Bharli Vangi

Name: Bharli Vangi
Yield: Serves 4
Cuisine: Indian
Ingredients: 1½ teaspoons table salt; 2 teaspoons goda masala (spice mix); 1 teaspoon coriander seeds; ¼ cup (15 grams) finely chopped fresh cilantro; 6 to 8 fresh curry leaves; ¼ cup (50 ml) vegetable oil; ¾ cup (90 grams) grated fresh coconut (or frozen unsweetened coconut); ½ teaspoon brown mustard seeds; 2 medium red onions, thinly sliced; ¼ cup (20 grams) grated dried coconut; 2 tablespoons sesame seeds; 1 teaspoon grated cane jaggery; ½ teaspoon tamarind pulp; ½ teaspoon cumin seeds; ¼ teaspoon ground turmeric; 8 to 10 baby eggplants; 1½ teaspoons red chile powder; ¼ cup (30 grams) roasted peanuts, skins removed

Stuffed baby eggplants

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This popular Maharashtrian dish of baby eggplants stuffed with an elaborate coconut and spice mixture is made on special occasions.

Ingredients

8 to 10 baby eggplants
¾ cup (90 grams) grated fresh coconut (or frozen unsweetened coconut

Asia
India
Maharashtra
Main course
Gluten-free
Vegan

Method

Slit the eggplants from the bottom into 4 sections, keeping the stem end intact. Put in a bowl of water while you prepare the filling.
Reserve 1 tablespoon each of the fresh coconut and cilantro for garnish.
Place a medium nonstick sauté pan over medium he