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    Home » Curry » Bharli Vangi

    Bharli Vangi | Maharashtrian Stuffed Eggplant Curry

    Published: Jun 15, 2022 · Modified: Aug 3, 2022 by Pavani · 10 Comments

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    This bharli vangi recipe is Maharashtrian version of stuffed eggplant. This baingan curry is made with peanuts, coconut, and goda masala. A scrumptious recipe that is easy to put together without much fuss. The end result tastes tangy, spicy and amazing.

    This is a great dish to serve with roti or plain rice. Add some dal and raita for a filling and wholesome meal.

    Bowl with bharli vangi and a spoon.

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
      • Make Stuffing Mixture
      • Prep Eggplant
      • Make Bharli Vangi
    • Expert Tips
    • You might also like
    • Recipe Card

    About the Recipe

    First thing that comes to my mind when I think of stuffed veggies is stuffed eggplant. It is one of my favorite ways of enjoying brinjal. Each state has a different way of preparing this classic dish - like this Andhra gutti vankaya.

    As an ardent eggplant lover, I’ve tried quite a few stuffed baingan curry recipes like eggplant kurma. For anyone who is familiar with such dishes, they are quite time consuming because of the number of steps involved.

    brown plate with bharwa baingan and rice.

    So my goal was to find a recipe that is easy to make without too much fuss. And this Maharashtrian style bharli vangi recipe fits the bill perfectly. There is no cooking involved in making the stuffing. All of the ingredients are just added to the blender and it comes together in no time.

    Baby eggplants are then stuffed with this mixture and then cooked until tender. The leftover stuffing makes a creamy, tangy, spicy sauce. Serve this delicious bharwa baingan with either rice or roti.

    Bowl with bharli vangi and a spoon.

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients you need to the bharwa baingan masala recipe:

    • Baby eggplant - look for these in Indian or Asian grocery stores. Look for ones that are blemish free and the tops or crowns look green and fresh. Avoid the ones that have dried or brown tops.
    • Fresh or frozen coconut - you can also use dried unsweetened coconut, simple rehydrate in hot water for 15 minutes before using.
    • Roasted peanuts - I always have store bought unsalted roasted peanuts in the pantry. If not, dry roast some peanuts until lightly golden. Cool and use in the recipe.
    • Goda masala - gives it the authentic Maharashtrian flavor. You can use either homemade masala or store bought masala.
    • Tamarind paste or pulp.
    • Jaggery - you can substitute with coconut sugar or light brown sugar.
    • Turmeric, red chili powder and salt
    • Mustard seeds
    • Fresh cilantro
    Ingredients needed, details in recipe card.

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make bharli vangi recipe:

    Make Stuffing Mixture

    In a blender, combine coconut, peanuts, goda masala, tamarind paste, red chili powder, jaggery and salt. Add just enough water to make a smooth paste. Taste the curry and adjust the seasoning.

    3 panel photo showing the making of masala.

    Prep Eggplant

    Keeping the crown on for the eggplant; make slits on the other end and make sure not to cut all the way through.

    Stuff the eggplants with the stuffing and set aside. Reserve the leftover stuffing.

    2 panel photo showing the stuffing of baby eggplant with masala.

    Make Bharli Vangi

    Heat oil in a medium size pan on medium heat. Add mustard seeds and asafetida and cook till the seeds start to splutter. Stir in the curry leaves and cook for 30 seconds.

    Gently slide the stuffed eggplant into the pan along with the reserved stuffing and ½ cup of water. Cook covered on medium-low flame until the eggplant are tender, stirring occasionally, about 10~15 minutes. Add more water if the curry looks too thick.

    4 panel photo showing the cooking of the stuffed eggplants and masala.

    Sprinkle with chopped cilantro and serve with roti and/ or rice.

    Brown plate with rice, eggplant curry and papad.

    Expert Tips

    • Look for fresh baby eggplants in Indian or Asian grocery stores. Pick ones that are blemish free and the tops or crowns look green and fresh. Avoid ones that have dried or brown tops.
    • You can use either fresh or frozen coconut or even dried unsweetened coconut. To rehydrate dried coconut, soak it in hot water for 15 minutes before using.
    • I always have store bought unsalted roasted peanuts in the pantry. If you don't, dry roast some peanuts until lightly golden. Cool and use in the recipe.
    • You can use either homemade goda masala or store bought masala to give the recipe authentic Maharashtrian flavor.
    • Substitute jaggery with coconut sugar or light brown sugar.
    • Don’t fuss too much about how the eggplants are stuffed. Since they will be cooked in the leftover stuffing mixture.
    • The stuffing or masala can be made up to 2 days in advance. Store in an airtight container until ready to use.
    • Leftover bharva baingan curry can be stored for up to 3 days in the fridge.

    You might also like

    Here are a few recipes that you can make with Bharli vangi to make a delicious meal:

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      Methi Moong dal Rasam
    • blue bowl with Sri Lankan dhal curry and a spoon.
      Sri Lankan Dhal Mallum Recipe
    • White bowl with boiled egg curry with lentils.
      Boiled Egg and Lentil Curry Recipe | Video
    • White bowl with tomato broth.
      Mixed Dal Rasam | Video
    Steel bowl with Maharashtrian eggplant curry.

