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Quick Bharli Vangi
Maharashtrian Eggplant Masala (Quick version of Stuffed Eggplant)

serves 3


  • 12 small brinjals/eggplants,
  • 1/4 cup fresh grated coconut,
  • 1/4 cup peanut powder,
  • 1 tbsp each coriander-cumin powder,
  • 2 tbsp Maharashtrian goda Masala ,or garam masala powder
  • 4 garlic crushed (optional),
  • 1 tsp tamarind pulp,
  • 1 tbsp jaggery,
  • chopped coriander,
  • 2 tsp chili powder,
  • salt to taste,
  • 1/2 tsp asafoetida,
  • 1 tsp turmeric powder.
  • 2 tsp oil.


  1. Remove stems and give four vertical slits (not fully) to the brinjals from the top. If you want to keep the stems, give the slits from the bottom of the brinajls keeping the stem intact. Or simply divide each eggplant into four pieces. Keep them in salt water for 10 minutes and rinse. Set aside.
  2. Combine peanut powder, coconut, coriander-cumin powder, coriander leaves, Maharashtrian masala, garlic, chili powder, salt, jaggery and tamarind paste.
  3. Heat oil in a pressure cooker. Make standard tempering with mustard and turmeric.
  4. Add the eggplants and sauté for half a minute. Add the masala and mix well. Add 1 cup water. Close the lid and cook until eggplants are soft. (about 4 whistles)
  5. Garnish with additional coriander leaves. Serve hot with chapati or rice.


1) Add onion and/or potato cubes to the bhaaji.

2) This recipe is a quick version of Maharashtrian Stuffed Eggplant; hence it does not suggest stuffing the eggplants. However, if you prefer, you may stuff the eggplants with the prepared masala.