Bharli Vangi
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Ingredients
- 500 g baby aubergines
- 50 g peanuts
- 40 g desiccated coconut
- 1 onion, finely chopped
- 3 garlic cloves
- 1 tsp ground coriander
- 1 tsp tamarind paste
- 1 tsp jaggery
- 1 tsp mustard seeds
- 3 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 289 kcal
- Protein
- 6 g
- Carbohydrate
- 10.9 g
- of which sugars
- 8.3 g
- Fat
- 23.2 g
- of which saturates
- 7 g
- Fibre
- 7.2 g
- Salt
- 0.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slit each baby aubergine into quarters from the base, leaving them joined at the stem, and set aside in water to stop them browning.
- 2
Dry-fry the peanuts and desiccated coconut for 2 minutes until toasted, then blitz with the garlic, ground coriander, tamarind paste and jaggery to a coarse paste.
- 3
Drain the aubergines and stuff each one with the peanut-coconut paste, reserving any spare.
- 4
Heat the vegetable oil in a wide pan and fry the mustard seeds for 30 seconds, then add the chopped onion and cook for 6 minutes until soft.
- 5
Add the stuffed aubergines and any reserved paste, cover and cook over low heat for 20-25 minutes, turning occasionally, until the aubergines are tender.
- 6
Scatter with the chopped coriander and serve with rice or flatbread.
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