Bharli Vangi
baby aubergines stuffed with roasted peanut, coconut and goda masala, simmered in their own gravy
Allergens in Bharli Vangi: peanuts, sesame.
Ingredients
Quantities for 4.
- 500g small round aubergines (about 8), stems left on Eggplant
- 75g, roasted and ground Peanut
- 40g, grated and dry-roasted Dried Coconutkhobra; the roasting is what makes the masala dark
- 2 tbsp, dry-roasted Sesame
- 2 medium, 1 chopped for the masala and 1 for the gravy Onion
- 8 cloves Garlic
- 3cm piece Ginger
- 2 tsp Garam Masalastand-in for goda masala; use goda masala if you can get it
- 2 tsp Coriander Powder
- 2 tsp Chilli Powder
- 1/2 tsp Turmeric
- 1 tbsp thick pulp Tamarind
- 1 tbsp, grated Jaggery
- 5 tbsp Groundnut Oil
- 300ml Water
- 4 tbsp, chopped Coriander Leavesoptional
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Slit the aubergines into a cross from the base, stopping 1cm short of the stem, and drop them into salted water while you make the masala.
- Roast the peanut, dried coconut and sesame separately. They brown at completely different speeds.
- Soak the tamarind in 3 tbsp hot water for 15 minutes and squeeze out the pulp.
Method
- Dry-roast the grated dried coconut over low heat for 4 minutes until it is a deep golden brown, then tip it straight out of the pan.It goes from golden to burnt in about fifteen seconds. Do not walk away.
- Grind the roasted coconut, peanut and sesame with one chopped onion, the garlic and the ginger to a coarse, thick masala using 3 tbsp water.
- Mix the masala with the goda masala, coriander powder, chilli powder, turmeric, half the tamarind pulp, the jaggery and salt.
- Drain the aubergines, pat dry and pack about a tablespoon of masala into each slit, keeping the fruit whole. Reserve the leftover masala.Stuff them full but do not force the slits open. A split aubergine falls apart in the pan.
- Heat the oil in a wide pan and lay the stuffed aubergines in a single layer. Fry 6 minutes, turning them by shaking the pan, until the skins blister and dull.
- Lift the aubergines out, add the second onion, sliced, and cook 5 minutes until soft.
- Stir in the reserved masala and fry 4 minutes until it darkens and oil separates at the edges.
- Add the water and the remaining tamarind, return the aubergines to the pan, cover and simmer 20 minutes over low heat.Turn them by shaking the pan, never with a spoon. They are soft and will collapse.
- Check that a knife slides into an aubergine without resistance, and that the gravy is thick and rust-coloured with oil floating on top.
- Scatter with coriander and rest 10 minutes before serving with bhakri or rice.
Storage
Keeps 3 days refrigerated and improves overnight. Reheat covered over low heat with 3 tbsp water, shaking rather than stirring.
Nutrition Good estimate
One serving of Bharli Vangi (318 g) is about 446 calories, or 141 calories per 100 g.
Low protein: 9 g a serving, 8% of the calories
| Per serving318 g | Per 100 g | |
|---|---|---|
| Calories | 446 kcal | 141 kcal |
| Protein | 9.4 g | 3 g |
| Carbohydrate | 29.4 g | 9 g |
| of which sugars | 13.9 g | 4 g |
| Fibre | 10.4 g | 3 g |
| Fat | 35.7 g | 11 g |
| of which saturated | 10.2 g | 3 g |
| of which unsaturated | 23.4 g | 7 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala, jaggery. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Maharashtrian recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.