Health |
Veg |
Non Veg |
Gallery |
Experts |
Weight loss |
Articles |
Post Recipes |
Specials |
Kissan Rolls
|
Childrens Corner |
Health Tools |
Restaurants |
Downloads
|
Childrens Corner |
Health Tools |
Restaurants |
Downloads
Bharleli wangi
Category : Vegetables, Maharashtra
Servings : 3
Time Taken : 15-30 mins
Rating :
Method
- Slit brinjal four ways, keeping the base intact. Pressure cook till done.
- Heat 2 tbsp. oil in a pan and fry sesame seeds. Add the onions.
- When it changes colour, add coconut and fry again.
- Blend with the powdered spices, jaggery, groundnut powder, tamarind pulp and salt to a fine paste, adding water.
- Stuff each brinjal with 1 tbsp. of this mixture, setting aside the rest for later use.
- Temper the mustard seeds, curry leaves, asafoetida and turmeric powder in the remaining oil.
- Add the stuffed brinjals. Cook for 5 mins.
- Add remaining masala paste and water, and cook until gravy thickens.
- Serve hot, garnished with coriander leaves.
Ingredients:
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
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
RECIPES BY REHANA KHAMBATY
 |
|
|
|
|
