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Author anubond101 Yield No Value
Published Aug 24, 2012 Cooking Time 25 Minutes
Recipe Type Veg-Main Preparation Time 10 Minutes
Ingredient Brinjal Eggplant Standing Time 25 Minutes
Description: Traditional Maharashtrian curry popularly known as Bharli Vangi or "Stuffed Eggplant" is an exotic dish made with baby eggplants/ brinjals stuffed with spicy masala sweet and tangy gravy.


Ingredient Name Quantity Unit
Jaggery 1 Tablespoons
Tamarind Pulp 1 Tablespoons
Green Chillies, Chopped 1/2 Teaspoons
Curry Leaves few Springs
Hing (asafoetida) Pinch
Ajwain Pinch
Mustard Seeds 1 Teaspoons
Cumin Seeds 1 Teaspoons
Sesame Seeds, Roasted 1 Tablespoons
Peanuts, Roasted 1 Tablespoons
Fresh Grated Coconut 1 Teaspoons
Coriander Powder 1 Tablespoons
Goda Masala 2 Tablespoons
Coriander Leaves, Chopped 1 Springs
Eggplant/ Brinjals 12-14 Small
Red Chilli Powder 2 Teaspoons
Salt To Taste
Turmeric Powder 1 Teaspoons
Oil 2 Tablespoons


1. Remove stems and give four vertical slits (not fully) to the brinjals from the top. If you want to keep the stems, give the slits from the bottom of the brinajls keeping the stem intact. Keep them in salt water for 10 minutes and rinse. Set aside.
2. In a bowl, add chopped coriander, goda masala, coriander powder, grated coconut, roasted peanuts and till seeds powder, pinch of salt and mix all the ingredients well.
 3. Stuff all the brinjals with above masala.
 4. Take a kadai or a shallow non stick pan, and heat oil in it. Add mustard seeds. When you hear spluttering sound, add cumin seeds, pinch of ajwain, asafoetida, curry leaves, ½ tsp chopped green chillies, turmeric powder and chilli powder. Reduce the flame and sauté all the spices nicely.
 5. Add the stuffed brinjals and the leftover masala. Gently fry for some time. Add 1/2 cup water.
 6. Cover and cook over low-medium heat for about 15-20 min or until the brinjals turn soft and completely cooked.
 7. Remove the lid and stir to check if the brinjals are done. If not, cook further until well done (if required you can add little water). Add jaggery and gently mix. Add one tablespoon of tamarind paste/ pulp and cook for few mins.
8. Switch off the flame, garnish with coriander leaves, cover and rest it for 10 mins and serve.
Posted Aug 24, 2012

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