Maharashtrian Stuffed Baingan Masala (Bharli Vangi)

Steps

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1. 1
   Peel the skin from the tops of the brinjals with a paring knife or peeler, trimming the stem slightly while keeping it intact so the eggplant holds its shape.
   ▶ ≈1:17
2. 2
   Make a cross cut from the base of each brinjal, going about three-quarters of the way up without cutting all the way through, checking for any worms inside.
   ▶ ≈6:00
3. 3
   Dissolve salt in a bowl of water and soak the cut brinjals in it to clean them and let a little salt seep in, while you prepare the masala.
   ▶ ≈6:30
4. 4
   Heat a pan, lower the flame, then add grated dry coconut, ginger, garlic and white sesame seeds. Dry roast on low heat, stirring continuously, until the coconut turns light golden, then set aside to cool.
   ▶ ≈6:40
5. 5
   In the same pan, roast the peanuts on medium heat until golden brown, then transfer to the same bowl and let everything cool completely.
   ▶ ≈6:56
6. 6
   Once cooled, transfer to a blender jar with fresh coriander and grind to a coarse (not too fine) mixture.
   ▶ ≈7:03
7. 7
   Transfer to a bowl and mix in goda masala, kanda lahsun masala, tamarind pulp, jaggery, turmeric and salt. Mix well, taste and adjust salt — the stuffing masala is ready.
   ▶ ≈7:09
8. 8
   Take the soaked brinjals out and pat dry with a clean cloth. Gently open the cross cuts and stuff each brinjal tightly with the masala. Repeat for all brinjals, keeping any leftover masala aside for the gravy.
   ▶ ≈8:16
9. 9
   Heat a kadhai on high flame and add groundnut oil. Once hot, add mustard seeds, cumin seeds, asafoetida and curry leaves and let them crackle.
   ▶ ≈9:20
10. 10
    Add the chopped onion and cook on high flame, stirring, until it softens and starts to change color, about 3-4 minutes.
    ▶ ≈9:47
11. 11
    Carefully add the stuffed brinjals and cook on high flame for 3-4 minutes, turning gently, until they pick up a little color on the outside.
    ▶ ≈10:07
12. 12
    Add the leftover stuffing masala and cook for 1-2 minutes, then add hot water to adjust the consistency so the gravy comes together without burning.
    ▶ ≈10:23
13. 13
    Cover and cook on low flame for 8-10 minutes until the brinjals are completely soft and the masala looks rich and thick.
    ▶ ≈10:48
14. 14
    Open the lid and check with a fork that the brinjals are perfectly soft; if you prefer more gravy, add hot water and stir to your preferred consistency.
    ▶ ≈11:05
15. 15
    Taste and adjust salt as needed, finish with chopped fresh coriander and mix lightly. Serve hot with bhakri, roti or steamed rice.
    ▶ ≈11:39