bharli vangi recipe | stuffed brinjal recipe | how to make bharli vangi recipe

bharli vangi – stuffed brinjal recipe with coconut, peanuts, sesame spiced paste
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4.7 from 10 votes

bharli vangi recipe with step by step photos – bharli vangi or stuffed brinjal 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.

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.

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

stuffed brinjal recipe

few more baingan recipes on blog are:

bharli vangi recipe

Author:Dassana Amit
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
Course:main course
Cuisine:maharashtrian
Servings (change the number to scale):4
4.7 from 10 votes
bharli vangi recipe, stuffed brinjal recipe
bharli vangi – stuffed brinjal recipe with coconut, peanuts, sesame spiced paste

INGREDIENTS FOR bharli vangi recipe

(1 CUP = 250 ML)
  • 500 grams baby brinjals (baingan or aubergines or vangi)
  • ½ cup peanuts (moongphali)
  • 2 tablespoon sesame seeds
  • 1 cup dessicated coconut
  • 4 to 5 garlic cloves, chopped (lahsun)
  • ½ inch ginger, chopped (adrak)
  • 1 large onion, chopped
  • 1 tomato chopped,
  • ½ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chili powder (lal mirch powder)
  • ¼ teaspoon garam masala powder or goda masala powder
  • ½ teaspoon coriander powder (dhania powder)
  • ½ teaspoon cumin seeds powder (jeera powder)
  • 1 pinch asafoetida (hing) - optional
  • 2 to 4 tablespoon oil
  • 2 cups water
  • salt as required

HOW TO MAKE bharli vangi recipe

preparation for bharli vangi

  • 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.
  • 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 to make bharli vangi

  • 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 tomatoes.
  • mix it well with the rest of the masala paste. fry for another 2-3 mins.
  • finally add the chopped brinjals. add 2 cups water, salt and mix the entire curry.
  • cover and let the brinjals 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 have not chopped the brinjals, follow these steps to make bharli vangi

  • 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 brinjal 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.
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how to make stuffed brinjal or bharli vangi recipe

  • wash the baingan (brinjal), 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 desiccated coconut. roast them till all of them are browned and smell fragrant. you can also roast them separately.
roasted peanuts sesame seeds for bharli vangi
  • when the coconut, peanuts and sesame seeds cool down. add them in a grinder with half of the chopped onions, ginger, garlic.
masala-for-paste
  • grind to a smooth paste with some water. make sure not to make it too liquidy.
ground masala for bharli vangi

making bharli vangi

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

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.
bharli vangi


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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64 comments/reviews

  1. Amazing recipe. Made it without onion and garlic and came out yummy! Love your recipes and the ease with which you cook. Very inspiring. Thank you so much.

    • you can soak halved onions in water for some 15 to 20 minutes and them chop them. this will reduce the tears coming from eyes while chopping onions. i had also heard of keeping bread in the mouth while chopping onions, but don’t know if it works. what works for me while cutting onions is that i wear specs and the soaking method 😀

      • I had read about the soaking method but didn’t know the duration. Once I tried after soaking for some seconds. Obviously it didn’t help much.
        Another thing was that after soaking, I found the onions too slippery to cut. I guess after soaking, one should just place the halved piece on board & chop it chef style- without requiring to move the slippery slices.

        Specs.. That’s interesting. I hope you mean the usual specs that are worn for eye power correction. There are some sites that suggest wearing scuba/swimming goggles, which I think will make one look very weird while working in the kitchen..

      • ruchi, soak for at least some minutes. it does help. slipperiness is due to the thin transparent cover on the onions. if you remove this cover, the onions won’t feel slippery. the specs is the regular spectacles. i have a minimum number for short sightedness. hence even when cooking i have to use specs. or else it puts strain on the eyes. plus also while using camera, i have to use specs. even i read about the googles which will look funny when working in the kitchen.

  2. Absolutely loved this receipe. Followed it to the T with a little variations here and there. But the result was damn nice. Thanks for sharing it!

  3. could one use tahini and peanutbutter in this recipe instead of peanuts and sesameseeds? The peanutbutter and tahini are both just peanuts and sesame, nothing else.

