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5 from 1 vote

Bharli Vangi (Stuffed Eggplants)

Bharli Vangi (Stuffed Eggplants)
Servings: 4 servings
Author: Vaishali · Holy Cow! Vegan Recipes

Ingredients

  • 8 small , round eggplants (you can use purple or white or even the green Thai ones). Leave the stems on and make a vertical slit with a sharp knife from the top of the eggplant almost all the way, but not quite, to the stem end. You want the eggplant to remain in one piece. Now turn the eggplant and make another similar cut at a right angle so the eggplant looks like a closed flower bud with four petals.
  • 4 potatoes , cut into wedges
  • 2 tsp vegetable oil
  • To make the stuffing , place in the bowl of a food processor or blender:
  • 1/2 cup raw peanuts
  • 2 tbsp grated ginger
  • 4 cloves garlic , crushed and chopped
  • 1/4 cup jaggery (can substitute brown sugar)
  • 1/4 cup coconut milk
  • Powder separately 1 tsp cumin seeds + 1 tbsp coriander seeds + 1/4 tsp fenugreek (methi) seeds. Add to the food processor.
  • 2 red chillies , stems removed and broken into small pieces
  • 1/2 tsp turmeric
  • Salt to taste

Instructions

  • Process the ingredients together into a coarse paste that barely holds together. If it doesn't hold, add some more coconut milk or even water, a tiny bit at a time, until it does. You want a stuffing, not a watery paste.
  • Now divide the stuffing equally into eight portions and stuff between the petals of each eggplant. Set aside.
  • Heat the oil in a pressure cooker over medium-high heat.
  • Add the potatoes and stir-fry for a couple of minutes or until they start to color slightly.
  • Add the eggplants one by one-- place them in a single layer, if possible.
  • Add 3/4 cup of water to the pressure cooker and sprinkle on some salt for taste (not too much, because there's already salt in the stuffing, but you want a little something for the potatoes).
  • Stir the contents of the pressure cooker gently so everything looks well-distributed.
  • Slap on the pressure cooker lid. My pressure cooker is different from the typical Indian ones that come with a "whistle" that goes off when it reaches pressure. It has a little button that pops up when the cooker reaches pressure. Once it did, I lowered the heat let the eggplant cook for another 10 minutes. If you have the cooker with the whistle, you might need to go through a couple more whistles to get the same result.
  • Once the steam inside the pressure cooker has dissipated, open the pressure cooker and garnish the eggplant, if you like, with some coriander.
  • Serve hot!
  • If you don't have a pressure cooker, you can also roast the eggplants using
  • this method.