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.
First thing that comes to my mind when I think of stuffed veggies is eggplant – stuffed eggplant. It is one of my favorite ways of enjoying eggplant. Each state has a different way of preparing this classic dish – like this Andhra Gutti Vankaya. So today I have Maharashtrian style Bharli Baingan with a spicy, tangy coconut stuffing. This dish is great to serve with both rice or roti.
As an ardent eggplant lover, I’ve tried quite a few stuffed eggplant recipes. My only requirement is that the recipe should be easy to make without too much fuss. This bharli Baingan recipe is from Smitha Deo. I loved the fact that there is no need to precook the stuffing as everything goes into a blender.
Ingredients for Maharashtrian style Bharli Baingan:
I had some fresh coconut in the freezer and store bought roasted peanuts in the pantry. So the stuffing came together in no time.
Goda masala in the stuffing gives it the authentic Maharashtrian flavor. I had some homemade masala in the fridge, if not you can also use store bought one.
Don’t fuss to much about how the eggplants are stuffed. Since they will be cooked in the leftover stuffing mixture anyway. This is a delicious curry with tons of flavor – it’s spicy, tangy and sweet – all at the same time. So go ahead, make it for your eggplant loving family.
For the Stuffing:
- 1 cup Fresh grated coconut
- ¼ cup Roasted Peanuts
- 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
- Grind all the ingredients for stuffing. Add just enough water to make a smooth paste. Taste and adjust the seasoning.
- Keeping the crown on for the eggplant; make slits on the other end and make sure to cut all the way through.
- Stuff the eggplants with the stuffing and set aside. Reserve the leftover stuffing
- Heat oil in a pan; add mustard seeds, asafoetida; once the seeds start to splutter - add the curry leaves and cook for 30 seconds.
- 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.
- Sprinkle with chopped cilantro and serve with roti and/ or rice.