Maharashtra
Bharli vangi
Baby brinjals stuffed with peanuts, coconut and sesame. The brinjal finally gets the respect it deserves.
45 minTime
7 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original330kcalsame
7 gproteinsame
8 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Dry roast the peanuts, then the coconut, then the sesame separately on low heat. In 1 tbsp oil, fry the onion until golden.
- 2Grind the roasted mix, onion, garlic, goda masala, chilli, turmeric, jaggery, tamarind pulp, salt and half the coriander to a coarse paste, with no water.
- 3Slit each brinjal into four from the bottom, keeping the stem end joined. Drop into salted water, then stuff generously with the masala.
- 4Heat the remaining oil, crackle the mustard seeds and asafoetida, then lay the brinjals in. Roll them gently for 3 to 4 minutes.
- 5Add the leftover masala and water, cover and cook on low, turning gently every few minutes.
- 6Scatter the remaining coriander and serve with jowar bhakri or chapati.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.