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BHARLI VANGI / BAINGAN MASALA RECIPE / STUFFED BRINJAL MASALA CURRY

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The culinary treasures of India is so rich and diverse, we have so many different and exotic curries which we cherish a lot, have to agree no dish can beat our yummy curriesof India, I feel so proud of India’s culinary treasures,its amazing  how the same vegetable can be cooked in so many different ways as for example, the humble brinjal/ eggplant or as we know it in hindi as baingan is made into a spicy Bharva baingan masala or smoky Baingan ka bharta  in Punjab, In Hyderabad they prepare the famous tangy and sweet Bhagara baingan curry, in Gujarat they make Bharela ringra , or Ringra bataka nu shark, in U.P. they relish the Baingan ki launji  and the list is endless…Today I will be sharing with you all the recipe of Bharli Vangi Maharashtrian style curry.

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Bharli Vangi is a stuffed eggplant / brinjal curry, for this recipe you will need to use the tender baby eggplants/ brinjals the purple ones are the better, these brinjals are easily available all over india but  in any case you are unable to get the baby brinjals, go ahead and make this curry with chopped brinjals it will taste the same only the cooking time and the looks will vary. This is a spicy, sweet and tangy gravy and goes well with Jowar roti(sorghum flour roti), Bajara Roti or even with simple Jowar roti(sorghum flour roti), Bajara Roti or even with simple Phulkas,chapatis, or Steamed rice.

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Bharli Vangi  is a traditional Maharashtrian delicacy and as the name suggests bharli (stuffed) ,vangi (brinjals) , in which the baby brinjals or eggplants are slit and stuffed with a spicy stuffing of onions, garlic, ginger, chilies, peanuts, coconut and some fragrant spices. These eggplants are then cooked in a spicy gravy till tender and fully cooked but still holding their shape, at last the gravy is finished with some tamarind water, jaggerry to make the final gravy a perfect balance of spicy, sweet and tangy flavors, and when you taste it it’s a burst of exciting flavors merging together in a harmony creating an amazing dish, you have to try the recipe to believe me… moreover the addition of the fragrant and exotic Maharashtrian special Goda Masala takes this dish to an another level.. I have already shared the recipe for homemade Goda masala in my blog (for recipe click here).

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Those who make faces hearing the name of brinjals/eggplants will start loving brinjals after they try this BharliVangi curry , do try this recipe to belive me.
If you do try this recipe do give me a feedback would be happy to hear from you all.
Have shared more such veg curries and subzis on my blog do click on their names given below to check their recipes hope you will enjoy them too. LAHSOONI METHI PANEER, PANEER BUTTER MASALA, BATATA SUKHI BHAJI, SARSO KA SAAG, SHAHI PANEER, SOYA BUTTER MASALA, BAINGAN MASALA , GOBI MATAR KEEMA, PANEER BHURJI GRAVYWALA, VEG MAKKHAN WALA, DUM ALOO (Bengali Style).

FullSizeRender_3 (1)RECIPE FOR BHARLI VANGI:
Ingredients:

  • 10 nos – Baby brinjals(small in size)
  • 2 nos – Onions chopped finely
  • 1 nos – Tomato (big) pureed
  • 6 to 8 nos – Garlic cloves chopped
  • 1”inch – Ginger chopped
  • 2 nos – Green chillies chopped
  • 4 to 5 tbsp – Peanuts dry roasted and crushed into a coarse powder
  • 2 tbsp – Dry coconut grated or dessicated coconut powder
  • 1 tbsp – Sesame seeds dry roasted
  • 1 tbsp. – Goda masala ( For recipe click here) or use normal garam masala or kholapuri Kanda lasun masala. (Use whatever you have in your pantry)
  • 1 tbsp – Red chili powder or as per your tolerance
  • ½ tbsp. – Coriander- Cumin powder
  • ¼ thtsp – Turmeric powder
  • 2 tbsp – Tamarind water
  • Little bit of Jaggery to balance the spices ( optional)
  • 4 tbsp – Fresh coriander leaves to add in the stuffing masala
  • Fresh coriander leaves chopped finely for garnish
  • 3 to 4 tbsp – Oil to cook the gravy or as you like
  • Salt to taste

