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bharleli vangi

Bharli Vangi Recipe

Course lunch
Cuisine Indian
Keyword curry, lunch
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Author Priya Shiva


  • Brinjal - 6
  • 1 onion - finely chopped
  • Raw peanut - 2 tbsp
  • Desiccated coconut - 1 tbsp
  • Coriander seeds - 2 tsp
  • Cumin seeds/Jeera - 1 tsp
  • Black peppercorns / kali mirch - 4-5
  • Cloves /lavang - 2
  • Cinnamon /dalchini - a small piece
  • Turmeric powder - 1/2 tsp
  • Red chilli powder - 1 tsp
  • Tamarind - 2 tbsp
  • Jaggery (grated) - 2 tsp
  • salt to taste
  • Vegetable oil - 3 tbsp


  1. Soak tamarind in 1/2 cup warm water for 15 minutes. Strain the pulp and separate tamarind water. 

  2. Clean the brinjals with water and pat dry with a clean cloth. Do not remove the stems.

  3. Slit each eggplant to make 4 equal parts without separating them from the stem.

  4. Dry roast peanuts, cumin seeds, coriander seeds, peppercorn, cloves and cinnamon over a slow flame for 2 minutes. Transfer it in a plate and let it cool down.

  5. Roast onions till it leaves its raw smell. Now add onions, red chilli powder, roasted spices, tamarind pulp, turmeric powder, jaggery, coconut, salt in your food processor and ground it to make a paste. Stuff this mixture in the eggplants and keep aside.

  6. Heat the oil in a pan and place the stuffed brinjals one by one. Fry them on low flame for few minutes. Keep stirring.

  7. Now add 1/2 cup of water, remaining stuffing, a little salt and cover the pan. Cook over a low flame till the eggplants are tender. Serve it hot with roti or rice.