I love eggplants, and they are so good in mouthwatering Indian recipes like baingan bharta and baingan masala. But if I were told I could eat just one eggplant recipe for the rest of my life, I wouldn’t hesitate to choose these stuffed eggplants, or bharli vangi. Bharli vangi (which translates literally to stuffed eggplants or brinjals) is a Maharashtrian delicacy and it is chock-full of all things delicious that belong to this cuisine, like spices, coconut, peanuts and jaggery. My mother was a Maharashtrian and every Maharashtrian I’ve ever met has their own special recipe for bharli vangi. This recipe is made my way, the way I love to eat it. It is so, so tasty and even if you don’t love eggplants, you will love them instantly in this dish.
Why you’ll love this recipe
A uniquely delicious Indian recipe. If you love Indian food, you will want to try this recipe at home because it’s not one you are likely to find at a restaurant. Sure, it involves a few steps, but none of it is difficult and I will walk you through them with photos. You will be licking your fingers, guaranteed! So many flavors and textures. The eggplants cook up absolutely sweet, soft and tender, and the potatoes and the peanuts-coconut mixture bring their own delicious textures and flavors to the party. Allergy-friendly. The recipe is soy-free, nut-free and gluten-free and it is divinely vegan.
How to make bharli vangi
Serving suggestions
Serve the bharli vangi with one of the following: Check to get new recipe updates by email.
Simple dal and basmati rice Vegan curd rice Vegan lemon rice Vegan turmeric rice
Storage instructions
Refrigerate: Store in fridge in an airtight container for up to five days. Freeze: Freeze up to three months. Reheat: Thaw and reheat in microwave or on stovetop. Add water if needed and check for salt.
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