FullSizeRender_3METHOD:

  1. Take the brinjals wash and pat dry them, slit them into a cross keeping the stem part intact as shown in the photos below, apply a little bit of salt so that the brinjals doesn’t turn black, keep aside.
  2. Dry roast the grated coconut till golden and take out, in the same pan add a tbsp. of oil and fry the chopped onions till light pink and softened take out on a plate and let it cool.
  3. In a small mixer grinder take the fried onions, roasted coconut, chopped ginger, garlic and green chilies and grind with very little water to get a paste, take out the paste in a plate.
  4. In the above ground paste add the dry roasted peanut powder,dry roasted sesame seeds,goda masala or normal garam masala, red chili powder, coriander-cumin powder, turmeric powder, salt to taste and some chopped fresh coriander leaves mix well to make the stuffing for the brinjals.
  5. Take the slit and salted brinjals and stuff the masala as shown in the pic at the end of the recipe, pan fry the stuffed brinjals covered till lightly fried on all sides, take out and keep aside.
  6. Heat 2 to 3 tbsp of oil in a pan add the remaining left over stuffing masala and fry a bit till raw smell of the masalas fades away.
  7. Add the tomato puree to the above fried masala and cook on medium flame stirring till the tomato puree is cooked and the masala leaves oil on the sides.
  8. Add the stuffed and lightly fried brinjals in the above fried masala and mix with light hands taking care that the filling doesn’t come out of the brinjals, cover the pan and cook the brinjals on both the sides for 5minutes on each side.
  9. Add around ½ to ¾ th cup of hot boiling water to the pan and mix with light hands cover and simmer the gravy checking in between till the brinjals are fully cooked. ( add water to get the right consistency of the gravy just eyeball it , if more water is needed after cooking it half the way do feel free to add little water at a time ,cook untill the brinjals are still holding their shapes but soft and tender and perfectly cooked)
  10. When the brinjals are fully cooked add  tamarind water and jaggery as per taste to create a balanced tasting gravy, check the seasonings and adjust accordingly, cook the gravy till the right consistency is achieved and the specks of oil floats on the top of the gravy. Switch off the flame and take out in a serving plate , garnish with finely chopped coriander leaves and serve piping hot , this is best accompanied with some Jowar Rotis, or else Phulkas or Parathas or with just simple Steamed rice or Pulaos if you like.

FullSizeRender_1NOTES:

  1. Preferably use purple baby brinjals as when cooked they look more attractive, rather than the green ones, but if you are unable to get the purple ones then go ahead and use the green ones, this gravy can be also made with big brinjals cut into large cubes in case of un avaibility of baby brinjals, the taste wont differ but the looks would.

Step by step process of making bharli vangi recipe.

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1. Masala for the stuffing.
2. Slit the brinjals keeping the stem part intact for stuffing.
3. Stuff the brinjals tightly with the prepared masala.
4. All the baby brinjals stuffed and ready for pan frying.
5. Stuffed brinjals simmering in the gravy.
6. Final dish ready served with some rustic jowar rotis.

 

