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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Bharli Vangi

    Published: Apr 8, 2021 | Last Updated On: Apr 10, 2021 by Neha Mathur

    Bharli Vangi

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    Bharli vangi is Maharashtrian-style stuffed brinjal. Make this traditional dish at home using my easy recipe.

    Here are some more Maharashtrian recipes for you, if you are looking to explore this cuisine more – Zunka, Misal Pav, Masale Bhat, Puran Poli, Kakdi Chi Koshimbir, Pithla, Sabudana Thalipeeth, and Shengdana Amti. 

    Bharli vangi served on a plate.
    Jump to:
    • About This Recipe
    • Ingredients
    • How to make Bharli Vangi?
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You might also like
    • Recipe Card

    About This Recipe

    Bharli vangi is a Maharashtrian-style stuffed brinjal recipe where small brinjals are stuffed with a spicy peanut masala and then simmered in a spicy onion tomato gravy.

    This curry is made in almost all Marathi households. Apart from everyday meals, you will also find bharli vangi in the festive or wedding menus.

    Goda masala, a special Maharashtrian masala is added to this curry which really brings out the flavor and also makes it unique from other similar recipes.

    This Bharli Vangi is,

    • Vegan
    • Delicious
    • Full of flavor
    • A Maharashtrian favorite

    Ingredients

    Bharli vangi ingredients.

    Brinjal – You will need small or medium-sized brinjals for this recipe. Use purple or green ones.

    For the masala – To stuff the brinjal, you will need peanuts, fresh coconut, jaggery, goda masala, tamarind paste, red chili powder, green chilies, ginger, onion, fresh coriander, and salt.

    Goda masala is one of the main ingredients that add the authentic Maharashtrian touch to this recipe. You can either make goda masala at home or use a store-bought one. It is available in Indian stores or online on amazon.

    You can adjust the amount of jaggery, depending upon your taste. Also, adjust the number of green chilies as per your taste. Peanuts add a great taste and a slight crunch, which makes it even more delicious.

    In some homes, they also add roasted white sesame seeds to the paste.

    Others – Other than the above ingredients, you will need oil, mustard seeds, asafoetida, curry leaves, and turmeric powder.

    You can use any vegetable oil for this recipe. It’s traditionally made using cold-pressed peanut oil. If you want the dish to be gluten-free, then skip adding asafoetida to the tadka.

    How to make Bharli Vangi?

    Wash 500 g small brinjal and slit them into 4 keeping the end intact. 

    Brinjal cut into 4 parts with the end intact.

    Soak them in water and keep them aside. Soaking the brinjal in water after cutting them is important to prevent oxidation.

    Cut brinjal soaked in water.

    Add ¼ cup roasted peanuts, ½ cup grated fresh coconut, 1 teaspoon crushed jaggery, 2 tablespoon goda masala, 1 cup chopped tomato, 1 teaspoon tamarind paste, 2 teaspoon red chili powder, 2 whole green chilies, 2 teaspoon chopped ginger, and ¼ cup water in the medium jar of a blender and blend until smooth.

    Peanuts, coconut, jaggery, goda masala, tamarind paste, red chili powder, green chilies, ginger, onion, and ¼ cup water added to a grinder.
    Smooth paste made.

    Add salt to taste, and 2 tablespoon chopped coriander in the masala paste and mix well using a spoon.

    Salt and coriander added to the paste.

    Stuff this mixture in the brinjals.

    Paste stuffed in brinjal.
    All the brinjals stuffed.

    Heat 4 tablespoon vegetable oil in a pan.

    Vegetable oil heating in a pan.

    Once the oil is hot, add ½ teaspoon mustard seeds, ¼ teaspoon asafoetida, and 10-12 curry leaves and fry on medium heat for 3-4 seconds.

    Mustard seeds, asafoetida, and curry leaves added to the pan.

    Add ½ cup finely chopped onions and cook until soft (5-6 minutes).

    Finely chopped onion added to the pan.

    Next, add ½ teaspoon turmeric powder and give it a mix.

    Turmeric powder added to the pan.

    Add the stuffed brinjal and fry for 3-4 minutes.

    Stuffed brinjal added to the pan.

    Mix the leftover masala with 1 cup water and add it to the pan. 

    Leftover masala mixed with water added to the pan.

    Cover the pan with a lid and cook on low heat until brinjal are cooked (15-17 minutes).

    Lid placed on the pan.

    Remove the lid and garnish the curry with fresh coriander. Serve hot.

    Ready bharli vangi.

    Frequently Asked Questions

    What is goda masala?

