Mumbai-Masala: Maharashtra Food: Stuffed Gherkin Bhaaji (Bharleli Tondlichi Bhaaji)

Stuffed gherkin bhaaji (Bharleli tondlichi bhaaji)

Ingredients

1/2 kg gherkin (tondli),
1/2 teaspoon asafoetida,
2 teaspoon mustard seeds,
3 tablespoon oil,

For the stuffing:
1 cup gram flour (besan),
1/4 cup bhajani (mixde flours),
2 tsp coriander powder,
1 tsp cumin powder,
1 tsp turmeric powder,
2 tsp chili powder,
salt to taste,
coriander leaves.

Method

1. Wash gherkins. Pressure cook them until tender but not mushy. Remove from the cooker, wipe dry them with a paper towel or kitchen towel. Give vertical slit to each gherkin keeping both ends intact. Do not rinse them in water again.

2. For the stuffing, combine gram flour, bhajani, coriander-cumin powder, chili powder, turmeric powder, chopped coriander leaves and salt. Fill the gherkins with the stuffing. Keep aside.

3. Heat 3 tbsp oil in a pan. Add mustard seeds and asafoetida. Add stuffed gherkins and toss gently. Sprinkle remaining masala on top. Fry for sometime. Cover. Keep stirring occassionally until the gherkins turn crisp and light brown.

4. Once done, remove from the fire. Garnish with coriander leaves.

Serve hot with chapati.

Tip: Another way of making this bhaaji is similar to : stuffed brinjals (Bharli Vaangi) recipe..

Stuffed gherkin bhaaji (Bharleli tondlichi bhaaji)
Ingredients
1/2 kg gherkin (tondli), 1/2 teaspoon asafoetida, 2 teaspoon mustard seeds, 3 tablespoon oil, For the stuffing: 1 cup gram flour (besan), 1/4 cup bhajani (mixde flours), 2 tsp coriander powder, 1 tsp cumin powder, 1 tsp turmeric powder, 2 tsp chili powder, salt to taste, coriander leaves.
Method 1. Wash gherkins. Pressure cook them until tender but not mushy. Remove from the cooker, wipe dry them with a paper towel or kitchen towel. Give vertical slit to each gherkin keeping both ends intact. Do not rinse them in water again. 2. For the stuffing, combine gram flour, bhajani, coriander-cumin powder, chili powder, turmeric powder, chopped coriander leaves and salt. Fill the gherkins with the stuffing. Keep aside. 3. Heat 3 tbsp oil in a pan. Add mustard seeds and asafoetida. Add stuffed gherkins and toss gently. Sprinkle remaining masala on top. Fry for sometime. Cover. Keep stirring occassionally until the gherkins turn crisp and light brown. 4. Once done, remove from the fire. Garnish with coriander leaves. Serve hot with chapati. Tip: Another way of making this bhaaji is similar to : stuffed brinjals (Bharli Vaangi) recipe..