    • peanut butter has a different consistency than ground peanuts along with coconut and spices. so is the case with sesame seeds. i feel replacing peanut butter and tahini will give a completely different flavor and taste in the recipe if used. so this need experimentation.

  4. Thank you so much for the recipe.
    Can normal scraped coconut be used instead of dessicated coconut in the recipe?
    Is dessicated coconut kopra?

  5. The curry looks really nice… I have baby egg plants with me, I think I should give it a try.
    If I don’t wish to use onion-garlic, can I grind the masala with tomatoes & ginger?
    According to the pics, it seems that the oil has separated from the curry after the last step of cooking for nearly 30 min..
    Is this when the masala will get cooked & leave oil? (Like in other recipes where this oil-separating event occurs by roasting tomatoes)
    Thank you..

    • ruchi, onion and garlic bring a lot of flavor in the recipe. i suggest you to add a generous pinch of hing after the onions are sauteed. you can use tomato and ginger. oil will separate once the gravy has cooked. if oil has not separated the gravy is not cooked yet. it can take less than 30 minutes as it depends on the quality of brinjal. baby brinjal will cook faster than small brinjals.

  6. Hi mam, recipe turned very yummy.. specially gravy
    thankyou so much… 🙂
    but mam instead of brinjals we cant use any other vegetable or paneer ???

    • thanks for this feedback prita. you can use mix veggies (cauliflower + peas + carrot + beans + potatoes). no need to stuff the masala. just add the veggies directly. you can also just make with capsicum or potatoes. even paneer can be added.

  7. Hi, Hope you are doing good.

    I wanted to make it for a long time and tried this recipe yesterday. The tangy peanut masala taste yummy. It tuned out very yummy, thanks for the recipe.

    I made the stuffed version of it. After cooking for 15 minutes I tasted the masala (gravy) but it was toooo raw. I waited for 5 more minutes but still it was same. Finally I added a lot of oil for masala to cook. I think for stuffed version 2tbsp oil is very less.

    • thanks om. 2 tbsp oil is enough for this recipe. the sesame seeds and peanuts also release oil and hence the dish ends up becoming more oily if more oil is added. generally bharli vangi has some extra oil added. i usually avoid it. the masala stuffing is cooked as peanuts, coconut and sesame seeds are roasted before. while steaming the onions, ginger and garlic in the masala paste also gets cooked. so more cooking time will cook the masala. i will update the post with more amounts of oil, in case any reader wants to add some more oil.

  8. hi
    many thanks for this recipe . the gravy is spot on and so are your measurements. made this and was very tasty. One query though. I have followed everything to the T here and yet the brinjals took very long to cook and were sort of raw in the middle (near the stem area). Also the flavour of the gravy had not seeped into the flesh. Could you point out what I am doing wrong here? thanks. Keep up the good work.

    • thanks vidkrish. depending on the quality of veggies, they may take less or more time to cook. in this recipe, generally small brinjals are used as they cook faster as compared to the medium sized ones. when you slice them for stuffing, then the masala has to be stuffed very well. if the masala is not stuffed well, then the flavors won’t come through in the brinjal. since the brinjals are uncooked, you can add some water (if the masala or gravy looks dry) and cook them till they are done.

  9. Hai amit, I’m big fan of ur recepies it all taste awesome
    As I don’t know d abcd of cooking Bt now a days getting nice comments frm my hubby
    Thanks a lot n keep posting.

  10. Did everything as per the instructions except for leaving the brinjals in salted hot water for 20 minutes.
    Still turned out good. Many thanks

  11. I tried this recipe today and it was a big hit. Never thought I could make such a rich and flavorful dish on a weekday 🙂 I used less oil that suggested , used ginger garlic paste and didn’t grind the onion as suggested. It still turned out awesome. Thanks for the recipe.

    • thanks malini for this positive feedback. in fact a lot of oil is used in bharli vangi. one of maharashtrian friends makes it really well but with lots of oil. but too good and tasty 🙂 onions can be chopped.

  12. Nice receipe and the pics are classic..i never knew that we should use sesame seeds..i will try it..the only variation made by my mother is using tamarind and little jaggery instead of tomato…Keep sharing and have fun

  13. 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….

  14. 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 🙂

    • 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.

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

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

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