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Indian

Bharli vangi

Vegetarian

Small aubergines stuffed with a roasted peanut, coconut and sesame masala, then braised in a little tangy-sweet gravy. A Maharashtrian festive favourite.

Bharli vangi is an Indian curry, ready in about 55 minutes and made with eggplant, roasted peanuts and goda masala. It serves 4 and is rated intermediate to cook.

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Close-up of Bharli Vangi served on a stylish black platter. Perfect blend of spices and presentation.
Photo: Milton Das / Pexels · Pexels License
Prep
25 min
Cook
30 min
Total
55 min
Serves
4
Level
Intermediate
Calories
301

Ingredients

4 servings

For the stuffing

Equipment

Method

  1. Step 1

    Soak the slit aubergines (opens in a new tab) in salted water while you make the stuffing, so they don't discolour.

    • 2 min

  2. Step 2

    Toast the coconut and sesame (opens in a new tab) in a dry pan until golden. Grind coarsely with the peanuts, then mix in the onion (opens in a new tab), goda masala (opens in a new tab), chilli, coriander, turmeric (opens in a new tab), jaggery, tamarind, salt and fresh coriander (opens in a new tab).

    Spices being ground in a mortar and pestle
    How it looks · Photo: https://kaboompics.com/ on Pexels

  3. Step 3

    Drain the aubergines (opens in a new tab) and pack the stuffing firmly into the slits. Keep any leftover stuffing.

    • 8 min

  4. Step 4

    Heat the oil in a wide pan, add the mustard seeds (opens in a new tab) and when they pop add the asafoetida (opens in a new tab). Arrange the aubergines (opens in a new tab) in one layer and fry, turning gently, for 5 minutes.

    • 6 min
    • medium heat

  5. Step 5

    Mix the leftover stuffing with the water, pour around the aubergines (opens in a new tab), cover and cook on a low heat until they are completely tender and the gravy is thick.

    • 20 min
    • low heat
    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

About this dish

Origin
Maharashtra, India · Well documentedMore food from India
Dish
Lunch · Dinner · Curries · Main courses · Side dishes
Cooking method
Braised, Pan-fried
Taste
nutty, sweet & sour, spicy (chilli heat), rich
Diet
Vegan · Dairy-free · Low-carb
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · Alcohol-free · Pork-free · Beef-free · Low-carb · Carb-conscious
Worked out from the ingredients. How labels work
Good for
Festive & celebration
Cook more with
Eggplant · Roasted peanuts · Goda masala · Desiccated coconut · Sesame seeds · Onion
Techniques
Toasting · Pan-frying · Braising

Allergens

  • Contains: Peanutsfrom roasted peanuts
  • May contain: Wheatfrom asafoetida
  • May contain: Glutenfrom asafoetida
  • Contains: Sesamefrom sesame seeds, goda masala
  • Contains: Mustardfrom mustard seeds

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

301 kcal per serving

Estimated

1 serving ≈ 260 g · recipe makes 4

Where the energy comes from

  • Protein 8%
  • Carbohydrate 28%
  • Fat 65%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy301 kcal116 kcal
Protein6.1 g2.3 g
Carbohydrate22.2 g8.5 g
Net carbohydrate14.4 g5.5 g
Sugars11.8 g4.5 g
Added sugars3.2 g1.2 g
Fibre7.9 g3 g
Fat23.2 g8.9 g
Saturated fat6.3 g2.4 g
Trans fat——
Cholesterol0 mg0 mg
Sodium595 mg229 mg
Salt equivalent1.5 g0.6 g
Vitamins & minerals per serving
Potassium
527 mg
Calcium
72 mg
Iron
1.7 mg
Magnesium
70 mg
Vitamin A (RAE)
14 µg
Vitamin C
6 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
51 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Not counted (tiny amounts or “to taste”): asafoetida.
  • Goda masala: Curry powder (FDC 170924) used as a stand-in: a sweet-smoky Maharashtrian blend with coconut, sesame and stone flower.
  • Jaggery / palm sugar: Brown sugar (FDC 168833) used as a stand-in for unrefined cane jaggery and palm sugar.
  • Tamarind paste: Raw tamarind pulp (FDC 167763). Commercial concentrates vary in water content.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Choose small, shiny purple aubergines with fresh green stalks.

Common mistakes

  • Stuffing loosely — pack the masala firmly or it falls out while the aubergines turn.

Serve with

  • Serve with jowar bhakri, chapati or varan-bhaat.

Storage

  • Keeps 2 days refrigerated; tastes better the next day.

Reheating

  • Warm covered with a splash of water.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Eggplant, 8–10 small round aubergines, slit into quarters keeping the stalk end intact500 g
Used in step 1

Masalas in this recipe

Make the masala first, then come back to finish the dish.

  • Dry spice blend

    Goda masala

    This recipe uses 1½ tsp (3.1 g for 4 servings).

    Make Goda masala

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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