Indian stuffed eggplant (bharli vangi)
This much-loved Indian Maharashtrian dish of stuffed eggplants, or bharli vangi, features small, globe-shaped eggplants stuffed with a spicy coconut-peanut stuffing, and simmered until they are butter-soft and delicious.
Servings: 6 servings
Calories: 295kcal
Equipment
- Blender or food processor
- Wok or skillet or any wide pan with a lid
Ingredients
- 6-7 small Indian eggplants
- 1 tablespoon avocado oil or any neutral oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida or hing
- 1 red onion (finely chopped)
- 1 heaping tsp ginger garlic paste (or blend four cloves garlic and a ½-inch knob of ginger for this recipe)
- 4 yellow potatoes (cut into wedges)
For the stuffing masala
- 1 teaspoon avocado oil or any neutral oil
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 2 dried red chilli peppers (broken into pieces)
- 4 green cardamom pods
- 4 cloves
- 1 medium red onion (chopped)
- ¼ cup raw peanuts
- 2 tablespoons sesame seeds
- ½ cup grated coconut (unsweetened)
- 4 tablespoons cilantro (divided)
- 1 tablespoon goda masala (or garam masala)
- 2 tablespoons jaggery
- ½ teaspoon turmeric
- ½ to 1 teaspoon cayenne (skip this if very sensitive to heat. You already added the dried red chili peppers)
- 2 red onions (about 2 cups, finely diced, divided)
- 2 medium potatoes (like red potatoes or yellow potatoes. Don't use russets or a starchy potato that will fall apart easily. Cut the potatoes in long slices)
- Salt to taste
Instructions
Prep the eggplants/brinjals/aubergines
- Make two criss-cross slits in the eggplant, cutting about ¾ths of the way down without going all the way through. The eggplant should remain in a single piece. Immediately place the cut eggplants in a bowl of water to keep them from discoloring. Set aside.
Make the stuffing
- Heat 1 teaspoon oil in a wok or karahi or skillet. Add coriander seeds, cumin seeds, cloves, cardamom pods and dried red chilies, broken into pieces. Saute until the coriander seeds are a light reddish-brown and all the spices are very aromatic, about 2-3 minutes on medium heat.
- Add 1 cup of chopped onions (approx 1 onion) to the wok and saute until the onions become soft.
- Add peanuts and sesame seeds to the wok and saute for a couple more minutes over medium heat. Remove all of this to a plate and set aside to cool.
- In the same wok, without adding more oil, add the grated coconut. Saute, stirring constantly, until the coconut is golden-brown. Don't walk away from it because coconut burns fast. Remove the coconut to the plate with the spices that are cooling.
- Add the cooled spices and coconut to a blender and blend into a coarse paste with just enough water to keep the blades moving. You don't want a runny paste because you need to stuff this into the eggplant.
- Place the blended mixture in a bowl with a cup of chopped onions, half the cilantro, goda masala or garam masala, jaggery, turmeric, cayenne and salt. Add enough salt -- maybe even more than what you would normally be comfortable with, because this is the only time you will season the recipe. The eggplants will absorb some of that salt along with the spices. Mix well.
Stuff and cook the eggplants
- Use your fingers to slightly separate the "petals" of the sliced eggplants and stuff in the spice mixture. Get in as much of the stuffing as you possibly can for best flavor because as the eggplant cooks the stuffing will infuse it with all the spices. Stuffing the eggplants is a slightly messy job but it's also fun!
- In the same wok or skillet add 1 tablespoon oil over medium-high heat. Add mustard seeds and when they sputter add cumin seeds and asafetida. Stir in the last cup of onions. Saute until the onions begin to brown.
- Stir in ginger garlic paste and saute for a couple more minutes.
- Place the stuffed eggplants in the wok in a single layer.
- Mix the sliced potatoes with any leftover masala in the bowl and add to the wok, arranging the potatoes carefully on the sides of and between the eggplant.
- Pour ½ cup of water along the edges of the vegetables. Once the liquid bubbles and boils, cover the pot. Turn heat down to medium low and let the eggplants cook about 15-20 minutes. Add a little water along the edges as needed to ensure the eggplants and potatoes don't stick, or if you want a saucier dish.
- After the eggplants have cooked for 10 minutes, turn them around gently to so they cook evenly on all sides. Use a spoon or small ladle to ensure you don't mash the eggplants or potatoes.
- Once the eggplants are very soft and a knife in the center of one goes cleanly through, turn off the heat. If you didn't add enough salt earlier, you can try and sprinkle some over at this point and gently mix it in. Garnish with cilantro and serve hot.
Nutrition
Calories: 295kcal | Carbohydrates: 42g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 27mg | Potassium: 1093mg | Fiber: 12g | Sugar: 17g | Vitamin A: 158IU | Vitamin C: 18mg | Calcium: 98mg | Iron: 3mg