11 Maharashtrian Cuisine Specialties to Try Now

7. Bharli Vangi

Bharli vangi showcases small eggplants stuffed with a roasted masala of peanuts, coconut, sesame, and spices, slow-cooked until meltingly tender. The stuffing is richly spiced and slightly tangy, often using tamarind or kokum to balance the fat from the peanuts. This dish is a showstopper in vegetarian Maharashtrian meals and pairs beautifully with jowar or bajra bhakri and steamed rice. In North America, small globe or Italian baby eggplants are good substitutes if local Marathi varieties aren’t available. Dry-roasting the nuts and desiccated coconut develops the masala’s depth; pulse them finely for a stuffing that binds well. Cook bharli vangi on low heat with a splash of oil and a tight lid so the eggplants soften without falling apart. It’s a homestyle main that carries the warmth of Dadi’s kitchen — hearty, textured, and full of nutty spice.