Learn to make Instant Pot Bharli Vangi with this easy recipe. This stuffed baby eggplant curry is very popular Indian regional dish from Maharashtra. Vegan and Gluten free Indian Curry recipe is hearty and full of delicious spices.
I love making this curry often when I have few guests over. This delectable recipe with robust flavors, is certainly a big crowd pleaser.
Similar to Tindora Stir Fry, Baby Corn Masala and Jackfruit Coconut Curry, this Indian eggplant curry is used in everyday dinners as well as special occasions.
Spicy Eggplant Curry
The flavor combination for this Masala Eggplant Curry is unique and very pleasing to the taste buds. The stuffing is earthy and robust. In every bite, you will feel spicy, tangy, bit of sweet taste.
There are couple ways to make authentic stuffing. I am sharing my mom’s favorite way of making it. The stuffing itself is so yummy.. I often see my kids lingering around to get their hands on just the stuffing .
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Regional Indian Curry Recipe
This Maharastrian Bharli Vangi Recipe can be made on the stove top as well as in the oven. Lately, we have been using Instant Pot , our electric pressure cooker to make Bharli Vangi.
All three methods end up making delectable stuffed eggplants so you get to choose which one best suits your cooking style.
Other popular recipes from this area of India include Tandalachi Ukad , Thalipeeth-Multigrain Flatbread , Kande Pohe and Ukadiche Modak.
If you are into street food, Mumbai is famous for Masala Toast Sandwich, Pav Bhaji, Ragda Pattice and Tawa Pulao.
Ingredients
Baby Eggplants – For this recipe, choose small purple colored eggplants. In most Indian grocery stores you will find these Indian Eggplants . They are round ball shaped. Try to pick the eggplants with relatively same size so that they cook evenly.
Stuffing – Traditional stuffing for Bharli Vangi includes grated coconut ( use fresh or frozen or dry), roasted peanuts , goda masala which is dark earthy spice powder, amchur powder, jaggery powder, Kolhapur style onion and garlic red chili masala and salt per taste. I am mentioning easily available substitutes for these spice powders below.
Oil Tampering: Tadka or Oil tampering is the base step that enhances the flavors. We use warm oil and let the funnel seeds, sesame seeds and mustard seeds sizzle for couple minutes. Turmeric Powder and red chili powder round up the oil tampering along with pinch of Hing (asafetida)
What is Goda Masala?
Goda Masala ( Sweet Spice Mix ) is popular and very traditional spice mix from Maharashtra. It is made using dry coconut and various other spices including cumin, coriander, bay leaves, cinnamon and stone flower.
Highly fragrant and not as spicy, this earthy mix is dark brown or back in color. People sometimes refer to it as Kala Masala ( sweet black masala) as well.
Every Marathi family has their version of making this Goda Masala. I am adding my favorite brand of Goda Masala Amazon link here in case you want to try it.
You can use this Goda Masala to spice up things like Dal or Rice. Popular rice dish from Maharashtra called Masale Bhat uses this spice mix extensively.
How to make Bharali Vangi
Preparing the eggplants – Remove stems and give four vertical slits little over half way through from the top to each eggplant to make room for stuffing. Keep them in salt water till ready to stuff. This prevents eggplants from browning.
Prepare the stuffing – Make tadka or oil tempering. Heat oil, add mustard seeds, once the seeds start to splatter, add funnel seeds and sesame seeds and asafetida.
Add shredded coconut and sauté for few minutes. Add amchur powder, and both masala.
Once you smell nice aroma, add crushed peanuts, jaggery powder and salt. Sauté for few more minutes. To retain its health benefits , add turmeric last before removing the pan from the gas. The stuffing is ready !!
How to make Bharli Vangi in the Oven
Preheat oven to roast setting 325F. Lightly spray cooking oil on baking dish.
Dry the eggplants and stuff the eggplants with the masala stuffing . Do not add leftover stuffing on top of the eggplants yet. Lightly brush the eggplants with the oil or use an oil spray.
Arrange them single layer on a lightly oil greased baking dish. Cover the dish with aluminum foil. On the top rack of the oven, keep them roasting for 20 minutes.
Check the tenderness of skin, flip them upside down , if needed, spray little more oil , cover with the foil again and roast for another 15 minutes checking in between couple times.
The eggplants should be tender and soft but not mushy. Sprinkle leftover stuffing over the eggplants and roast for another 5 more minutes without covering the foil.
Stuffed Eggplants are ready to serve !! Garnish with coriander leaves and enjoy !!
Tandoori Style Stuffed Eggplants
I love to use a clay pot baking dish like Romertopf , for baking things. The clay pot dish helps the rustic flavors to kick up yet another notch. It gives the recipe a feel and taste of Tandoori Oven style cooking.
To roast the eggplants using clay pot, arrange them in single layer in both pots and roast by covering it with foil. A little extra cooking time and couple more tsp oil maybe required .
How to Make Instant Pot Bharli Vangi
Grind and mix all the stuffing ingredients well. Stuff them in the eggplants. Coat the eggplants with little oil . Let the instant pot work it’s magic in cooking it.
