Saturday, February 18, 2017


Bharli vangi or stuffed baby brinjal is a traditional Maharashtrian dish. Brinjals are stuffed with a paste of roasted peanuts and dry coconut, fried onion and spices. This curry pairs well with plain rice or bhakri.

Baby brinjals ... 250 gms
Dessicated coconut / khopra ... 3 tbsps
Roasted groundnuts .............. 1/4 cup
Onions .................... 1large (sliced)
Garlic paste ............ 1 tsp
Ginger paste ........... 1 tsp
Tomatoes ............ 1
Turmeric powder .. 1/4 tsp
Coriander powder .. 1 tsp
Cumin powder ....... 1 tsp
Kolhapuri masala powder ... 1 tbsp (see recipe HERE)
Salt ............... to taste
Oil .......... 3-4 tbsps
Fresh coriander leaves ... handful


Dry roast the groundnuts/ peanuts and remove them in a bowl.

Also dry roast the dessicated coconut until it changes colour. Remove in the same bowl.

Heat a spoon of oil and fry the onions until translucent.

 Add them to the roasted peanuts and coconut.

Grind these to a fine paste adding sufficient water to make a thick paste.Now to this paste add salt, and the mentioned spice powders and mix well.

Stir in the finely chopped tomato and coriander leaves to the paste.

Wash the brinjals and give slits leaving the stems intact. Carefully stuff them with the masala paste.

In a saucepan heat the remaining oil and place the stuffed brinjals. Reduce the heat and cover with a lid.

Carefully turn the side of the brinjal and cover for a minute.

Now add the remaining masala paste with some water and simmer until done. It takes few minutes for small brinjals and the larger ones may take a little longer.

Pin for later

You may also like:


  1. I love aubergines and I am definitely going to make this recipe.It sounds delicious.

    1. Thanks Nayna.. This one is my favourite too

  2. Love stuffed eggplants. Looks so tempting and next time will also add onions as you have done.

    1. Mayuri this is the first time I have also added onions.. I saw in some TV show.

  3. I love the way you have cooked the aubergines. I like the spices you have used for the stuffing.


Do show some love if you liked my recipe. Leave a comment here.

Print Recipe