Why this recipe works
The magic is the stuffing: peanuts, coconut and sesame are dry-roasted and ground with goda masala, which deepens their aroma and gives a rich, nutty paste. Roasting develops the fat-soluble flavours before cooking, and the peanuts and sesame add a welcome hit of protein and healthy fat to a vegetable dish.
Ingredients
Method
-
1
Dry-roast the peanuts, sesame and coconut, then grind with onion and goda masala to a thick paste.
Why dry-roast: roasting deepens the nutty aromas and the fat-soluble flavours, this fragrant paste is the whole character of bharli vangi.
-
2
Slit the brinjals in a cross, keeping them whole, and stuff them with the paste.
Why keep them whole: stuffing whole brinjals lets them steam soft inside while holding their shape, so each one is a little parcel of masala.
-
3
Cook the stuffed brinjals gently in a little oil with the remaining paste, tamarind and jaggery.
-
4
Simmer covered until the brinjals are soft and the gravy is rich and sweet-sour.
An honest word
Bharli vangi is a lovely way to eat vegetables, with peanuts and sesame adding real protein and healthy fat to the brinjal. The one thing to keep in proportion is the oil and the nuts, which make it richer than a plain sabzi, so a modest amount of oil keeps it balanced. With bhakri or rice it makes a satisfying, wholesome plate.