Bharli Vangi | Bharleli Vangi (Maharashtrian Style Stuffed Baby Brinjals)

Bharli Vangi
Bharli Vangi

My family is quite fond of baby brinjals (known as gutti vankaya in Telugu). I make it in many different ways so as to alleviate boredom.

I have already written about Gutti Vankaya Koora or Simple Stuffed Baby Brinjals many months ago. However, it is a dry dish that is best eaten with rice and does not go very well with rotis.

Bharli Vangi or Bharleli Vangi (Stuffed Brinjals in Marathi) is a popular Maharashtrian dish that is chockful of taste because the masala used for filling uses a range of fragrant and flavorful spices, including the uniquely Maharashtrian Goda Masala.

Serves: 4

Preparation Time: 30 mins

Cooking Time: 20 mins


  1. Baby Brinjals or Gutti Vankaya – 12
  2. Mustard Seeds – 1 tsp
  3. Red Chilli Powder – 1/4 tsp
  4. Turmeric Powder – 1/4 tsp
  5. Oil – 2 tbsp

Ingredients for Masala

  1. Peanuts – 1/2 Cup
  2. Sesame Seeds – 2 tbsp
  3. Fresh Grated Coconut – 3 tbsp
  4. Goda Masala – 1 tsp
  5. Red Chilli Powder – 1/2 tsp
  6. Grated Jaggery – 1 tsp
  7. Coriander Seeds – 1 tbsp
  8. Tamarind Paste – 1 tbsp
  9. Salt to Taste

Method to Make the Masala

  1. Heat a wok or kadai.
  2. Over medium heat, dry roast the peanuts till they start to pop.
  3. Let them cool.
  4. Over medium heat, dry roast the sesame seeds till they start to change colour.
  5. Over medium heat, dry roast the coriander seeds for a couple of minutes.
  6. Grind all ingredients of the masala, except the tamarind paste, into a coarse powder.
  7. Take the powder into a plate.
  8. Add the tamarind paste and just enough water so that the masala is wet enough to be moulded into a ball.
The Masala for Bharli Vangi
The Masala for Bharli Vangi

Method to Make the Bharleli Vangi

  1. In a large vessel, take 4 cups of water and dissolve 1 tsp of salt in it.
  2. Make two vertical cuts in each baby brinjal from the top towards the stem but do not cut through and through. The brinjal must stay intact.

    Bharli Vangi - Cutting the Baby Brinjals
    Bharli Vangi – Cutting the Baby Brinjals
  3. Add each cut brinjal to the salted water.

    Baby Brinjals in Water
    Baby Brinjals in Water
  4. Take each brinjal out of the water.
  5. Shake off the excess water.
  6. Stuff each brinjal with a generous amount of the masala.

    The Stuffed Baby Brinjals
    The Stuffed Baby Brinjals
  7. In a wok or kadai, heat 2 tbsp of oil.
  8. Add mustard seeds and wait till the splutter.
  9. Turn down the heat and place each brinjal into the oil.

    The Baby Brinjals in the Kadai
    The Baby Brinjals in the Kadai
  10. Over medium heat, let the brinjals fry lightly while turning them over at regular intervals so that all sides are evenly fried.
  11. Add about 1 cup of water, turmeric, red chilly powder, and any left over masala.

    Bharli Vangi - Add Water
    Bharli Vangi – Add Water
  12. Over medium heat, cook covered till the brinjals are tender and the gravy is thick.
    Bharli Vangi or Bharleli Vangi
    Bharli Vangi or Bharleli Vangi


  13. Serve hot with rice or rotis.


  1. So many delicious vegan recipes here…

    Thank you so much for sharing traditional recipes. I read that you love baking, these days you can make amazing cookies , cakes and cupcakes without eggs and dairy products. Please visit the blogs , eggless cooking, vegan richa and vaishali’s holy cow to see numerous vegan recipes for cakes and cookies…

    blog : global vegan fare

  2. WOW! Looks delicious. Have never tried eggplant this way before and hopefully one day will give it a try – when I’m feeling adventurous! Thanks for the inspiration and for sharing

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