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From the M.D. kitchen
Bharli Vangi
Bharli vangi is the stuffed brinjal of every Maharashtrian wedding and Sunday lunch. Small purple brinjals are slit and filled with roasted peanut, coconut and onion-garlic masala, then cooked slowly till they are soft right through. The heat and the deep colour come from M.D. Kanda Lasun Masala.
- Time40 min
- Serves4
- Made withM.D. Kanda Lasun Masala
How to make it
- Dry roast the peanuts, coconut and sesame seeds in a pan on low flame till the coconut turns golden. Cool, then grind coarsely.
- Mix the ground peanut mix with the onion, jaggery, tamarind, kanda lasun masala, haldi, coriander powder and salt. This is the stuffing.
- Slit each brinjal twice from the bottom in a plus shape, keeping the stalk on, so it holds together.
- Fill each brinjal with the stuffing, pressing it in. Keep the leftover stuffing aside.
- Heat 3 tbsp oil in a kadhai. Add the mustard seeds and hing and let them crackle.
- Place the stuffed brinjals in the kadhai in one layer. Cook on medium flame for 4 minutes, turning them gently.
- Add the leftover stuffing and 1 cup warm water. Cover and cook on low flame for 15 to 18 minutes, till the brinjals are soft.
- Open, check the salt and let the gravy thicken for 2 minutes. Finish with chopped coriander and serve hot with bhakri or chapati.
Step 1 of 8
In the kitchen
Small brinjals, peanuts, kopra, sesame and Kanda Lasun Masala 
Turn the brinjals gently so the stuffing stays inside
Good to know
- Pick small, shiny brinjals with green stalks. They cook evenly and have fewer seeds.
- Keep the flame low once covered, so the stuffing does not stick to the kadhai.
- For a thicker gravy, add 1 more tbsp of the ground peanut mix at the end.
Masalas in this recipe
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M.D. Kanda Lasun Masala
कांदा लसूण मसाला
Onion and garlic masala for everyday Maharashtrian cooking.
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Questions
Can I make bharli vangi without peanuts?
Yes. Use 2 extra tbsp of coconut and 1 tbsp roasted chana dal instead. The gravy will be lighter.
Which brinjal is best for bharli vangi?
Small round purple brinjals, about the size of an egg. Big brinjals take longer and the stuffing falls out.
What is kanda lasun masala?
A Maharashtrian onion and garlic masala with red chilli and spices. M.D. Kanda Lasun Masala gives bharli vangi its heat and its dark colour.
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