Maharashtrian Bharli Vangi (Stuffed Brinjal)
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Bharli vangi is stuffed baby eggplant with a roasted peanut-coconut-sesame masala. Check each brinjal for worms, stuff generously, and cook covered so the stuffing melts into the gravy.
Ingredients
How to Make It
Dry-roast peanuts, coconut and sesame; grind with ginger-garlic and spices into a stuffing.
Slit brinjals carefully; stuff with masala. Reserve leftover stuffing.
Sauté stuffed brinjals in oil; add leftover masala, water, tamarind and jaggery.
Cover and simmer until brinjals are soft and gravy coats them.
Nutrition per serving
* Approximate values per serving
Health Benefits
Eggplant is fibre-rich and low-calorie. Peanut-sesame fats are used as flavour architecture rather than deep frying.
Pro Tips
- →Discard wormy brinjals.
- →Keep stems on so they hold shape.
- →Don’t burn coconut while roasting.
Variations
- 1Use goda masala for authentic Maharashtrian notes.
- 2Add a spoon of besan to stuffing for body.
Frequently Asked Questions
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