Bharli Vangi – Khandeshi Style

Sonali Raut

May 18, 2022
Cuisine: Indian

Brinjal is one of my favourite vegetable.  And best thing, its available all year round! I always keep brinjal, in whatever form I get (be it bharta ka baingan, or the small ones for stuffing), handy at home. So whenever, I fee , I don’t quiet have anything interesting to make for dinners, my Vangi’s, or brinjals come to my rescue. And with this bharli vangi…it sure to make a fest out of regular dinner! And I usually make it for dinners, one reason being, its little heavy and spicy, and I don”t want my husband to doze off at work! And I certainly want him to indulge , which he otherwise does not, if this subji is served for lunch.


  • 2-4 Small /Baby Brinjals, cleaned and given a cross slit.

    1 Small Cubed Potato

    1 1/2 tbsp Oil

    1 tsp Cumin seeds/Jeera

    2 tsp Kala Masala

    1 1/2 tsp Namak Shamak/Salt Chopped coriander for garnish For Ground Masala

    1/2 Cup roasted crushed Peanuts

    2 tbsp roasted scraped Dry Coconut

    6-8 Cloves Garlic

    2 tsp Red Chilly powder

    1 tsp Turmeric

    1 tbsp Coriander leaves



  • 01

    Grind to paste all the ingredients for the masala, using very little or no water.

  • 02

    Heat oil in a kadhai and add cumin seeds to splitter.

  • 03

    Now add the ground masala and saute it till oil seperates.

  • 04

    Add kala masala,salt and mix.

  • 05

    Add the brinjals and potatoes. Add one cup water and mix.

  • 06

    Cover and cook for 10 to 15 mins, till the brinjals are cooked. Alternately, pressure cook them, just for 1 whistle.

  • 07

    Do not over cook, else the brinjals get mushy. Transfer in serving bowl and garnish with coriander.

  • 08

    Serve hot with Bajra Bhakris.