đ§ē Ingredients
(Serves 3–4)
For Stuffing:
▪️8 small brinjals (Vangi) – about 400g
▪️3 tbsp peanuts, roasted & coarsely ground (30g)
▪️3 tbsp fresh grated coconut (30g)
▪️2 tbsp coriander seeds (15g)
▪️1 tbsp cumin seeds (10g)
▪️1 tbsp sesame seeds (10g)
▪️3 dry red chilies (10g)
▪️1 tsp turmeric powder (5g)
▪️2 tsp Goda masala (10g) (or garam masala if unavailable)
▪️1 tbsp tamarind paste (15g)
▪️2 tbsp oil (30ml)
▪️Salt to taste (5g)
For Cooking:
▪️2 tbsp oil (for frying)
▪️½ cup water (or as needed)
▪️Fresh coriander, roasted peanuts & grated coconut for garnish
đŠđŗ Preparation Steps
1. Prepare the Brinjals
▪️Wash and pat dry the small brinjals.
▪️Make a cross-cut from the bottom towards the stem (keeping the stem intact), so they open like petals but remain joined at the top.
▪️Soak in salted water for 10 minutes to prevent darkening.
2. Make the Masala Stuffing
▪️Dry roast peanuts, sesame seeds, coriander seeds, cumin seeds, and red chilies until fragrant.
▪️Let cool, then grind coarsely along with grated coconut.
▪️Mix in turmeric, Goda masala, tamarind paste, salt, and 1 tbsp oil.
▪️The mixture should be slightly moist and aromatic.
3. Stuff the Brinjals
▪️Gently stuff the masala mixture into each brinjal without breaking them.
▪️Keep the remaining masala aside (for curry base).
4. Cook the Vangi
▪️Heat 2 tbsp oil in a thick-bottomed pan or kadhai.
▪️Place the stuffed brinjals gently in the oil, stem side up.
▪️Cook covered on low heat for about 10 minutes.
▪️Add leftover masala and ½ cup water. Stir gently.
▪️Cover and cook another 10–15 minutes until brinjals are tender and masala coats them beautifully.
5. Garnish & Serve
▪️Sprinkle chopped coriander, roasted peanuts, and a bit of fresh coconut on top.
▪️Serve hot with Jowar or Bajra Bhakri, or even steamed rice and curd.
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đ Chef’s Tips
Use small tender brinjals — they cook evenly and absorb flavors better.
For extra richness, add 1 tsp jaggery to the masala for that authentic Maharashtrian sweet-spicy balance.
Don’t over-stir once the brinjals soften — they can easily break.
(Collected)