Traditional Maharashtrian curry popularly known as Bharli Vangi or Stuffed Eggplant is an exotic dish made with baby eggplants/ brinjals stuffed with spicy masala made to a sweet and tangy gravy.
- Remove stems and give four vertical slits (not fully) to the brinjals from the top.
- If you want to keep the stems, give the slits from the bottom of the brinjal keeping the stem intact.
- Keep them in salt water for 10 minutes and rinse, set aside.
- In a bowl add chopped coriander, goda masala, coriander powder, grated coconut, roasted peanuts andsesame seeds powder, a pinch of salt and mix all the ingredients well.
- Stuff all the brinjals with above masala.
- Take a kadai or a shallow non-stick pan and heat oil in it, add mustard seeds, when you hear the spluttering sound, add cumin seeds, a pinch of ajwain, asafoetida, curry leaves, chopped green chillies, turmeric powder and chilli powder, reduce the flame and saute all the spices nicely.
- Add the stuffed brinjals and the leftover masala, gently fry for some time.
- Add water, cover and cook over low-medium heat for about 15-20 minutes or until the brinjals turn soft and completely cooked.
- Remove the lid and stir to check if the brinjals are done. If not, cook further until well done (if required you can add little water).
- Add jaggery and gently mix, add one tablespoon of tamarind paste/ pulp and cook for few minutes.
- Switch off the flame, garnish with coriander leaves, cover and rest it for 10 minutes and serve.