Bharli Vaangi – Roasted Stuffed Eggplants

bharli Vangi - Roasted stuffed Eggplants

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 Bharli Vaangi - Roasted Stuffed Eggplants

How does something so beautiful, glossy and downright gorgeous have the heavenly humility of complementing and balancing everything around it?  I am talking about the Eggplant, Remember Ratatouille? What would Remy make if he had no aubergines to put in the dish? Aubergines as they are called in France, Brinjals as they are called in India and Eggplants as they are known in the US are terrific as complementary vegetable to a lot of ingredients. In the Indian cuisine we add them to almost everything. But once a while we let them shine on – All by themselves. They are after all drop-dead gorgeous in looks and terrific in taste.

 Bharli Vaangi – Roasted Stuffed Eggplants 

The celebrated dish of Bharli Vangi requires elaborate preparations. It entails the precise blending of spices & various attentions to details just to make the very famous Goda Masala of Maharashtra. This masala, you then use with other spices and ingredients to make the Bharli Vaangi.  Now you can host a dinner party and cook Indian food and serve the same old paneer or potatoes to your vegetarian friends or you can go on a culinary expedition  and dazzle them with the fabulous Bharli Vaangi. The sweating it out in the kitchen is so worth the satisfied smile on their faces!

If you are going to do a lot of cooking with the goda masala, it is worth making a batch, else use a good prepackaged brand.  I have eaten many versions of this dish – some with only coconut, some with peanut and sesame and some with all. I prefer the one in which the nuts and sesame are all mixed in one. It adds to the complexity of the flavors.

Bharli Vaangi - Roasted Stuffed Eggplants

Course Side Dish
Cuisine Indian
Servings 4 Servings


  • 8   Eggplants small purple ones
  • 1/4 thC fresh coconut shredded
  • 3 Tbs Roasted peanuts
  • 2 Tbs Sesame seeds
  • 1 Tbs Coriander
  • 1 Tbs Cumin
  • 2 Tbs Goda Masala ( available at Indian Markets)
  • 1 Tsp Tamarind pulp
  • 1 – 2 Tbs  grated Jaggery
  • 1-2 Tsp Chili powder (based on how hot you like your food)
  • 1 Tsp chopped garlic
  • ½ tsp turmeric powder
  • a pinch of asafoetida
  • salt to taste
  • 3- 4 Tbs oil
  • 1/2 tsp black mustard seeds

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Comments 6

  1. Loved reading about it, probably more than I enjoy eating aubergines. But hopefully, with such well written recipes, I may just about get over my eggplant indifference:D

    1. Post

      That comment from you Rajesh, means a lot. Thank you and I hope you will share your foodie experiences too.

  2. My moms recipe (and now mine too) is very close to yours. I don’t add garlic to my bharli vangi. Also, I add a tbsp of jaggery (or sugar if out of jaggery) to the paste while grinding. Also, I add turmeric in the tadka rather than the paste. I will try making it as per your recipe the next time :).

    1. Post

      Sheetal, I also add brown sugar or even molasses when I don’t have jaggery. LOL. Guess we all know our substitutions! I will try adding the jaggery to the paste while grinding. The adding of turmeric to the paste is merely for presentation. A darker colored baigan with not so much turmeric on the outside looks just a tad more beautiful than the one with tadka of turmeric.

      Thank you for the comments. Really love it when someone who knows her traditional food says my recipe is close~ !!! Yipee~!

  3. Hi Ansh,

    Master Chef India Season 2 is back this year & we are currently looking for amateur cooks, which means basically people who are are great cooks (with no prior professional training) & are extremely passionate about cooking. If you are interested in auditioning for us or if you think you could refer us few names please keep us informed.

    Thanks & Regards,
    Ph: 9860665956

    1. Post

      Thank you Bethany! However – At this point I do not think I want to audition for any TV show.

      I would surely pass the word on to a few blogger and foodie friends.They will get in touch with you in case they are interested.


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