Small eggplants are stuffed with a roasted masala of peanuts, sesame and coconut, then gently simmered until the filling becomes a rich, spiced sauce. Serve with rice or bhakri; turn the eggplants carefully so they stay whole.
Bharli vangi means stuffed eggplants and is a well-known dish from Maharashtra, a state in western India. The small eggplants are cut crosswise but left attached at the stem. This lets them absorb the filling while holding their shape as they simmer. The exact masala varies from recipe to recipe: peanuts are an important base, often joined by sesame, coconut and spices. This version also uses tamarind and a little jaggery for a subtle sweet-and-sour note.
Choose eggplants that are about the same size, ideally around 7 to 9 centimeters long. Small ones cook more evenly than large ones and are easier to fill. They are widely available in the Netherlands, especially in summer and early autumn, but imported eggplants are generally sold in shops all year round. Look for firm fruit with smooth skin, and leave the stems on: they help hold the sections together when you turn the eggplants.
Roasting the peanuts, sesame and coconut is a small step with a big impact. Briefly heating each ingredient separately in a dry pan brings out its aroma; coconut also browns quickly, so keep a close eye on it. Grind everything finely enough to make a cohesive filling, but not for so long that the peanuts release their oil and turn into a paste. A tablespoon of water makes the masala spreadable. Goda masala gives it a characteristic spiced aroma; garam masala can be used as a practical substitute, though the sauce will taste different.
A wide pan with a lid is useful for simmering, so the eggplants can sit mostly in a single layer. Turn the heat low and let them cook gently in a small amount of water and oil. The filling thickens the liquid into a rich sauce. Give the pan an occasional shake or carefully turn the eggplants with two spoons; a fork is more likely to pierce them. If they are still firm but the pan is drying out, add a splash of water.
The sauce is rich and nutty, with tender eggplant to balance it and tamarind for freshness. Serve bharli vangi with steamed rice or bhakri, a millet-flour flatbread widely eaten in Maharashtra. A simple bowl of yogurt and some sliced cucumber can go alongside, but they are not needed to balance the flavors. Refrigerate leftovers promptly in a sealed container and reheat over low heat with a small splash of water; stir as little as possible so the eggplants stay whole.
Roast the peanuts in a dry frying pan over medium heat for 3–4 minutes, until golden brown. Transfer them out of the pan. Roast the sesame seeds for 1–2 minutes, then briefly roast the coconut until lightly colored. Let everything cool.
Grind the peanuts, sesame and coconut in a food processor or mortar and pestle to a fine, crumbly mixture. Mix with the ground coriander, chili powder, turmeric, goda masala, tamarind paste, jaggery, salt and 2 tablespoons of water to make a firm, spreadable masala.
Cut each eggplant crosswise from the bottom, stopping just before the stem so the sections stay connected. Carefully open them and divide the masala among the cuts. Set aside any leftover filling.
Heat the oil in a wide pan with a lid. Add the mustard seeds; as soon as they begin to pop, stir in the cumin seeds and asafoetida. Carefully place the stuffed eggplants in the pan and cook for 2 minutes over medium heat.
Add the remaining masala and 300 ml water. Turn the heat low and cover the pan. Simmer for 25–35 minutes, until the eggplants are tender. Carefully turn them over halfway through using two spoons, and add a splash of water if the sauce gets too dry.
Remove the lid and, if needed, simmer the sauce for a few more minutes until thick and clinging to the eggplants. Serve warm with rice or bhakri.
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