Bharli Vangi

Bharli Vangi Recipe: A Delicious Maharashtrian Delight

About Bharli Vangi

If you’re a fan of Indian cuisine, then you’re in for a treat with the flavorful and aromatic Bharli Vangi recipe. This traditional Maharashtrian dish is a delightful combination of stuffed baby eggplants and a rich, tangy coconut-based gravy. Bharli Vangi, also known as Stuffed Brinjals or Bharwan Baingan, is a popular vegetarian dish that is loved by people of all ages. In this article, we will take a deep dive into the world of Bharli Vangi, exploring its origins, ingredients, step-by-step preparation method, and more. So, let’s get started and unravel the secrets of this mouthwatering recipe!

Bharli Vangi

What is Bharli Vangi?

Bharli Vangi is a traditional Maharashtrian dish that originated in the Western state of Maharashtra, India. It is a flavorful and spicy recipe made with baby eggplants that are stuffed with a mixture of spices, coconut, peanuts, and sesame seeds. The stuffed eggplants are then cooked in a tangy gravy made with tamarind, jaggery, and aromatic spices, resulting in a burst of flavors on your palate. Bharli Vangi is often enjoyed with hot chapatis (Indian bread) or steamed rice, making it a wholesome and satisfying meal.

Ingredients for Bharli Vangi

For the Stuffed Eggplants:

  • 12-15 baby eggplants (brinjals)
  • 1 cup grated coconut
  • 1/4 cup roasted peanuts
  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 2 teaspoons red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 2 tablespoons oil
  • Salt to taste

For the Gravy:

  • onions, finely chopped
  • 3 tomatoes, pureed
  • 2 tablespoons tamarind pulp
  • 2 tablespoons jaggery (or sugar)
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon asafoetida (hing)
  • 1 tablespoon ginger-garlic paste
  • 2-3 green chilies, slit
  • 2 tablespoons oil

For Garnishing:

  • Fresh coriander leaves, chopped

How to Prepare Bharli Vangi

Step 1: Preparing the Stuffed Eggplants

  1. Wash the baby eggplants (brinjals) thoroughly and make a slit vertically, taking care not to cut them into two pieces.
  2. In a pan, dry roast the sesame seeds, poppy seeds, coriander seeds, and cumin seeds until they turn aromatic and slightly golden.
  3. Remove the roasted seeds from the pan and let them cool. Then, grind them to a fine powder using a blender or a mortar and pestle.
  4. In the same pan, heat 1 tablespoon of oil and add grated coconut. Roast the coconut until it turns golden brown.
  5. Transfer the roasted coconut to a plate and let it cool.
  6. In a mixer or blender, add the roasted coconut, roasted peanuts, ground spice powder, red chili powder, turmeric powder, garam masala, and salt. Grind them together to form a coarse paste.
  7. Take the prepared paste and stuff it into the slits of the baby eggplants.

Step 2: Cooking the Bharli Vangi

  1. Heat 2 tablespoons of oil in a deep pan or kadai.
  2. Add mustard seeds and cumin seeds. Allow them to crackle.
  3. Add asafoetida (hing), ginger-garlic paste, and slit green chilies. Saute for a minute until the raw aroma disappears.
  4. Add finely chopped onions and saute until they turn golden brown.
  5. Once the onions are caramelized, add the tomato puree and cook until the oil separates.
  6. Add tamarind pulp, jaggery (or sugar), and salt. Mix well.
  7. Place the stuffed eggplants carefully in the pan and coat them with the gravy.
  8. Cover the pan with a lid and cook on low heat for 25-30 minutes, or until the eggplants are tender and cooked through. Stir occasionally to prevent sticking.
  9. Once the eggplants are cooked, garnish with fresh coriander leaves.

Tips and Variations

  • You can adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder and green chilies.
  • For a richer taste, you can add cashews or almonds to the stuffing mixture.
  • If you don’t have baby eggplants, you can use larger eggplants and cut them into smaller pieces for stuffing.
  • To make the dish more nutritious, you can add finely chopped vegetables like carrots, peas, or bell peppers to the gravy.
  • Bharli Vangi tastes even better the next day as the flavors develop. So, you can make it in advance and reheat it before serving.

Serving Suggestions

  • Bharli Vangi pairs wonderfully with hot chapatis or rotis. The soft bread complements the rich and flavorful eggplant stuffing and gravy.
  • Serve Bharli Vangi with steamed rice for a comforting and complete meal. The gravy blends beautifully with the rice, creating a satisfying combination of flavors.
  • Bhakri, a traditional Maharashtrian bread made from millet or sorghum flour, is another excellent accompaniment to Bharli Vangi. The rustic texture of bhakri complements the dish well.
  • To balance the spices and add a refreshing element to your meal, serve Bharli Vangi with a side of yogurt or raita. The coolness of the yogurt complements the heat of the dish.
  • If you enjoy a tangy and spicy kick, serve Bharli Vangi with some spicy pickles on the side. The pickles will add an extra layer of flavor and complement the dish beautifully.
  • garnish the dish with fresh coriander leaves before serving for an added touch of freshness.


Q: What is the origin of Bharli Vangi?

A: Bharli Vangi originated in the state of Maharashtra, India. It is a popular dish in Maharashtrian cuisine and is loved for its rich flavors.

Q: Can I use regular eggplants instead of baby eggplants?

A: Yes, you can use regular eggplants. Just cut them into smaller pieces and follow the same stuffing and cooking process.

Q: Is Bharli Vangi a spicy dish?

A: Bharli Vangi has a medium level of spice. However, you can adjust the spice levels according to your taste preferences.

Q: Can I make Bharli Vangi in advance?

A: Yes, Bharli Vangi tastes even better the next day as the flavors blend together. You can make it in advance and reheat before serving.

Q: What can I serve with Bharli Vangi?

A: Bharli Vangi is usually enjoyed with hot chapatis or rotis (Indian bread) or steamed rice. It pairs well with a side of yogurt or raita to balance the flavors.

Q: Is Bharli Vangi a vegan dish?

A: Yes, Bharli Vangi is a vegan dish as it does not contain any animal products. It is a great option for those following a vegan or vegetarian diet.


Bharli Vangi is a delectable Maharashtrian dish that showcases the rich culinary heritage of Maharashtra. With its flavorful stuffed eggplants and tangy coconut-based gravy, it tantalizes the taste buds and leaves you craving for more. Whether you’re a fan of Indian cuisine or simply looking to explore new flavors, Bharli Vangi is a must-try recipe that will impress your family and friends. So, gather the ingredients, follow the step-by-step instructions, and indulge in the aromatic delight of Bharli Vangi. Enjoy!


  • Calories: 220
  • Total Fat: 15g
  • Saturated Fat: 6g
  • Cholesterol: 0mg
  • Sodium: 480mg
  • Total Carbohydrate: 20g
  • Dietary Fiber: 6g
  • Sugars: 8g
  • Protein: 4g

Bharli Vangi

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