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Bharli Vangi | Bharwa Baingan | Stuffed Brinjal

Bharli vangi (Stuffed Eggplant Curry) a popular Maharashtrian curry recipe made with small purple brinjals, peanut powder and a special Maharashtrian spice - goda masala.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Easy Dinner Recipes, Easy Lunch Recipes, Main Course, Side Dish
Cuisine: Indian
Ingredients Method Video Notes

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)

Method
 

Stuffing Vangi (Eggplants)
  1. Wash vangi (brinjal) and slit them keeping the bottom part intact. Slit them in quarters (4 halves).
  2. Soak them in water after cutting to prevent them from getting oxidized.
  3. In a mixing bowl / plate, add 1 cup of roasted peanut powder along with 2 tablespoons of freshly scrapped coconut.
  4. 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.
  5. Mix the stuffing well till all the flavours are nicely incorporated with each other.
  6. Next, stuff each slit vangi (brinjal) with the prepared peanut masala. Keep some of this peanut masala aside to make the gravy.
  7. Stuff all the slit vangis (brinjals) in the same manner and keep aside.
Preparing Gravy
  1. 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.
  2. Add 1/4th teaspoon hing (asafoetida) and 1/2 teaspoon turmeric powder.
  3. Add the stuffed brinjals (vangi). Add the remaining peanut masala with 3 cups of water. mix well.
  4. Let the curry come to a boil. Cover and cook brinjals on low heat until tender.
  5. Stir them occasionally and adjust the amount of water depending on the consistency of gravy you need.
  6. 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.
  7. Add finely chopped coriander and mix well.
  8. Bharli vangi- Bharwa Baingan - Stuffed Eggplant Curry is ready.

Video

Notes

This bharli vangi Maharashtrian style is best served with jowar (sorghum) bhakri. It also goes well with whole wheat poori and roti.
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.  Reheat while serving. 
IMPORTANT
Avoid this recipe if you are allergic to nuts.
More Related Recipes
Baingan Pakoda (Eggplant Fritters)
Maharashtrian Recipes
Plant-Based & Vegan Recipes
Curry Recipes
No Onion No Garlic (Satvik) Recipes
Beginner-Friendly Recipes
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