5.0 from 3 reviews
BHARLI VANGI / BAINGAN MASALA RECIPE / STUFFED BRINJAL MASALA CURRY
 
Author:
Recipe type: Main Course, Maratha Affairs, Veg
Cuisine: Indian
Ingredients
  • 10 nos – Baby brinjals(small in size)
  • 2 nos – Onions chopped finely
  • 1 nos – Tomato (big) pureed
  • 6 to 8 nos – Garlic cloves chopped
  • 1”inch – Ginger chopped
  • 2 nos – Green chillies chopped
  • 4 to 5 tbsp – Peanuts dry roasted and crushed into a coarse powder
  • 2 tbsp – Dry coconut grated or dessicated coconut powder
  • 1 tbsp – Sesame seeds dry roasted
  • 1 tbsp. – Goda masala ( For recipe click here) or use normal garam masala or kholapuri Kanda lasun masala. (Use whatever you have in your pantry)
  • 1 tbsp – Red chili powder or as per your tolerance
  • ½ tbsp. – Coriander- Cumin powder
  • ¼ thtsp – Turmeric powder
  • 2 tbsp – Tamarind water
  • Little bit of Jaggery to balance the spices ( optional)
  • 4 tbsp – Fresh coriander leaves to add in the stuffing masala
  • Fresh coriander leaves chopped finely for garnish
  • 3 to 4 tbsp – Oil to cook the gravy or as you like
  • Salt to taste
Instructions
  1. Take the brinjals wash and pat dry them, slit them into a cross keeping the stem part intact as shown in the photos below, apply a little bit of salt so that the brinjals doesn’t turn black, keep aside.
  2. Dry roast the grated coconut till golden and take out, in the same pan add a tbsp. of oil and fry the chopped onions till light pink and softened take out on a plate and let it cool.
  3. In a small mixer grinder take the fried onions, roasted coconut, chopped ginger, garlic and green chilies and grind with very little water to get a paste, take out the paste in a plate.
  4. In the above ground paste add the dry roasted peanut powder,dry roasted sesame seeds,goda masala or normal garam masala, red chili powder, coriander-cumin powder, turmeric powder, salt to taste and some chopped fresh coriander leaves mix well to make the stuffing for the brinjals.
  5. Take the slit and salted brinjals and stuff the masala as shown in the pic at the end of the recipe, pan fry the stuffed brinjals covered till lightly fried on all sides, take out and keep aside.
  6. Heat 2 to 3 tbsp of oil in a pan add the remaining left over stuffing masala and fry a bit till raw smell of the masalas fades away.
  7. Add the tomato puree to the above fried masala and cook on medium flame stirring till the tomato puree is cooked and the masala leaves oil on the sides.
  8. Add the stuffed and lightly fried brinjals in the above fried masala and mix with light hands taking care that the filling doesn’t come out of the brinjals, cover the pan and cook the brinjals on both the sides for 5minutes on each side.
  9. Add around ½ to ¾ th cup of hot boiling water to the pan and mix with light hands cover and simmer the gravy checking in between till the brinjals are fully cooked. ( add water to get the right consistency of the gravy just eyeball it , if more water is needed after cooking it half the way do feel free to add little water at a time ,cook untill the brinjals are still holding their shapes but soft and tender and perfectly cooked)
  10. When the brinjals are fully cooked add tamarind water and jaggery as per taste to create a balanced tasting gravy, check the seasonings and adjust accordingly, cook the gravy till the right consistency is achieved and the specks of oil floats on the top of the gravy. Switch off the flame and take out in a serving plate , garnish with finely chopped coriander leaves and serve piping hot , this is best accompanied with some JowarRotis,or else Phulkas or Parathas or with just simple Steamed rice or Pulaos if you like.
Notes
1. Preferably use purple baby brinjals as when cooked they look more attractive, rather than the green ones, but if you are unable to get the purple ones then go ahead and use the green ones, this gravy can be also made with big brinjals cut into large cubes in case of un avaibility of baby brinjals, the taste wont differ but the looks would.

18 Comments

  1. Living in Maharashtra, I adore this dish. Your version looks so rich and inviting!

     
  2. I love brinjal and bharleli vangi is one of my favorites. Being born and raised in maharashtra this is a must in my menu. Will try your version soon.

     
  3. My favourite dish with rice roti😊

     
  4. Brinjal never looked so delicious 😋

     
  5. Drooling at the pictures. Will try your version soon.

     
  6. Wow. What a lovely color!! I love it. I ll try this recipe soon.

     
  7. After baigan ka bhartha this is me next favorite eggplant dish!! Looks finger licking delicious 👌

     
  8. What a lovely dish. Few weeks back I posted Bagara Baingan Recipe. These both looks similar. But anyways I adore brinjal curries 🙂 Nice pictures too.

     
  9. Chaitra Hegde

    Loved it Soma, your dishes never disappoint me. Comes out perfectly the way shown in the picture!!!

     
    • mukherjee soma

      Thanks so much Chaitra for the lovely feedback and appreciation it means a lot to me and keeps me going for sharing more tried and tested recipes from my kitchen to all you wonderful readers out there😊😊

       

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