Sunny Recipes

Bharli Vangi (Stuffed Eggplants)

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Bharli Vangi
  • Preparation time: 20-30 mins
  • Cooking time: : 30 mins
  • Serves : 4


  • 8 small Eggplants
  • 4 tbsp of Sunny Sun Lite Oil
  • 2-3 tbsp finely chopped Coriander leaves
  • 2-3 tbsp grated Coconut
  • 2 tbsp roasted Sesame Seeds
  • 2 tbsp roasted and crushed Peanuts
  • 2 tsp Coriander Powder
  • 2 tsp Fennel Powder
  • 250ml Water
  • ½ tsp Turmeric Powder
  • ½ tsp Red Chilli Powder
  • ½ tsp Dry Mango Powder (Amchur)
  • ½ tsp Ginger Paste
  • 2 finely chopped Green Chillies
  • 2 cloves of Garlic
  • ½ pinch Asafoetida
  • 1/4 tsp Garam Masala
  • Salt as per taste


  • Individually dry roast the cumin seeds, desiccated coconut, sesame seeds separately with garlic.
  • Now take all these roasted ingredients cumin seeds, desiccated coconut, sesame seeds, garlic and add roasted peanuts, and fennel seeds. Put these ingredients in a blender and blend them coarsely.
  • Transfer this paste in a separate bowl and add coriander powder, ginger paste, turmeric powder, red chilli powder, dry mango powder and finely chopped green chillies.
  • Also add garam masala and salt. Give this paste a good mix.
  • Separately, quarter slit eggplant tops, without dissecting the stem leaving the vegetable intact. Fill these eggplants with generous amount of the paste we made earlier.
  • Heat Sunny Sun Lite oil in a Pan/ wok. Now add cumin seeds and asafoetida and let them crackle.
  • Now add stuffed eggplants to it and and fry them side by side letting them cook for 2-3minutes.
  • Add balance masala on top.
  • Cover it and cook on slow flame for 10 – 20 minutes stirring regularly, frying evenly on all sides.
  • Add water and cook for 7-8 minutes until oil floats on top
  • Your piping hot Bharli Vangani is ready to be served.