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.
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.
few more baingan recipes on blog are:
stuffed brinjal or bharli vangi recipe below:
bharli vangi recipe
ingredients (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.
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 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 brinjal (aubergines).
- add 2 cups water, salt and mix the entire curry.
- 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.
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.
Dassana, Can you suggest some way to minimize tears while chopping onions?
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.
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!
Welcome Rupali. Glad to know that you liked bharli vangi recipe.
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.
I am going to try this recipe now….will share my comments later
sure.
Thank you so much for the recipe.
Can normal scraped coconut be used instead of dessicated coconut in the recipe?
Is dessicated coconut kopra?
welcome beena. you can use fresh coconut. yes it is kopra.
hi dassana ma’am,
i tried the bharli vangi recipe and it was superb. thanks a lot for this recipe. 🙂
thanks maria and glad to know. welcome 🙂
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.
Thank you for the tips! I will report back after trying the subzi 🙂
sure ruchi 🙂 thanks.