Bharli Vangi (Stuffed Eggplant)
Bharli Vangi is a classic Maharashtrian delicacy showcasing eggplants filled with a tasty blend of spices, onions, and peanuts. Packed with fiber, antioxidants, and essential vitamins, this dish makes for a wholesome meal when paired with roti or rice.
Ingredients
- 4 small eggplants (brinjals)
- ½ cup roasted peanuts, crushed
- 1 small onion, finely chopped
- 2 tablespoons grated coconut
- 2 tablespoons sesame seeds
- 2 teaspoons red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon asafoetida (hing)
- 2 tablespoons oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Rinse the eggplants and make a deep cross-shaped cut at the base, taking care not to cut them completely.
- In a bowl, combine the crushed peanuts, chopped onion, grated coconut, sesame seeds, red chilli powder, turmeric powder, and salt.
- Stuff the eggplants generously with the prepared mixture.
- Heat oil in a deep pan or kadhai over medium heat.
- Add cumin seeds, mustard seeds, and asafoetida. Let them splutter.
- Carefully place the stuffed eggplants into the pan and cover with a lid.
- Cook for 10-15 minutes, turning occasionally, until the eggplants become tender, and the stuffing is cooked.
- Garnish with fresh coriander leaves and serve hot with roti or rice.
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