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🌍 Maharashtrian

Bharli Vangi (Stuffed Brinjal)

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Bharli vangi stuffed brinjals in dark peanut-coconut curry in a brass bowl, topped with coriander and grated coconut, bhakri on the side

Bharli Vangi is a Maharashtrian curry of small brinjals stuffed with a roasted peanut and coconut masala, then simmered until tender in their own spiced gravy. The filling is nutty and warmly spiced with goda masala, with a small touch of jaggery and tamarind balancing the heat. The brinjals turn soft and almost creamy inside while holding their shape in the pan. It is a homestyle main that pairs well with bhakri, chapati or plain steamed rice and dal. A practical tip: keep a little of the stuffing aside to stir into the gravy — it thickens the sauce and makes sure none of the masala is wasted if a brinjal splits while cooking.

Prep Time
25 minutes
Cook Time
35 minutes
Total Time
60 minutes
Servings
4
Difficulty
Medium

Ingredients

20 items
Yields: 4 (Tap items to check them off as you cook)

Step-by-Step Instructions

8 steps
  1. 1

    Step 1

    Grind the roasted peanuts and grated coconut together to a coarse powder without adding water.

  2. 2

    Step 2

    Mix the powder in a bowl with half the chopped onion, the ginger-garlic paste, goda masala, red chilli powder, turmeric powder, coriander powder, jaggery, tamarind pulp and salt. This is the stuffing.

  3. 3

    Step 3

    Wash the brinjals and make two deep cross-shaped cuts from the base towards the stem, keeping each brinjal in one piece. Fill each brinjal generously with the stuffing and set any leftover stuffing aside.

  4. 4

    Step 4

    Heat the oil in a wide pan on medium heat. Add the mustard seeds and let them splutter, then add the cumin seeds, curry leaves and hing.

  5. 5

    Step 5

    Add the remaining chopped onion and cook for 4–5 minutes until golden. Add the tomato and cook for 3 minutes until soft.

  6. 6

    Step 6

    Stir in any leftover stuffing and cook for 1 minute. Arrange the stuffed brinjals in a single layer over the masala.

  7. 7

    Step 7

    Pour the warm water gently around — not over — the brinjals. Cover and cook on low heat for 20–25 minutes, turning the brinjals once carefully halfway through, until they are completely tender.

  8. 8

    Step 8

    Sprinkle the coriander leaves on top, rest for 5 minutes and serve hot.

Chef's Pro Tip

For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.

Tags & Keywords

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