Bharli Vangi is one of those Maharashtrian dishes that instantly feels like home. The aroma of stuffed brinjals slowly cooking in a thick masala brings back memories of weekend lunches, bhakri on the side, and meals eaten unhurriedly. Each brinjal absorbs the flavours of peanut, spice, and onion, turning soft and deeply comforting.
Using Netra’s Red Curry Paste simplifies the stuffing while keeping the taste rooted in tradition. The paste blends beautifully with roasted peanuts and onion, creating a rich masala that clings to the brinjals as they cook. It’s a practical way to enjoy an authentic Bharli Vangi without spending too long in the kitchen.
Ingredients
• 100 g Netra’s Red Curry Paste
• 8 small brinjals, slit with stems intact
• 1 medium onion, finely chopped
• 2 tablespoons roasted peanut powder
• Fresh coriander, chopped
• 2 to 3 tablespoons oil
• ½ cup hot water
• Salt to taste
How to Make Bharli Vangi
Heat one tablespoon oil in a pan and sauté the chopped onion until soft and lightly golden.
Add roasted peanut powder, coriander, and the red curry paste.
Stir for a minute or two until fragrant. Switch off the heat and allow the mixture to cool slightly.
Gently stuff this masala into the slit brinjals.
Heat the remaining oil in a kadhai and arrange the stuffed brinjals carefully.
Pour in the hot water, cover, and cook on low heat.
Turn the brinjals occasionally so they cook evenly and absorb the masala.
Cook for ten to twelve minutes until the brinjals turn soft and coated in thick gravy.
Garnish with fresh coriander and serve hot.
Tips / Variations
• Choose small, tender brinjals for best texture.
• Cooking on low heat helps the brinjals stay intact.
• Extra peanut powder thickens the gravy naturally.
• Let the curry rest for a few minutes before serving.
If you want a quicker way to enjoy this classic, Netra’s Red Curry Paste brings Bharli Vangi together with familiar, homestyle flavours.
