Authentic home cooking from India, with US measurements.

Originally published on Cookpad India as महाराष्ट्रीयन भरली वांगी इन कुकर

Maharashtrian Bharli Vangi in Pressure Cooker

Name: Maharashtrian Bharli Vangi in Pressure Cooker
Total time: 1500 s
Yield: 3 to 4 people
Ingredients: 3/4 small round eggplants; 1 large potato, cut lengthwise; 1 large onion; 2 green chilies; 1/2 -inch piece of ginger; 3/4 garlic cloves; 1/2 teaspoon whole cumin seeds; 1/4 cup freshly grated coconut; 2 tablespoons tamarind pulp; 1/2 teaspoon jaggery or sugar; 1 pinch asafoetida (hing); 1/2 teaspoon turmeric powder; 1 teaspoon black mustard seeds; 3/4 teaspoon or to taste red chili powder; 2 tablespoons Maharashtrian Goda Masala or garam masala powder; Salt to taste; 2 tablespoons refined oil; 2 tablespoons cilantro, finely chopped

Sonal Sardesai Gautam @SSG_17

Bharli Vangi is a popular stuffed eggplant dish from Maharashtra, known for its tangy and flavorful taste. You're sure to love it!

Sonal Sardesai Gautam @SSG_17

Bharli Vangi is a popular stuffed eggplant dish from Maharashtra, known for its tangy and flavorful taste. You're sure to love it!

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Ingredients

25 minutes

3 to 4 people

3/4small round eggplants
1large potato, cut lengthwise
1large onion
2green chilies
1/2-inch piece of ginger
3/4garlic cloves
1/2 teaspoonwhole cumin seeds
1/4 cupfreshly grated coconut
2 tablespoonstamarind pulp
1/2 teaspoonjaggery or sugar
1 pinchasafoetida (hing)
1/2 teaspoonturmeric powder
1 teaspoonblack mustard seeds
3/4 teaspoonor to taste red chili powder
2 tablespoonsMaharashtrian Goda Masala or garam masala powder
Salt to taste
2 tablespoonsrefined oil
2 tablespoonscilantro, finely chopped

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Steps

25 minutes

1

Wash and pat dry the eggplants. I used eggplants from our kitchen garden, and the dish turned out very tasty.
2

Make two slits in each eggplant without cutting off the stem. Wash, peel, and cut the potato. Sprinkle a little turmeric and salt on both and set aside for 10 minutes.
3

In a blender jar, add onion, ginger, garlic, green chilies, roasted peanuts, tamarind pulp, jaggery, and coconut. Grind to a paste.
4

Heat oil in a pressure cooker. Add asafoetida, cumin seeds, mustard seeds, turmeric, and red chili powder. Sauté for a few seconds.
5

Add the prepared masala paste and cook until it dries out. Remove from heat and let it cool.
6

Stuff the eggplants with the prepared masala. Set aside any leftover masala.
7

Heat oil in the pressure cooker. Add the stuffed eggplants and shallow fry until lightly golden.
8

Fry the potatoes as well and set aside.
9

Set aside the fried eggplants and potatoes.
10

Add a little more oil to the pressure cooker. Add the fried eggplants, potatoes, and leftover masala. Cook for 1/2 minute.
11

Add a little water and salt. Mix well.
12

Close the pressure cooker lid and cook. After one whistle, cook on low heat for 10 minutes. Remove from heat.
13

Garnish with chopped cilantro. Serve hot with roti, paratha, or dal rice.

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Sonal Sardesai Gautam @SSG_17

Published in the US on August 11, 2025 14:01

Ex Community Manager at Cookpad, loves experimenting in the kitchen. 🙂Believes in clean eating and well balanced meals but does give in to sinful indulgences every once in a while! 😋Healthy food need not necessarily be boring, unappetising or tasteless.One can make regular, everyday meals attractive, innovative and tasty! 👌Each of us has our own distinct style of cooking, our own unique areas of prowess and skills in the kitchen, we just need to tap those, trust our instincts and create magic! 🌟

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