bharli vangi recipe, how to make bharli vangi | stuffed brinjals

bharli-vangi-recipe

this recipe of bharli vangi or stuffed brinjals is a regular at my home. this bharli vangi recipe is how my mother makes it. i am not sure whether its a malvani, konkani or goan recipe. i first used to think that its a goan or konkani recipe, but a further research proved that it is not. it looks to me as its a maharashtrian recipe as ground nuts and sesame seeds are used in this recipe of bharli vangi.

for the bharli vangi recipe we need to use baby eggplants or small eggplants. this type is easily available in india. if you still have to make this recipe and do not have baby eggplants, you then buy the regular eggplants and chop them and make this recipe. even i have chopped the brinjals as i was too lazy to stuff the masala in the brinjals. this is the short cut method for me. either way, the masala gets coated on to the brinjal and the taste is same.

two more maharashrtian recipes which are made with aubergines are vangi bharith and vangi bhaji.

the bharli vangi goes well with chapati, rice and even bread.

stuffed brinjal recipe

lets start step by step stuffed brinjals or bharli vangi recipe:

  • wash the baingan/brinjals, slit them on 4 sides without breaking them and soak in salted water for 20 mins. you can also chop them and soak in salted water.
  • dry roast the peanuts first, when they start to become brown, add the sesame seeds followed by dessicated coconut. roast them till all of them are browned and smell fragrant. you can also roast them separately.
  • when the coconut, peanuts and sesame seeds cool down. add them in a grinder with half of the chopped onions, ginger, garlic.
  • grind to a smooth paste with some water. make sure not to make it too liquidy.

if you have chopped the brinjals, follow these steps:
  • in pan heat oil, add the onions and fry them till they turn transparent.
  • now add the ground masala to the pan.
  • fry the masala for 2-3 mins.
  • add the all the dry spice powders and chopped tomatoes.
  • mix it well with the rest of the masala paste.
  • fry for another 2-3 mins.
  • finally add the chopped aubergines.
  • add 2 cups water, salt and mix the entire curry.
  • cover and let the aubergines cook for 30-35 minutes. keep checking in between and if the stuffed brinjals looks a bit dry add some more water. garnish bharli vangi with coriander leaves.

if you have not chopped the brinjals, follow these steps:

  • to the ground masala add all the dry spice powders like jeera powder, dhania powder, garam masala powder, red chili powder and turmeric powder. mix the masala paste with the spice powders.
  • stuff the brinjal with this ground masala.
  • in pan heat oil, add the onions and fry them till they turn transparent.
  • add the stuffed brinjals to the pan.
  • fry for a couple of minutes.
  • add the tomatoes and fry for 2-3 minutes. keep on stirring continously.
  • add water, salt and cover and cook for 30-35 minutes.
  • when the dish is ready, garnish with coriander leaves.
  • serve bharli vangi hot with rice or chapati or puri.

if you are looking for more maharashtrian recipes then do check bharli vangichawli usalsteamed modakfried modak, banana sheera and puran poli.

stuffed brinjals or bharli vangi recipe below:

4.7 from 3 reviews
bharli vangi recipe – stuffed brinjals
 
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Cook time
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bharli vangi recipe – stuffed brinjals with coconut, peanuts, sesame spiced paste
Author:
Recipe type: main
Cuisine: maharashtrian
Serves: 4
Ingredients (american measuring cup used, 1 cup = 250 ml)
  • 500 gms baby brinjals
  • ½ cup peanuts
  • 2 tbsp sesame seeds
  • 1 cup dessicated coconut
  • 4-5 garlic cloves, chopped
  • ½ inch ginger, chopped
  • 1 large onion, chopped
  • 1 tomato chopped
  • ½ tsp turmeric powder/haldi
  • ½ tsp red chili powder
  • ¼ tsp garam masala powder or goda masala powder
  • ½ tsp coriander powder/dhania powder
  • ½ tsp cumin seeds powder
  • a pinch of asafoetida/hing (optional)
  • 2 tbsp oil
  • 2 cups water
  • salt
Instructions
  1. wash the brinjals, slit them into 4 without breaking them and soak in salted water for 20 mins. you can also chop them and soak in salted water.
  2. dry roast the peanuts first, when they start to become brown, add the sesame seeds followed by dessicated coconut. roast them till all of them are browned and smell fragrant. you can also roast them separately.
  3. when the coconut, peanuts and sesame seeds cool down. add them in a grinder with half of the chopped onions, ginger, garlic.
  4. grind to a smooth paste with some water. make sure not to make it too liquidy.
  5. if you have chopped the brinjals, follow these steps:
  6. in pan heat oil, add the onions and fry them till they turn transparent. now add the ground masala to the pan.
  7. fry the masala for 2-3 mins. add the all the dry spice powders and tomatoes.
  8. mix it well with the rest of the masala paste. fry for another 2-3 mins.
  9. finally add the chopped aubergines. add 2 cups water, salt and mix the entire curry.
  10. cover and let the aubergines cook for 30-35 minutes.
  11. if you have not chopped the brinjals, follow these steps:
  12. to the ground masala add all the dry spice powders like jeera powder, dhania powder, garam masala powder, red chili powder and turmeric powder. mix the masala paste with the spice powders.
  13. stuff the brinjal with this ground masala.
  14. in pan heat oil, add the onions and fry them till they turn transparent.
  15. add the stuffed brinjals to the pan. fry for a couple of minutes.
  16. add the tomatoes and fry for 2-3 minutes. keep on stirring continously.
  17. add water, salt and cover and cook for 30-35 minutes. when the dish is ready, garnish with coriander leaves.
  18. serve bharli vangi hot with rice or chapati or puri.
Nutrition Information
Serving size: 4


{ 16 Responses }

  1. Padma says

    I did it today and it turned out very well. I did add half teaspoon cuscus while frying peanut. Thank you so much. I learnt this from my very close friend Mrs. Rosy I Bhandarkar in Bahrain, back at 1982…. We used to call it Pakisthani dish…thank you Roshni Aunty…God bless….

  2. Tanvi says

    Superb!!! i have seen different versions of this recipe, my mom being from marathwada, i used to feel strange how a tacky veggie like brinjal can be cooked for wedding feast ( kids never like brinjals, do they??) but as i grew up i found how flavourful and tasty eggplants are…always longed to make bharli wangi…will make this recipe soon!!! and yes im glad that despite of being calorie conscious you have added enough oil which is a must for this recipe…the pics are very artful and classy :)

    • says

      thanks tanvi. in fact i have added less oil than what is usually added. but i like the extra oil in bharli vangi and it does bring out the flavors of the masala so well.

  3. Khushboo says

    Hi, recipe turned very yummy..
    I never thought i would make such nice maharashtrian recipe.
    thankyou so much.

  4. Khushboo says

    Hi, first time my husband liked Bharli vangi made by me, more than how his mom makes.
    :) Thanks for the lovely and yummy recipe.

  5. swapna says

    Great recipe. My only recommenda.tion mix salt with the ground masala and then stuff. This made the vegetable tastier than bland

  6. srivani says

    wow i cooked it, its very good taste……………………
    thanks a lot……………………..