Entree: India – Maharashtra – भरली वांगी ➤ Bharli Vāngī (Small eggplants stuffed with a spiced peanut-sesame-coconut filling and simmered in Maharashtrian masala)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 8 small Indian eggplants (brinjals), about 1 lb (450 g)
- 1/2 cup (75 g) roasted peanuts
- 2 tbsp (20 g) toasted sesame seeds
- 1/3 cup (35 g) freshly grated coconut or desiccated unsweetened coconut
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 2 medium tomatoes, finely chopped (about 1 cup / 200 g) or 1/2 cup (120 ml) tomato purée
- 2 tbsp (30 ml) vegetable oil or peanut oil, plus 2 tbsp (30 ml) for filling if needed
- 1 tsp (5 g) mustard seeds
- 1/2 tsp (2 g) asafoetida (hing) or omit if unavailable
- 8–10 curry leaves (optional)
- 1 tsp (5 g) turmeric powder
- 1–1 1/2 tsp (2–3 g) Kashmiri red chili powder or mild chili powder
- 1 tbsp (8 g) coriander powder
- 1 tsp (3 g) roasted cumin powder
- 1 tbsp (12–15 g) jaggery or packed brown sugar
- 1 tbsp (15 g) tamarind paste or 1 1/2 tbsp (22 ml) tamarind extract diluted
- 1 tsp (5 g) goda masala (optional, for authentic Maharashtrian flavor) or 1 tsp (2 g) garam masala
- Salt to taste, about 1 tsp (5 g)
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Trim stems of the eggplants and make two deep slits in each lengthwise, keeping bases intact so each eggplant remains whole and can be stuffed.
2. Grind the roasted peanuts, toasted sesame seeds, and grated coconut with 2 tbsp (30 ml) oil, jaggery, tamarind paste, roasted cumin powder, and salt into a coarse to smooth paste (depending on preference); add a little water if needed to bind.
3. Stuff each eggplant generously with the prepared masala, pressing so the mixture fills the slits and cavities.
4. Heat 2 tbsp (30 ml) oil in a wide, heavy-bottomed pan over medium heat. Add mustard seeds and when they splutter, add asafoetida and curry leaves, then sauté chopped onion until translucent.
5. Add turmeric, red chili powder, coriander powder, and goda masala; sauté briefly until fragrant, then add chopped tomatoes or tomato purée and cook down to a thick sauce, 4–5 minutes.
6. Gently arrange the stuffed eggplants in the pan, spooning any remaining filling into and around them; add 1/3 cup (80 ml) water, cover, and simmer on low heat for 20–25 minutes, turning the eggplants once or twice so they cook evenly and absorb the masala.
7. Uncover and continue to simmer if necessary to reduce the sauce to a thick consistency and ensure eggplants are tender when pierced with a knife.
8. Check seasoning and adjust salt, jaggery, or tamarind for a balanced sweet-tangy flavor. Garnish with chopped cilantro and serve hot with bhakri, chapati, or steamed rice.