Bharli vangi (stuffed aubergine curry)
A Maharashtrian delicacy, this aubergine curry is a burst of flavours - sweet, spicy, sour and savoury. Made in a coconut and peanuts based sauce, this is great with Indian flatbreads.
Equipment
- Shallow cooking pot
- Blender/Mixer
Ingredients
- 400 g small/baby aubergines
- ½ cup fresh coconut grated
- ½ cup roasted peanuts
- 5-7 g tamarind or lime sized
- 2 tbsp jaggery
- 5-6 curry leaves
- 1 tsp asafetida hing
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 2 tsp chili powder
- 2½ tbsp goda masala
- 4-5 tbsp coriander leaves finely chopped
- 2 tbsp oil
- salt to taste
Instructions
- Wash the aubergines well and give each of it two deep slits (like an "X") and also keep the crown, you may trim it short though. Keep them immersed in cold water*
- In a blender jar, add the coconut, peanuts, tamarind, jaggery, turmeric powder, goda masala, chili powder and salt. Add little water at a time and grind to make a fine and thick masala paste. Remove in a bowl and add chopped coriander leaves and mix
- Fill about a tablespoon of this masala in each of the aubergines. Set them aside
- Heat the cooking pot with the oil and add the mustard seeds, cumin seeds, curry leaves and the hing
- Once the mustard seeds splutter, add the aubergines and sauté´over medium flame for 3-4 minutes
- Now add the masala paste along with cup of water. Mix well, cover and cook, over medium low heat, until oil separates the pan and the aubergines are cooked (should take about 12-15 minutes)
- Once done switch the flame off and add the chopped coriander leaves, mix in gently. The curry will thicken as it cools
- Serve the delicious bharli vangi (stuffed aubergine curry) hot with rotis or any Indian flatbread of your choice. Enjoy!
Notes
- *This is done so that the aubergines do not turn black
- If you don't have goda masala, you could use garam masala. While the dish may not taste authentic, it will still taste good
- Make sure to cook the aubergines in the curry (step 6) over a low to medium flame, otherwise once cooked, they may break
- 1 cup - 250 millilitre
- tbsp - tablespoon
- tsp - teaspoon
- g - grams