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Bharleli wangi
By : Rehana Khambaty
Category : Vegetables, Maharashtra
Servings : 3
Time Taken : 15-30 mins
Rating :
  1. Slit brinjal four ways, keeping the base intact. Pressure cook till done.
  2. Heat 2 tbsp. oil in a pan and fry sesame seeds. Add the onions.
  3. When it changes colour, add coconut and fry again.
  4. Blend with the powdered spices, jaggery, groundnut powder, tamarind pulp and salt to a fine paste, adding water.
  5. Stuff each brinjal with 1 tbsp. of this mixture, setting aside the rest for later use.
  6. Temper the mustard seeds, curry leaves, asafoetida and turmeric powder in the remaining oil.
  7. Add the stuffed brinjals. Cook for 5 mins.
  8. Add remaining masala paste and water, and cook until gravy thickens.
  9. Serve hot, garnished with coriander leaves.
400 gms small brinjals
4 tbsp oil
1 tsp sesame seeds
100 gms onions, chopped
100 gms grated coconut
1 tsp chilli powder
1 tsp kala goda masala (readily available)
20 gms jaggery, grated
1 tbsp groundnut powder
20 ml tamarind pulp
Salt to taste
1/2 tsp mustard seeds
6 curry leaves
1/2 tsp asafoetida
1 cup water
2 tbsp chopped coriander leaves
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