Goan Bharli Vangi
Tender baby eggplants stuffed with a fragrant Goan masala of coconut, spices, and tamarind. This semi-dry curry is a coastal classic, bursting with sweet, sour, and spicy flavors.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Brinjals
- b.Wash the brinjals and pat them dry. Make two slits from the bottom in a criss-cross pattern, going about three-quarters of the way up but keeping the stem intact.
- c.In a large bowl, dissolve 1 tsp of salt in 4 cups of water.
- d.Place the slit brinjals in the salted water and let them soak for 15-20 minutes. This prevents them from browning and removes any bitterness.
- 2
Step 2
- a.Create the Masala Paste
- b.Heat 1 tsp of oil in a small pan over medium heat. Add coriander seeds, cumin seeds, and dried red chilies. Roast for 1-2 minutes until fragrant.
- c.Add 1 roughly chopped onion, garlic cloves, and ginger. Sauté for 4-5 minutes until the onion softens.
- d.Turn off the heat and allow the mixture to cool down completely.
- e.Transfer the cooled mixture to a grinder jar. Add the grated coconut, turmeric powder, tamarind pulp, and jaggery.
- f.Add 3 tablespoons of water and grind to a thick, smooth paste. Scrape down the sides as needed to ensure even grinding.
- 3
Step 3
- a.Stuff the Brinjals
- b.Drain the brinjals from the salted water and pat them completely dry with a kitchen towel.
- c.Gently open the slits of each brinjal and generously fill them with the prepared masala paste. Reserve any leftover masala.
- 4
Step 4
- a.Cook the Bharli Vangi
- b.Heat the remaining oil in a wide, heavy-bottomed pan or kadai over medium heat.
- c.Add the finely chopped onion and sauté until it turns golden brown, which should take about 6-7 minutes.
- d.Carefully place the stuffed brinjals in the pan in a single layer.
- e.Add the leftover masala paste to the pan and sauté gently for 2-3 minutes, turning the brinjals carefully to coat them in the oil.
- f.Pour in 1/2 cup of warm water and add 1 tsp of salt (or to taste). Stir gently to combine.
- g.Bring the curry to a simmer, then reduce the heat to low. Cover the pan and cook for 15-20 minutes, or until the brinjals are tender and cooked through. Stir gently once or twice in between to prevent sticking.
- 5
Step 5
- a.Garnish and Serve
- b.Once the brinjals are soft and the gravy has thickened to a semi-dry consistency, turn off the heat.
- c.Garnish with freshly chopped coriander leaves.
- d.Serve hot with Goan pao, chapati, bhakri, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Select small, fresh, and tender brinjals with glossy skin for the best texture.
- 2Do not skip soaking the brinjals in salted water; it's crucial to prevent bitterness.
- 3Cook the stuffed brinjals on low heat with a lid on to ensure they cook evenly from the inside without the masala burning.
- 4If the gravy becomes too thick while cooking, add a splash of warm water to adjust the consistency.
- 5For a richer flavor, you can use coconut oil instead of vegetable oil.
Adapt it for your goals.
Nutty Flavor
Add 1 tablespoon of roasted peanuts or white sesame seeds while grinding the masala for a richer, nuttier taste and texture.
Spicier VersionSpicier Version
Add 1-2 fresh green chilies along with the onions while making the masala paste for an extra kick of heat.
Maharashtrian TwistMaharashtrian Twist
For a variation in flavor, add 1 teaspoon of Goda Masala along with the turmeric powder to give it a distinct Maharashtrian touch.
With PotatoesWith Potatoes
Add one small potato, peeled and cubed, along with the stuffed brinjals to make the dish more filling.
Why this is on our healthy list.
Rich in Dietary Fiber
Eggplant is an excellent source of dietary fiber, which aids in digestion, helps maintain bowel regularity, and can contribute to a feeling of fullness, supporting weight management.
Anti-inflammatory Properties
The recipe includes spices like turmeric (containing curcumin), ginger, and garlic, which are well-known for their potent anti-inflammatory properties that can help reduce inflammation in the body.
Source of Antioxidants
Eggplants contain antioxidants like nasunin, found in their purple skin, which helps protect cells from damage. The spices used also contribute a wide range of antioxidants.
Frequently asked questions
Yes, it can be a healthy dish. Eggplant is low in calories and a good source of fiber. The use of fresh coconut and a variety of spices like turmeric and ginger adds beneficial nutrients and anti-inflammatory properties. To make it healthier, use minimal oil for cooking.