Name: Maharashtrian Bharli Vangi
Ingredients: 8-9 Indian or baby eggplants/ brinjals/ aubergines; 1 medium red onion, finely diced; ½ cup grated coconut, fresh or frozen thawed; ¼ cup crushed roasted unsalted peanuts; 2 tbsp ground jaggery; 1 tbsp Maharashtrian kala/goda masala (see Notes); 1 tsp regular Indian red chili powder (skip or use less for a milder flavor); salt, to taste; 12-15 sprigs of cilantro/coriander, leaves and tender parts of stems, chopped; 2 tbsp neutral oil of choice; ½ tsp cumin seeds; ½ tsp mustard seeds; ¼ tsp asafoetida; ½ tsp turmeric; ¾ cup water

Ingredients

Scale

For the Stuffing

8–9 Indian or baby eggplants/ brinjals/ aubergines
1 medium red onion, finely diced
½ cup grated coconut, fresh or frozen thawed
¼ cup crushed roasted unsalted peanuts
2 tbsp ground jaggery
1 tbsp Maharashtrian kala/goda masala (see Notes)
1 tsp regular Indian red chili powder (skip or use less for a milder flavor)
salt, to taste
12–15 sprigs of cilantro/coriander, leaves and tender parts of stems, chopped

For the Curry

2 tbsp neutral oil of choice
½ tsp cumin seeds
½ tsp mustard seeds
¼ tsp asafoetida
½ tsp turmeric
¾ cup water

Instructions

In a medium bowl, combine all the ingredients for the stuffing, reserving about 1/3 of the chopped cilantro/coriander for garnishing later and set it aside.
Wash the baby eggplants and trim the stems, either by removing them completely or just a little at the end. Using a paring knife, slit each eggplant crosswise from the base, about more than 3/4th way down to the stem, but not completely all the way through.
Using your fingers, gently separate the quarters. Take about a tablespoon of the stuffing and gently push it down the slits to stuff the eggplants, one by one.
In a medium pot, sauce pan or a kadhai, heat the oil over medium high heat and when it starts shimmering, add in the cumin and mustard seeds along with the asafoetida and turmeric.
When the seeds sizzle and the spices froth, transfer the stuffed baby eggplants to the pot with the hot seasoned oil.
Top with the leftover stuffing mixture.
Gently pour in the water over the eggplants.
Turn the heat down to low and cook covered for 5-7 minutes.
Uncover and then using the cooking spoon, gently turn each eggplant over.
Cover and continue to cook for another 5-7 minutes on low heat.
Take the lid off and simmer uncovered for 5 more minutes.
Once the moisture has almost evaporated completely, garnish with chopped cilantro/coriander and serve warm along with whole wheat, jowar or bajra rotis.

Keywords: Maharashtrian Recipes, Family Recipes, Quick & Easy