Bharleli Vaangi ( Pressure Cooker )

Bharleli Vaangi ( Pressure Cooker )

5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

Added to 26 cookbooks   This recipe has been viewed 43459 times

Bhareli vaangi , a hassle-free, pressure cooker version of the authentic maharashtrian dish, you just need to wait for three whistles to relish this delightful dish with chapattis or rice.

Add your private note

Bharleli Vaangi ( Pressure Cooker ) recipe - How to make Bharleli Vaangi ( Pressure Cooker )

Whistles:  High 3   Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
Show me for servings


To Be Mixed Together Into A Masala Mixture
1 1/2 cups finely chopped onions
1/4 cup unsalted peanuts , roasted and coarsely crushed
1/4 cup freshly grated coconut
4 tsp chilli powder
3 1/2 tbsp tamarind (imli) pulp
2 tbsp grated jaggery (gur)
1/2 tsp turmeric powder (haldi)
1 tbsp garam masala
1 tbsp finely chopped coriander (dhania)
1 tsp oil (optional)
salt to taste

Other Ingredients
8 small brinjals , black variety
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)

For The Garnish
2 tbsp finely chopped coriander (dhania)
  1. Make a criss-cross slit on each brinjal taking care not to separate the segments.
  2. Stuff each brinjal evenly with the prepared masala mixture (you will require approximately ¼th of the masala mixture) and keep the remaining mixture aside for later use.
  3. Heat the oil in a pressure cooker and add the mustard seeds.
  4. When the seeds crackle, add the asafoetida and the remaining masala mixture and sauté on a medium flame for a minute.
  5. Add the stuffed brinjals and 1/3 cup of hot water, mix gently and pressure cook on a high flame for 3 whistles.
  6. Allow the steam to escape using quick release method, (refer handy tip) before opening the lid. Serve hot garnished with coriander.

Handy tip:

  1. Quick release method: also called the cold-water release method, it is used to release pressure quickly. To use this method, remove the pressure cooker from the burner, place in the sink and run cold water gently over the lid until the steam dissipates.
  2. When putting the pressure cooker in the sink, tilt the handle up so the water flows away from you. Quick release works best for foods where you need to control the timing and degree of cooking.

Nutrient values per serving
Energy223 cal
Protein4.8 g
Carbohydrates25.7 g
Fiber8.8 g
Fat11.4 g
Cholesterol0 mg
Vitamin A179.1 mcg
Vitamin B10.2 mg
Vitamin B20.1 mg
Vitamin B32.9 mg
Vitamin C19.5 mg
Folic Acid41.5 mcg
Calcium64.3 mg
Iron1.5 mg
Magnesium0 mg
Phosphorus0 mg
Sodium7.6 mg
Potassium320.9 mg
Zinc0.7 mg

RECIPE SOURCE : Pressure Cooker RecipesBuy this cookbook

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Bharleli Vaangi ( Pressure Cooker )
 on 20 Nov 16 06:50 PM

Lovely dish. Quick and noetv
Bharleli Vaangi ( Pressure Cooker )
 on 13 Jan 12 07:46 AM

Tried this recipe, tasted yummy and was easy to make. The only thing i would change the next time I try, would be to reduce the chilli powder to 2 tsp.