Monday, 6 August 2012

Bharli Wangi (stuffed brinjals)

This is a very traditional Maharashtrian recipe. Traditionally only baby brinjals are used but my hubby dear loves potatoes, so I have added them and they do taste good with the masala.

This subji tastes good with chapati or jowar, bajri roti or every with simple dal rice.


8 to 10          Brinjals
1                    Potato
1                    Onion
1/2 cup         Coriander leaves
1/2 tsp          Namak Shamak
2 tsp             Oil
1/2 cup         Masala for stuffing (refer the link below for recipe)

Method :

Remove the stems and slit the brinjals (criss cross). 

In a bowl, mix the onions, coriander leaves, the masala and salt together.

Fill the brinjals with the stuffings. Add the potato wedges to the rest of the masala and mix.

Heat oil in a non stick pan. Add the mustard seed and let them splutter. Now add the hing.

Place the brinjals alternately with the potatoes in the pan so that they don't overlap. Cover and cook for 8 to 10 mins. Now change the sides and cook for 8 to 10 mins again.

Serve garnished with coriander leaves. 

No comments:

Post a Comment

We apppreciate your comments,suggestions and tips, so please feel free to share your views