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.



  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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