Bharli Vangi

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Yatra: A culinary journey across India

By Rohit Ghai

Published 2025

  • About

In this vegetarian Maharashtrian delicacy, baby aubergines/eggplants are stuffed with a spicy stuffing and slow-cooked in an onion gravy until tender. The dish can be prepared dry or with extra gravy, as you prefer, and served with roti or chapati.

Ingredients

  • 8 baby aubergines/eggplants
  • 1 tsp salt, or to taste, plus extra to sprinkle inside the aubergines

Method

Slit the aubergines vertically into 4 quarters, running the knife from top to bottom but without cutting through the stem ends. Sprinkle some salt inside the slits and set aside for about 10 minutes.

In a food processor, blitz together all the stuffing ingredients with a splash of water. The stuffing should be thick and wet.

Heat the oil in a sauté pan (that has a lid) over a me