Bharli Vangi

By on December 19, 2011

 Bharli Vangi


½ kg small eggplants

For stuffing / masala:

1 cup dry fried coconut
1 tbsp. chili powder
2 tbsp. goda masala/black maharashtrian masala
¼ cup peanut powder (roasted)
½ cup coriander leaves chopped
1 tbsp. tamarind paste, jaggery, salt to taste.

for tempering:

Pinch of mustard and cumin seeds
pinch of asafetida
pinch of fenugreek seeds
pinch of turmeric
5-6 tsp oil


To make stuffing, remove the stem of eggplants and give 2 slits.
Put them in water and keep aside.
Grind all ingredients together listed under stuffing.
Make a fine paste/masala.
Stuff all the eggplants with masala.
Heat oil in a deep frying pan.
Add mustard and cumin seeds followed by asafetida
Add fenugreek seeds.
Add turmeric and stuffed eggplants.
Cover up for 5 min.
Now add water just to cover the top of the eggplants.
Again cover up till eggplants get fully cooked.
Stir and garnish with coriander leaves.