Bharli Vangi

Bharli Vangi (Stuffed Eggplant)
(Eggplants stuffed with a mixture of peanuts, dry cocunut and spices, served with layered chapati I A Maharashtrian favorite, this dish has many variations across the regions.) 

Level of Difficulty: Easy

Preparation time (excluding prior preparation): 30 min

Serving: 3-4

1/2 cup shelled peanuts
1/4 cup dry coconut (sliced)
1/4 cup sesame seeds
1/4 kg garden egg (brinjals)
10 cloves garlic
1/2 cup freshly chopped coriander
1 tsp Khandeshi garam masala
2 tsp cumin and coriander seed powder
2 tsp red chili powder
Vegetable oil


  1. Roast peanuts, dry coconut and sesame seeds on a pan and keep aside.
  2. Wash garden eggs and make 2 slits forming a cross, keeping the tip intact.
  3. Apply some salt across the cut surface and keep aside.
  4. Grind roasted peanuts, dry coconut and sesame seeds. Add garlic, Khandeshi garam masala, cumin and coriander seed powder, red chili powder and little salt and grind again.
  5. Transfer the mixture in a bowl and add fresh coriander and salt to taste. Mix well.
  6. Stuff the mixture in the cuts on the eggplant. Add little water to the leftover mixutre to form a paste.
  7. Heat 2 tsp oil in a pressure cooker. Add cumin seeds, then the leftover mixture with water and mix well.
  8. Add the stuffed eggplants and cook for 3-4 minutes on low flame.
  9. Add hot water as per required thickness and shut the pressure cooker lid. Cook at high pressure for 1 whistle on low flame.
Leave a Reply