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Marathi Bharli Vangi (Stuffed Brinjal Curry)

Marathi Bharli Vangi (Stuffed Brinjal Curry) — a traditional and flavorful Maharashtrian dish known for its nutty, tangy, and mildly sweet gravy filled with the goodness of roasted peanuts and coconut. 🍆🌿

🍆 Ingredients

For the Brinjals:

  • Small purple brinjals – 8 to 10 (fresh and tender)

  • Oil – 3 tbsp

  • Water – as needed

  • Salt – to taste

For the Stuffing:

  • Grated coconut (dry or fresh) – 3 tbsp

  • Roasted peanuts – 2 tbsp (coarsely ground)

  • Onion – 1 medium (finely chopped)

  • Tamarind pulp – 1 tbsp (or small lemon-sized soaked tamarind)

  • Jaggery – 1 tsp (optional but traditional)

  • Red chili powder – 1 tsp

  • Coriander powder – 1 tsp

  • Turmeric powder – ¼ tsp

  • Goda masala – 1½ tsp (or garam masala as substitute)

  • Salt – to taste

For Tempering:

  • Oil – 2 tbsp

  • Mustard seeds – 1 tsp

  • Asafoetida – a pinch

  • Curry leaves – 8 to 10

  • Water – 1 cup

👩‍🍳 Preparation Steps

Step 1: Prepare the Brinjals

  1. Wash and pat dry the brinjals.

  2. Slit each brinjal crosswise from the base towards the stem, keeping the stem intact so it holds together.

  3. Soak them in salted water for 10 minutes to prevent discoloration.

Step 2: Make the Stuffing

  1. In a bowl, mix together:

    • Ground peanuts

    • Coconut

    • Finely chopped onion

    • Tamarind pulp

    • Jaggery

    • Chili powder, turmeric, coriander powder, and goda masala

    • Salt to taste

  2. Mix well — it should form a slightly moist, aromatic masala.

  3. Stuff this masala into each brinjal carefully using your fingers or a small spoon. Keep any leftover masala aside for the curry base.

Step 3: Tempering

  1. Heat oil in a deep pan or kadhai.

  2. Add mustard seeds and let them splutter.

  3. Add asafoetida and curry leaves.

  4. Add finely chopped onion (optional) and sauté till translucent.

Step 4: Cooking the Curry

  1. Add the leftover masala mixture to the pan and sauté for 2–3 minutes until fragrant.

  2. Arrange the stuffed brinjals gently in the pan.

  3. Add about 1 cup of water — just enough to create a thick gravy.

  4. Cover and cook on medium-low heat for 20–25 minutes, stirring gently every few minutes so the brinjals cook evenly and don’t break.

Step 5: Finishing Touch

Once the brinjals are soft and the oil separates from the sides, turn off the heat.
Garnish with fresh coriander leaves.

🍽️ Serving Suggestions

Serve Bharli Vangi hot with:

  • Jowar or Bajra Bhakri (for a rustic village-style meal)

  • Steamed rice or chapati

  • A side of curd or solkadhi for balance

🌿 Tips for Authentic Taste

  • Goda Masala is the soul of Maharashtrian curries — don’t skip it!

  • Adjust the sweetness and tanginess by balancing jaggery and tamarind to your liking.

  • For a richer gravy, add 1 tbsp sesame seeds or a few cashews while roasting.

  • Kolhapuri style Bharli Vangi uses more chili and coconut; Pune style is milder and slightly sweet.

💛 Essence of the Dish

Bharli Vangi embodies the warmth of home-style Marathi cooking — the smoky aroma of roasted coconut, the nutty richness of peanuts, and the perfect interplay of spicy, sweet, and tangy flavors. Each bite melts in your mouth, reminding you why this dish remains a festive favorite across Maharashtra.