Bharli Vangi Maharashtrian Style | Stuffed Eggplant Curry Indian Recipe

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.

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 phatpada, 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 firtters).

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.

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 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.

What Ingredients are needed to make stuffed eggplant curry (bharli vangi)?

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: You will need to grind the roasted peanuts in a grinder to a powder.

You can click here to see how to make roasted peanut powder at home. I usually peel off the skin of the peanuts but feel free to leave the peel as it gives a nice rich brown colour to the gravy.

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.

Let’s see how to make bharli vangi / bharwa baingan / stuffed eggplant curry in your home kitchen.

You may also like some of these related recipes:

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Food FAQs

How to make Bharli Vangi?

Let’s start with some prepping.
Let’s start with making roasted peanut powder.
  • Heat a kadhai or deep pan on a medium flame. Add raw peanuts.
  • Dry roast them till they turn slightly brown. Stir them occasionally as we do not want them to burn.
  • Now let them cool down to room temperature.
  • Peel off the skin of these roasted peanuts and transfer them into a grinder.
  • Using pulse mode grind the roasted peanuts to a fine or coarse paste as per your preference.
  • Peanut Powder – Shengdanyacha Kut is ready.

One important thing to remember here is, not to blend the peanuts for a longer time as they may release their oil and the curry won’t taste nice.

You can store the extra peanut powder in an air-tight container at room temperature.

This peanut powder stays good for about 3 weeks after that it might lose its nutty flavour. Do not refrigerate.

How to cut brinjal for making bharli vangi?

  • 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.
Let’s make the masala paste (stuffing) for our bharli vangi:
  • 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) and 4 teaspoons of red chilli powder. 1/2 teaspoon of turmeric, 3 tablespoons of 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 them aside.

Let’s start making stuffed eggplant curry (bharli vangi):

  • 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.
Watch Recipe Video – Bharli Vangi | Stuffed Eggplant Curry
  • Add finely chopped coriander and mix well.
  • Bharli Vangi- Bharwa Baingan – Stuffed Eggplant Curry is ready.
bharli vangi Maharashtrian Vegan vegetarian curry
  • Serve hot with bhakri, roti, chapati or plain steamed rice.

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 steam rice or vegetable pulao or vegetable biryani.

How to store bharli vangi?

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.

Disclaimer: Avoid eating this recipe if you are allergic to nuts.

Detailed Recipe:

bharli vangi Maharashtrian Vegan Vegetarin recipe

Bharli Vangi | Bharwa Baingan | Stuffed Brinjal

Anjali P
Bharli vangi (Stuffed Eggplant Curry) a popular Maharashtrian curry recipe made with small purple brinjals, peanut powder and a special Maharashtrian spice – goda masala.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

  • 5 nos. Vangi ( Brinjals / Eggplants)
  • 1 cup Roasted Peanut Powder
  • 2 tbsp Freshly Scrapped Coconut
  • 2 tsp Gul (Jaggery)
  • 4 tsp Red Chilli Powder
  • 1/4th tsp Turmeric Powder
  • 3 tbsp Goda Masala If you can't get goda masala, add garam masala instead.
  • 1 tsp Oil (in the stuffing)
  • 2 tbsp Oil (For tempering)
  • 1 tsp Mustard Seeds
  • 1/4th tsp Hing (Asafoetida)
  • 1/2 tsp Turmeric Powder
  • 3-4 cups Water
  • 1/4th cup Coriander Leaves (Cilantro)

Instructions
 

  • 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.
  • Let's start making stuffed eggplant curry (bharli vangi):
  • 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.
  • On 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.
  • Serve hot with bhakri, roti, chapati or plain steamed rice.

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. 
Keyword bharli vangi Maharashtrian style, Bharwa baingan, Maharashtrian Recipes, stuffed eggplant curry, vegan recipes

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