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Bharli Vangi (Stuffed Eggplant)

July 20, 2018

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

  • Prep: 30 mins
  • Cook: 35 mins
  • 30 mins

    35 mins

    1 hr 5 mins


1/2 cup shelled peanuts

1/4 cup dry coconut (sliced)

1/4 cup sesame seeds

1/4 kg garden egg (brinjals)

10 count 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 Salt Vegetable oil


Roast peanuts, dry coconut and sesame seeds on a pan and keep aside.

Wash garden eggs and make 2 slits forming a cross, keeping the tip intact.

Apply some salt across the cut surface and keep aside.

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.

Transfer the mixture in a bowl and add fresh coriander and salt to taste. Mix well.

Stuff the mixture in the cuts on the eggplant. Add little water to the leftover mixutre to form a paste.

Heat 2 tsp oil in a pressure cooker. Add cumin seeds, then the leftover mixture with water and mix well.

Add the stuffed eggplants and cook for 3-4 minutes on low flame.

Add hot water as per required thickness and shut the pressure cooker lid. Cook at high pressure for 1 whistle on low flame.


1 cup Bajra flour, Salt

Make dough by adding 1/2 cup water Take a small amount of dough and flaten it by hand Sprinkle dry flour on a surface so as not to stick. Then put the flattened dough on the plate and flatten it further by hand uniformly by rotating it. Sprinkle more flour on plate if still sticky. Now the lower side is floury due to the dry flour stuck to it Put the flattened dough on a hot tawa with the floury side up Sprinkle water on the floury side and spread the water till the edge of the dough so that the entire surface is wet Once the lower side is baked, flip the dough using a spatula. Rotate it a few times until the base is crispy Now roast the dough on direct high flame until it rises. Make sure the edges are roasted too Once done, cool the bhakri by keeping it in a vertical position. Do not store hot, else it becomes soggy

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