Bharli Vangi
A universe unfolds inside a tiny eggplant! Sweet Staffed Curry with Peanuts and Coconuts
Description
A Maharashtra regional dish stuffing small eggplants (Vangi) with roasted peanuts, coconut, and Goda Masala (special spice), then simmering.
Restaurants serving Bharli Vangi
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Eggplant(small)
- Peanuts
- Coconut fine
- Tamarind
- Goda Masala(or Garam Masala)
- Coriander
- Chili powder
- Mustard seeds
- Hing
- Salt
- Sugar
- Oil
Instructions
- Mix roasted crushed peanuts, coconut fine, Goda Masala (or garam masala), coriander, chili powder, tamarind juice, a little sugar, salt to make filling.
- Score deep cross cuts on small eggplants leaving stems, stuff generously with filling.
- Heat oil, temper mustard seeds and Hing, arrange eggplants. Add a little water, steam-simmer until eggplants are tender and oil floats to finish.
Learn more Spice, substitutes, tips
Key spices
Rich peanut savoriness and unique Hing aroma
Substitutes at Japanese supermarkets
Green peppers (sub by hollowing and stuffing the same filling)
Pairing
Bhakri(millet bread)、Chapati
Trivia
[Hardcore] 'Bharli' means stuffed, 'Vangi' means eggplant. Condensed with Maharashtra's unique sweet-spicy seasoning (peanut richness, tamarind acidity, sugar sweetness), the ultimate feast for vegetarians.
Eating tips & etiquette
[Unique Eating] Place whole eggplant on millet bread (Bhakri), crush it, spread the overflowing peanut filling on the bread and bite in!
Allergen
Peanuts