Photo: Billjones94 · CC BY-SA 4.0 · Wikimedia Commons

Maharashtra · Dinner

Bharli Vangi Masala Bhat

A complete one-pot dinner rice dish — small, tender baby aubergines stuffed with a sweet-spicy peanut-sesame-goda masala filling, cooked directly in spiced rice. The rice absorbs all the stuffing flavours as the aubergines soften. A Pune household classic for winter dinners.

🧺 Ingredients

• 1.5 cups (300 g) basmati or short-grain rice, washed and soaked 20 min
• 12 small baby aubergines (brinjal), stems kept, cut in an X from base (keep connected at stem)
• 3 tbsp oil
• 1 tsp mustard seeds
• 8–10 curry leaves
• 1 medium onion (100 g), finely chopped
• ½ tsp turmeric powder
• 2.5 cups (600 ml) water
• 1 tsp salt (adjust)
• 3 tbsp roasted peanuts, coarsely ground
• 2 tbsp white sesame seeds, dry-roasted and coarsely ground
• 1 tsp goda masala
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• 1 tsp jaggery powder (or sugar)
• ½ tsp tamarind paste
• ½ tsp salt
• 2 tsp oil (to bind stuffing)
• 2 tbsp fresh coriander, finely chopped

👩‍🍳 How to make Bharli Vangi Masala Bhat

1. Make stuffing (No heat): Combine all stuffing ingredients — peanuts, sesame, masalas, jaggery, tamarind, salt, oil and coriander. Mix well — it should be a slightly sticky, crumbly mixture that holds its shape when pressed. Taste: it should be sweet-sour-spicy in balance. Carefully fill each baby aubergine through the X cut, pressing stuffing in gently. Do not overstuff — the aubergine splits.
2. Fry stuffed aubergines (Heat: medium): Heat 2 tbsp oil in a wide, heavy-bottomed pot with a lid. Gently place stuffed aubergines in a single layer. Fry on medium heat for 5–6 minutes, turning carefully, until all sides are lightly browned. Remove carefully; set aside.
3. Rice base (Heat: medium): In the same pot, add remaining 1 tbsp oil. Add mustard seeds — wait 20–25 seconds until they pop and crackle. Add curry leaves (crackle 10 seconds). Add chopped onion — fry 5 minutes until golden. Add turmeric — stir 20 seconds.
4. Add rice and water (Heat: high → low): Add drained rice — stir gently for 2 minutes to toast slightly. Add 600 ml water and salt. Stir once. Bring to a boil on high heat.
5. Rest and serve (Heat: off): Rest covered for 5 minutes. Drizzle ghee on top. Garnish with coriander. Serve gently — use a large spoon to scoop rice and aubergines together without breaking the aubergines.

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