Bharli Vangi / Stuffed Aubergine/Eggplant


Yet another Aubergine recipe (they are my favourite!)

This is a very comforting Maharastrian recipe from the state of Maharashtra where I was born and raised!

The benefit of being raised in Mumbai is that you are exposed to a lot of different authentic Indian cuisine and if in Mumbai, you cannot escape from Maharastrian cooking!

Traditionally, you will be using baby aubergines and slit them in the middle, and fill them up with the stuffing; and use the leftover stuffing in the gravy. But because I couldn’t get hold of baby aubergines, I had to make use of the normal ones. And that meant chopping them into cubes and simply making the curry, rather than stuffing them. By all means carry on with the stuffing if you get hold of baby aubergines…


For the masala:

1 Onion

4-5 Garlic cloves

1 inch Ginger

2tbsp Coriander Seeds

1tbsp Sesame seeds

1tsp Cumin Seeds

4-5 heap full of Decicated Coconut (Traditionally, dried coconut)

3 tbsp of Peanuts (Main ingredient)

For the Gravy:


1tsp Mustard Seeds

3-4 Curry leaves

2tsp Asafoetida (found in any Indian grocery shops, also called hing)

2 Tomatoes (chopped)

1tsp Turmeric

1tsp Chilli powder

1tsp Coriander powder

Salt and Pepper to taste

1 Lemon

1 Aubergine

Handful of Green Beans (Optional)

Coriander to Garnish


Roast all the masala in a hot pan until golden brown and grind it coarsely. Set a portion aside for the stuffing and carry on grinding the rest into a fine paste.

If you are using baby aubergine, at this stage you’d want to slit the whole aubergine in the middle and stuff the masala, then gently fry them in hot oil, until it goes soft from the outside.

In a separate pan, heat the oil. Add mustard seeds, let it crackle. Add curry leaves, asafoetida and the rest of the paste. Fry until it loses oil at the edges, then add turmeric, chilli and coriander powder. Add the aubergine (stuffed or diced), tomatoes and a little bit of water (Add more water if it dries up before the vegetables are cooked). Add salt, pepper and half a tsp of sugar (optional). Once the aubergines are nearly cooked add green beans and lemon juice. Let it simmer gently until everything is cooked and the gravy is reduced.

Garnish with coriander and serve.

Best served with rice or chapatis.

Let me know if you try this recipe at home or any variations!





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