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Recipe of Speedy Bharli Wangi

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Bharli Wangi

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We hope you got benefit from reading it, now let's go back to bharli wangi recipe. You can cook bharli wangi using 19 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Bharli Wangi:

  1. You need pinch of Ajwain.
  2. Prepare 1 springs of Coriander leaves, chopped.
  3. Prepare 1 tbsp of Coriander powder.
  4. Get 1 tsp of Cumin seeds.
  5. Use of few springs Curry leaves.
  6. Provide 12-14 of small Eggplant/ Brinjals.
  7. Take 1 tsp of Fresh grated Coconut.
  8. You need 2 tbsp of Goda masala.
  9. Take 1/2 tsp of Green chillies, chopped.
  10. Get pinch of Hing (asafoetida).
  11. Prepare 1 tbsp of Jaggery.
  12. Take 1 tsp of Mustard seeds.
  13. Get 2 tbsp of Oil.
  14. You need 1 tbsp of Peanuts, roasted.
  15. Get 2 tsp of Red chilli powder.
  16. Provide to taste of Salt.
  17. Use 1 tbsp of Sesame seeds, roasted.
  18. Provide 1 tbsp of Tamarind pulp.
  19. Provide 1 tsp of Turmeric powder.

Steps to make Bharli Wangi:

  1. 1. Remove stems and give four vertical slits (not fully) to the brinjals from the top. If you want to keep the stems, give the slits from the bottom of the brinajls keeping the stem intact. Keep them in salt water for 10 minutes and rinse. Set aside.
  2. 2. In a bowl, add chopped coriander, goda masala, coriander powder, grated coconut, roasted peanuts and till seeds powder, pinch of salt and mix all the ingredients well.
  3. 3. Stuff all the brinjals with above masala.
  4. 4. Take a kadai or a shallo.
  5. 5. Add the stuffed brinjals and the leftover masala. Gently fry for some time. Add 1/2 cup water.
  6. 6. Cover and cook over low-medium heat for about 15-20 min or until the brinjals turn soft and completely cooked.
  7. 7. Remove the lid and stir to check if the brinjals are done. If not, cook further until well done (if required you can add little water). Add jaggery and gently mix. Add one tablespoon of tamarind paste/ pulp and cook for few mins.
  8. 8. Switch off the flame, garnish with coriander leaves, cover and rest it for 10 mins and serve.

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