Stuffed Baby Eggplant Recipe – Goda Masala & Coconut Delight

Neha DeshmukhRecipe Author
Ingredients
4
Person(s)
  • 1 cup
    Grated coconut
  • 1 cup
    Roasted Peanuts
  • 2 teaspoons
    Goda Masala
  • 2 tablespoons
    Tamarind paste
  • 1 teaspoon
    Red Chili powder
  • 2 tablespoons
    Jaggery
  • 1 count
    Salt
  • 2 tablespoons
    Water
  • 8 count
    Baby Eggplant
  • 3 tablespoons
    Oil
  • 1 teaspoon
    Mustard seeds
  • 1 teaspoon
    Asafoetida/ Hing
  • 6 count
    Curry leaves
  • 1 cup
    Water
  • 3 tablespoons
    Cilantro, chopped
Directions
  • Blend coconut, peanuts, goda masala, tamarind paste, chili powder, jaggery, and salt with enough water to form a smooth paste for the stuffing.
  • Make cross-shaped slits in the baby eggplants without cutting all the way through; then stuff with the prepared masala mixture.
  • Heat oil in a pan. Temper mustard seeds, asafoetida (hing), and curry leaves until the mustard seeds splutter and the spices are fragrant.
  • Add the stuffed eggplants, any remaining masala paste, and enough water to cover. Simmer, covered, for 15-20 minutes, or until the eggplants are tender.
  • Garnish with fresh cilantro and serve hot with roti or steamed rice.
Nutritions
  • Calories:
    350 kcal
    25%
  • Energy:
    1464 kJ
    22%
  • Protein:
    8 g
    28%
  • Carbohydrates:
    40 mg
    40%
  • Sugar:
    15 mg
    8%
  • Salt:
    600 g
    25%
  • Fat:
    20 g
    20%

Last Updated on 4 months by Neha Deshmukh

Stuffed Baby Eggplant Recipe – Goda Masala & Coconut Delight

Introduction

Oh, stuffed baby eggplants! This dish holds such a special place in my heart. I remember my aaji (grandmother) making these during the monsoon season, the aroma of Goda Masala filling the entire house. It’s comfort food at its finest – a little bit spicy, a little bit sweet, and utterly delicious. Today, I’m so excited to share her recipe with you, with a few little tweaks I’ve picked up over the years. Get ready for a flavour explosion!

Why You’ll Love This Recipe

This Stuffed Baby Eggplant (Bharleli Vangi, as it’s known in Maharashtra) isn’t just tasty; it’s a celebration of flavours. The combination of the earthy eggplants, the fragrant Goda Masala, and the sweet-tangy stuffing is simply divine. It’s a relatively easy dish to make, perfect for a weeknight dinner or a special occasion. Plus, it’s a fantastic way to experience authentic Maharashtrian cuisine.

Ingredients

Here’s what you’ll need to create this magic:

  • 1 cup Grated Coconut
  • ?? cup Roasted Peanuts (approximately ½ cup)
  • 2 teaspoons Goda Masala
  • 2 tablespoons Tamarind Paste
  • 1 teaspoon Red Chili powder
  • 2 tablespoons Jaggery
  • To taste Salt
  • 2~3 tablespoons Water (for the stuffing)
  • 8~10 Baby Eggplant
  • 3 tablespoons Oil
  • 1 teaspoon Mustard seeds
  • ?? teaspoon Asafoetida/ Hing (a pinch, about ¼ teaspoon)
  • 6~8 Curry leaves
  • ??~1 cup Water (for simmering)
  • 3 tablespoons Cilantro, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients! A few tips to ensure your stuffed eggplants are perfect:

Grated Coconut: Freshly grated coconut is best, hands down. It adds a beautiful sweetness and aroma. If you can’t find fresh, unsweetened desiccated coconut works well too – about ¾ cup desiccated for 1 cup grated.

Roasted Peanuts: Roasting the peanuts really brings out their flavour. You can buy pre-roasted peanuts, but toasting them yourself for 5-7 minutes in a dry pan is worth the effort. Let them cool completely before using.

Goda Masala: This is the star of the show! Goda Masala is a unique Maharashtrian spice blend, known for its complex and aromatic flavour. It’s made with over 20 different spices, including sesame seeds, coriander seeds, cumin, and dried coconut. I’ll share more about it below. You can find it at Indian grocery stores or online.

