Bharli Vangi

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

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