Name: Bharli Vangi Maharashtrian
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3 servings
Cuisine: Maharashtrian
Ingredients: 6 pieces Eggplant; 0.5 cups Peanuts; 1 tbsp Sesame Seeds; 2 tbsp Grated Coconut; 1 tsp Garlic Paste; 1 tsp Godha Masala; 1 tsp Red Chili Powder; 0.25 tsp Turmeric Powder; 2.5 tbsp Vegetable Oil; 1 tsp Salt; 1 cups Water

Step-by-Step Instructions

Dry-roast peanuts, sesame seeds, and grated coconut; grind coarsely with garlic paste, godha masala, red chili powder, turmeric, and salt.

Slit baby eggplants crosswise from the base, keeping stems intact, and stuff tightly with the spice mixture.

Heat vegetable oil in a heavy pot, add stuffed eggplants, and sauté on medium heat for 5 minutes.

Stir in any leftover spice paste and water, cover tightly, and simmer on low heat for 15 minutes until eggplants are tender.

Serve hot with chapati or jawar bhakri.

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