Bharli Vangi

  • Preparation time: 20 minutes
  • Cooking time: 45 minutes
  • Total time: 1 hour 05 minutes
  • Serves: 4

With its irresistible combination of jaggery and chili, BharliVangi, or Stuffed Eggplant, is a quintessential Maharashtrian dish that's a perfect mix of sweet and spicy. It takes a mere hour to prepare and can be accompanied by chapatti, cooked long grained rice and rice bhakri. A lip smacking main course dish your family and guests will love!


  • Small Eggplants 10-12
  • Roasted peanuts 1/2 cup
  • Roasted Sesame seeds 2 tbsp
  • Goda Masala 2 tsp
  • Coriander powder 2 tbsp
  • Red chili powder 2 tsp
  • Tamarind Extract 2 tbsp
  • Turmeric powder 1/2 tsp
  • Jaggery 2 tsp
  • Salt to taste
  • Oil 3- 4tbsp


  • Wash and dry the eggplants
  • Make 4 vertical slits in the eggplant by keeping the top portion intact.You can choose to keep or remove the stem. Soak the eggplants in salted water for 10 mins.
  • Grind peanuts, sesame seeds, coriander powder, cumin powder, red chili powder, goda masala, turmeric powder and salt with a little bit of water to bind the mixture
  • Add grated jaggeryand tamarind paste and mix well.
  • Stuff this mixture into pat dried eggplants and keep aside.
  • Heat oil in a kadai and keep stuffed eggplants one by one and let them fry for about 5 minutes. Flip them to other side as well. You can add extra masala over them.
  • Now put the gas on low flame and cover the kadai with a thali. Add water to the thali and cook the eggplants for about 20 minutes.
  • Keep checking the eggplants every few minutes. If you feel the skin of the eggplant is getting wrinkled, add some water from the thali.
  • Once the eggplant is cooked, pour about one cup of water depending on the consistency of the gravy and cover it and let them cook again for 7-8 mins.
  • Serve hot with some rice or jwarbhakri

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