Bharli Vangi – Vegetarian Curry Recipe | Stuffed Eggplant Curry Recipe

bharli wangi vegetarian curry recipe

Different kinds of vegetarian curry recipe served with rice, rotis or bharkis are staple meals at my place, and prepared at least 4-5 times a week. Playing with vegetables and pairing them with the variety of spice blends is the key to creating diverse tastes and flavors. Recently, I had been craving for eggplants cooked in spicy masala curry. What’s a better way than preparing bharli vangi with bhakri to satiate the longing? Bharli vangi is the most popular, and a much-loved vegetarian curry recipe among the Marathi folks.The name literally translates to stuffed eggplants, stuffed aubergines or stuffed brinjals, depending on what you call them.

Be it a Marathi wedding or a restaurant specializing in Maharashtrian cuisine, bharli vangi holds the top spot among the vegetarian curry recipes. It’s simple, rustic, yet bold in taste and form. It’s an intriguing fact that a lot of people from other communities love this delicacy that is bharli vangi. However, given the utter unfamiliarity to the fundamentals of Maharashtrian cuisine on their part, they fail to prepare authentic bharli vangi even after multiple attempts. One of closest observations I have ever had are my maternal aunts trying to replicate the delightful vegetarian curry recipe that they had once tasted at a wedding. Alas! The eggplant curry ended up having a Sindhi touch to it!

The Best Heirloom Vegetarian Curry Recipe

In my attempt to help all the lovely ladies out there wanting to master the authentic Maharashtrian bharli vangi in their kitchens, I have shared the heirloom recipe that my Mum-in-Law has taught me to prepare. It’s very easy, and gets ready in under an hour. You can serve it with rotis, but I highly recommend serving it with pearl millet flatbreads AKA bajri chi bhakri.

Choosing the Eggplants

I have tried this recipe with several kinds of eggplants; but the small, purple ones with greenish streaks on it taste the best. They are also known as graffiti eggplants in the West. Check out the pictures and you will know what to look for.The flavor of baby graffiti eggplants melds really well with those of the masala curry ingredients, forming an irresistibly delicious curry.

Kanda Lasun Masala

The kanda and lasun literally translate to onions and garlic, respectively. The kanda lasun masala is a popular spice blend among the others like goda masala, kala masala, khandeshi garam masala to name a few. I used Pravin’s Ambari Kanda Lasun Masala to prepare this dish. You could also try other popular brands of kanda lasun masala like Katdare’s or Everest if at all you are unable to find Ambari.

Also, here’s a fun fact. Eggplant is a fruit but generally thought of as a vegetable. Some people even say it’s a berry. Now let’s see how to make a spicy, lip-smacking, and delicious eggplant curry.

How to Make Stuffed Eggplant Curry – Maharashtrian Style Vegetarian Curry Recipe

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Bharli Vangi - Vegetarian Curry Recipe | Stuffed Eggplant Curry Recipe
 
Bharli Vangi – An Indian vegetarian curry recipe that’s extremely popular among the Maharashtrians for its deep and robust flavors. It has baby graffiti eggplants stuffed with the spicy mixture of sesame, dry coconut, & groundnuts, simmered in the broth made with the same stuffing.
Author:
Recipe type: Main
Cuisine: Maharashtrian
Serves: 3
Ingredients
To Prepare the Eggplants
  • Baby graffiti eggplants – 12
  • A bowlful of water with 2 tsp of salt added to it
For the Gravy
  • Dry coconut – 2 tbsp, grated
  • Sesame seeds – 2 tbsp
  • Coarsely ground roasted groundnuts – 3 tbsp
  • Cumin seeds – 2 tsp, divided
  • Onions – 2 medium, grated
  • Garlic – 10 cloves
  • Coriander leaves – a handful, finely chopped
  • Asafetida – ¼ tsp
  • Turmeric – ½ tsp
  • Kanda lasun masala – 2 tbsp (I used Pravin’s Ambari Brand)
  • Salt – to taste
  • Jaggery – a small piece
  • Oil – 6 tbsp, divided
  • Coriander leaves – 4 tbsp, divided
  • Hot water – 1 & ½ cup
Instructions
  1. Start by cutting half the stem and trimming the leaves of the crown of the eggplants. Make two slits along the length but keep the crown intact. Soak the eggplants in salted water.
  2. To prepare the stuffing, combine the sesame seeds, dry coconut, 1 tsp cumin seeds, garlic, and jaggery. Grind them to a fine powder without using water.
  3. Heat 3 tbsp groundnut oil in the skillet. Toss in the remaining 1 tsp of cumin seeds and when they sizzle, add the asafetida.
  4. Add grated onion and sauté it till the turns light brown.
  5. Now add the ground mixture and sauté it till the raw smell of garlic is gone.
  6. Add the turmeric, kanda lasun masala, and salt. Sauté the mixture for a minute.
  7. Turn off the flame and add groundnuts and coriander leaves. Mix well. Remove the stuffing in a bowl.
  8. Let the stuffing cool so that you can handle it easily.Use your fingers to stuff it in between the slits of the eggplants.
  9. Heat the remaining 3 tbsp oil in a saucepot and add the stuffed eggplants. Mix them very gently and cover the saucepot and cook the eggplants for 2-3 minutes on low heat.
  10. Add the remaining stuffing to the eggplants. Also, add the hot water and adjust the salt if needed. Bring the curry to a boil. Cover and cook on low heat for 15-20 minutes or until the eggplants are done.
  11. The gravy will thick and oil will float on top. Garnish with fresh cilantro/coriander leaves.
  12. Bharli vangi is ready. Serve hot with bajri bhakri, onion and lemon wedges.

