Bharli vaangi / Maharashtrian stuffed eggplant (a recipe)

This is one of the most delicious and simple Indian veg recipes to make, made with an otherwise uncommon vegetable. I find it has less importance in American cuisine, but definitely is worth the attention in Indian cuisine. With other comparable delicacies such as kaap and bharta, I present to you my grandmother’s recipe for bharli vangi (stuffed eggplant).

  1. Wash baby eggplants and set aside to dry.
  2. Gather all ingredients: julienned red onions/laal kanda, red chili powder/laal tikhat, cloves of garlic/lasoon, turmeric/haldi, coriander powder/dhaniya chi pud, salt/meeth, garam masala, shredded coconut/khobra, green chilies, coriander.
  3. Put all ingredients in a mixer and make into a paste.
  4. Leaving the stem on, cut in half twice so that there are incisions in the eggplant, yet it is intact at the head.
  5. Stuff the eggplants with the paste, generously.
  6. In a shallow pan, heat oil/tel, turmeric/haldi, and mustard seeds/rai. Add the stuffed eggplants. Stir repeatedly. Cover with lid and stir every few minutes. When paste begins to brown and paste begins to solidify, remove from heat.
  7. Serve hot, with roti/poli (Indian flat bread)

Yours Truly, AJ


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