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Authentic Bharli Vangi Recipe | Maharashtrian style Stuffed Brinjals

Santosh Allada
Bharli Vangi is a very popular Indian regional dish from Maharashtra. This Maharashtrian delicacy is prepared by stuffing brinjals with peanuts, onion, spices, herbs, and simmered on low flame until done.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Curry, Main Course
Cuisine Maharashtrian
Servings 4 people

Ingredients
  

  • 250 grams Brinjals small or medium size
  • 4-5 tbsp Oil any neutral flavor
  • 1/4 tsp Mustard seeds
  • 1/4 tsp Cumin
  • 5-6 numbers Curry leaves
  • 1 cup Water or as needed

Stuffing

  • 1/4 cup Peanuts raw and unsalted
  • 1 small Onion finely chopped
  • 1-2 tsp Red chili powder
  • 1-2 tsp Goda masala kanda lasoon masala or garam masala
  • 1 tsp Coriander powder
  • 1/4 tsp Turmeric powder
  • 2-3 tbsp Coriander leaves chopped
  • Salt to taste

Goda Masala

  • 1-2 tbsp Dry coconut grated
  • 1/2 tbsp Sesame seeds
  • 1/2 tsp Oil any neutral flavor
  • 1/2 tbsp Coriander seeds
  • 1-2 numbers Cloves
  • 5-6 numbers Whole dry red chilies or kashmiri red chili powder
  • 1 inch Cinnamon stick
  • 1 small Black stone flower dagad phool
  • 2-3 strands Mace javitri
  • 1/2 tsp Caraway seeds shahi jeera
  • 1 small Black cardamom kali elaichi
  • 1 small Star anise
  • 2-3 medium size Bay leaf
  • Salt

Instructions
 

Making the Goda Masala

  • Heat oil in a pan over a low flame. Add all the ingredients listed above except coconut and sesame seeds. Saute stirring frequently until the spices are aromatic.
  • Transfer to a bowl. To the same pan add dry coconut and sesame seeds. Saute until coconut change color and sesame seeds pop. Add them to the bowl and set aside to cool.
  • Grind to a fine powder without adding water.

Making the Bharli Vangi

  • Frist, dry roast the raw peanuts in a pan. Heat pan over medium flame. When hot, reduce the flame to low and add the peanuts.
  • Dry roast on low flame by stirring at regular intervals until they become brown in color. When they are browned, transfer them to a plate and set them aside to cool completely.
  • Grind the roasted peanuts to a coarse powder without adding any water.
  • In a wide plate or bowl, add peanuts powder, finely chopped onion, red chili powder, coriander powder, goda masala or kanda lasun masala or garam masala, ginger-garlic paste, chopped coriander leaves along with the tender stems, and salt.
  • With your hand, mix everything well.
  • Wash 250 grams eggplants (small or baby brinjals) well. Trim off a little of the stem. Using a knife slit each one of the brinjals crosswise (+) into four, keeping the end intact.
  • Dip the slit brinjals in a bowl filled with water to prevent them from turning black by oxidation.
  • Drain all the water from the brinjals and pat them to remove moisture. Fill the masala stuffing in slit baingans.
  • Keep aside the remaining stuffing. We will use it to make the base gravy.
  • Heat oil in a pan over medium flame. When the oil is hot enough, add mustard seeds and cumin. Let them crackle.
  • Add the curry leaves and saute until they turn crisp.
  • Arrange the stuffed eggplants side by side in one single layer. Shallow fry them on low heat for about 2-3 minutes turning sides once in between so that they would roast evenly on all sides.
  • Add the remaining stuffing. Mix well and stir for 2-3 minutes or until oil starts to leave from the sides.
  • Add 1 cup of hot water or as required depending on the consistency you prefer. Mix well gently.
  • Cover the pan and let it simmer on low flame for 10-15 minutes or until the brinjals are tender. Stir in between to prevent it from burning.
  • Uncover and check if the brinjals are cooked. You can insert a sharp knife to check the brinjals. When the brinjals are tender, switch off the flame.
  • Serve Bharli Vangi hot or warm with steamed rice and dal, chapati, bhakri, or plain paratha. You can also garnish with a few coriander leaves before serving.

Notes

If you do not have all the whole spices to make goda masala, you can dry roast dry coconut, sesame seeds, coriander seeds, and cumin. Grind it and mix kashmiri red chili powder and garam masala as per your taste.