Bharli Vangi is a traditional Maharashtrian dish where baby eggplants are stuffed with a spicy, nutty, and tangy peanut-coconut mixture. It is a perfect balance of flavors and goes best with Jowar/Bajra Bhakri or hot Phulkas.
🕒 Recipe Overview
- Preparation Time: 20 Minutes
- Cooking Time: 25 Minutes
- Servings: 4 People
- Cuisine: Maharashtrian
- Difficulty: Medium
🛒 Ingredients
For the Stuffing (Masala/Vatana):
- ½ Cup Roasted Peanuts (crushed/powdered)
- ¼ Cup Dry Coconut (Grated and roasted)
- 2 tbsp Sesame Seeds (Til – roasted)
- 1 tbsp Ginger-Garlic Paste
- 2 tbsp Goda Masala (or Garam Masala)
- 1-2 tbsp Kolhapuri Kanda-Lasun Masala (or Red Chili Powder)
- ½ tsp Turmeric Powder
- 1 tbsp Jaggery (Gul – grated)
- Small ball of Tamarind (Imli – soaked in water)
- Salt to taste
- Handful of fresh Coriander (finely chopped)
Main Ingredients:
- 8-10 Small Purple Brinjals (Baby Eggplants)
- 3 tbsp Oil
- ½ tsp Mustard Seeds & Cumin Seeds
- A pinch of Hing (Asafoetida)
- 8-10 Curry Leaves
👨🍳 Step-by-Step Instructions
- Prepare the Brinjals: Wash the brinjals. Keep the stalks intact. Make a “plus” (+) shaped slit from the base of the eggplant toward the stem, ensuring you don’t cut it all the way through. Soak them in salted water to prevent browning.
- Make the Stuffing: In a large bowl, mix peanut powder, roasted coconut, sesame seeds, ginger-garlic paste, Goda masala, chili powder, turmeric, jaggery, tamarind pulp, salt, and half of the coriander. Mix well. Add a teaspoon of oil or water if the masala is too dry.
- Stuffing the Vangi: Drain the brinjals. Carefully stuff a generous amount of the prepared masala into each eggplant. Keep the remaining masala aside.
- The Tempering (Tadka): Heat oil in a heavy-bottomed pan or kadhai. Add mustard seeds, cumin seeds, hing, and curry leaves. Let them splutter.
- Cooking: Place the stuffed brinjals in the pan. Sauté gently on medium heat for 2-3 minutes.
- Simmering: Add the leftover stuffing masala and 1 cup of warm water. Cover the pan with a lid (you can put some water on the lid to create steam).
- Final Touch: Cook on low heat for 12-15 minutes, stirring occasionally, until the brinjals are tender and the oil separates from the gravy. Garnish with remaining coriander.
💡 Chef’s Tips for AAMBU RASOEE
- Freshness Matters: Choose small, firm, and shiny brinjals with green stalks for the best taste.
- The Magic Masala: Using authentic Goda Masala is what gives this dish its unique Maharashtrian “Kala” (dark) color and flavor.
- Gravy Consistency: If you prefer a dry version, add less water. For a “Rassa” version, increase the water and peanut powder slightly.
🥗 Nutrition Facts (Per Serving)
- Calories: 185 kcal
- Total Fat: 14g
- Proteins: 5g
- Carbohydrates: 12g
- Fiber: 6g
❓ Frequently Asked Questions (FAQs)
Q1: Can I use regular Garam Masala instead of Goda Masala?
Yes, but the flavor will change slightly. Add a little extra coriander powder if using Garam Masala.
Q2: What if I don’t have Kanda-Lasun Masala?
You can use a mix of Red Chili powder and a little extra garlic paste to get that punchy flavor.
📦 Storage & Reheating
- Storage: This dish tastes even better the next day as the spices seep deep into the brinjal. Store in the fridge for up to 3 days.
- Reheating: Reheat in a pan with a splash of water to loosen the gravy.
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