    Goda masala is a traditional Maharashtrian spice mix and is made using coconut and various other spices. It is spicy and adds a lot of flavor to the dishes it is added to. It is an important ingredient in making bharli vangi and most families have their own recipe to make this masala.

    I will share a recipe to make this masala soon but till then, you can buy this masala from local grocery stores or online on amazon.

    Serving Suggestions

    Traditionally, bharli vangi is served along with jwarichi bhakri (jowar roti), but you can also serve it with rice bhakri, chapati, tawa paratha, lachha paratha, or with plain steamed rice. Serve a dal and thecha on the side too. Try this once and I am sure you will continue to prepare this on a regular basis. Believe me on this!

    Storage Suggestions

    You can store bharli vangi for a maximum of 2 days in the refrigerator in an airtight container, as it has fresh coconut in it. Reheat it in a pan or microwave, until nice and warm.

    You might also like

    • Dry Paneer Bhurji (Indian Style Scrambled Cottage Cheese)
    • Lauki Kofta Curry
    • Mullangi Sambar
    • Matar Paneer

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Bharli vangi is Maharashtrian-style stuffed brinjal. Make this traditional dish at home using my easy recipe.

    Bharli Vangi Recipe

    Bharli vangi is Maharashtrian-style stuffed brinjal. Make this traditional dish at home using my easy recipe.
    4.13 from 16 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 4 people
    Calories: 281kcal
    Author: Neha Mathur

    Ingredients 

    • 500 grams small brinjals
    • ¼ cup roasted peanuts
    • ½ cup grated fresh coconut
    • 1 teaspoon crushed jaggery
    • 2 tablespoons goda masala
    • 1 cup chopped tomato
    • 1 teaspoons tamarind paste
    • 2 teaspoons red chili powder
    • 2 green chilies
    • 2 teaspoons chopped ginger
    • salt to taste
    • 2 tablespoons chopped coriander
    • 4 tablespoons vegetable oil
    • ½ teaspoons mustard seeds
    • ¼ teaspoon asafoetida
    • 10-12 curry leaves
    • ½ cup chopped onion
    • ½ teaspoon turmeric powder
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    Instructions

    • Wash 500 g small brinjal and slit them into 4 keeping the end intact. 
    • Soak them in water and keep them aside. Soaking the brinjal in water after cutting them is important to prevent oxidation.
    • Add ¼ cup roasted peanuts, ½ cup grated fresh coconut, 1 teaspoon crushed jaggery, 2 tablespoon goda masala, 1 cup chopped tomato, 1 teaspoon tamarind paste, 2 teaspoon red chili powder, 2 whole green chilies, 2 teaspoon chopped ginger, and ¼ cup water in the medium jar of a blender and blend until smooth.
    • Add salt to taste, and 2 tablespoon chopped coriander in the masala paste and mix well using a spoon.
    • Stuff this mixture in the brinjals.
    • Heat 4 tablespoon vegetable oil in a pan.
    • Once the oil is hot, add ½ teaspoon mustard seeds, ¼ teaspoon asafoetida, and 10-12 curry leaves and fry on medium heat for 3-4 seconds.
    • Add ½ cup finely chopped onions and cook until soft (5-6 minutes).
    • Next, add ½ teaspoon turmeric powder and give it a mix.
    • Add the stuffed brinjal and fry for 3-4 minutes.
    • Mix the leftover masala with 1 cup water and add it to the pa
    • Cover the pan with a lid and cook on low heat until brinjal are cooked (15-17 minutes).
    • Remove the lid and garnish the curry with fresh coriander. Serve hot.

    Notes

    You can add a few teaspoon of tamarind paste in place of tomatoes.
    You can adjust the amount of jaggery, depending upon your taste. Also, adjust the amount of green chilies as per your taste. 
    In some homes, they also add roasted white sesame seeds to the paste.
    You can use any vegetable oil for this recipe. It’s traditionally made using cold-pressed peanut oil.
    If you want the dish to be gluten-free, then skip adding asafoetida to the tadka.

    Nutrition

    Calories: 281kcal | Carbohydrates: 20g | Protein: 5g | Fat: 22g | Saturated Fat: 15g | Sodium: 223mg | Potassium: 580mg | Fiber: 8g | Sugar: 10g | Vitamin A: 505IU | Vitamin C: 63mg | Calcium: 63mg | Iron: 2mg
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    More Veg Curry Recipes

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Avishek Dan

      February 22, 2020 at 6:09 am

      5 stars
      Loved it!

      Reply
      • Neha Mathur

        February 23, 2020 at 5:22 am

        Thanks

        Reply

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