Bharli Vangi | Maharashtrian Stuffed Eggplant Curry

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.

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.

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.

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

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.

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.

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.

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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Recipe Card

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

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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

1x2x3x

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

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

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