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Bharli Vangi – Stuffed Eggplant Curry

Bharli Vangi, or stuffed brinjal curry, is a traditional Maharashtrian delicacy made with baby eggplants stuffed with roasted peanut, coconut, and spice masala. It’s slow-cooked until tender, releasing a nutty, spicy, and tangy flavor that pairs beautifully with bhakri or rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian, Maharashtrian
Ingredients Method Notes

Ingredients
  

Ingredients
  • 6 –8 small eggplants brinjals
  • ¼ cup roasted peanuts
  • ¼ cup grated coconut
  • 2 tbsp sesame seeds
  • 1 tbsp jaggery
  • 2 tsp red chili powder
  • 1 tsp turmeric
  • 1 tbsp tamarind pulp
  • 2 tbsp oil
  • Salt to taste

Method
 

Cooking Instructions
  1. Prepare stuffing: Roast peanuts, sesame, and coconut. Grind with jaggery, chili, turmeric, tamarind, and salt to make a coarse masala.
  2. Stuff eggplants: Slit brinjals lengthwise and stuff masala inside.
  3. Cook curry: Heat oil, place stuffed brinjals, add leftover masala with 1 cup water. Cover and cook on low until eggplants are tender.

Notes

🍽️ Serving Suggestions
  • Traditionally served with jowar or bajra bhakri.
  • Goes well with steamed rice or chapati.
  • A drizzle of ghee enhances flavors.
❓ FAQs
Q: Can I make Bharli Vangi without coconut?
A: Yes, but coconut gives the authentic nutty flavor.
Q: My eggplants break while cooking – why?
A: Cook on low flame and avoid over-stirring.
Q: Is this dish spicy?
A: You can adjust chili as per taste; Maharashtrian versions are moderately spicy.