Sarika reminisces about eggplant, her vegetarian saviour, shining in Maharashtrian Bharli Vangi—stuffed with peanuts and spices, it’s a nostalgic, flavourful delight, exclusively for Different Truths.

Aubergine, brinjal, or eggplant—call it what you will, but it’s a true saviour for me. As a vegetarian, I often find myself searching for dishes that bring comfort, flavour, and nourishment, and often, aubergine steps in like an old, reliable friend. No matter where I travel, whether it’s a restaurant in a new city or a home-cooked meal at a gathering, there’s almost always a dish featuring this glossy purple vegetable. Thankfully, it never fails to delight me.

Why Aubergine Shines

Eggplant, a proud member of the nightshade family, is believed to have originated in East Asia, with historical traces pointing to India as one of its earliest homes. Later, the Arabs carried it across lands, introducing it to the Middle East and Mediterranean regions during the early Middle Ages. Since then, it has found its place in kitchens worldwide, embraced in countless ways across cultures.

From the smoky depths of baba ganoush to the comforting layers of eggplant parmigiana, from crispy begun bhaja to indulgent Turkish stuffed eggplant, from fiery Chinese garlic eggplant to humble pan-fried slices, this vegetable effortlessly takes on different flavours, adapting to every cuisine with grace. Whether grilled, mashed, roasted, or curried, there’s something magical about how it absorbs flavours, transforming into a dish that lingers on your taste buds long after the meal is over.

The Heart of Bharli Vangi

But among all these wonderful preparations, there is one dish that holds a special place in my heart—Maharashtrian Bharli Vangi (stuffed baby eggplants). I first learned this recipe during my college days—those carefree, laughter-filled days when learning to cook wasn’t just about feeding oneself but about bonding, experimenting, and creating something with love. At that time, I had no idea that this humble dish, cooked in a shared kitchen with friends, would travel with me across years and continents.

Later, I passed the recipe on to many, each time sharing not just the method but also the warmth and memories attached to it. And now, in my own home, my husband and son have grown equally fond of it. Every time I cook it, the aroma fills the kitchen with nostalgia, bringing back memories of old friendships, long conversations over meals, and the simple joys of homemade food.

Food, after all, isn’t just about ingredients and recipes—it’s about emotions, memories, and the love that goes into preparing it. And this dish? It’s a piece of my journey, one that I love sharing.

Maharashtrian Bharli Vangi – a story of peanuts, aubergine, and a handful of magic.

A dish where humble ingredients—earthy aubergines, nutty peanuts, and a simple yet aromatic blend of spices—come together in perfect harmony. A touch of heat from chillies, a sprinkle of warmth from freshly ground masala, and a generous handful of vibrant coriander make it a comforting classic, rich in tradition and flavour.

Tips for Perfect Stuffed Eggplants

A classic dish where baby eggplants are stuffed with a sweet, spicy, and nutty mixture, then slow-cooked to perfection.

Ingredients

For the Stuffing:

•            8–9 baby eggplants
•            1 medium red onion (finely diced)
•            ½ cup grated coconut
•            ¼ cup crushed roasted peanuts
•            2 tbsp ground jaggery
•            1 tbsp Goda masala
•            1 tsp red chili powder
•            Salt, to taste
•            12–15 sprigs cilantro (chopped)

For the Curry:

•            2 tbsp oil
•            ½ tsp cumin seeds
•            ½ tsp mustard seeds
•            ¼ tsp asafoetida
•            ½ tsp turmeric
•            ¾ cup water

Instructions

1.         Mix all stuffing ingredients, reserving some cilantro for garnish.
2.         Slit eggplants crosswise, keeping them intact. Stuff each with the mixture.
3.         Heat oil in a pan and add cumin, mustard seeds, asafoetida, and turmeric.
4.         Add stuffed eggplants, top with leftover stuffing, and pour water.
5.         Cover and cook on low heat for 10-15 minutes, flipping once.
6.         Simmer uncovered until moisture reduces. Garnish with cilantro.
7.         Serve warm with rotis.

Enjoy this delicious Maharashtrian delicacy! 

Photos by the author

Sarika Sarkar Das

A teacher, day dreamer, random experimental cook and some hit and miss photography, and at last love to call myself a full time mother. ​

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