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:
STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.
Bharli Vangi
bharli vangi is a stuffed brinjal recipe with coconut, peanuts, sesame spiced paste
Prep Time:20 mins
Cook Time:45 mins
Total Time:1 hr 5 mins
Servings (change the number to scale):4
(1 CUP = 250 ML)
INGREDIENTS
- 500 grams baby brinjals (baingan or eggplant or vangi)
- ½ cup peanuts
- 2 tablespoon sesame seeds
- 1 cup dessicated coconut
- 4 to 5 garlic cloves, chopped
- ½ inch ginger, chopped
- 1 large onion, chopped
- 1 tomato chopped,
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ¼ teaspoon garam masala powder or goda masala powder
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon cumin seeds powder
- 1 pinch asafoetida (hing) - optional
- 2 to 4 tablespoon oil
- 2 cups water
- salt as required
INSTRUCTIONS
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.
GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia
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.
- 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.
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.
- 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.
You made cooking so much easier,I regularly follow your recipes, it could be a simple Rasam or biriyani.Thanks much for sharing.
thanks a lot. glad to read your comment. most welcome and happy cooking.
great recipe despite not using sesame seeds and adding more peanuts!
thanks meghna for this feedback on bharli vangi.
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.
thanks for sharing harilila. welcome and happy cooking.
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.
Thanks for posting this recipe I tried it very good and tasty
welcome philip and thank you.
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.
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.
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.
I discarded stems and followed the stuffed brinjals method.
thankyou vidkrish hope you enjoyed them?
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.
What can you substitute for sesame seeds?
there is no substitute for sesame seeds. just skip them.
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.
welcome jabeen. glad to know this.
Did everything as per the instructions except for leaving the brinjals in salted hot water for 20 minutes.
Still turned out good. Many thanks
welcome krishnan. good to know this.
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.
Yummy dish. Tried today and my husband loved it. Thank you for sharing this recipe
welcome smita. glad to know this.
Yummy and different taste from normal north Indian taste..
thanks bhavana
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
thanks kshipra. i know about this variation which your mom uses. may be i should try this method soon.
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….
welcome padma and thanks for sharing your variation.
Looks delicious! Replace garam masala with goda masala.
SUGGEST INSERT PAGE NUMBERS. EASIER TO PRINT ONLY THE INGREDIENTS AND INSTRUCTIONS. THANKS.
in print out, the photograph is not printed. only the ingredients and instructions are printed.
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.
Really a nice maharashtrian reciepe
Hi, recipe turned very yummy..
I never thought i would make such nice maharashtrian recipe.
thankyou so much.
thanks khushboo
Hi, first time my husband liked Bharli vangi made by me, more than how his mom makes.
🙂 Thanks for the lovely and yummy recipe.
thanks khushboo
Great recipe. My only recommenda.tion mix salt with the ground masala and then stuff. This made the vegetable tastier than bland
thanks for the tip swapna.
wow i cooked it, its very good taste……………………
thanks a lot……………………..
thanks srivani.
Tried this today ! Was tasty ! Thanks a lot
welcome shammi