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

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

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