Bharli vangi in English translates to stuffed eggplant curry and in Hindi, it’s known as bharwa baingan. This is an easy and simple vegan, no onion no garlic recipe.
Here “Bharli” means stuffed and “Vangi” means brinjals/eggplants. Vangi is a Marathi name for baingan, eggplants, brinjal, and aubergine.
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About Bharli Vangi (Stuffed Eggplants)
What is Bharli Vangi ?
Bharli vangi is a traditional Maharashtrian curry recipe made with small brinjals that are stuffed with spicy peanut and coconut masala.
The main taste of this dish comes from the special blend of Maharashtrian spice masala called goda masala.
Goda masala is coconut-based masala which is on the sweeter side bursting with lots of flavours. You can get goda masala at the Indian grocery store or on Amazon.
Bharli vangi is known by other names such as Bharwa baingan in Hindi and stuffed eggplant curry in English.
This curry can be made in a pressure cooker, instant pot and saucepan.
This recipe is one of the most loved and most popular Maharashtrian recipes made with small purple brinjals, peanut powder and a special Maharashtrian spice – goda masala.
Bharli vangi is a family favourite. We often make it for Sunday lunch and on auspicious occasions. This vangi goes well with bhakri, chapati and even with plain steamed rice.
There are various traditional Maharashtrian curries such as vaalacha birda (Dalimbi Usal – Field Bean curry), Alu cha fadfada, Ambadi chi patal bhaji, Pithla, Matki chi usal to name a few. Amongst this bharli vangi tops the chart!
The addition of goda masala gives this curry a unique flavour. Goda masala is a mildly sweet coconut-based spice mix that is often used in making Maharashtrian dishes.
This bharli vangi recipe is made in almost every Marathi household for everyday meals and also for special occasions like weddings, pooja, and thread ceremonies.
This Maharashtrian favourite delicious bharli vangi is prepared using small brinjals that are stuffed with a spicy mixture of peanuts along with spices and herbs.
Apart from this bharli vangi we also make vangi batata rassa (aloo baingan – eggplant potato curry), vangi cha bharit (baingan bharta) and vangi che kaap (pan-fried eggplant fritters).
This one-pot dish comes together in less than 45 minutes. If you love eggplants (vangi/baingan) then you are going to love this unique stuffed brinjal curry (bharli vangi).
The spicy stuffing of peanuts and coconut along with goda masala, red chilli powder, gul (jaggery) gives a perfect balance of flavours to this curry.
This is such a versatile recipe that goes along beautifully with flatbreads and rice.
Disclaimer: Avoid this recipe if you are allergic to nuts.
Recipe Video
ingredients
Vangi: To make bharli vangi (stuffed eggplant curry) small purple variety of eggplants are used as they have more flavour and cook fast.
Roasted peanut powder: Also called as shengdanyacha kut. To make homemade peanut powder, dry roast peanuts till they get mildly charred. Remove the skin and grind to a coarse or fine powder as per your preference.
Coconut: I use fresh scrapped coconut for this recipe. You can use desiccated or dry-grated coconut instead.
Goda Masala: To make this traditional Maharashtrian style bharli vangi, I use goda masala. You can get goda masala in any Indian grocery store or on amazon too. In case you do not get it, use garam masala instead.
Gul (Jaggery): The flavours of Bharli vangi are perfectly balanced with the addition of gul (jaggery). You can use 2 teaspoons of sugar instead of jaggery here.
Other Spices: Spices like red chilli powder, turmeric powder, hing (asafoetida) are used in making this curry.
Variations
This bharli vangi can be done using only fresh coconut instead of peanuts if you are allergic to nuts.
You may also use onion and garlic while making this curry.
Serving Suggestions
This bharli vangi Maharashtrian style is best served with jowar (sorghum) bhakri. It also goes well with whole wheat poori and roti.
This curry can also be served with rice dishes such as plain steamed rice or vegetable pulao or vegetable biryani.
Storage Options
You can store the leftover curry in a clean steel container in the refrigerator.
This bharli vangi stays good for up to 3 days in the fridge.
Related Recipes
No Onion No Garlic (Satvik) Recipes
More Eggplant Recipes
How to make Maharashtrian Style Bharli Vangi
Disclaimer: Avoid this recipe if you are allergic to nuts.
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Recipe Card
Bharli Vangi | Bharwa Baingan | Stuffed Brinjal
Ingredients
For Stuffing
- 5 Vangi ( Brinjals / Eggplants)
- 1 cup Roasted Peanut Powder
- 2 tablespoons Freshly Scrapped Coconut
- 2 teaspoons Gul (Jaggery)
- 4 teaspoons Red Chilli Powder
- 1/2 teaspoon Turmeric Powder
- 3 tablespoons Goda Masala
- 1 tablespoon Oil
For Making The Gravy
- 1 teaspoon Mustard Seeds
- 1/4th teaspoon Hing (Asafoetida)
- 1/2 teaspoon Turmeric Powder
- 3-4 cups Water
- 1/4th cup Coriander Leaves (Cilantro)
Instructions
Stuffing Vangi (Eggplants)
- Wash vangi (brinjal) and slit them keeping the bottom part intact. Slit them in quarters (4 halves).
- Soak them in water after cutting to prevent them from getting oxidized.
- In a mixing bowl / plate, add 1 cup of roasted peanut powder along with 2 tablespoons of freshly scrapped coconut.
- Add 2 teaspoons of gul ( jaggery) along with 4 teaspoon red chilli powder. 1/2 teaspoon of turmeric, 3 tablespoons goda masala, salt to taste and 1 teaspoon of oil.
- Mix the stuffing well till all the flavours are nicely incorporated with each other.
- Next, stuff each slit vangi (brinjal) with the prepared peanut masala. Keep some of this peanut masala aside to make the gravy.
- Stuff all the slit vangis (brinjals) in the same manner and keep aside.
Preparing Gravy
- In a thick bottom pan, heat 2 tablespoons of oil. When the oil is hot, add 1 teaspoon of mustard seeds and let them splutter.
- Add 1/4th teaspoon hing (asafoetida) and 1/2 teaspoon turmeric powder.
- Add the stuffed brinjals (vangi). Add the remaining peanut masala with 3 cups of water. mix well.
- Let the curry come to a boil. Cover and cook brinjals on low heat until tender.
- Stir them occasionally and adjust the amount of water depending on the consistency of gravy you need.
- Once the brinjals are cooked, you will see the oil floating on top. Using a knife or fork pierce the brinjals to see if they are tender.
- Add finely chopped coriander and mix well.
- Bharli vangi- Bharwa Baingan – Stuffed Eggplant Curry is ready.
