Maharashtrian Stuffed Brinjal ( Bharli Vangi )
Prep time
Cook time
Total time
Serves: 3 - 4
  • 12 Eggplant or small brinjal
  • ½ cup fine chopped onion ( 2 small onion )
  • ½ cup fine chopped tomatoes ( 1 medium tomato )
  • ¼ cup desiccated coconut ( kopra )
  • 2 tbsp sesame seeds ( til )
  • ¼ cup roasted peanuts ( sing )
  • 10 garlic cloves
  • ½ cup fine chopped coriander leaves
  • ½ tsp cumin seeds
  • 4 tsp maharastrian goda masala or ½ tsp garam masala
  • 2 tsp red chili powder
  • ¼ tsp turmeric powder
  • Pinch of asafetida ( hing )
  • Jaggery according to taste ( approx. 2 tsp ) ( optional )
  • 1 ½ tbsp oil
  • Salt according to taste ( approx. 1 ½ tsp )
  • 1 cup water or according to need
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Wash the brinjal and keep it aside. If you want trim the leaves.
  2. Dry roast the peanuts in a nonstick pan on a slow flame.
  3. When the peanuts will get roast, add the sesame seeds.
  4. When sesame seeds will get roasted turn off the flame, add desiccated coconut.
  5. Continuously mix it for 2 minutes. Keep it aside for 2 minutes. Meanwhile fine chop the onion and tomatoes.
  6. Grind the roasted peanuts, sesame, and desiccated coconut in a blender.
  7. Add garlic cloves and chopped coriander leaves. Make a fine paste of it. If required add 1 – 2 tbsp water.
  8. Heat the 1 tbsp oil in the pan.
  9. Add chopped onion when oil is medium hot. Add ½ tsp of salt.
  10. Saute till onion will start to turn pink. Add chopped tomatoes.
  11. Cook till tomatoes will get cooked and soft. Add prepared peanut coriander paste.
  12. Mix well. Add red chili powder, turmeric powder, goda masala, hing and jaggery, and ½ tsp salt.
  13. Mix well and cook till oil starts to release from the sides. Here your stuffing is ready. Keep it aside to get cool down.
  14. Cut the brinjal into 2 cross ¾th cuts from the bottom part as shown in the picture. Do not cut them into two parts. Same way cut all the brinjals.
  15. Stuff the brinjal using prepared stuffing as shown in the picture.
  16. The same way stuff all eggplant or brinjals and keep it aside.
  17. Add 1 cup water to the pan in which stuffing was prepared and heat it to boil. We will use this water to make curry.
  18. Heat the ½ tbsp oil in another pan.
  19. Add cumin seeds when oil is medium hot. When they start to crackle, add stuffed brinjal and salt.
  20. Mix well. Fry them on medium flame until they turn light brown.
  21. Add boiled water and stir well. Cover the pan and cook until brinjal gets cooked. Stir in between. Keep curry on simmer for 2 – 3 minutes.
  22. Turn off the flame.
  23. Garnish the Maharashtrian stuffed brinjal with finely chopped coriander leaves.
  24. Serve warm stuffed brinjal with roti or plain paratha.
Recipe by Zeel's Kitchen at