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.
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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
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.
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 tsp crushed jaggery, 2 tbsp goda masala, 1 cup chopped tomato, 1 tsp tamarind paste, 2 tsp red chili powder, 2 whole green chilies, 2 tsp chopped ginger, and ¼ cup water in the medium jar of a blender and blend until smooth.
Add salt to taste, and 2 tbsp chopped coriander in the masala paste and mix well using a spoon.
Stuff this mixture in the brinjals.
Heat 4 tbsp vegetable oil in a pan.
Once the oil is hot, add ½ tsp mustard seeds, ¼ tsp 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 tsp 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 pan.
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.
Frequently Asked Questions
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.
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Recipe Card
Bharli Vangi Recipe
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
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 tsp crushed jaggery, 2 tbsp goda masala, 1 cup chopped tomato, 1 tsp tamarind paste, 2 tsp red chili powder, 2 whole green chilies, 2 tsp chopped ginger, and ¼ cup water in the medium jar of a blender and blend until smooth.
- Add salt to taste, and 2 tbsp chopped coriander in the masala paste and mix well using a spoon.
- Stuff this mixture in the brinjals.
- Heat 4 tbsp vegetable oil in a pan.
- Once the oil is hot, add ½ tsp mustard seeds, ¼ tsp 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 tsp 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.
