Bharli Vangi

Ingredients

• 12 small round aubergines (about 600g)
• 60g fresh or desiccated coconut
• 60g raw peanuts
• 2 tbsp white sesame seeds
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 5 tbsp oil
• 2 onions, finely chopped
• 1 tbsp ginger and garlic paste
• 2 tsp goda masala
• 2 tsp red chilli powder
• 1/2 tsp ground turmeric
• 1 tbsp jaggery, grated
• 1 tbsp tamarind pulp
• 1.5 tsp salt
• 300ml hot water
• 4 tbsp coriander leaves, chopped

Before you cook

• Wash the aubergines and leave the stalks on.
• Cut each one into quarters from the base towards the stalk, stopping about 1cm short so it stays joined at the top.
• Drop the slit aubergines into salted water so they do not brown.
• Dry roast the coconut, peanuts, sesame seeds, coriander seeds and cumin seeds one at a time in a dry pan until each smells toasted, then cool them and grind to a coarse, oily powder.

Steps

1. Heat 2 tablespoons of oil in a pan over medium heat and fry half the chopped onion for 8 minutes until deep golden.
2. Stir the fried onion into the ground coconut and peanut powder with the goda masala, chilli powder, turmeric, jaggery, tamarind and half the salt.
3. Add 2 tablespoons of water and work the mixture into a thick, sticky stuffing paste.
4. Drain the aubergines and pat them dry.
5. Prise open each aubergine and push a heaped teaspoon of paste deep into the cuts, keeping any leftover paste for the gravy.
6. Heat the remaining 3 tablespoons of oil in a wide, lidded pan over medium heat.
7. Add the rest of the chopped onion and fry for 6 minutes until soft and golden.
8. Stir in the ginger and garlic paste and cook for 1 minute.
9. Add any leftover stuffing paste and fry for 3 minutes until the oil starts to separate at the edges.
10. Lay the stuffed aubergines in the pan in a single layer with the stalks pointing up.
11. Pour the hot water around them rather than over them, and add the remaining salt.
12. Cover and cook on low heat for 25 minutes, turning the aubergines gently twice, until a knife slides into the flesh with no resistance.
13. Uncover and simmer for 5 more minutes so the gravy thickens and clings to the aubergines.
14. Scatter with coriander and serve with bhakri or jowar roti.