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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
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Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: Main Course, Main Dish, Side Dish
Cuisine: Indian, maharashtrian, north indian
Servings: 4 Servings


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
  • teaspoon Asafoetida/ Hing
  • 6~8 Curry leaves
  • ½~1 cup Water
  • 3 tablespoons Cilantro, chopped


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.



  • 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.


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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