The soft texture of stuffed brinjal marinated in spices and herbs in this Traditional Maharashtrian Bharli Vangi is a delicacy that one can’t get over. In this Maharashtrian dish, eggplant are stuffed with a spicy masala and then cooked until perfection. Here is how to make Bharli Vangi Recipe.
Who loves brinjal? I am one of those rare people who loves baingan in any form. But trust me, this recipe will make you a Baingan lover. Don’t believe me? Try it for yourself.
Maharashtrian cuisine has always been one of my favourite. The spices and flavours that go into it make their way straight into my heart.
Apart from Maharashtrian Bharli Vangi, Sabudana Thalipeet and Aloo Poha are just some of the many mouth-watering dishes of Maharashtra.
This Maharashtrian Baingan recipe is a must-have in Maharashtrian style wedding menus.
The soft texture of stuffed brinjal cooked in spices and herbs is a delicacy that one can’t get over.
I have tried this recipe quite a lot of times and it turned out perfect just every time and my family loves it.
You can make this dish with any variety of small brinjals. I personally love the purple ones but you can use the green ones too.
Some people also add onion and tomatoes in the filling and in the curry and you can do that too.
So here I am sharing this recipe with all my lovely readers today. It can be served both with jwarichi bhakri (Jowar roti), chapati or with plain rice.
Try this once and I am sure you will continue to prepare this on a regular basis. Believe me on this?
For other delicacies with Brinjal, why not try the Brinjal Onion Curry or Dahi Wala Baigan ka Bharta.
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 flavour to the dishes it is added to.
It is an important ingredient in making bhali 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.
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How to make Bharli Vangi Step by Step
Wash the brinjal and slit them into 4 keeping the end intact. Soak them in water and keep aside.
Add peanuts, coconut, jaggery, good masala, tamarind paste, red chilli powder, green chillies, ginger and onion in a blender and blend until smooth.
Use very little water to make the paste.
Add salt, fresh coriander in the masala paste and mix well.
Stuff this mixture in the brinjals.
Heat vegetable oil in a pan.
Once the oil is hot, add mustard seeds, hing and curry leaves and fry for a few seconds.
Add the stuffed brinjal and fry for 3-4 minutes.
Mix the remaining masala with 1 cup water and add it in the pan. Cover and cook on low heat until brinjal are cooked.
Garnish with fresh coriander.
Bharli Vangi Recipe
Bharli Vangi Recipe
The soft texture of stuffed brinjal marinated in spices and herbs in this Maharashtrian Bharli Vangi is a delicacy that one can’t get over.
Ingredients
- 500 g Brinjal
- 1/4 cup Peanuts Roasted
- 1/2 cup Fresh Coconut Grated
- 1 tsp Jaggery Crushed
- 2 tbsp Goda Masala
- 2 tsp Tamarind Paste
- 2 tsp Red Chilli Powder
- 2 Green Chillies
- 1 inch Ginger Chopped
- 1/2 cup Onion Chopped
- Salt to taste
- 2 tbsp Fresh Coriander Chopped
- 4 tbsp Vegetable Oil
- 1/2 tsp Mustard Seeds
- 1/4 tsp Hing
- 10-12 Curry Leaves
- 1/2 tsp Turmeric Powder
Instructions
Wash the brinjal and slit them into 4 keeping the end intact.
Soak them in water and keep aside.
Add peanuts, coconut, jaggery, good masala, tamarind paste, red chilli powder, green chillies, ginger and onion in a blender and blend until smooth.
Use very little water to make the paste.
Add salt, fresh coriander in the masala paste and mix well.
Stuff this mixture in the brinjals.
Keep the remaining mixture aside.
Heat vegetable oil in a pan.
Once the oil is hot, add mustard seeds, hing and curry leaves and fry for a few seconds.
Add the stuffed brinjal and fry for 3-4 minutes.
Mix the remaining masala with 1 cup water and add it in the pan.
Cover and cook on low heat until brinjal are cooked.
Garnish with fresh coriander.
Serve hot.
Recipe Notes
I made the recipe without the tomatoes but adding 1/2 cup chopped tomato in the masala paste increase the taste a lot. Do try adding it while making this curry.
If not tomatoes, you can add a tsp of tamarind paste.
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