Bharwan Aloo Recipe | Indian Recipe | Video Recipe.

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Bharwan Aloo Recipe.

Bharwan Aloo Recipe or Stuffed Potatoes is a very popular Indian Curry Recipe. This is a very Easy Curry Recipe and all the ingredients are very common in any Indian Kitchen. This is a Restaurant Style Recipe with step by step photos on Indian Food Network.

You can cook Bharela Batata or Bharwan Aloo for Lunch or Dinner or for any Special occasion. In most of the Gujarati Restaurants you will find Bharela Ringan Batata Nu Shaak which is usually served with the Bajre ki Roti, Fulka Roti or Paratha. It is one of the most common Gujarati Shaak Recipe and every house has it’s own Recipe of Boro or Stuffing or Masala which is stuffed in the Bharela Shaak or Curries.

Ingredients For Bharwan Aloo Recipe.

2-4 Potatoes.
6 tsp Oil.
1/2 tsp Mustard Seeds.
1/2 tsp Cumin Seeds.
Some Fresh Coriander Leaves.

FOR STUFFING or BORO or MASALA.

3 tbsp Gram Flour.
1 tsp Red Chili Powder.
1 tsp Coriander Seeds Powder.
1 tsp Sugar.
1/2 tsp Turmeric Powder.
1/2 tsp Asafoetida.
3 tsp Oil.
1 tsp Garlic Paste.
Salt to taste.
Some Fresh Coriander Leaves.

Bharwan Aloo | Indian Recipe | Video Recipe

Bharwan Aloo Video Recipe.
Course Curries
Cuisine Indian
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Author Chef Nikunj Vasoya.

Ingredients

  • 2 Potatoes.
  • 6 tsp Oil.
  • 1/2 tsp Mustard Seeds.
  • 1/2 tsp Cumin Seeds.
  • Some Fresh Coriander Leaves.
  • FOR THE STUFFING
  • 3 tsp Gram Flour.
  • 1 tsp Red Chili Powder.
  • 1 tsp Coriander Seeds Powder.
  • 1 tsp Sugar.
  • 1/2 tsp Turmeric Powder.
  • 1/2 tsp Asafoetida.
  • 3 tsp Oil.
  • 1 tsp Garlic Paste.
  • Salt to taste.
  • Some Fresh Coriander Leaves.

Instructions

  • Put the Gram Flour into the mixing Bowl then add the Garlic Paste, Turmeric Powder, Asafoetida, Red Chili powder, Coriander Powder, some Fresh Coriander Leaves, around 3 tsp of Oil and Salt to taste.
  • Now mix this little and then add the Sugar, now mix this very well and make sure that there is no lumbs of besan in it.
  • Peal the Potatoes and cut it into 2 equal parts.
  • Now give it a Cross Cut and make little space for the Filling, now the Potatoes are ready.
  • Take little mixture put it into the gaps of Potatoes and press it with fingers do the same thing with all the Potatoes, now Stuffed potatoes are ready to fry.
  • Take a deep Pan with lead and add Oil in it, now put the Mustard Seeds and Cumin Seeds in it and put Potatoes in it and cover it for a minute then add 1 glass of Water and again Cover it and cook it for 2 mins on very low heat.
  • Stir this very gentally and again cover and cook it for 5 mins on a very low heat, after 5 mins turn the side and again cover it for 10 mins on a very low heat.
  • Now the Stuffed Potato Curry is ready to serve.

 

Hello and Welcome to the exclusive Cooking show of Indian Recipes, in today’s episode you are going to see another exclusive recipe from my secret cooking book, i am Nikunj Vasoya and this is everyday special.
In Today’s episode of everyday special you are going to see a very special Gujarati Traditional recipe of Stuffed Egg Plant and Potato Curry so let’s start Cooking this very special and a Family Secret Recipe of this delicious Bharwan aloo Curry.
For this you will need 4 Egg Plants, 2 Potatoes, 6 tsp Oil, 1/2 tsp Mustard Seeds, 1/2 tsp Cumin Seeds and some fresh Coriander Leaves for Garnishing. For the stuffing you will need 3 tsp Gram Flour or Besan, 1 tsp Red Chili Powder, 1 tsp Coriander Seeds Powder, 1 tsp Sugar, 1/2 tsp Turmeric Powder, 1/2 tsp Asafoetida, 3 tsp Oil, 1 tsp Garlic Paste, Salt to taste and Some Fresh Coriander Leaves.
Put the Gram Flour or Besan into the mixing Bowl then add the Garlic Paste, Turmeric Powder, Asafoetida, Chili powder, Coriander Powder and some Fresh Coriander Leaves and around 3 tsp of Oil, Salt to taste, mix this little and then add the Sugar, now mix this very well and make sure that there is no lumbs of besan in it.
First a fall remove all the Green Caps of all the Egg Plants then cut the Stems of it, now Peal the Potatoes and cut it into 2 equal parts, now give it a Cross Cut and make little space for the Filling, our Potatoes are Ready. Now cut the Egg Plants, see this is very easy just give it a Half Cut, this much space is enough for Filling, now our stuffing is ready so it is the time to fill the Mixture, take little mixture and press it with Finger, do the same thing with the remaining Egg Plants and Potatoes, so this is it our Stuffed egg plants and potatoes are ready to fry.
First a fall take a deep Pan with lead and add Oil, put the Mustard Seeds, Cumin Seeds, now put the Potatoes in and cover it for a minute then add 1 glass of Water and again Cover it and cook it for 2 mins on very low heat, stir this very gentally and add the egg plants one by one and again cover it and cook it for 5 mins on a very low heat, after 5 mins turn the side and again cover it for 10 mins on a very low heat, so this is it our Stuffed Egg Plants and Potato Curry is ready to serve.
First a fall put egg plants in a Queue and on the top Potatoes and finally Garnish it with Fresh Coriander leaves, you can have this delicious curry with Gujarati Rotla or you can also have this curry with Breads of your choice. I hope you enjoyed this recipe, please don’t forget to send me your Feedback on this Recipe, Subscribe Foodon TV today for more exclusive recipe from Indian Cusine, enjoy the exclusive and Secret Recipe only on Foodon TV Thank’s for watching.