Bharli Vangi | Baby Eggplant Curry Recipe

Love Eggplants

I am not really a fan of eggplants! But this brinjal curry falls in the category of dishes that I absolutely love.

Eggplants known as Baingan/Brinjal/Aubergine/Vangi are a popular vegetable and a favorite of many. As kids, we used to call it the "King of Vegetables' because of the crown-like stem.

In fact, there was a children's show on Indian TV back in those days called 'Baingan Raja'. It was based on vegetables and spoke about how each one has a role to play in our lives.

The show talked about why vegetables are important to us and also about the energy and nutrients they provide but in a non-preachy kind of way.

In that show, an eggplant was shown to be the king and all the other vegetables looked up to it. It was a popular show among kids and we learned a lot from it Do any of you remember that show?

Eggplants are good for us

Eggplants have a unique taste and texture making them the ideal ingredient for a variety of dishes. They are a nutrient-dense food.

They contain a good amount of vitamins, minerals, and fiber. Plus they are low in calories. They are a non-starchy vegetable, that's low in carbohydrates.

In fact, the textures of eggplant are similar to bacon and can be used as a substitute if you are a vegan.

I add eggplants to my Sambhar to make it more hearty. KR loves Moroccan Eggplant Zaalouk and we make that very often. 

While there are many varieties of eggplants available, today we will be cooking with the Indian eggplant variety also known as baby eggplants.

They are known for their small, round appearance and tender texture, and work perfectly for this recipe. 

Why make this

This Bharli vangi recipe is my friend's family recipe. There are many versions of this vegan eggplant fry recipe online and each one is different from the other.

But I chose to share my friend's recipe purely because I love how it tastes and I am more connected with her recipe.

It's a simple recipe that's loaded with flavors that everyone will love.

• This recipe requires minimal prep work
• Needs a few basic ingredients that are easily available in the pantry
• It's vegan and gluten-free
• Extremely delicious to taste
• Can be made in 30 minutes

Baby eggplants are the stars of the dish. You can find these baby eggplants in any Indian grocery store. If you can't find baby eggplants, use the regular ones and chop them. 

Peanuts - Since this is a peanut-based gravy, we need a good amount of it. Use unsalted and roasted peanuts for this recipe. 

Goda masala - This is a special spice blend from Maharashtrian cuisine. It's similar to garam masala yet different because it's made with specific spices. 

Spices - turmeric powder, mustard seeds, and curry leaves give this curry its unique flavor.  

Garlic and cilantro help pack this vegan baby eggplant fry recipe with more flavors. 

What is Goda Masala

Goda Masala is a traditional Maharashtrian spice mix and is made using coconut and many other spices. This spice blend is mildly spicy and adds a lot of flavor to the dish.

It is made using coconut and other spices including cumin, coriander, bay leaves, cinnamon, and stone flower. It's dark brown or black in color which is why it's also known as Kala Masala.

Every family has its own recipe to make it. I pick my stock up from my friend every time I visit home.

It is the key ingredient to make Bharli Vangi. Refer to my tips and notes section to see what you can substitute it with if this masala is unavailable to you. 

1. Grind roasted peanuts coarsely and transfer them to a bowl.
2. Add the goda masala and turmeric powder to it, mix and keep it aside for now.
3. Wash the baby eggplants well. You can leave the crown top as-is or cut it off. Slit the base into a plus sign like shown in the pic above. Chef Tip - Do not slit it all the way through. Place the slit eggplants in a bowl of salt + water. Keep that aside for now. 
4. Heat oil in a pan, temper mustard seeds, and once they begin to crackle, add minced garlic and curry leaves. Fry for a minute or till the garlic begins to brown.
5. Then add the baby eggplants to the pan along with salt. Give it a mix and cook for 2 minutes. 
6. Now, add the peanut sauce stir fry ground masala to the pan along with water, mix and cover the pan. Chef Tip - Adjust the water depending on the consistency you prefer. Cook on simmer for 10 minutes. Keep stirring at regular intervals. Once the gravy thickens and the eggplants are cooked, garnish it with chopped cilantro and it's done!

Serving suggestions 🍽 

This Asian vegetarian Brinjal curry tastes best with Jowar Bhakri or Bajre ki Bhakri but you can also pair it with any Indian flatbread, bread, or plain steamed rice. 

You can pack Bharli vangi in lunchboxes, serve it at family brunches, weeknight dinners, or even weekend meals. 

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram @cookilicious with the hashtag #cookiliciousveg. I love hearing your feedback! 

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