges of the green calyx. Make a 'plus' sign (+) slit from the base of the eggplant upwards toward the stem, ensuring you don't cut all the way through.
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2
Place the slit eggplants in a bowl of salted water for 10-15 minutes. This prevents oxidation and removes any potential bitterness.
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3
In a large mixing bowl, combine the coarsely ground roasted peanuts, toasted coconut, Goda masala, red chili powder, turmeric, ginger-garlic paste, jaggery, salt, and half of the chopped cilantro.
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4
Add 1 teaspoon of oil to this spice mixture. Mix well with your fingers, pressing the ingredients together until it forms a slightly moist, crumbly stuffing.
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5
Remove the eggplants from the water and pat them dry. Carefully widen the slits and generously stuff each eggplant with the prepared masala. Reserve any leftover stuffing for the gravy.
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6
Heat 3 tablespoons of peanut oil in a wide, heavy-bottomed pan or kadai over medium heat.
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7
Add mustard seeds. Once they crackle, add the cumin seeds, asafoetida, and curry leaves. Let them sizzle for 10 seconds to release their aroma.
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8
Carefully place the stuffed eggplants into the pan. Sauté them gently in the oil for 3-4 minutes, turning them occasionally until the skin starts to blister and change color.
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9
Add any remaining stuffing masala to the pan and sauté for another minute, being careful not to burn the spices.
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10
Pour in the warm water. Stir gently to combine the spices with the water, creating a thick base. The water should come about halfway up the eggplants.
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11
Cover the pan with a tight-fitting lid. Cook on low-medium heat for 15-20 minutes. Every 5-7 minutes, gently turn the eggplants to ensure even cooking.
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12
Check for doneness by piercing an eggplant with a knife; it should be buttery soft. The gravy should have thickened and the oil (tari) should start separating at the edges.
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13
Turn off the heat. Garnish with the remaining fresh cilantro and let the dish rest for 5 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Always use fresh, small eggplants with fewer seeds for the best texture. If you cannot find Goda Masala, you can substitute with Garam Masala and a pinch of ground cloves and cinnamon, though the flavor will vary. Do not over-grind the peanuts; a coarse texture provides a delightful crunch against the soft eggplant. Using warm water for the gravy prevents the temperature from dropping and keeps the cooking process consistent. Slow cooking is key—don't rush the process on high heat or the eggplants will remain tough while the masala burns.
🍽️ Serving Suggestions
Serve hot with Jowar Bhakri (sorghum flatbread) for the most authentic experience. Pairs beautifully with steamed Basmati rice or Varan Bhaat (lentils and rice). Add a side of fresh onion rings and a wedge of lemon to cut through the richness. A bowl of cool cucumber raita makes an excellent accompaniment to balance the spices. Enjoy with a glass of chilled Masala Taas (spiced buttermilk).