Bharleli Vaangi

Bharleli Vaangi

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Bharleli Vaangi is an all-time favourite Maharashtrian subzi that tastes great with both rice as well as rotis.

This semi-dry subzi is quite easy to make but wonderfully tasty. It is made by cooking small brinjals stuffed with a masala of coconut, onions, peanuts and spices.

The masala not only gives the dish its characteristic taste but also imparts an awesome mouth-feel.

Make sure you select small brinjals so that they will cook uniformly up to the core. Larger ones might remain hard in the middle.

Also, we suggest soaking the brinjals in salted water for a while before proceeding with the recipe, as described, to reduce the cooking time.

Enjoy this traditional treat hot and fresh with rice or rotis. You can also try other Maharashtrian recipes like Dodkyacha Bhaat or Masala Bhaat.

Bharleli Vaangi recipe - How to make Bharleli Vaangi

Preparation Time:    Cooking Time:    Total Time:     Makes 6 servings
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  1. Make criss-cross slit on each brinjal taking care not to separate the segments.
  2. Soak the brinjals in enough water in a deep bowl with little salt for 10 to 15 minutes.
  3. Pat them dry.
  4. Stuff each brinjal evenly with the prepared masala mixture and keep the remaining mixture aside for later use.
  5. Heat the oil in a deep non- stick pan and add the mustard seeds, asafoetida and curry leaves and sauté on a medium flame for 30 seconds.
  6. Add the remaining masala mixture, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  7. Add the stuffed brinjals and 1¼ cups of water, mix gently cover it with a lid and cook on a medium flame for 15 to 17 minutes, while stirring occasionally.
  8. Serve hot garnished with coriander.
Nutrient values (Abbrv) per serving
Energy177 cal
Protein3.1 g
Carbohydrates8.5 g
Fiber5.7 g
Fat14.9 g
Cholesterol0 mg
Sodium5.9 mg


Bharleli Vaangi
 on 09 Jun 18 05:13 PM

My family loved it when I cooked for them.. amazing flavors. Never thought baingan could be so delicious.
Bharleli Vaangi
 on 05 Feb 15 06:37 PM

Love this recipe.
Tarla Dalal
24 May 18 09:44 AM
   Thanks for the kind words. Happy cooking.
Bharleli Vaangi
 on 10 Aug 14 12:45 AM