clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Maharashtrian Bharli Vangi

  • Author: Vasanti
  • Yield: Serves 2-3 1x


Quick & easy recipe with step-by-step instructions for making the traditional stuffed brinjal/eggplant/aubergine curry from Maharashtra, India.



For the Stuffing

  • 89 Indian or baby eggplants/ brinjals/ aubergines
  • 1 medium red onion, finely diced
  • 1/2 cup grated coconut, fresh or frozen thawed
  • 1/4 cup crushed roasted unsalted peanuts
  • 2 tbsp ground jaggery
  • 1 tbsp Maharashtrian Kala/ Goda masala (homemade or store-bought) (see Notes)
  • 1 tsp regular Indian red chili powder (skip or use less for a milder flavor)
  • salt, to taste
  • 1215 sprigs of cilantro/coriander, leaves and tender parts of stems, chopped

For the Curry

  • 2 tbsp neutral oil of choice
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/4 tsp asafoetida
  • 1/2 tsp turmeric
  • 3/4 cup water


  • In a medium bowl, combine all the ingredients for the stuffing, reserving about 1/3 of the chopped cilantro/coriander for garnishing later and set it aside.
  • Wash the baby eggplants and trim the stems, either by removing them completely or just a little at the end. Using a paring knife, slit each eggplant crosswise from the base, about more than 3/4th way down to the stem, but not completely all the way through.
  • Using your fingers, gently separate the quarters. Take about a tablespoon of the stuffing and gently push it down the slits to stuff the eggplants, one by one.
  • In a medium pot, sauce pan or a kadhai, heat the oil over medium high heat and when it starts shimmering, add in the cumin and mustard seeds along with the asafoetida and turmeric.
  • When the seeds sizzle and the spices froth, transfer the stuffed baby eggplants to the pot with the hot seasoned oil.  
  • Top with the leftover stuffing mixture. 
  • Gently pour in the water over the eggplants.
  • Turn the heat down to low and cook covered for 5-7 minutes.
  • Uncover and then using the cooking spoon, gently turn each eggplant over.
  • Cover and continue to cook for another 5-7 minutes on low heat.
  • Take the lid off and simmer uncovered for 5 more minutes.
  • Once the moisture has almost evaporated completely, garnish with chopped cilantro/coriander and serve warm along with whole wheat, jowar or bajra rotis. 

Keywords: Maharashtrian Recipes, Family Recipes, Quick & Easy