Bharli vangi, literally stuffed brinjal, is a Maharashtrian classic made for weddings, festivals and Sunday lunches. Small round purple or green-striped brinjals are slit and filled with a nutty, sweet-sour masala of roasted peanuts, sesame, dry coconut, jaggery, tamarind and goda masala, then cooked slowly in oil until they collapse.
Goda masala, the dark, aromatic spice blend of Maharashtra with stone flower and dagad phool, is what gives the dish its character. The brinjals turn creamy inside, while the stuffing that falls out thickens the small amount of gravy into a rich coating. The balance of sweet jaggery, sour tamarind and chilli is typical of Desh cooking around Pune and Satara.
It is served with jowar or bajra bhakri, or with chapati and varan bhaat in a festive meal. In Vidarbha and Khandesh, a spicier version with more chilli and garlic is common. Leftovers taste even better the next day, once the brinjals have soaked up all the masala, so many cooks make it a few hours ahead.
At a glance
| Region | Maharashtra |
|---|---|
| Cuisine | Maharashtrian |
| Diet | Vegan |
| Course | Main course |
| Prep time | 25 minutes |
| Cook time | 30 minutes |
| Total time | 55 minutes |
| Serves | 4 |
| Spice level | Medium |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | small brinjal / peanuts / sesame seeds / goda masala |
Ingredients
For the stuffing
- 1/4 cup roasted peanuts
- 2 tbsp sesame seeds
- 1/4 cup dry coconut, grated
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 6 garlic cloves
- 2 tbsp goda masala
- 1 1/2 tsp red chilli powder
- 1/4 tsp turmeric
- 1 tbsp grated jaggery
- 1 tsp tamarind paste
- 1 tsp salt
- 2 tbsp chopped coriander
For cooking
- 8-10 small round brinjals (about 400 g)
- 3 tbsp oil
- 1 tsp mustard seeds
- A pinch of asafoetida
- 8 curry leaves
- 1 small onion, finely chopped (optional)
- 3/4 cup hot water
Method
- Dry roast the sesame seeds on low heat for 1-2 minutes until they pop and turn golden. Remove, then roast the coconut for 2-3 minutes until light brown, and the coriander and cumin seeds for 1 minute.
- Grind the peanuts, sesame, coconut, coriander, cumin and garlic to a coarse powder. Mix with goda masala, chilli powder, turmeric, jaggery, tamarind, salt and coriander, adding 1-2 tbsp water to make a moist, crumbly paste.
- Wash the brinjals, keep the stems and make two deep cuts in a cross from the bottom, stopping just short of the stem. Soak in salted water for 10 minutes and drain.
- Stuff each brinjal generously with the masala, pressing it into the cuts. Reserve the leftover masala.
- Heat oil in a wide heavy pan on medium. Crackle mustard seeds, add asafoetida, curry leaves and onion and cook for 3 minutes until soft.
- Arrange the brinjals in one layer and fry for 4-5 minutes, turning gently, until the skins are glossy and slightly wrinkled.
- Mix the leftover masala with the hot water and pour around the brinjals. Cover and cook on low for 15-18 minutes, turning once halfway, until a knife slides through easily and the gravy thickens and leaves oil at the edges.
Tips
- Choose small, tender brinjals that feel light and have shiny skin; heavy ones are seedy.
- Do not stir with a spoon; turn the brinjals with tongs or by shaking the pan so they stay whole.
- If you do not have goda masala, garam masala works but the flavour will be less authentically Maharashtrian.
Serve with
Jowar bhakri, thecha and a bowl of varan bhaat.