Bharli Vangi

Name: Bharli Vangi
Yield: Serves 4
Cuisine: Indian
Ingredients: 8 baby aubergines/eggplants; 1 tsp salt, or to taste, plus extra to sprinkle inside the aubergines; 4 tbsp rapeseed/canola oil; 1 tsp mustard seeds; ½ tsp ground turmeric; 1 tsp hot chilli powder; 2.5 cm/1 in piece of fresh root ginger; 4 garlic cloves; 1 tbsp Garam Masala (store-bought); 1 tbsp jaggery; 2 tbsp chopped fresh coriander/cilantro, to garnish; 100 ml/3½ fl oz/scant ½ cup water; 100 g/3½ oz roasted peanuts (skinless); 8 curry leaves; 1 tsp cumin seeds; 1 onion, finely chopped; 4 green chillies, slit

Preparation info

Serves
4

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

In this vegetarian Maharashtrian delicacy, baby aubergines/eggplants are stuffed with a spicy stuffing and slow-cooked in an onion gravy until tender. The dish can be prepared dry or with extra gravy, as you prefer, and served with roti or chapati.

Ingredients

8 baby aubergines/eggplants
1 tsp salt, or to taste, plus extra to sprinkle inside the aubergines

Asia
India
Maharashtra
Side dish
Gluten-free
Vegan

Method

Slit the aubergines vertically into 4 quarters, running the knife from top to bottom but without cutting through the stem ends. Sprinkle some salt inside the slits and set aside for about 10 minutes.

In a food processor, blitz together all the stuffing ingredients with a splash of water. The stuffing should be thick and wet.

Heat the oil in a sauté pan (that has a lid) over a me