Stuffed brinjal / bharli vangi

Main Dish
2 servings
15 min
15 min
Yummy tasty stuffed Brinjal.


Number of serving: 2
5-6 medium sized Brinjals

2 medium sized Onions – finely chopped

1 tbsp powdered Jaggery

Coriander – finely chopped

1/2 cup Water


Salt to taste

>For Grinding:

1/2 cup dry shredded Coconut (Optional)

1/4 cup roasted Sesame /Til seeds (Optional)

>For Masala Powders:

1/2 cup Peanut powder

1 tsp Turmeric/Haldi Powder

2 tsp Red Chili powder

1 tsp Coriander/Dhania powder

1 tsp Cumin/Jeera powder

2 tbsp Garam Masala powder

>For Seasoning:

1 tsp Mustard/Rai seeds


  • Wash the brianjals. Remove the stem and slit vertically keeping the base intact. Brinjals begin to oxidize just minutes after slicing, so keep them in water.
  • Now prepare the stuffing masala. Grind together shredded coconut and roasted sesame/til seeds.

    Mix together with finely chopped onions, (coconut + sesame paste) and all powders (peanut, dhania, cumin, turmeric, red chilli and garam masala powder).

    Also put finely chopped coriander. Mix well. Now stuff the brinjals with this masala.
  • Heat oil in a pan (the pan should be large and broad and this recipe requires oil in large quantity :)).

    Add mustard seeds, allow to splutter and then add haldi. Now place the brinjals carefully in the oil. If any masala is left you can add that as well.
  • After some time, when the brinjals are fried add water, powdered jaggery and salt.
  • Now cover the pan with a plate with water in it. This makes the brinjals soft and the gravy doesn’t stick to the pan. Cook for about 20-25 mins.

    Keep stirring in between to check if the brainjals are cooked completely.
  • Serve hot with Rotis.

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