Bharli Vangi Masala (भरली वांगी मसाला)

Bharli Vangi Masala is a traditional Maharashtrian dish made with stuffed baby eggplants cooked in a flavorful masala gravy.

Bharli Vangi Masala (भरली वांगी मसाला)

Ingredients

  • 10-12 baby eggplants
  • 1 cup grated coconut
  • 2 tbsp sesame seeds
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp red chili powder
  • 1 tsp turmeric powder
  • 1 tbsp jaggery
  • 2 tbsp oil
  • Salt to taste

Instructions

  1. Wash and slit the baby eggplants without cutting them into two pieces.
  2. Dry roast grated coconut, sesame seeds, coriander seeds, and cumin seeds. Grind them to a fine paste with red chili powder, turmeric powder, jaggery, and salt.
  3. Stuff the ground masala into the slit eggplants.
  4. Heat oil in a pan and place the stuffed eggplants in it. Cook on low flame, turning occasionally until they are cooked and tender.
  5. Once the eggplants are cooked, add the remaining masala paste and some water. Simmer for 10-15 minutes until the masala thickens.
  6. Serve hot with roti or steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
15g
Protein
5g
Fat
10g

Supplies

Knife Cutting board Pan Grinder

Tools

Mixing bowl Serving plate

Serving suggestions

Serve with a side of cucumber and mint raita.

Tips & tricks

Make sure to choose small and tender baby eggplants for this recipe.

Cost

$10