Turn the Instant Pot to Sauté mode. After it displays HOT, add oil and mustard seeds, funnel seeds and sesame seeds. Give it quick stir and let them sizzle. Add turmeric powder. Mix well.
Carefully add all the stuffed eggplants to the instant pot. Add a cup of water. Add all the remaining stuffing on the top . Water will help build the pressure in IP. Close the lid with the pressure value set to sealing. Cancel sauté.
Press Manual for 3 mins on Medium pressure VENT sealed. After its done , wait for 5 mins on KEEP WARM timer and then release the leftover pressure by moving the knob to venting.
If you notice the eggplants are too watery, turn the Instantpot back on SAUTE mode and let it cook for 3-5 more minutes. Remaining water will thus evaporate and get absorbed. Garnish with chopped cilantro and serve hot.
Serving Suggestions
This stuffed eggplant curry pairs well with just plain Basmati rice, peas pulao or any other rice dish. It is also served as an accompaniment to roti, chapati, naan, fulka or bhakari.
Typical Indian dinner platter consists of 1 dry vegetable entrée like Potato Bhaji , 1 Gravy like curry like these Stuffed Eggplants .
There typically is a Dal or Lentil entrée like Dal Makhani or Spinach Dal. These entrées are served along with rice, roti , raita, chutney and pickle for a wholesome and square meal. This type of meal combines all essential vitamins and minerals including plant protein and dietary fiber.
Our Popular Indian Curry Recipes
- Instant Pot Palak Paneer
- Rajma Masala
- Punjabi Kadhi Pakora
- Easy Dum Aloo
- Chole – Chana Masala
- Aloo Matar – Potato and Peas Curry
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Instant Pot Bharli Vangi - Maharashtrian Stuffed Eggplants
Ingredients
- 12 small eggplants baingans or aubergine, brinjals
- 1/2 cup Chopped cilantro
For Stuffing
- 1 cup grated coconut
- 1/2 cup crushed roasted peanuts
- 2 teaspoons Maharashtrian Goda Masala
- 1 Tablespoon amchur powder
- 2 Tablespoon jaggery powder
- 2 teaspoon Kolhapuri Masala it gives typical rustic spicy taste alternatively use red chili powder and ginger garlic paste
- Salt per taste
For Tempering or Tadka :
- 1/2 teaspoon each of funnel seeds sesame seeds and mustard seeds
- 1/4 teaspoon asafetida
- 1/2 teaspoon turmeric powder
- 2 Tablespoon cooking oil
Instructions
Preparing the eggplants :
- Remove stems and give four vertical slits little over half way through from the top to each eggplant to make room for stuffing. Keep them in salt water till ready to stuff. This prevents eggplants from browning.
Prepare the stuffing
- Make tadka or oil tempering. Heat oil, add mustard seeds, once the seeds start to splatter, add funnel seeds and sesame seeds and asafetida. Add shredded coconut and sauté for few minutes. Add amchur powder, and both masala.
- Sauté for 2-4 minutes. Then add crushed peanuts, jaggery powder and salt. Sauté for few more minutes. To retain its health benefits , add turmeric last before removing the pan from the gas. The stuffing is ready.
Instant Pot Directions
- Turn the Instant Pot to Sauté mode. After it displays HOT, add oil and mustard seeds, funnel seeds and sesame seeds. Give it quick stir and let them sizzle. Add turmeric powder. Mix well.
- Carefully add all the stuffed eggplants to the instant pot. Add a cup of water. Add all the remaining stuffing on the top . Water will help build the pressure in IP. Close the lid with the pressure value set to sealing. Cancel sauté.
- Press Manual for 3 mins on Medium pressure VENT sealed. After its done , wait for 5 mins on KEEP WARM timer and then release the leftover pressure by moving the knob to venting.
- If you notice the eggplants are too watery, turn the Instantpot back on SAUTE mode and let it cook for 3-5 more minutes. Remaining water will thus evaporate and get absorbed. Garnish with chopped cilantro and serve hot.
Oven Directions :
- Preheat oven to roast setting 325 degree Fahrenheit. Lightly spray cooking oil on baking dish.
- Lightly brush the stuffed eggplants with the oil or use an oil spray. Arrange them single layer on a lightly oil greased baking dish.
- Cover the dish with aluminum foil. On the top rack of the oven , keep them roasting for 20 minutes. Check the tenderness of skin, flip them upside down , if needed, spray little more oil , cover with the foil again and roast for another 15 minutes checking occasionally.
- The eggplants should be tender and soft but not mushy. Sprinkle leftover stuffing over the eggplants and roast for another 5 more minutes without covering the foil. Stuffed Eggplants are ready to serve !!
Air fryer Directions
- Set air fryer on 350 degree Fahrenheit setting. Arrange the eggplants in single layer and choose 15 minute timer. After 15 minutes, check the tenderness of the eggplants and add more time if needed.
Nita
Nice! Came out gr8