Stuffed Eggplants (Bharli Vangi)
Stuffed baby Eggplants are a firm favourite in our home.
Coconut and onion toasted together with sesame seeds and peanuts, ground to a paste, form the decadent filling for these stuffed baby eggplants. The dish, finished with gentle pan-cooking, brings the humble eggplant together with its rich, flavorful filling for a comforting and easy-to-make traditional treat. The stuffing can be made ahead, and the recipe also works well with zucchinis. Served with ghee-laden rotis, Bharli Vangi transforms simple ingredients into a luxurious meal.
Ingredients 19
8 baby eggplants, chunky and thick so they hold the stuffing
1 tsp cumin seeds
1 tsp mustard seeds
1 onion, finely chopped
4 green chillies, chopped
1 tbsp garam masala powder
salt, to taste
4 tbsp vegetable oil
coriander, freshly chopped, for garnish
For The Filling
1⁄2 cup unsalted peanuts
1⁄2 cup desiccated coconut
4 cloves garlic
1 in ginger, peeled
2 tsp jaggery, crushed
1 tbsp sesame seeds
1 tbsp white poppy seeds
1 tsp red chilli powder
1 tsp turmeric powder
1⁄2 cup water, plus more as needed
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Method 7
Wash the and wipe them dry. Slit them vertically into 4 parts, running the knife from top to bottom until the stem, without cutting through the stem. Sprinkle some salt inside the slits of each eggplant and keep them aside while you prepare the stuffing.
Gently dry roast the , , , and in a pan. Stir continuously so the coconut dries up a little. Cool this mixture and then grind it together with the , , , , , and salt, using very little . The filling should be thick and not runny. Stuff each with the filling, around 2 tbsp each.
Heat in a saucepan, add , , and chopped .
Add the chopped and fry till browned. Any leftover filling can also be added to the pan at this stage. If there is no filling left, sprinkle a little bit of salt, 1/2 tsp , and 1/2 tsp .
Gently place the stuffed eggplants over the . Add 1/2 cup water and keep the heat on low. Cover and cook for about 15 minutes. Turn them over and cook on the other side, till the are soft and cooked through.
If you find that the are sticking to the bottom of the pan or getting too dry, add a little more so they don't burn.
Garnish with freshly chopped coriander and serve hot with rotis or chapatis.
