Bharli vangi
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Small brinjals stuffed with a peanut, coconut and goda masala filling and cooked slowly in their own gravy.
Region: MaharashtraOccasion: Festive meals and family lunchesTime: 45 minServes: 4Vegan
Ingredients
- 8 small round brinjals
- ¼ cup roasted peanuts
- ¼ cup dry coconut, roasted
- 2 tbsp roasted sesame seeds
- 1 onion, roasted or fried
- 2 tbsp goda masala
- 1 tsp red chilli powder
- 1 tbsp tamarind pulp
- 1 tbsp jaggery
- ½ tsp turmeric
- 3 tbsp oil
- 1 tsp mustard seeds
- Salt to taste
Method
- Grind the peanuts, coconut, sesame and onion to a coarse paste. Mix in goda masala, chilli powder, turmeric, tamarind, jaggery and salt.
- Slit each brinjal into four from the bottom, keeping the stem end whole. Stuff with the filling.
- Heat oil, add mustard seeds and place the brinjals in the pan. Fry gently for 5 minutes, turning carefully.
- Add the leftover filling and 1 cup water. Cover and cook on low heat for 15–20 minutes until the brinjals are soft.
- Serve with jowar or bajra bhakri.
History
Stuffed vegetables with peanut-and-coconut masala are typical of Maharashtrian home cooking.
Significance
Bharli vangi with bhakri is a favourite of rural Maharashtra and is often made for guests and festivals.