Bharli Vangi (Stuffed Brinjal)  Recipe



Ready In:

60 minutes




  • 6 Brinjals  medium size(Baingan / vankaya)
  • 3 tbps Cooking oil
  • 1 tsp Cumin seeds (Jeera)
  • 1 tsp Mustard seeds (rai/avalu)
  •  Few Curry leaves ( curry patta / karvepaku)
  • 1 Onion , finely chopped
  • 3-4 Green Chillies , slit vertically
  • 1/2 tbsp Goda masala powder
  • 1/2 tbsp Garam masala powder
  • Salt , to taste
  • Coriander Leaves , chopped  (kothmir)

For stuffing

  • 1/2 cup  Peanuts, roasted and peeled (Moongphali, pallilu)
  • 1 Tomato
  • 4-5 cloves Garlic (lahun / velulipaya)
  • 1 inch Ginger (adrak/allam)
  • Jaggery , marble size ball (gud/bellam)
  • 1 tsp Red chilli powder
  • 1/2 tsp Turmeric powder (Haldi)

Step by Step Instructions

  • To prepare the brinjals – split them vertically (4 pieces) keeping the stalk attached and intact. Sprinkle and spread salt and set aside for 10 mins at least.
  • To prepare the stuffing – in a grinder add all the items listed under stuffing, along with garam masala and goda masala, into a coarse paste using water sparingly.
  • To prepare the tempering – In a pan heat oil and add cumin seeds then add onions (when cumin seeds crackle)
  • Stuff the stuffing equally into all the brinjals. Heat the pan with tempering and gently place the brinjals on to it carefully.
  • Sprinkle water and cover and let cook for about 12 minutes. (check occasionally to see if the brinjals are sticking to the pan)
  • Remove from heat once the brinjals are cooked (and become softer)
  • Serve hot with Roti/Phulka or Dal and Rice. To eat, mix portions of the stuffed brinjals and the tempering so tht the flavor and the salt (from stuffing) combines evenly.