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Stuffed Brinjal
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5 from 1 vote

Stuffed Brinjal / Bharli Vangi

Delicious masala stuffed brinjal made in Goan style with spices, coconut, jaggery and tamarind. Tastes spicy,sweet and tangy. Serve it with rotis, chapatis or rice.
Course Main Course, Main Dish
Cuisine Goan, Indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4 People
Author Raksha Kamat


  • Kadai
  • Mixer/gringer


  • 5 – 6 small brinjals/eggplants
  • 2 onions
  • 1 to mato
  • 1 marble sized ball tamarind
  • 1 tablespoon ginger garlic paste made out of 1/2 inch ginger and 5 garlic cloves
  • 4 cloves garlic
  • 1/2 cup grated coconut
  • 1 tablespoon jaggery
  • 5 – 6 peppercorns
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon turmeric powder
  • 4 red chilies
  • 1 tablespoon garam masala
  • 2 cloves
  • 1/2 teaspoon cumin seeds


  • Cut the stem of the brinjal and make 4 slits vertically till 1/4th from the bottom. Do not cut them fully. Immerse them in a bowl of water to which salt is added for around half an hour.
  • Grind the grated coconut, tamarind, red chilies, 4 cloves garlic, turmeric powder, peppercorns, cloves and garam masala. Add 2 tablespoon chopped onions and grind it again.
  • In a frying pan, add oil and fry onions. Add the ginger garlic paste, tomatoes and fry till tomatoes turn mushy. Pour the ground mixture, jaggery and stir well.
  • Add salt as per taste.
  • Now carefully stuff the masala into the brinjals.
  • Keep them in the same pan.
  • Add little water to the rest of the masala and keep the pan covered.
  • Occasionally turn the brinjals.
  • Let this get cooked for 30 minutes.
  • Serve it with love along with either rice or chapatis