Bharli Vangi | Bharli Vangi Recipe | Stuffed Brinjals

Bharli Vangi | Bharli Vangi Recipe | Stuffed Brinjals

Bharli Vangi or stuffed baby brinjals (eggplant) curry is popular Maharashtrian recipe where vangi means brinjal/eggplant. This recipe is very easy with limited ingredients and taste fabulous if made correctly which isn't complicated either we just have to cook the masala well and use oil little on generous side for this curry. Best goes with roti, paratha but we can serve with rice too.

I made this bharli vangi or bagara baingan as this two are my favorite baby brinjals recipe and both are so simple yet so delicious. Get pair along rice, pulao, variety rice, roti or paratha beautifully. Mostly when I make bharli vangi I will make a large batch so it serves for both lunch and dinner and that's makes my work also easy :)


This recipe is pending for a very long time with me, I have taken this pictures very long time and it was not getting posted as I wanted to post Goda Masala recipe first before posting this bharli vangi but though I made goda masala few times like my garam masala it also couldn't made it to blog and finally I decide that I will post this recipe post let's see when goda masala gets feature here.


If you don't have goda masala you can use garam masala though the authentic recipe does require goda masala in most of the Maharashtrian recipes, I will try to post goda masala soon until then try it with garam masala and relish this wonderful bharli vangi.


You can also check other Brinjal/Eggplant Recipes


Bharli Vangi (Stuffed Baby Brinjals Curry) Recipe

Authentic Maharashtrian style baby eggplant stuffed with spices.
Author: Category: Side Dish Cuisine: Maharashtrian
Prep Time: Cook Time: Total Time:


  • 12-14 - Baby Eggplant
  • 2-3 tbsp - Oil
  • 2 Cup or as needed - Water
  • For Stuffing:
  • 1/2 Cup - Dessicated Coconut
  • 1/2 Cup - Roasted Peanut Powder
  • 2 tbsp - Roasted White Sesame Seeds
  • 2 tsp - Red Chili Powder
  • 2 tbsp - Coriander Seeds Powder
  • 1/2 tsp - Turmeric Powder
  • 1 tsp - Cumin Powder
  • 1 tsp Goda Masala or Garam Masala
  • 1 tsp -Powder Jaggery
  • 1 tbsp - Tamarind Plup
  • To Taste - Salt


  1. Wash and slit eggplants make a '+' or 'X' sign, make sure to keep the eggplant intact and it doesn't break into pieces. Immerse in water until needed to use.
  2. In a bowl add all the ingredients listed under 'for stuffing' except tamarind pulp and mix well to combine.
  3. Add tamarind pulp and mix again to get a wet sand like consistency, if required sprinkle little water but make sure not to make this into paste.
  4. Bharli-Vangi-Recipe
  5. I missed to add sesame so added later, mixed the ingredients well again. Stuff the eggplants with prepared masala, do it carefully so eggplant doesn't break into pieces, keep the remaining stuffing masala aside.
  6. Bharli-Vangi-Recipe
  7. In a pan heat oil and arrange eggplant cover and cook for 2-3 minutes.
  8. Cover pan with a plate filled 1-2 cups of water and let the eggplants cook for 12-15 minutes in medium to slow flame, stir in intervals gently. Make sure to handle the plate with care as it will hot by now.
  9. Bharli-Vangi-Recipe
  10. Add the remaining masala stir gently. Now add the water from plate to pan and give a stir, let it simmer for 2-3 minutes. Check for salt and spice and adjust if required. Cook for 5-7 minutes or until oil floats on top, off flame.
  11. Bharli-Vangi-Recipe

Serve with any paratha, roti, pulao, variety rice etc.

  • Try not to miss any ingredients in stuffing.
  • Cook until oil floats on top, this curry required a little extra oil than normally curry.

Tangy and spicy bharli vangi.


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