bharli vangi recipe | masala vangi | bharli vangi bhaji | stuffed vangi curry with detailed photo and video recipe. an authentic spicy curry recipe made with purple eggplant and blend of stuffed spices. it is one of the popular curries from the marathi cuisine, loaded with the warmth of goda masala. it is typically served with indian flatbread or roti, but can also be served as a side to dal rice combination.
i have posted quite a few stuffed eggplant or stuffed brinjal recipes in my blog. basically, i have tried to cover different regions of india and have prepared it separately. however somehow, i missed the popular marathi cuisine variant. this was highlighted by one of my readers recently. even i was surprised that i have missed my neighbour state vangi recipes. it is almost similar to my state or kannada cuisine ennegayi recipe, but there are subtle differences. in this recipe, i have used goda masala for the stuffing which makes it unique. it does not elevate the spice level, but brings in a lot of flavours to it. in addition, i have also added green and fresh coriander leaves for the earthy flavour.
furthermore, some more additional tips, suggestions and variations to bharli vangi recipe. firstly, i have used the purple coloured eggplant for this and i would heavily recommend the same. moreover, try to use small and tender brinjal and avoid green coloured for this recipe. secondly, for the stuffing masala, i have added goda masala and it does not have spice heat. hence i have added red chilli powder for the spice heat. however, you may add garam masala as an alternative to goda masala and you may have to reduce chilli powder to half. lastly, cook the eggplant with a sufficient amount of water with the masala. due to the peanuts added, the gravy thickens quickly.
finally, i request you to check my other related curry recipes collection with this post of bharli vangi recipe. it mainly includes my other related recipes like chana masala, reshmi paneer, kaju paneer masala, shahi paneer, paneer hyderabadi, corn capsicum masala, paneer butter masala, aloo shimla mirch ki sabji, paneer tikka masala, tawa paneer. further to these i would also like to mention my other related recipe categories like,
bharli vangi video recipe:
recipe card for bharli vangi recipe:
bharli vangi recipe | masala vangi | bharli vangi bhaji | stuffed vangi curry
Ingredients
for masala stuffing:
- 9 brinjal / eggplant, small
- ¼ cup peanut
- 1 tsp cumin / jeera
- 2 tbsp sesame
- 3 tbsp dry coconut
- ¼ tsp turmeric
- 1 tsp chilli powder
- 1 tbsp goda masala
- ½ tsp salt
- 3 clove garlic
- 1 inch ginger
- small piece tamarind
- 3 tbsp coriander
- 1 onion, finely chopped
for curry:
- 2 tbsp oil
- 1 tsp mustard
- 1 tsp cumin
- pinch hing
- ¼ tsp turmeric
- ½ tsp chilli powder
- 1 tomato, finely chopped
- 1 cup water
- ½ tsp salt
- ½ tsp jaggery
- 2 tbsp coriander, finely chopped
Instructions
- firstly, take 9 brinjal and slit in the centre. keep in water to prevent discolouring.
- to prepare the stuffing, in a pan take ¼ cup peanut and roast on low flame until it turns crunchy.
- once the skin separates, peel the skin off.
- add 1 tsp cumin, 2 tbsp sesame and 3 tbsp dry coconut.
- roast on low flame until it turns golden brown.
- cool completely, and transfer to a small mixi jar.
- add ¼ tsp turmeric, 1 tsp chilli powder, 1 tbsp goda masala, ½ tsp salt, 3 clove garlic, 1 inch ginger, small piece tamarind and 3 tbsp coriander.
- blend to a coarse paste without adding water.
- transfer the masala paste and add 1 onion.
- mix well-combining everything well.
- now stuff the masala into brinjal and keep aside. reserve the leftover masala.
- to prepare the curry, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, pinch hing.
- keeping the flame on low add ¼ tsp turmeric,½ tsp chilli powder. saute until the spices turn aromatic.
- now add leftover stuffing and saute for 2 minutes.
- add 1 tomato and saute until the tomatoes turn soft and mushy.
- add in stuffed brinjal and saute for 2 minutes without breaking.
- now add 1 cup water, ½ tsp salt and ½ tsp jaggery. mix well.
- cover and cook for 10 minutes or until the brinjal is cooked completely.
- further, add 2 tbsp coriander and mix well.
- finally, enjoy bharli vangi with roti or chapathi.
Nutrition
how to make masala vangi with step by step photo:
- firstly, take 9 brinjal and slit in the centre. keep in water to prevent discolouring.
- to prepare the stuffing, in a pan take ¼ cup peanut and roast on low flame until it turns crunchy.
- once the skin separates, peel the skin off.
- add 1 tsp cumin, 2 tbsp sesame and 3 tbsp dry coconut.
- roast on low flame until it turns golden brown.
- cool completely, and transfer to a small mixi jar.
- add ¼ tsp turmeric, 1 tsp chilli powder, 1 tbsp goda masala, ½ tsp salt, 3 clove garlic, 1 inch ginger, small piece tamarind and 3 tbsp coriander.
- blend to a coarse paste without adding water.
- transfer the masala paste and add 1 onion.
- mix well-combining everything well.
- now stuff the masala into brinjal and keep aside. reserve the leftover masala.
- to prepare the curry, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, pinch hing.
- keeping the flame on low add ¼ tsp turmeric, ½ tsp chilli powder. saute until the spices turn aromatic.
- now add leftover stuffing and saute for 2 minutes.
- add 1 tomato and saute until the tomatoes turn soft and mushy.
- add in stuffed brinjal and saute for 2 minutes without breaking.
- now add 1 cup water, ½ tsp salt and ½ tsp jaggery. mix well.
- cover and cook for 10 minutes or until the brinjal is cooked completely.
- further, add 2 tbsp coriander and mix well.
- finally, enjoy bharli vangi with roti or chapati.
notes:
- firstly, adding goda masala will enhance the flavour. you can replace with garam masala if you do not have access to it.
- additionally, add a generous amount of oil to make curry super tasty.
- also, for tanginess, i have added tamarind you can replace it with tomato.
- finally, bharli vangi recipe tastes great when prepared slightly spicy.