Bharli Vangi | Baby Eggplant Curry Recipe

Bharli Vangi | Baby Eggplant Curry Recipe

Bharli Vangi is a baby eggplant recipe cooked in vegan peanut sauce stir fry. It's a spicy and flavorful dish from Maharashtrian cuisine. Make this Asian vegan curry in just 30 minutes!

Course entree, Main Course

Cuisine Indian, Maharashtrian

Prep Time 10

Cook Time 20

Servings people

Calories 332.73kcal

Author Priya Lakshminarayan

Equipment

skillet

Ingredients

To prep the masala

½ cup roasted peanuts
2 tablespoon Ghoda masala or Ghaati masala
1 teaspoon turmeric powder

To prep the eggplants

12 baby eggplants

To prepare the curry

1 tablespoon cooking oil
1 teaspoon mustard seeds
10 cloves garlic minced
5 curry leaves
2 cups water as required
salt
¼ cup cilantro chopped

Instructions

To prep the masala

Grind roasted peanuts coarsely and transfer them to a bowl.
Add the goda masala and turmeric powder to it, mix and keep it aside for now.

To prep the eggplants

Wash the baby eggplants well. You can leave the crown top as-is or cut it off. Slit the base into a plus sign like shown in the pic above.
Do not slit it all the way through.
Place the slit eggplants in a bowl of salt + water. Keep that aside for now.

To prepare the curry

Heat oil in a pan, 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.
Now, 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!
Serve with any flatbread or rice.

Notes

Roast the dry peanuts first and then coarsely grind them. That gives the curry more flavor. Or simply buy roasted unsalted peanuts from the store.

While baby eggplants are best suited for this vegan fry recipe, you can make it with any eggplant variety. If using other varieties, just roughly chop them and use them.

The consistency of this easy peanut sauce stir fry is based on personal preference so add water accordingly. I like it thick and creamy but you can thin it down too.

Nutrition