Vegan Bharli Vangi Recipe: A Flavorful Twist on a Maharashtrian Classic

2 Mins read
Vegan Bharli Vangi Recipe

Indulge in the rich flavors of Maharashtra with our Vegan Bharli Vangi Recipe, a delightful twist on the traditional stuffed brinjal curry. This Maharashtrian-style dish celebrates the essence of Indian cuisine with its aromatic spices and tender baby eggplants, creating a memorable culinary experience.

At the heart of Bharli Vangi are small, tender eggplants, chosen for their ability to soak up the rich and savory flavors of the stuffing. These eggplants are carefully slit, creating pockets that eagerly await a delicious blend of spices and ingredients.

This Bharli Vangi Recipe is free from :

  • Wheat
  • Peanuts
  • tree nuts
  • dairy
  • casein
  • soy
  • egg
  • sesame
  • fish
  • shellfish

Ingredients For Vegan Bharli Vangi Recipe

  1.  5-6 small eggplants – washed and slit in 4 parts without breaking them
  2. Onion – roughly chopped – 1
  3.  Freshly grated coconut – ½ cup
  4.  Tomato roughly chopped – 2
  5.  Garlic – cloves peeled – 3-4
  6.  Ginger – 1 inch peeled
  7.  Hing powder – 1/4 Tsp
  8.  Turmeric powder – 1 Tsp
  9.  Red Chilli powder – 1 Tsp
  10.  Mix masala (I used kolhapuri masala) – 1 Tsp
  11. Vegetable Oil – 2 TBSP
  12. Salt to taste.
  13. Cilantro – finely chopped for garnishing.

Method –

  1.  Heat a pan on medium heat. Add oil. Once hot. Add cut onions and fry them till they turn golden brown color. Remove the onions and keep aside to cool down.
  2.  In the same pan add freshly grated coconut and saute till it turns golden brown.
  3.  After the onions and coconut cool down add them to grinder. Also add tomatoes ,garlic , ginger , some cilantro leaves. Grind it into a smooth paste. Make sure the paste is not too watery.
  4.  In the paste Add turmeric powder, chilli powder , kolhapuri masala , salt and mix well.
  5.  Stuff the eggplant with the masala paste. Save the rest of mixture for making the gravy for curry.
  6.  Heat a pan on medium heat. Once hot add oil. Once the oil is hot add hing.
  7. Add the stuffed eggplants and saute them .
  8.  Add the remaining of the masala mixture and mix gently.
  9.  Cover and cook for 10-12 minutes. Remove the lid and gently turn over the eggplants and again cover and cook for another 8-10 minutes.
  10.  Garnish with finely chopped cilantro. Serve hot with roti or rice


Vegan Bharli Vangi is a beloved Maharashtrian delicacy that captures the essence of traditional Indian cuisine. This allergy-free recipe offers a delightful blend of spices and tender eggplants, perfect for a satisfying dinner. Experience the rich flavors of India with this vegan curry, a true celebration of culinary heritage, suitable for those with food allergies.

Dive into a world of flavor with our collection of allergy-free curry recipes, perfect for those with dietary restrictions.

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