Bharli Vangi (Stuffed Brinjals) – Maharashtrian Recipe

This recipe is a very special recipe in every Maharashtra Kitchen. It has a long and tedious preparation. However, the end result is worth taking so much pain to accomplish the task of preparing this sweet spicy stuffed brinjal/eggplant/baingan/begun gravy. Last time I prepared it did not give that authentic taste of what I am used to eating here. However, the one which I prepared yesterday took time but gave me perfect result.  A lot of ingredients went into it including time and patience. Usually I just get things from kitchen counter as and when I require them and put the containers back once I have used it. However, this time I wanted to go easy. I didn’t want any mistake. I arranged them all in the kitchen counter. That helped me organize myself and take pictures for you all who would be interested to try it at home.

What You Need to Make Gravy for 4 to 5 people :

10-12 Eggplants
½ cup white sesame seeds
½ cup coconut
½ cup roasted peanuts
7 to 8 garlic pods
A bunch of green coriander leaves
3 green chilies
1  tsp turmeric powder
2 tsp red chili powder
1 tsp cumin seeds
2 tbsp + 1 tbsp oil
1 lemon size jaggery ball
3 small onions finely chopped
3 small tomatoes finely chopped
Salt to taste


Cut the head of eggplants and make deep cuts in it. Dip in water so it does not turn black till you will use it in gravy.

Grind peanuts to a coarse powder.

Grind coconut, sesame seeds, green chili, garlic, coriander leaves to a coarse paste. Add little water while grinding if required.

Lets start with making the stuffing:

Heat 2 tbsp oil in a kadai.
Add cumin seeds and allow it to crackle.

Add onions and cook till turns pink.

Add tomatoes and cook for 4 to 5 minutes on high. Keep stirring. Do not move away from the stove.

Add turmeric powder, red chili powder, jaggery and cook for 2 minutes more.

Add roasted peanuts and cook for 2 minutes.

Add ground paste and cook for 4 to 5 minutes. You know your stuffing is ready when you see oil on top and the gravy is semi dry.

Switch off the flame . Take it out on a plate and spread it. This will help you to cool down the mixture fast.

Now Lets learn how to make the gravy and cook eggplants in it:

In the same kadai, add 3 cups of water and bring it to boil. The spices which might have stuck to the kadai will infuse into boiling water and leave the kadai. Take it out and add salt to it. Start with adding little salt about 1 tsp.

Once your stuffing has cooled down, stuff your brinjal with it and keep it aside.

Heat 1 tbsp oil in the same kadai. Once oil is hot, add the stuffed brinjals to it. Cook it on all sides.

Add the remaining stuffing which you prepared above. Cook for 2 minutes more.

Now add the boiled water to it.

Cover and cook on high for about 8 to 10 minutes.

Do check your gravy from time to time so the eggplants don’t stick to the bottom and you do not burn it.
If your gravy is too watery, cook on open till you  get the desired consistency.
Your gravy is done.

Serve with chapattis. They are so delicious, you just need some salad with it and you are good. There is no need to prepare any other side dish or dal.