Bharli vangi recipe literally translates to stuffed eggplant recipe. It is a traditional Maharashtrian dish cooked on special occasions. It pairs well with steamed rice, masale bhat or rotis. Most likely, you will see them during traditional weddings, celebrations and religious ceremonies. This is because it is one of the most popular veg dry main course.
Bharli vangi are simple to make and yet are healthy and delicious. The bharli vangi recipe is rich in many nutrients and antioxidants. The peanut powder adds protein and deliciousness. Usually, I also include roasted sesame seeds along with peanut powder for a richer aroma. However, I haven’t included it in this video recipe.
This recipe uses goda masala as an essential ingredient. It is a special spice blend unique to Maharashtrian cuisine. You can surely find it easily in local Indian stores. Without this masala you will not be able to obtain the authentic Maharashtrian taste.
Surely give it a try and let me know how you like it. I have served it to friends who are not fond of eggplant and they still ended up cherishing this stuffed eggplant.
- 8-10 baby eggplants
- 3 cups water
- 1 onion large (chopped)
- 1 cup shredded coconut
- 2 tsp goda masala
- 1 tsp garam masala
- 1/4 tsp turmeric powder
- 1 tsp red chili powder
- 2 tsp cumin and coriander powder
- 1 tbsp cilantro chopped
- 1 tbsp roasted peanut powder
- 1 tsp sesame seeds roasted
- 1 tsp tamarind pulp from a small ball of tamarind
- 2 tsp jaggery
- salt to taste
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 pinch asafoetida
- 10-12 curry leaves
- Wash the eggplants and make cross slits on top. Make sure you don’t cut them through and through.
- Soak all the eggplants in cold water with some salt added to it.
- In another bowl, mix together chopped onion, shredded coconut, goda masala, garam masala, red chili powder, cumin-coriander powder, peanut powder, sesame seeds, tamarind pulp, jaggery, cilantro and salt.
- Taste the mixture and adjust spices to your liking.
- Stuff this mixture in the eggplants.
- In a pan, heat oil and use mustard seeds, asafoetida, curry leaves for tempering.
- Add stuffed eggplants.
- Cover and cook on all sides.
- Add remaining stuffing and cook until eggplants are done.
- Garnish with cilantro and serve hot.
Please note that the nutrition information provided below is approximate and meant as a guideline only. Actual numbers may be different from those provided below. If you have health issues, please work with a registered dietician or nutritionist. As an Amazon Associate I earn from qualifying purchases.
Happy Eating and Feeding!