Maharashtrian Bharleli Andi Recipe: A Spicy Stuffed-Egg Dish
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There’s something about eggs that makes them qualify as an addition to any and every meal, whether it be breakfast, lunch, a snack or dinner. Nutrient-dense and packed with flavour, eggs easily merge into all sorts of cuisines and their specificities. And if you are looking for just such an interesting egg dish to whip up for dinner tonight for yourself and your family, then this Bharleli Andi or spicy stuffed-egg recipe from Maharashtra is just what you need. 

Bharleli Andi is also known as Bharli Andi, and quite like the other Maharshtrian favourite called Bharli Vangi, this one is a spicy dish. The only difference is that Bharli Vangi is a vegetarian eggplant dish, while Bharleli Andi is for non-vegetarians. There are two versions of Bharleli Andi that are popular throughout Maharashtra. The first is the Malwani one, which is spicier, and the stuffed eggs are eaten just by themselves. The second sort is from the Konkan region, which is less spicy and often served over an onion-tomato gravy. 

No matter which one you prefer, Bharleli Andi can always be eaten with freshly made rotis and phulkas. You can even pair them with parathas if you want. Making this Maharashtrian favourite at home is the easiest thing in the world. The primary ingredient is boiled eggs, which anybody can whip up with utter ease. The spicy stuffing is made with a few select ingredients mixed with sesame or vegetable oil. Usually, chopped onions, tomatoes, ginger-garlic paste, cumin powder, coriander powder, garam masala, coconut and red chilli powder go into the making of the spicy stuffing. 

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However, if you are pressed for time or want a true taste of the Malwan region, then you can also make the stuffing by adding Malwani masala with chopped onions and tomatoes. You can also regulate the spice level of the dish with utter ease by reducing the amount of red chilli powder used. If you want something spicier, then add green chillies on top of the red chilli powder.  

Wondering how to cook up and enjoy this stuffed-egg delicacy from Maharashtra? Here’s the recipe for Bharleli Andi for your reference. 


5 eggs, boiled 

1 onion, finely chopped 

1 tomato, finely chopped 

½ tsp ginger-garlic paste 

½ cup coriander leaves, chopped 

1 tsp cumin seeds 

1 tsp turmeric powder 

½ tsp cumin powder 

½ tsp coriander powder 

½ tsp garam masala 

½ tsp coconut, grated 

1 tbsp red chilli powder 

Salt, to taste 

1 tsp sesame oil 


1. Heat the oil in a pan and add cumin seeds. 

2. Once the cumin seeds stop crackling, add the chopped onions and saute until golden brown. 

3. Now add chopped tomatoes, ginger-garlic paste, turmeric powder, cumin powder, coriander powder, red chilli powder, garam masala, grated coconut and salt.  

4. Saute everything, then add the coriander leaves. 

5. Mix well and switch off the flame. 

6. Let the masala cool down. 

7. Peel the boiled eggs and place two cuts in a criss-cross pattern. Alternatively, you can also cut the eggs in half. 

8. Place the stuffing inside the egg slits, then sprinkle coriander leaves on top. 

9. You can eat the Bharleli Andi in this form with freshly made rotis. Alternatively, you can also serve the Bharleli Andi with a tomato-onion gravy.