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Bowl with stuffed eggplant curry.

    Bharli Vangi

    Bharli Vangi is a Maharashtrian version of stuffed eggplant. This version is made with peanuts, coconut, and spices. Great with rice or roti!
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 10 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 40 minutes mins
    Course: Main Course, Main Dish, Side Dish
    Cuisine: Indian, maharashtrian, north indian
    Servings: 4 Servings

    Ingredients

    For the Stuffing:

    • 1 cup Grated coconut*, fresh or frozen, thaw if frozen
    • ¼ cup Roasted Peanuts
    • 2 teaspoons Goda Masala
    • 2 tablespoons Tamarind paste
    • 1 teaspoon Red Chili powder
    • 2 tablespoons Jaggery
    • To taste Salt
    • 2~3 tablespoons Water

    For the Curry:

    • 8~10 Baby Eggplant
    • 3 tablespoons Oil
    • 1 teaspoon Mustard seeds
    • ⅛ teaspoon Asafoetida/ Hing
    • 6~8 Curry leaves
    • ½~1 cup Water
    • 3 tablespoons Cilantro, chopped
    Get Recipe Ingredients

    Instructions

    Make Stuffing mixture:

    • In a blender, combine coconut, peanuts, goda masala, tamarind paste, red chili powder, jaggery and salt. Add just enough water to make a smooth paste. Taste the curry and adjust the seasoning.

    Prep the Eggplant:

    • Keeping the crown on for the eggplant; make slits on the other end and make sure not to cut all the way through.
      Stuff the eggplants with the stuffing and set aside. Reserve the leftover stuffing.

    Make Bharli Vangi:

    • Heat oil in a medium size pan on medium heat. Add mustard seeds and asafetida and cook till the seeds start to splutter. Stir in the curry leaves and cook for 30 seconds.
      Gently slide the stuffed eggplant into the pan along with the reserved stuffing and ½ cup of water. Cook covered on medium-low flame until the eggplant are tender, stirring occasionally, about 10~15 minutes. Add more water if the curry looks too thick.
    • Sprinkle with chopped cilantro and serve with roti and/ or rice.

    Video

    Notes

    • ok for fresh baby eggplants in Indian or Asian grocery stores. Pick ones that are blemish free and the tops or crowns look green and fresh. Avoid ones that have dried or brown tops.
    • You can use either fresh or frozen coconut or even dried unsweetened coconut. To rehydrate dried coconut, soak it in hot water for 15 minutes before using.
    • I always have store bought unsalted roasted peanuts in the pantry. If you don't, dry roast some peanuts until lightly golden. Cool and use in the recipe.
    • You can use either homemade goda masala or store bought masala to give the recipe authentic Maharashtrian flavor.
    • Substitute jaggery with coconut sugar or light brown sugar.
    • Don’t fuss too much about how the eggplants are stuffed. Since they will be cooked in the leftover stuffing mixture.
    • The stuffing or masala can be made up to 2 days in advance. Store in an airtight container until ready to use.
    • Leftover bharwa baingan can be stored for up to 3 days in the fridge.

    Nutrition

    Calories: 416kcal | Carbohydrates: 50g | Protein: 10g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Sodium: 70mg | Potassium: 1503mg | Fiber: 21g | Sugar: 31g | Vitamin A: 358IU | Vitamin C: 44mg | Calcium: 84mg | Iron: 2mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Usha

      May 11, 2019 at 8:32 am

      Haha, we all know how much you love eggplants and not at all surprised to see another eggplant for the theme, stuffed food. Actually even I eggplants on the list for this theme. No onion, no garlic curry looks really good and a good one for any day of the week.

      Reply
    2. Rajani

      May 12, 2019 at 8:57 am

      I have a couple of bookmarked recipes for stuffed eggplants. I like this version too, sounds fuss free.

      Reply
    3. Sowmya

      May 12, 2019 at 12:06 pm

      Love this coconut and peanut stuffed baby brinjals. Looks so delicious! Bookmarking this to try asap!

      Reply
    4. Varada

      May 13, 2019 at 5:01 pm

      Bharli wangi is one of my favorite dish. I love the spice combo. Your version looks great!

      Reply
    5. harini

      May 13, 2019 at 10:11 pm

      Pavani, with your love for eggplant, I am not surprised at all looking at the recipe. A very flavorful one for sure.

      Reply
    6. Kalyani

      May 15, 2019 at 6:25 am

      ah ! I had this on my mind with a slightly different gravy. but the pics were a let down. this is super good for vangi lovers like you and me :p

      Reply
    7. Srivalli Jetti

      May 17, 2019 at 5:32 am

      This is a tasty dish Pavani, we loved it a lot when I had made it for the thali too...Knowing your love for eggplant, I am sure you are going to make this again.:)

      Reply
    8. Gayathri Kumar

      May 17, 2019 at 9:51 pm

      This stuffed baingan looks fabulous Pavani. Peanut and coconut would add so much flavour tk the dish.

      Reply
    9. Suma Gandlur

      May 31, 2019 at 8:47 pm

      This dish sounds like a perfect party dish and must have been flavorful.

      Reply
    10. Narmadha

      June 19, 2019 at 11:36 am

      Love the coconut stuffed eggplant and they look so delicious and tempting..

      Reply

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