Maharashtrian Bharli Vangi Recipe with Step by Step Pictures Below


Step 1

Keep the ingredients for making bharli vangi ready. Grate 2 medium onions; lay out the spice powders and the ingredients for making the gravy.

preparation of ingredients for bharli wangi vegetarian curry recipe


Step 2

Take 12 graffiti eggplants. Cut half the stem and trim the leaves of the crown of the eggplants. Make two slits along the length but keep the crown intact. Soak the eggplants in a bowlful of salted water.

slit the brinjals and soak them in salt water


Step 3

To prepare the stuffing, combine the 2 tbsp sesame seeds, 2 tbsp dry coconut, 1 tsp cumin seeds, 10 medium-sized cloves of garlic, and a small piece of jaggery.

preparing the stuffing: combining together sesame, dry coconut, garlic and jaggery


Step 4

Grind them to a fine powder without using water.

grinding the ingredients of stuffing


Step 5

Heat 3 tbsp groundnut oil in the skillet. Toss in the remaining 1 tsp of cumin seeds and when they sizzle, add ¼ tsp asafetida.

tempering ciumin seeds and asafoetida in oil


Step 6

Add grated onion and sauté it till the turns light brown.

sauteing grated onion


Step 7

Now add the ground mixture and sauté it till the raw smell of garlic is gone.

adding ground mixture and sauteing


Step 8

Add the ½ tsp turmeric, 2 tbsp kanda lasun masala, and salt to taste. Sauté the mixture for a minute.

adding turmeric, kanda lasun masala and salt


Step 9

Turn off the flame and add 3 tbsp coarsely ground roasted groundnuts and 2 tbsp coriander leaves. Mix well.

turn off the heat and add roasted and ground peanuts and chopped coriander


Step 10

Bharli vangi stuffing is ready. Remove the stuffing in a bowl.

bharli wangi stuffing is ready.


Step 11

Let the stuffing cool so that you can handle it easily. Use your fingers to stuff it in between the slits of the eggplants.

adding the stuffing mixture inside slit eggplants


Step 12

Heat the remaining 3 tbsp oil in a saucepot and add the stuffed eggplants. Mix them very gently and cover the saucepot and cook the eggplants for 2-3 minutes on low heat.

cooking eggplants in oil in a saucepot


Step 13

Add the remaining stuffing to the eggplants.

adding the remaining stuffing


Step 14

Also, add 1 & ½ cups of hot water and adjust the salt if needed. Bring the curry to a boil. Cover and cook on low heat for 15-20 minutes or until the eggplants are done.

adding water to the saucepot and cooking on low heat


Step 15

The gravy will thick and oil will float on top. Garnish with 2 tbsp fresh cilantro/coriander leaves.

let the gravy thicken, and oil float on top, garnish with coriander leaves


Step 16

Bharli vangi is ready. Serve hot with bajri bhakri, onion and lemon wedges. Enjoy!

Bharli wangi vegetarian curry is ready

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12 Comments

  • Reply
    Nupur G
    November 14, 2017 at 6:09 pm

    my kind of lunch..bhakri vange n chaas..mastach

  • Reply
    Amruta Patil
    January 14, 2018 at 4:16 pm

    mast zanzanit diste bhaji..chhanach..

  • Reply
    Varuna S
    February 10, 2018 at 9:20 am

    Nice color of the curry

    • Reply
      Monica
      March 12, 2018 at 1:04 pm

      Thank you Varuna 🙂

  • Reply
    Neeta Khanvilkar
    March 12, 2018 at 8:45 am

    Very tasty……

    • Reply
      Monica
      March 12, 2018 at 1:01 pm

      Thank you 🙂

  • Reply
    Prajakta
    April 8, 2018 at 1:03 pm

    wow

  • Reply
    Prajakta kulkarni
    June 18, 2018 at 6:56 am

    Loved the bharli vangi recipe…it turned up really well…thanks so much for sharing it…:)

  • Reply
    Bella
    June 19, 2018 at 3:59 pm

    Lovely recipe.. Tried it out. It’s yum!

    • Reply
      Monica
      June 19, 2018 at 6:03 pm

      Thanks Bella. I am glad you enjoyed the recipe 🙂

  • Reply
    Ved Prakash
    July 11, 2018 at 7:56 am

    My wife is trying. It is already salivating in my mouth.

    • Reply
      Monica
      July 11, 2018 at 8:52 am

      I hope it comes out nicely and you guys love the dish 🙂

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