Bharli Wangi (stuffed brinjals)

Bharli Wangi (stuffed brinjals)

By NamakShamak
  • Serves:
  • Prep Time:
  • Cooking:
  • Calories:




 

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.

Ingredients

Directions

  1. Remove the stems and slit the brinjals (criss cross).
  2. In a bowl, mix the onions, coriander leaves, the masala and salt together.
  3. Fill the brinjals with the stuffings. Add the potato wedges to the rest of the masala and mix.
  4. Heat oil in a non stick pan. Add the mustard seed and let them splutter. Now add the hing.
  5. 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.
  6. Serve garnished with coriander leaves.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

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I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







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