Bharli Vangi
“No Maharashtrian wedding feast is complete without Bharli Vangi. Small eggplants are slit and stuffed with a fragrant mixture of peanuts, sesame seeds, and Kanda Lasun masala.”
A classic Maharashtrian stuffed eggplant curry featuring a rich peanut spice stuffing.
Ingredients
- Small baby eggplants8 pieces
- Kasturi Kolhapuri Kanda Lasun Masala2 tbsp
- Roasted peanut powder1/2 cup
- Sesame seeds (roasted)2 tbsp
- Oil3 tbsp
Method
Slit eggplants crosswise from the bottom, keeping stems intact. Soak in salted water.
Mix peanut powder, roasted sesame, salt, and Kanda Lasun Masala with a little oil.
Stuff the mixture tightly inside the slit eggplants.
Heat oil, add stuffed eggplants, sauté gently, add 1 cup water, cover and cook on low for 25 minutes.
Chef Tips
• Keep the stems of the eggplants intact; it holds them together during cooking.
Serving & Storage Instructions
Pairs perfectly with hot Bajra Bhakri and raw onion slices.
Can be refrigerated for up to 3 days. Reheat with a splash of hot water.
Made with Kasturi Kanda Lasun Masala
Kasturi Kolhapuri Kanda Lasun Masala
The Authentic Taste of Kolhapur
Related Recipes
Kolhapuri Tambda Rassa
The legendary thin red mutton broth of Kolhapur, slow-simmered to extract deep marrow flavours.
View Recipe
Chicken Kolhapuri
Spicy chicken curry with a rich coconut base, caramelized onions, and pounded spices.
View Recipe
Vangyache Bharit
Rustic smoky roasted eggplant mash seasoned with spring onions and green garlic.
View RecipeCook Authentic Kolhapuri Food At Home
Elevate your daily cooking with the true flavor of pounded wooden-mortar spices.
Shop Now