Bharli Vangi (Maharashtrian Style Stuffed Eggplants) is a traditional Maharashtrian dish that is a must during festivals, gatherings and weddings. It is also a part of everyday meals. Brinjal or eggplant is known as Vangi in Maharashtra. This dish is also made in Uttar (North) Karnataka. This recipe is a stuffed eggplant dish, soft and bursting with flavours. You will become a fan of brinjals after having this dish.
For making Bharli Vangi, you will need baby eggplants- the variety that is soft and small. An array of spices along with peanuts, coconut, sesame is used for this recipe. There is a special masala known as Goda Masala (a coconut based masala) which is a must for this recipe. You can find this masala in many grocery stores.
This recipe is all about – Brinjal stuffed with a spicy masala and then pan-fried until cooked well to have soft vangi in creamy thick gravy. Traditionally, it is served along with Jowar roti (Jwarichi Bhakri), but you can also serve it with Chapati, Paratha or with Plain Rice. This dish is yummy with anything it is paired with!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #theblissofcooking on Instagram. You may like to try our other similar recipes like Baigan Kalonji (Stuffed Baby Brinjal) and Dahi Baigana (Brinjal with curd Odisha Style recipe)
Yield: 4 servings
Prep time: 10 minutes
Total time: 40 minutes
Ingredients for Bharli Vangi
400 grams baby Brinjal
1/4 cup peanuts
2 tablespoon sesame seeds
1/2 cup grated coconut
1/2 cup onion chopped
2 tablespoon garlic pods
1 tablespoon ginger chopped
1/2 teaspoon red chilli powder
1/4 tsp turmeric powder
1 teaspoon coriander powder
2 tablespoon goda masala
1 tablespoon chopped coriander
1 tablespoon Jaggery powdered
2 tablespoon curry leaves washed
1+1 tablespoon oil
Pinch of asafoetida
2 teaspoon oil
Salt to taste
Directions for Bharli Vangi
- Wash the Baigan and wipe them dry. Make 2 slits like a cross, keeping the Brinjal joint near the steam. Soak in water and set aside.
- In a pan dry roast one by one peanut, sesame and coconut on low heat and keep aside.
- Transfer roasted peanuts, sesame seeds, coconut to a grinder and make a coarse paste by adding little water
- Heat 1 tablespoon oil, add chopped Onions, ginger, garlic and saute till onions are translucent.
- Add chopped tomatoes and saute till soft.
- Now add turmeric, coriander powder, chilli powder and give a quick stir. Switch off the heat.
- Add to the peanut mixture and grind to a paste by adding the tamarind paste.
- Transfer this paste to a bowl, add goda masala, salt, jaggery, chopped coriander and mix well.
- Now stuff this Masala in the Brinjals.
- Heat 2 teaspoon oil in the same pan, add the mustard, curry leaves and red chilli and then add the ground paste and turmeric.
- Add tamarind pulp and salt. (Jaggery optional)
- Saute for 2 minutes and add 1/2 cup of water and bring to a boil. (The gravy should be thick)
- Add the baigan and cook covered for 6 to 8 minutes.
- Garnish with coriander.
- Serve hot with roti and rice.
