STUFFED BABY EGGPLANT CURRY | MASALA BHARLI VANGI

by Hearty Food Talks
STUFFED BABY EGGPLANT CURRY | MASALA BHARLI VANGI

STUFFED BABY EGGPLANT CURRY | MASALA BHARLI VANGI

Stuffed Baby Eggplant Curry or Masala Bharli Vangi is an authentic spicy curry recipe made with purple baby eggplants and a blend of rich spices. Stuffed Eggplant Curry is one of the most popular curries from the Marathi cuisines, loaded with a special goda masala. Typically, served with indian flatbread or roti, but can also be served as a side to dal rice combination.

Ingredients

  • 7 to 8 Fresh Baby Eggplants 🍆 
  • 1/4 cup Raw Peanuts đŸ„œÂ 
  • 1 tsp. Cumin Seeds
  • 1 tbsp. Sesame Seeds
  • 2 tbsps. Fresh or Dry Coconut Flakes/Ribbons 
  • 1/2 to 3/4 inch piece Ginger
  • 2 to 4 Garlic Cloves
  • 2 medium Green Chilies 
  • 1 to 2 tsps. Tamarind Paste
  • 1 tsp. Jaggery Powder (optional)
  • 1 cup Fresh Coriander 
  • 1 to 2 tbsps. Olive oil
  • 1/2 to 3/4 tsp. Mustard Seeds
  • 4 to 6 Fresh Curry Leaves
  • A good pinch of Asafetida (hing)
  • 1 tsp. Red Chili Powder
  • 1/4 to 1/2 tsp. Turmeric
  • 1 tsp. Coriander Powder
  • 1 to 2 tsps. Goda Masala
  • 1/2 tsp. Kasturi Methi
  • 1/2 tsp. Garam Masala 
  • 1 tsp. Salt

Nicely rinse, slit them lengthwise (twice, perpendicular to each other like a + sign from the bottom of the veggie, without touching the crown of it). Keep them in bowl filled with drinking water.

Start preparing the eggplants’ stuffing by dry roasting the peanut on a low-medium heat for 5 to 8 minutes.

Once roasted nicely, turn off the heat. Transfer them to a separate plate. Try to remove the skin by rubbing the peanuts between a kitchen towel.

In the same pan dry roast cumins, sesame seeds, and coconut.

Add back the roasted peanuts to the pan and let all these cool down to room temperature.

Transfer the mixture to a small blender jar. Add green chilies, ginger, garlic, and tamarind paste to it.

Plus fresh coriander, and grind into a fine paste,

Stuffing ingredients turned into a paste.

Spicy stuffing ready for the eggplants.

Stuff the eggplants as shown in the picture.

Heat some oil and place the stuffed eggplants to cook well from all the sides. Keep the heat on low or low-medium.

Cover the lid off and on, to let cook the eggplants perfectly from deep inside.

Once the stuffed eggplants are done. Keep them aside in a bowl or plate for later use. Thereafter, prepare the gravy with oil, mustard seeds, and curry leaves.

Add onions, ginger, garlic, tomatoes, chilies, coriander powder, goda masala, turmeric, red chili powder. Cook them well. Add the leftover stuffing and cook it for 5 minutes. Add water and bring the gravy to a boil. Let it simmer for 5 minutes.

Gently place the eggplants into the gravy. Cover the lid and cook for 5 minutes. Turn the eggplants upside down and likewise for 2 to 3 times.

Garnish with fresh Coriander leaves, Kasturi Methi, and garam masala.

Stuffed Baby Eggplants Curry is ready to serve.

Notes: 

Served with homemade roti, chapati, or phulka. Sometimes, I also add a little jaggery to the stuffing and gravy. 

This is a very delicious and traditional recipe from Western India. Worth making in double quantity. Reason being, it’s a time taking recipe and tastes amazing on the very next day.

Special Goda Masala is easily available in most of the Indian grocery stores. At the sametime it can also be prepared at home. 

Please check my ‘How To’ blog section for a flavorful Goda Masala recipe. 

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