Bharli Vangi – Spicy Maharashtrian Recipe

Bharli Vangi

Bharli Vangi

Bharli vangi, also known as stuffed brinjal is a dish that is often prepared in Indian households, especially in vegan or vegetarian families. This particular bharli vangi recipe is vegan so it is suitable for a plant-based diet, especially if you’re looking to add new dishes to your recipe list

Bharli vangi is considered to be a Maharashtrian recipe since it calls for sesame seeds and ground nuts, which are common ingredients in this type of cooking.

When you’re learning how to make bharli vangi, it’s best to use baby eggplants. These types of eggplants are widely available in India, but you can use regular eggplants and chop them to complete this bharli vangi recipe.

Here are the steps to making delicious bharli vangi at home.

Ingredients for Bharli Vangi

To make this recipe, you’ll need:

-500 grams of baby eggplants

-half a cup of peanuts

-2 tablespoons of sesame seeds

-1 cup of desiccated coconut

-4-5 chopped garlic cloves

-half an inch of chopped ginger

-1 large chopped onion

-1 chopped tomato

-half a teaspoon of turmeric powder

-half a teaspoon of red chili powder

-1/4 teaspoon of garam masala or goda masala

-half a teaspoon of ground coriander

-half a teaspoon of cumin powder

-a pinch of asafoetida or hing (this step is optional)

-2 to 4 tablespoons of oil

-2 cups of water

-salt, to taste

Preparing the Bharli Vangi

Wash the eggplant and slit them into four pieces without breaking the eggplant. Soak the brinjals in salt water for about 20 minutes. You can also chop the eggplant and soak the vegetables in salt water.

Dry-roast the peanuts; once they become brown. Then add the sesame seeds and coconut. Roast the mixture until all the ingredients are browned and fragrant. You can also roast these ingredients separately before combining them.

Allow the peanuts, coconut, and sesame seeds to cool down. Place the ingredients in a grinder with the onion, garlic, and ginger. Add some water and grind the ingredients into a paste. Make sure the paste is smooth and slightly thick.

If you’ve chopped the eggplant, keep these steps in mind:

-Heat oil in a pan, add the onion, and fry them until the onions are transparent. Add the ground masala paste to the pan. Fry the paste for about three minutes, then add all the dry spices and tomatoes.

Mix these ingredients thoroughly with the rest of the masala and fry for another three minutes.

Add the chopped eggplant along with two cups of water. Add salt and mix all the ingredients in the pan together. Cover and allow the brinjals to cook for about half an hour. If the curry becomes too dry, add more water. Once the bharli vangi is ready, you can garnish it with fresh coriander before serving.

Bharli vangi should be served hot with puri, chapati, or rice.

Making Traditional Bharli Vangi

Wash the eggplant, slit the vegetable on four sides without breaking the eggplant. Soak the eggplants in salted water for about 20 minutes.

Dry-roast the peanuts and add the sesame seeds when the peanuts start to brown. Add the peanuts, coconut, jaggery (about one teaspoon), goda masala, tomato, tamarind paste (about a teaspoon), red chili powder, two whole green chilies, ginger, and water in a medium blender. Blend the ingredients until they form a thick paste.

Add salt according to your taste, along with two tablespoons of chopped coriander in the masala. Mix well. Stir this mixture in the eggplants.

Heat about four tablespoons of vegetable oil in a pan. When the oil is hot, add the mustard seeds, asafoetida, and about a dozen curry leaves. Fry the mixture on medium heat for a few seconds.

Add half a cup of onions, finely chopped, and cook until the onions are soft (about five minutes). Add about half a teaspoon of turmeric powder and mix well. Stuff the eggplant and fry for around three minutes.

Mix the rest of the masala with a cup of after and pour it into the pan. Cover the pan and cook on low heat until the eggplant is completely cooked (about 15 minutes).

Remove the lid and garnish the curry with coriander. Serve the bharli vangi while hot.

Additional Considerations

Here are some additional tips to consider when preparing a bharli vangi recipe. It’s best to use purple or aubergine-colored eggplant for this dish. The eggplant (brinjal) should be small and tender so ensure the eggplant doesn’t turn green.

When it comes to the stuffing, goda masala adds intense flavor but is not spicy. You can add red chili powder to add more spice to the recipe. However, you can add garam masala instead of goda masala and reduce the chili powder by half to adjust the spice level. Cook the eggplant with enough water so the gravy will thicken to the desired consistency.

Goda masala is one of the main ingredients for bharli vangi since it adds an authentic touch to the dish. You can make the goda masala at home or use a quality store-bought version. You can find this seasoning blend at an Indian grocery store, a health food store, or Amazon.

You can adjust the amount of jaggery you put in the bharli vagi according to your taste. You can also add more chilies if you want the bharli vangi recipe to be spicier. Peanuts add a satisfying crunch to the dish and enhance the flavor.

Some people add roasted white sesame seeds to the masala that is used for the eggplant filling.

In addition to the above ingredients, you’ll need mustard seeds, oil, asafoetida, turmeric powder, and curry leaves.

Any type of vegetable oil is suitable for a bharli vangi recipe. Traditionally, the dis is made with cold-pressed peanut oil. If you want the bharli vangi to be gluten-free, you should skip the asafoetida to your tadka.


Which type of eggplant is used to make bharli vangi?

Smaller eggplants, also known as baby eggplants, are best for making bharli vangi. If you’re not able to find baby eggplant at your local grocery store, you can use regular-sized eggplants and cut them into quarters before cooking the vegetables and roasting them in the curry sauce. Many of the ingredients used to make the stuffing for this dish can be used in a pickle recipe or chutney. You can place these ingredients on top of a flatbread since f2latbreads are often served with this curry eggplant dish.

How long does it take to cook bharli vangi?

It takes about an hour to complete a bharli vangi recipe. Some bharli vangi variations take as little as 50 minutes to prepare. After you prepare the eggplant dish, you can serve it with paratha or another type of roti to soak up the rich gravy.

Can we use fish also while making bharli vangi?

This dish is traditionally vegan but can include seafood. The Kolambi version of bharli vangi calls for seafood in the stuffing. Minced shrimp is used in this recipe most of the time. The seafood is combined with turmeric, oil, onion, and garam masala for a flavorful filling for the eggplant. You can also use minced white fish for the eggplant stuffing if you want to give the dish more protein.