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Stuffed Eggplants served in white bowl along with lemon wedges.
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5 from 1 vote

Instant Pot Bharli Vangi - Maharashtrian Stuffed Eggplants

Bharli Vangi or Maharashtrian stuffed eggplants is popular and delicious Indian curry recipe. Small eggplants are filled with delicious earthy stuffing. Vegan and Gluten free recipe.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Curry
Cuisine: Indian
Servings: 8 cups
Calories: 268kcal

Ingredients

  • 12 small eggplants baingans or aubergine, brinjals
  • ½ cup Chopped cilantro

For Stuffing

  • 1 cup grated coconut
  • ½ 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 :

  • ½ teaspoon each of funnel seeds sesame seeds and mustard seeds
  • ¼ teaspoon asafetida
  • ½ 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.

Notes

If you use clay pot baking dish like Romertopf , the rustic flavors kick up yet another notch. It gives a tandoori taste !! 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 teaspoon oil maybe required .
If you don't have Kolhapuri Red Chili Masala easily available use red chili powder and ginger garlic paste.
If Maharashtrian Goda Masala isn't easily available, use 1 tablespoon each cumin, coriander powder and garam masala.

Nutrition

Serving: 1eggplant | Calories: 268kcal | Carbohydrates: 47g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Sodium: 146mg | Fiber: 13g | Sugar: 19g