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.
Eggplant Lover:
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.
Bharli Baingan
Ingredients
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
Instructions
- 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.
Lets check out what my fellow marathoners have cooked today for BM# 100.
Usha
Haha, we all know how much you love eggplants and not at all surprised to see another eggplant for the theme, stuffed food. Actually even I eggplants on the list for this theme. No onion, no garlic curry looks really good and a good one for any day of the week.
Rajani
I have a couple of bookmarked recipes for stuffed eggplants. I like this version too, sounds fuss free.
Sowmya
Love this coconut and peanut stuffed baby brinjals. Looks so delicious! Bookmarking this to try asap!
Varada
Bharli wangi is one of my favorite dish. I love the spice combo. Your version looks great!
harini
Pavani, with your love for eggplant, I am not surprised at all looking at the recipe. A very flavorful one for sure.
Kalyani
ah ! I had this on my mind with a slightly different gravy. but the pics were a let down. this is super good for vangi lovers like you and me :p
Srivalli Jetti
This is a tasty dish Pavani, we loved it a lot when I had made it for the thali too…Knowing your love for eggplant, I am sure you are going to make this again.:)
Gayathri Kumar
This stuffed baingan looks fabulous Pavani. Peanut and coconut would add so much flavour tk the dish.
Suma Gandlur
This dish sounds like a perfect party dish and must have been flavorful.
Narmadha
Love the coconut stuffed eggplant and they look so delicious and tempting..