Ingredients

• ¼ kg (8 to 10) - really small, even sized egg plants
• 2 large onions, chopped fine
• 1 cup - fresh or dry grated coconut or 1 cup ground peanuts
• 2 tbsp - tamarind pulp (or to taste)
• 1 tsp - goda masala
• 1 tsp - red chilli powder
• 1 tsp - crushed jaggery
• 1 tsp - aamchur
• 1 tsp - sesame seed
• 2 cloves
• crushed garlic (optional)
• 2 tbsp - oil
• 1 tsp - salt
• 1 tsp - garam masala

How to Make Bharli Vangi (Stuffed Eggplant)

• For Filling:
• Roast separately in a little oil the onions and the coconut or peanuts.
• Blend or grind these together.
• Add all the spices, garlic, tamarind and amchur.
• Grind into a smooth paste.
• For Eggplants:
• Wash and dry the eggplants.
• Slit each eggplant once through and then once again to make four equal without separating them from the stem.
• Retain the stem. Soak the slit eggplants in a bowl of salted water for 15 minutes.
• Then dry them and stuff the slits with the spice paste.
• Set these aside till you are ready to cook them.
• For Cooking:
• Heat the oil in a flat-bottomed pan and add the eggplants gently to it, arranging them evenly.
• Pour the remaining paste over them. Cook on a slow heat till the vegetables are tender.
• Add a little water to help the process if needed.
• Serve with hot polis or rice, and ghee or yogurt or buttermilk.