Bharli Vangi, or stuffed eggplants, is a traditional Maharashtrian dish known for its rich and aromatic flavors. Here’s how to prepare it, with ingredient measurements specified in grams to serve four people.

Ingredients:

For the Stuffing:

• Eggplants (small, preferably purple ones): 500 grams (about 8-10 small eggplants)
• Onion: 100 grams, finely chopped
• Grated coconut: 50 grams
• Peanuts: 30 grams, roasted and crushed
• Sesame seeds: 10 grams, roasted
• Ginger-garlic paste: 10 grams
• Coriander powder: 5 grams
• Cumin powder: 5 grams
• Garam masala: 5 grams
• Turmeric powder: 2 grams
• Red chili powder: 5 grams
• Jaggery (or sugar): 10 grams
• Tamarind paste: 15 grams
• Salt: to taste
• Coriander leaves: 10 grams, finely chopped for garnish
• Oil: 50 grams

For Tempering:

• Mustard seeds: 5 grams
• Cumin seeds: 5 grams
• Asafoetida (Hing): A pinch
• Curry leaves: 5 grams

Instructions:

1. Prepare the Eggplants:

• Wash the eggplants and make two perpendicular cuts at one end, slicing almost to the base but not cutting through completely so the eggplants remain intact.
• Soak them in water with a little salt to prevent discoloration.

2. Make the Stuffing:

• Dry roast peanuts until golden, then coarsely grind them. Do the same with sesame seeds.
• Heat a small amount of oil in a pan. Add chopped onions and sauté until golden brown.
• Add ginger-garlic paste and sauté for a minute.
• Mix in roasted peanuts, sesame seeds, grated coconut, coriander powder, cumin powder, garam masala, turmeric, red chili powder, jaggery, tamarind paste, and salt. Cook for a few minutes until the mixture is well combined. Allow it to cool slightly.

3. Stuff the Eggplants:

• Drain the eggplants and pat them dry.
• Stuff the prepared masala mix into the slits of each eggplant carefully.

4. Cook the Eggplants:

• Heat the remaining oil in a wide pan. Add mustard seeds, cumin seeds, asafoetida, and curry leaves.
• Gently place the stuffed eggplants in the pan. Cover and cook on a low heat.
• Turn the eggplants occasionally, adding a little water if needed to prevent sticking and ensure the eggplants cook evenly.
• Cook until the eggplants are soft and the masala is fragrant, about 20-30 minutes.

5. Serve:

• Garnish with chopped coriander.
• Serve hot with chapatis, bhakri, or rice for a complete meal.

This Bharli Vangi recipe captures the essence of Maharashtrian cuisine with its intricate flavors and delightful presentation. Enjoy this delightful dish with family or friends!