Bharli Vangi with Puran Poli

Instructions

1. 1

   Prepare the Stuffing (Masala)

   • In a pan over low-medium heat, dry roast the peanuts for 3-4 minutes until they are fragrant and lightly browned. Set aside to cool.
   • In the same pan, roast the desiccated coconut for 1-2 minutes until it turns a pale golden color. Be careful not to burn it.
   • Add the sesame seeds to the pan and roast for about 30 seconds until they start to pop. Remove from heat immediately.
   • Once cooled, transfer the roasted peanuts, coconut, and sesame seeds to a grinder. Grind to a coarse powder.
   • In a mixing bowl, combine the ground powder with half of the chopped onion, ginger-garlic paste, goda masala, red chili powder, turmeric powder, coriander powder, jaggery, tamarind pulp, salt, and 2 tbsp of chopped coriander leaves.
   • Mix thoroughly to form a thick, uniform stuffing paste. If the mixture is too dry, add a teaspoon of water.
2. 2

   Prepare and Stuff the Eggplants

   • Wash the baby eggplants and pat them completely dry. Keep the stems intact.
   • Make two perpendicular slits from the bottom of each eggplant, cutting about three-quarters of the way up to the stem, creating four sections that are still attached at the top.
   • Carefully open the slits and generously fill each eggplant with the prepared masala. Press gently to ensure the stuffing is packed in. Reserve any leftover masala.
3. 3

   Cook the Bharli Vangi

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Add the mustard seeds and cumin seeds. Once they begin to crackle, add the hing.
   • Add the remaining half of the chopped onion and sauté for 2-3 minutes until it becomes soft and translucent.
   • Gently place the stuffed eggplants in the pan in a single layer. Sauté for 4-5 minutes, carefully turning them occasionally, until they are lightly browned on all sides.
   • Add the leftover stuffing masala to the pan and cook for another minute, stirring gently.
   • Pour in 1.5 cups of warm water, stir gently to combine with the masala, and bring the gravy to a simmer.
   • Reduce the heat to low, cover the pan with a lid, and let it cook for 15-20 minutes. Check and stir gently every 5-7 minutes to prevent sticking.
   • The dish is ready when the eggplants are completely tender (a knife should insert easily) and the gravy has thickened.
4. 4

   Garnish and Serve

   • Turn off the heat and garnish with the remaining 1 tbsp of chopped coriander leaves.
   • Let the curry rest for 5-10 minutes to allow the flavors to meld.
   • Serve hot with traditional accompaniments like Jowar Bhakri (sorghum flatbread), chapati, or steamed rice.