Maharashtrian stuffed Brinjal also known as bharli vangi in the regional language. It is one of the most delicious curry preparation from the Maharashtrian Cuisine. Brinjal also knows as eggplant or aubergine!! Brinjal is related to both tomato and potato. Brinjal can have a somewhat bitter taste but it develops a rich and complex flavor when cooked. Same as tomatoes when they are fresh we can eat their seeds and skin too.

Brinjal or Eggplant is widely used in Indian cuisine. Eggplant is a versatile ingredient. You can prepare n number of dishes from it. You can boil it, fry it, roast it. You can prepare a tasty which may vary from starter to the main course in any of the way.

Apart from this, Eggplant or brinjal is a very good source of dietary fiber, vitamin B1, and copper. It is a good source of manganese too.

In my childhood, I don’t like brinjal at all. Yes, brinjal has a specific bitter taste, so you need some art of cooking to make your child eating brinjal sabji. In a different state, there are different signature dishes of brinjal.

In Gujarat, the popular brinjal dish is “ Baingan Bharta ”. In this dish, the roasted baingan is cooked in garlic, tomato, and onion. The same way in Maharashtra, the famous recipe prepared with brinjal, is “ Bharli Vangi ” or “ Stuffed Brinjal ”.

In Maharashtra eggplant is known as vangi !! It has a yummy taste and beautiful color of gravy or curry. Maharashtrian Stuffed Brinjal recipe is prepared with roasted coconut, peanuts, and sesame. In this stuffed eggplant recipe we have used baby eggplants or brinjal which are easily available in the market. If you don’t find them easily, then you can use regular brinjal too. Cut them into cubes and use them to prepare the same recipe. I have used them with their leaves. If you don’t like then you can trim it and then use it.

This yummy delicious Maharashtrian Stuffed Brinjal goes well with roti, jawar roti, or even with plain parathas.
In Gujarati cuisine, you may also like Baingan Bharta or Gujarati style Stuffed Brinjal.

You may also like other dishes from Maharastra – Kanda Poha, Matki bhel , thalipeeth, shrikhand

Do try this Stuffed Brinjal recipe, and let me know how it turned out in the comments section. If you like this Maharashtrian Stuffed Brinjal Recipe, then share it with your friends and family and rate the recipe card. Don’t forget to follow me on YouTube, Facebook, Instagram, and Pinterest to catch my latest updates. Stay healthy and Safe. Happy Cooking!!!

Maharashtrian stuffed Brinjal

Step-by-Step Maharashrian Stuffed Brinjal Recipe :

Step 1: Wash the brinjal and keep it aside. If you want trim the leaves.

Step 2: Dry roast the peanuts in a nonstick pan on a slow flame.

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Step 3: When the peanuts will get roast, add the sesame seeds.

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Step 4: When sesame seeds will get roasted turn off the flame, add desiccated coconut.

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Step 5: Continuously mix it for 2 minutes. Keep it aside for 2 minutes. Meanwhile fine chop the onion and tomatoes.

Step 6: Grind the roasted peanuts, sesame, and desiccated coconut in a blender.

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Step 7: Add garlic cloves and chopped coriander leaves. Make a fine paste of it. If required add 1 – 2 tbsp water.

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Step 8: Heat the 1 tbsp oil in the pan.

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Step 9: Add chopped onion when oil is medium hot. Add ½ tsp of salt.

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Step 10: Saute till the onion will start to turn pink. Add chopped tomatoes.

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Step 11: Cook till tomatoes will get cooked and soft. Add prepared peanut coriander paste.

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Step 12: Mix well. Add red chili powder, turmeric powder, goda masala, hing and jaggery, and ½ tsp salt.

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Step 13: Mix well and cook till oil starts to release from sides. Here your stuffing is ready. Keep it aside to get cool down.

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Step 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.

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Step 15: Stuff the brinjal using prepared stuffing as shown in the picture.

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Step 16: Same way stuff all eggplant or brinjals and keep it aside.

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Step 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.

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Step 18: Heat the ½ tbsp oil in another pan.

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Step 19: Add cumin seeds when oil is medium hot. When they start to crackle, add stuffed brinjal and salt.

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Step 20: Mix well. Fry them on medium flame until they turn light brown.

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Step 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.

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Step 22: Turn off the flame.

Step 23: Garnish the Maharashtrian stuffed brinjal with finely chopped coriander leaves.

Step 24: Serve warm stuffed brinjal with roti or plain paratha.

5.0 from 2 reviews
Maharashtrian Stuffed Brinjal ( Bharli Vangi )
 
Prep time
Cook time
Total time
 
Author:
Serves: 3 - 4
Ingredients
  • 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.