Bharli Vangi | Baby Eggplant Curry
Bharli Vangi also known as Bharwa Baingan or Brinjal curry is from the Maharashtrian cuisine. It's a baby eggplant recipe cooked in vegan peanut sauce stir fry & is spicy, flavorful & a wholesome Asian vegetarian curry that can be made under 30 minutes!
Servings 4 people
To prep the masala
- 1/2 cup roasted peanuts
- 2 tbsp Ghoda masala or Ghaati masala
- 1 tsp turmeric powder
To prep the masala
Ground roasted peanuts coarsely and transfer it to a bowl.
Add the goda masala and turmeric powder to it, mix and keep it aside for now.
Wash the baby eggplants and chop off the crowns. Slit the base into a plus sign like shown in the pic above.
To prepare the curry
Heat oil in a skillet, temper mustard seeds and once they begin to crackle, add minced garlic and curry leaves. Fry for a minute or till the garlic begins to brown.
Then add the baby eggplants to the pan along with salt. Give it a mix and cook for 2 minutes.
Then add the peanut sauce stir fry ground masala to the pan along with water, mix and cover the pan. Adjust the water depending on the consistency you prefer.
Cook on simmer for 10 minutes. Keep stirring at regular intervals.
Once the gravy thickens and the eggplants are cooked, garnish it with chopped cilantro and it's done!
This Asian vegetarian curry tastes best with Jowar Bhakri or Bajre ki Bhakri but you can also pair it with any Indian flatbread or plain steamed rice.
Roast the dry peanuts first and then coarsely grind it. That gives more flavor. I have used my friend's homemade goda masala which is also known as Ghaati masala (as people living in the ghat region of Maharashtra use this masala).
I understand that most of you reading this may not have access to this traditional homemade masala, but you can use your own masala. It will give you a similar taste. Mix 1 tbsp each of garam masala, coriander-cumin powder, chilly powder, onion powder, and garlic powder to make your own goda masala. Alternatively, you can also get it from an Indian grocery store or from Amazon.
While baby eggplants are best suited for this recipe, you can make it with any eggplant variety. If using other variety, just roughly chop them and use them. The peanut sauce stir fry consistency is based on personal preference so add water accordingly. I like it thick and creamy but you can thin it down too.
Calories: 304.46kcal | Carbohydrates: 41.11g | Protein: 11.84g | Fat: 13.7g | Saturated Fat: 2.1g | Sodium: 100.44mg | Potassium: 1478.17mg | Fiber: 20.14g | Sugar: 20.09g | Vitamin A: 244.68IU | Vitamin C: 40.04mg | Calcium: 91.41mg | Iron: 2.12mg