Bharleli Vangi


  • 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

Archana Arte

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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