Take a look at more
. You may also want to try
Healthy Cashew Sultana (Raisin) Raita
Best Oil Free Brinjal Raita
Easy Murungaikerai Porial
Rate This Recipe
400 gms - small
4 tbsp - oil
1 tsp - sesame seeds
100 gms - onions, chopped
100 gms - grated
1 tsp - chilli powder
1 tsp - kala goda masala (readily available)
20 gms - jaggery, grated
1 tbsp - groundnut powder
20 ml -
Salt to taste
1/2 tsp -
1/2 tsp - asafoetida1 cup - water
2 tbsp - chopped
How to Make Bharleli wangi
Slit brinjal four ways, keeping the base intact. Pressure cook till done.
Heat 2 tbsp. oil in a pan and fry sesame seeds. Add the onions.
When it changes colour, add coconut and fry again.
Blend with the powdered spices, jaggery, groundnut powder, tamarind pulp and salt to a fine paste, adding water.
Stuff each brinjal with 1 tbsp. of this mixture, setting aside the rest for later use.
Temper the mustard seeds, curry leaves, asafoetida and turmeric powder in the remaining oil.
Add the stuffed brinjals. Cook for 5 mins.
Add remaining masala paste and water, and cook until gravy thickens.
Serve hot, garnished with coriander leaves.
Bawarchi of the Week
Ramya is an ardent blogger who is known for her authentic Kannada recipes.