Ingredients needed 🧾
How to make it 🔪
Top recipe tips ðŸ’
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. Eggplants known as Baingan/Brinjal/Aubergine/Vangi are a popular vegetable and a favorite of many. As kids, we used to call it the “King of Vegetables’ because of the crown-like stem. In fact, there was a children’s show on Indian TV back in those days called ‘Baingan Raja’. It was based on vegetables and spoke about how each one has a role to play in our lives. The show talked about why vegetables are important to us and also about the energy and nutrients they provide but in a non-preachy kind of way. In that show, an eggplant was shown to be the king and all the other vegetables looked up to it. It was a popular show among kids and we learned a lot from it Do any of you remember that show? They contain a good amount of vitamins, minerals, and fiber. Plus they are low in calories. They are a non-starchy vegetable, that’s low in carbohydrates. In fact, the textures of eggplant are similar to bacon and can be used as a substitute if you are a vegan. I add eggplants to my Sambhar to make it more hearty. KR loves Moroccan Eggplant Zaalouk and we make that very often. While there are many varieties of eggplants available, today we will be cooking with the Indian eggplant variety also known as baby eggplants. They are known for their small, round appearance and tender texture, and work perfectly for this recipe. But I chose to share my friend’s recipe purely because I love how it tastes and I am more connected with her recipe. It’s a simple recipe that’s loaded with flavors that everyone will love.
This recipe requires minimal prep workNeeds a few basic ingredients that are easily available in the pantryIt’s vegan and gluten-freeExtremely delicious to tasteCan be made in 30 minutes
Peanuts - Since this is a peanut-based gravy, we need a good amount of it. Use unsalted and roasted peanuts for this recipe. Goda masala - This is a special spice blend from Maharashtrian cuisine. It’s similar to garam masala yet different because it’s made with specific spices. Spices - turmeric powder, mustard seeds, and curry leaves give this curry its unique flavor.  Garlic and cilantro help pack this vegan baby eggplant fry recipe with more flavors. It is made using coconut and other spices including cumin, coriander, bay leaves, cinnamon, and stone flower. It’s dark brown or black in color which is why it’s also known as Kala Masala. Every family has its own recipe to make it. I pick my stock up from my friend every time I visit home. It is the key ingredient to make Bharli Vangi. Refer to my tips and notes section to see what you can substitute it with if this masala is unavailable to you.Â
You can pack Bharli vangi in lunchboxes, serve it at family brunches, weeknight dinners, or even weekend meals. 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.Â
More Maharashtrian recipes
Recipe 📖
Like this recipe? Please show your love by leaving a 5-star 🌟🌟🌟🌟🌟rating below! You can also follow me on Facebook, Twitter, Instagram, and Pinterest to see more delicious vegetarian and vegan recipes and what I’m getting up to.
