Bharleli Vangi
Methods:
- For the masala:
- Pour 2-3 tbsp oil
- TIP: If need be, add more later
- Once the oil is hot, add 1/4 tsp hing
- Add 1/2 tsp turmeric powder
- Add 1/2 tsp rai (mustard seeds)
- Add some coriander
- Add 2-3 chopped onions
- Add salt to taste
- Fry the onions with the masalas
- TIP: Do not fry the onions completely as they will cook after stuffing it in the brinjal
- Now, add 1 tsp mix masala
- Add the ground masala
- Mix well
- TIP: While grinding the masala, do not add any water
- Add 1 tsp sugar
- Add little coconut
- Add coriander
- Pour little water
- Mix well and cover the pan with a lid for 10 mins to allow the masala to cook
- TIP: The masala is considered cooked, when the onions turn translucent and the oil leaves the sides of the pan
- TIP: When cutting the brinjal, cut the green stem from the top and slice it into 4 parts
- TIP: Remove the masala and then fill the brinjal
- Start stuffing the brinjal and place it back in the masala
- Add little water
- Let it cook for 10-15 mins under the steam
- Ready to serve
- asafoetida
- baingan
- bharleli
- black pepper
- brinjal
- CABBAGE
- cinnamon
- cloves
- coconut
- coriander seeds
- cuisine
- dry
- easy cooking
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- egg plant
- filling
- ground
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- onions
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- quick cooking
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- rice
- salt
- slice
- spices
- steam
- stuffed
- sugar
- translucent
- turmeric powder
- water
- wet
Archana Arte
Archana shares simple recipes, cooking techniques and kitchen hacks to make delicious Maharashtrian food. Watch Archana prepare simple yet mouth-watering recipes on Archana�s Rasoi.
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