{"id":"5085b41e-5b56-4867-8148-3fd82cb76ad5","url":"https://recipestripper.com/recipes/5085b41e-5b56-4867-8148-3fd82cb76ad5","source_url":"https://signatureconcoctions.com/recipes/maharashtrian-bharli-vangi/","title":"Maharashtrian Bharli Vangi","description":"Quick & easy recipe with step-by-step instructions for making the traditional stuffed brinjal/eggplant/aubergine curry from Maharashtra, India.","servings":2,"servings_text":"2","image_url":"https://signatureconcoctions.com/wp-content/uploads/2023/11/Bharli-Vangi-2-225x225.jpg","ingredients":[{"text":"8-9 Indian or baby eggplants/ brinjals/ aubergines","item":"Indian or baby eggplants/ brinjals/ aubergines","quantity":8,"quantity_max":9},{"text":"1 medium red onion, finely diced","item":"medium red onion, finely diced","quantity":1},{"text":"½ cup grated coconut, fresh or frozen thawed","item":"grated coconut, fresh or frozen thawed","quantity":0.5,"unit":"cup"},{"text":"¼ cup crushed roasted unsalted peanuts","item":"crushed roasted unsalted peanuts","quantity":0.25,"unit":"cup"},{"text":"2 tbsp ground jaggery","item":"ground jaggery","quantity":2,"unit":"tbsp"},{"text":"1 tbsp Maharashtrian Kala/ Goda masala (homemade or store-bought) (see Notes)","item":"Maharashtrian Kala/ Goda masala (homemade or store-bought)","quantity":1,"unit":"tbsp","preparation":"see Notes"},{"text":"1 tsp regular Indian red chili powder (skip or use less for a milder flavor)","item":"regular Indian red chili powder","quantity":1,"unit":"tsp","preparation":"skip or use less for a milder flavor"},{"text":"salt, to taste","item":"salt","preparation":"to taste"},{"text":"12-15 sprigs of cilantro/coriander, leaves and tender parts of stems, chopped","item":"cilantro/coriander, leaves and tender parts of stems","quantity":12,"quantity_max":15,"unit":"sprig","preparation":"chopped"},{"text":"2 tbsp neutral oil of choice","item":"neutral oil of choice","quantity":2,"unit":"tbsp"},{"text":"½ tsp cumin seeds","item":"cumin seeds","quantity":0.5,"unit":"tsp"},{"text":"½ tsp mustard seeds","item":"mustard seeds","quantity":0.5,"unit":"tsp"},{"text":"¼ tsp asafoetida","item":"asafoetida","quantity":0.25,"unit":"tsp"},{"text":"½ tsp turmeric","item":"turmeric","quantity":0.5,"unit":"tsp"},{"text":"¾ cup water","item":"water","quantity":0.75,"unit":"cup"}],"instructions":[{"number":1,"text":"In a medium bowl, combine all the ingredients for the stuffing, reserving about 1/3 of the chopped cilantro/coriander for garnishing later and set it aside."},{"number":2,"text":"Wash the baby eggplants and trim the stems, either by removing them completely or just a little at the end. Using a paring knife, slit each eggplant crosswise from the base, about more than 3/4th way down to the stem, but not completely all the way through."},{"number":3,"text":"Using your fingers, gently separate the quarters. Take about a tablespoon of the stuffing and gently push it down the slits to stuff the eggplants, one by one."},{"number":4,"text":"In a medium pot, sauce pan or a kadhai, heat the oil over medium high heat and when it starts shimmering, add in the cumin and mustard seeds along with the asafoetida and turmeric."},{"number":5,"text":"When the seeds sizzle and the spices froth, transfer the stuffed baby eggplants to the pot with the hot seasoned oil."},{"number":6,"text":"Top with the leftover stuffing mixture."},{"number":7,"text":"Gently pour in the water over the eggplants."},{"number":8,"text":"Turn the heat down to low and cook covered for 5-7 minutes."},{"number":9,"text":"Uncover and then using the cooking spoon, gently turn each eggplant over."},{"number":10,"text":"Cover and continue to cook for another 5-7 minutes on low heat."},{"number":11,"text":"Take the lid off and simmer uncovered for 5 more minutes."},{"number":12,"text":"Once the moisture has almost evaporated completely, garnish with chopped cilantro/coriander and serve warm along with whole wheat, jowar or bajra rotis."}],"date_published":"2026-10-29T23:42:17.137084+00:00","date_modified":"2026-10-29T23:42:17.137084+00:00"}