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Bharli Baingan Yum
Bharli Baingan is a Maharashtrian version of baby eggplants stuffed with fresh coconut, peanuts and spices. Serve with roti or rice and dal for a filling and delicious meal.
Bharli Baingan
Prep Time
10 minutes

Cook Time
30 minutes
Servings
Servings
Ingredients
For the Stuffing:
  • 1 cup Fresh grated coconut
  • ¼ cup Roasted Peanuts 1
  • 1 tsp Red Chili powder
  • 2 tbsp Coconut Sugar/ Jaggery
  • 2 tbsp Tamarind paste
  • 1 tsp Goda Masala
  • To taste salt
For the Curry:
  • 3 tbsp Oil
  • 1 tsp Mustard seeds
  • Pinch of Asafoetida (hing)
  • 6~8 curry leaves
  • 8~10 Baby Eggplant
  • 3 tbsp Cilantro, chopped
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Servings
Ingredients
For the Stuffing:
  • 1 cup Fresh grated coconut
  • ¼ cup Roasted Peanuts 1
  • 1 tsp Red Chili powder
  • 2 tbsp Coconut Sugar/ Jaggery
  • 2 tbsp Tamarind paste
  • 1 tsp Goda Masala
  • To taste salt
For the Curry:
  • 3 tbsp Oil
  • 1 tsp Mustard seeds
  • Pinch of Asafoetida (hing)
  • 6~8 curry leaves
  • 8~10 Baby Eggplant
  • 3 tbsp Cilantro, chopped
Bharli Baingan
Instructions
  1. Grind all the ingredients for stuffing. Add just enough water to make a smooth paste. Taste and adjust the seasoning.
  2. Keeping the crown on for the eggplant; make slits on the other end and make sure to cut all the way through.
  3. Stuff the eggplants with the stuffing and set aside. Reserve the leftover stuffing
  4. Heat oil in a pan; add mustard seeds, asafoetida; once the seeds start to splutter – add the curry leaves and cook for 30 seconds.
  5. Gently add the stuffed eggplant to pan along with the reserved stuffing and ½ cup of water. Cook covered on medium-low flame until the eggplant are tender, stirring occasionally.
  6. Sprinkle with chopped cilantro and serve with roti and/ or rice.
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