Tamarind Paste: Quality matters here. Look for a dark, sticky tamarind paste. If you can’t find paste, you can make your own by soaking tamarind pulp in warm water and straining it. Lemon juice can be used in a pinch, but it won’t have the same depth of flavour.

Baby Eggplant: These little guys are perfect for stuffing! They’re tender and cook quickly. Look for firm, shiny eggplants with no blemishes. If you can’t find baby eggplants, you can use regular eggplants, but you’ll need to adjust the cooking time.

Jaggery: Jaggery adds a lovely caramel-like sweetness. You can use dark or light jaggery, depending on your preference. If you don’t have jaggery, brown sugar is a decent substitute.

Asafoetida/Hing: Don’t be scared off by the smell! Asafoetida has a pungent aroma in its raw form, but it mellows out beautifully when cooked. It adds a unique umami flavour and aids digestion.

Step-By-Step Instructions

Alright, let’s get cooking!

  1. Make the Stuffing: In a blender or food processor, combine the grated coconut, roasted peanuts, Goda Masala, tamarind paste, chili powder, jaggery, salt, and 2-3 tablespoons of water. Blend until you have a smooth, slightly coarse paste. Add more water if needed to achieve the right consistency.
  2. Prepare the Eggplants: Wash the baby eggplants and pat them dry. Carefully make cross-shaped slits in each eggplant, being careful not to cut all the way through. This will help them cook evenly and absorb the flavour of the stuffing.
  3. Stuff the Eggplants: Gently open up the slits in each eggplant and stuff them generously with the prepared masala mixture. Don’t be shy!
  4. Temper the Spices: Heat the oil in a deep pan or pot over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the asafoetida and curry leaves. Sauté for a few seconds until fragrant.
  5. Simmer to Perfection: Add the stuffed eggplants to the pan. Pour in the reserved masala paste (if any) and about ¾ to 1 cup of water. Bring to a boil, then reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until the eggplants are tender and the stuffing is cooked through.
  6. Garnish & Serve: Garnish with fresh cilantro and serve hot with roti or steamed rice.

Expert Tips

  • Don’t overcook the eggplants! They should be tender but still hold their shape.
  • If the stuffing is too dry, add a little more water.
  • For a richer flavour, you can add a tablespoon of sesame seeds to the stuffing.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

Vegan Adaptation: This recipe is naturally vegan! Just ensure your jaggery is vegan-friendly (some brands use bone char in processing).

Gluten-Free Adaptation: This recipe is naturally gluten-free.

Spice Level Adjustment:
* Mild: Reduce the chili powder to ½ teaspoon.
* Medium: Use 1 teaspoon of chili powder (as per the recipe).
* Hot: Add an extra ½ teaspoon of chili powder or a pinch of cayenne pepper.

Festival Adaptation: In Maharashtra, these stuffed eggplants are often made during festivals like Ganesh Chaturthi and Diwali.

Serving Suggestions

Stuffed baby eggplants are best enjoyed hot, straight from the pan. They pair beautifully with:

  • Roti (Indian flatbread)
  • Steamed Rice
  • Dal (lentil soup)
  • Yogurt (for a cooling contrast)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Goda Masala and where can I find it?

Goda Masala is a unique Maharashtrian spice blend. You can find it at most Indian grocery stores or online retailers. If you’re feeling ambitious, you can even make your own!

Can I use regular eggplants instead of baby eggplants?

Yes, you can! But you’ll need to adjust the cooking time. Regular eggplants will take longer to cook, so simmer them for about 30-40 minutes, or until they’re tender.

How can I adjust the sweetness of the stuffing?

Adjust the amount of jaggery to your liking. Start with 2 tablespoons and add more if you prefer a sweeter stuffing.

Can this dish be made ahead of time?

You can prepare the stuffing ahead of time and store it in the refrigerator for up to 2 days. Stuff the eggplants just before cooking.

What is the best way to store leftover stuffed eggplants?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Is Asafoetida/Hing essential to the recipe? Can I omit it?

While Asafoetida adds a unique flavour, you can omit it if you don’t have it. The dish will still be delicious, but it will lack that subtle umami depth.

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