{"id":"c77dbe84-4d92-4024-8863-7eedea1c07b7","url":"https://recipestripper.com/recipes/c77dbe84-4d92-4024-8863-7eedea1c07b7","source_url":"https://www.vegrecipesofindia.com/bharli-vangi-recipe-bharli-vangi/","title":"Bharli Vangi | Stuffed Brinjal","description":"Bharli Vangi is a Stuffed Brinjal variant and a delicacy from the Maharashtrian cuisine. It is made with baby eggplants or small brinjals. This robust and delicious curry has small brinjals stuffed with a coconut, peanut and sesame seeds paste, and later cooked in a gravy base of onions, tomatoes and spices.","servings":4,"servings_text":"4","prep_time":"PT30M","cook_time":"PT30M","total_time":"PT60M","image_url":"https://www.vegrecipesofindia.com/wp-content/uploads/2022/12/bharli-vangi-stuffed-brinjal.jpg","ingredients":[{"text":"¼ cup peanuts","item":"peanuts","quantity":0.25,"unit":"cup"},{"text":"½ cup desiccated coconut (or unsweetened shredded coconut)","item":"desiccated coconut","quantity":0.5,"unit":"cup","preparation":"or unsweetened shredded coconut"},{"text":"1 tablespoon white sesame seeds","item":"white sesame seeds","quantity":1,"unit":"tbsp"},{"text":"5 to 6  garlic cloves (- small to medium sized, peeled and chopped)","item":"garlic cloves","quantity":5,"quantity_max":6,"preparation":"- small to medium sized, peeled and chopped"},{"text":"1 inch ginger (- peeled and chopped)","item":"inch ginger","quantity":1,"preparation":"- peeled and chopped"},{"text":"¼ cup onions (- roughly chopped )","item":"onions","quantity":0.25,"unit":"cup","preparation":"- roughly chopped"},{"text":"4 to 5 tablespoons water (- for grinding or blending)","item":"water","quantity":4,"quantity_max":5,"unit":"tbsp","preparation":"- for grinding or blending"},{"text":"250 grams brinjals (- small or baby brinjals)","item":"brinjals","quantity":250,"unit":"g","preparation":"- small or baby brinjals"},{"text":"3 to 4 tablespoons peanut oil (- can swap with sunflower oil or any neutral flavored oil)","item":"peanut oil","quantity":3,"quantity_max":4,"unit":"tbsp","preparation":"- can swap with sunflower oil or any neutral flavored oil"},{"text":"¼ cup onions (- chopped)","item":"onions","quantity":0.25,"unit":"cup","preparation":"- chopped"},{"text":"½ cup tomatoes (- chopped )","item":"tomatoes","quantity":0.5,"unit":"cup","preparation":"- chopped"},{"text":"1 pinch asafoetida (- hing, optional)","item":"asafoetida","quantity":1,"unit":"pinch","preparation":"- hing, optional"},{"text":"½ teaspoon turmeric powder","item":"turmeric powder","quantity":0.5,"unit":"tsp"},{"text":"½ teaspoon kashmiri chilli powder (or red chilli powder)","item":"kashmiri chilli powder","quantity":0.5,"unit":"tsp","preparation":"or red chilli powder"},{"text":"½ teaspoon coriander powder","item":"coriander powder","quantity":0.5,"unit":"tsp"},{"text":"½ teaspoon cumin powder","item":"cumin powder","quantity":0.5,"unit":"tsp"},{"text":"2 teaspoons Goda Masala ( or ½ teaspoon garam masala)","item":"Goda Masala","quantity":2,"unit":"tsp","preparation":"or 0.5 teaspoon garam masala"},{"text":"1 cup water ( or add as required)","item":"water","quantity":1,"unit":"cup","preparation":"or add as required"},{"text":"salt (as required)","item":"salt","preparation":"as required"},{"text":"2 to 3 tablespoons coriander leaves (- chopped)","item":"coriander leaves","quantity":2,"quantity_max":3,"unit":"tbsp","preparation":"- chopped"}],"instructions":[{"number":1,"text":"Rinse the brinjals first a few times in water. Cut each brinjal into four parts without breaking them.","section":"Preparation"},{"number":2,"text":"Slightly pull apart the brinjal wedges and check to see if there are any worms in them. If you see black spots or worms, discard the brinjal.","section":"Preparation"},{"number":3,"text":"Soak the brinjals in salted water for 15 mins. You can also dice them and soak in salted water.","section":"Preparation"},{"number":4,"text":"Dry roast the peanuts first, when they start to become brown and have a few blisters on them, add the white sesame seeds followed by desiccated coconut.","section":"Preparation"},{"number":5,"text":"Next add chopped ginger and garlic and stir to mix.","section":"Preparation"},{"number":6,"text":"Roast the coconut