Bharli Vangi is Maharashtrian-style stuffed brinjal curry. Make this traditional dish at home using my easy recipe (vegan, can be easily made gluten-free).
Here are more Maharashtrian recipes for you if you want 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 Bharli Vangi
Bharli means stuffed, and vangi means eggplant in the Marathi language.
Bharli Vangi is a Maharashtrian-style stuffed brinjal curry recipe where baby eggplants are stuffed with a spicy peanut masala and then simmered in a spicy onion tomato gravy.
It is a Maharashtrian version of the North Indian Bharwa Baingan.
This eggplant curry is made in all Marathi households. Apart from everyday meals, you will also find masala bharli vangi on the festive or wedding menus.
Goda masala, a unique Maharashtrian spice mix, is added to this curry, bringing out the flavor and making it unique from other similar recipes.
This bharli vangi recipe is vegan and can be easily doubled or tripled.
Ingredients
You will get all the ingredients to make bharleli vangi in any Indian grocery store.
Brinjal – You will need baby brinjals (small brinjals) to make this recipe. Use purple or green ones.
If the small variety is not available, then you can use the regular ones and cut them into pieces.
For The Stuffing – To stuff the brinjal, you will need raw peanuts, fresh coconut, jaggery, tomatoes, tamarind paste, Kashmiri red chilli powder, green chilies, ginger, cilantro (fresh coriander leaves), and salt.
Adjust the green chilies as per your taste. Roasted unsalted peanuts (without the skin) and fresh coconut make the base of this curry.
To save time, buy already grated fresh coconut. It is available in the freezer section of Indian grocery stores. If fresh coconut is unavailable, you can use dry coconut in its place.
Some homes also add roasted white sesame seeds to the paste.
For The Curry – You will need peanut oil, brown mustard seeds, asafoetida (hing), curry leaves, onions, goda masala, and turmeric powder.
Goda masala is a special spice blend and is one of the main ingredients that add the authentic Maharashtrian touch.
To make the dish gluten-free, skip adding asafoetida.
Add some garam masala powder or kala masala powder at the end of cooking to add more flavor.
How To Make Bharli Vangi
Wash 1 pound (500 g) small brinjal and slit them into 4, keeping the end intact (criss-cross slit).
Soak them in salted water in a deep bowl and keep them aside. Soaking the brinjal in water after cutting them is essential to prevent oxidation.
Make The Stuffing Paste
Add
- ¼ cup roasted unsalted peanuts
- ½ cup grated fresh coconut
- 1 teaspoon crushed jaggery
- 1 cup chopped tomatoes
- 2 teaspoon tamarind paste
- 2 teaspoon Kashmiri red chili powder
- 2 whole green chilies
- 2 teaspoon chopped ginger
- 1 teaspoon salt
- 2 tablespoon chopped cilantro
- ¼ cup water
to the medium jar of a blender and blend until smooth.
Stuff this mixture in the brinjals.
Make The Curry
Heat 4 tablespoon peanut oil in a pan over medium-high heat.
Once the oil is hot, add ½ teaspoon mustard seeds, ¼ teaspoon asafetida, and 10-12 curry leaves, and saute for 3-4 seconds.
Add ½ cup finely chopped onions and cook until soft (3-4 minutes), stirring frequently.
Next, add 2 tablespoon goda masala and ½ teaspoon turmeric powder and give it a mix.
Mix the leftover stuffing with 1 cup of water and add it to the pan. Mix well.
Add the stuffed brinjals to the pan and mix well.
Reduce the heat to low.
Cover the pan with a lid and cook on low heat for 15-20 minutes, until the brinjals are tender. Stir a few times while cooking.
Add water if the curry looks thick. Check for salt and add more if needed.
Garnish the curry with chopped cilantro and serve hot.
Frequently Asked Questions
Goda masala is a traditional Maharashtrian spice mix made using coconut and other spices. It is spicy and adds a lot of flavor to the dishes it is added to. It is an essential ingredient in making Maharashtrian style bharli vangi and most families have their recipe to make this masala.
I will share a recipe to make this masala soon, but until then, you can buy this masala from local grocery stores or on Amazon.
Serving Suggestions
This stuffed eggplant curry from Maharashtrian cuisine is perfect for serving on special occasions, festivals, or get-togethers.
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.
Storage Suggestions
Bharli Vangi can be stored for 3-4 days in an airtight container in the refrigerator.
Reheat it in a pan or microwave until nice and warm. Add water while reheating if the curry has thickened.
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Recipe Card
Bharli Vangi Recipe (Maharashtrian Stuffed Brinjal Curry)
Ingredients
- 1 pound small brinjals (500 g)
For The Masala Paste
- ¼ cup roasted unsalted peanuts (without the skin)
- ½ cup grated fresh coconut
- 1 teaspoon crushed jaggery
- 1 cup chopped tomatoes
- 2 teaspoons tamarind paste
- 2 teaspoons Kashmiri red chili powder
- 2 green chilies (stalks removed)
- 2 teaspoons chopped ginger
- 1 teaspoon salt
- 2 tablespoons chopped cilantro (fresh coriander leaves)
For The Curry
- 4 tablespoons peanut oil
- ½ teaspoons mustard seeds
- ¼ teaspoon asafetida (skip for gluten-free)
- 10-12 curry leaves
- ½ cup finely chopped onions
- 2 tablespoons goda masala
- ½ teaspoon turmeric powder
Instructions
- Wash the brinjals and slit them into 4, keeping the end intact.
- Soak them in salted water and keep them aside. Soaking the brinjal in water after cutting them is essential to prevent oxidation.
Make The Stuffing Masala Paste
- Add peanuts, fresh coconut, jaggery, tomatoes, tamarind paste, Kashmiri red chili powder, green chilies, ginger, salt, cilantro, and ¼ cup water to the medium jar of a blender and blend until smooth.
- Stuff this mixture in the brinjals.
Make The Curry
- Heat peanut oil in a pan over medium-high heat.
- Once the oil is hot, add mustard seeds, asafetida, and curry leaves, and saute for 3-4 seconds.
- Add onions and cook until soft (3-4 minutes), stirring frequently.
- Next, add goda masala and turmeric powder and give it a mix.
- Mix the leftover masala paste with 1 cup of water and add it to the pan. Mix well.
- Add the stuffed brinjal to the pan and mix well.
- Reduce the heat to low.
- Cover the pan with a lid and cook for 15-20 minutes, until the brinjals are tender.
- Add water if the curry looks thick. Check for salt and add more if needed.
- Garnish the curry with chopped cilantro and serve hot.
Avishek Dan
Loved it!
Neha Mathur
Thanks