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.
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
- Wash and slit the baby eggplants without cutting them into two pieces.
- 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.
- Stuff the ground masala into the slit eggplants.
- Heat oil in a pan and place the stuffed eggplants in it. Cook on low flame, turning occasionally until they are cooked and tender.
- Once the eggplants are cooked, add the remaining masala paste and some water. Simmer for 10-15 minutes until the masala thickens.
- 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