stirring non-stop until golden or browned and it should smell fragrant.","section":"Preparation"},{"number":7,"text":"Set aside this roasted mixture to cool.","section":"Preparation"},{"number":8,"text":"When the coconut, peanuts and sesame seeds cool, add them in a high-speed blender or grinder.","section":"Preparation"},{"number":9,"text":"Also add ¼ cup roughly chopped onions.","section":"Preparation"},{"number":10,"text":"Grind to a fine, thick and smooth paste with 4 to 5 tablespoons water. Make sure that the paste is not runny or thin.","section":"Preparation"},{"number":11,"text":"Transfer this paste into a bowl or a plate and set aside.","section":"Preparation"},{"number":12,"text":"Drain all the water thoroughly from the soaked brinjals. Place the brinjals on a plate or chopping board.","section":"Follow this method if brinjals are not chopped"},{"number":13,"text":"Pat them dry with clean kitchen towel, if you prefer. With a spoon, stuff each brinjal with this ground masala. Set aside.","section":"Follow this method if brinjals are not chopped"},{"number":14,"text":"In pan heat peanut oil. Add ¼ cup chopped onions and sauté them on low to medium-low heat until they turn light golden.","section":"Follow this method if brinjals are not chopped"},{"number":15,"text":"Add the chopped tomatoes and sauté until they turn mushy.","section":"Follow this method if brinjals are not chopped"},{"number":16,"text":"Next add these ground spice powders - turmeric powder, kashmiri red chilli powder, coriander powder, cumin powder, asafoetida.","section":"Follow this method if brinjals are not chopped"},{"number":17,"text":"Also add either 2 teaspoons of goda masala or ½ teaspoon of garam masala.","section":"Follow this method if brinjals are not chopped"},{"number":18,"text":"Stir to mix evenly and sauté for some seconds until the masala smells fragrant.","section":"Follow this method if brinjals are not chopped"},{"number":19,"text":"Add the remaining ground coconut and peanut paste and sauté for a minute.","section":"Follow this method if brinjals are not chopped"},{"number":20,"text":"Gently place the stuffed brinjals on the sautéed masala mixture. Mix gently to combine.","section":"Follow this method if brinjals are not chopped"},{"number":21,"text":"Add 1 cup water and salt as needed. Cover with lid and on low to medium-low heat, simmer for 20 to 22 minutes or until the brinjals are fork tender.Do check a few times and if the gravy looks very thick, add some water.","section":"Follow this method if brinjals are not chopped"},{"number":22,"text":"Turn off heat when the brinjals are fork tender. Lastly add chopped coriander leaves and mix.","section":"Follow this method if brinjals are not chopped"},{"number":23,"text":"Serve Bharli Vangi hot or warm with rice or chapati or bhakri.","section":"Follow this method if brinjals are not chopped"},{"number":24,"text":"In pan heat oil, add the onions and sauté them till they soften.","section":"Follow this method if brinjals are chopped"},{"number":25,"text":"Add tomatoes and sauté until the tomatoes soften.","section":"Follow this method if brinjals are chopped"},{"number":26,"text":"Next add the prepared masala paste and sauté for 3 to 4 minutes or until you see oil releasing from the sides.","section":"Follow this method if brinjals are chopped"},{"number":27,"text":"Add the all the ground spice powders and sauté for a few seconds.","section":"Follow this method if brinjals are chopped"},{"number":28,"text":"Add in the chopped brinjals and stir to mix them with the masala paste in the pan","section":"Follow this method if brinjals are chopped"},{"number":29,"text":"Next add water, salt as per taste. Mix the entire curry.","section":"Follow this method if brinjals are chopped"},{"number":30,"text":"Cover with lid and let the brinjals cook until tender and softened. When the dish is ready, garnish with coriander leaves.","section":"Follow this method if brinjals are chopped"},{"number":31,"text":"Serve Bharli Vangi hot with steamed rice or poli or chapati.","section":"Follow this method if brinjals are chopped"}],"date_published":"2026-10-29T23:42:17.15305+00:00","date_modified":"2026-10-29T23:42:17.15305+00:00"}