BHARLI VANGI | STUFFED BRINJAL MAHARASHTRIAN STYLE | EGGPLANT RECIPE

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: chickpeas

Sunflower seeds provide similar crunch and flavor.

coconut

🥗Healthier: coconut flour

💰Cheaper: desiccated coconut

Desiccated coconut is often more accessible and affordable.

oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative.

brinjal

🥗Healthier: zucchini

💰Cheaper: bell peppers

Bell peppers can substitute for a similar texture.

Wash the brinjals and soak them in salted water for 15 minutes.

Cut the stems halfway and make slits in a cross pattern without cutting through.

Toast sesame seeds until golden brown and set aside.

Toast peanuts until light brown and set aside.

Heat oil in a pan and sauté onions until soft.

In a food processor, grind toasted peanuts and coconut to a coarse texture.

Mix the ground peanuts, coconut, sesame seeds, sautéed onions, garlic, jaggery, Goda masala, red chili powder, turmeric, tamarind paste, salt, and chopped coriander to make the stuffing.

Stuff the slits of the brinjals with the prepared stuffing.

In the same pan, heat oil and add fenugreek, mustard, and cumin seeds until they splutter.

Arrange the stuffed brinjals in the pan and add water.

Cover and cook on low heat for 10-15 minutes, turning occasionally until brinjals are tender.

Garnish with chopped coriander and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens