VANGYCHA BHARIT Brinjal /eggplant is called as vanga in marathi. This smoked mashed eggplant raita tastes best with bhakari (jowar roti) though you can have it with chapati /roti too .
Baingan bharta dish, made from roasted eggplant on coal pieces, tastes superb. You get a half-burnt taste which is really unique.
INGREDIENTS:
1 big eggplant /brinjal/aubergines
1 big onion,
3-4 green chilies,
1 1/2 cup yogurt(optional)
5-6 curry leaves
coriander leaves,
2 tspn peanut powder (shengdana koot)
pinch turmeric
salt,
and sugar(optional).
TEMPERING
2 tsp oil,
1 tsp mustard seeds,
1 tsp jeera (cumin) seeds
1/2 tsp asafoetida
1.Wash brinjal Rub some oil to the surface of the eggplant and roast eggplant over direct flame flipping the sides a couple of times for even roasting. Alternately rub some oil to the surface of eggplant & place in a kadhai/yok on a medium flame covered with a lid.After 10 minutes turn the brinjal & let it cook. covered with lid.keep on turning the brinjal a couple of times for even roasting.
2. After half an hour, or when the skin of eggplant loosens up from the inner flesh, insert a knife and check if the inner portion of eggplant has turned soft. Remove eggplant from the fire. Let it cool.
3. Peel off the skin and take only the inner flesh of the eggplant. Scoop out black seeds, if any. Mash it with a spatula or grind coarsely in a chopper / grinder.
4. Chop chilies and onion finely .
5. Heat oil in a pan. Add mustard seeds & cumin seeds, When they start spluttering, add asafoetida, chopped onion,turmeric, chopped chilies,peanut powder, salt, sugar and the mashed eggplant.Mix well
6. Squeeze lemon juice & garnish with coriander leaves & serve fresh.
7. If using yoghurt beat the same & mix with the above mixture .In this case skip lemon juice.
VARIATION
You can combine yoghurt,chopped onion,turmeric, chopped chilies,peanut powder, salt, sugar and the mashed eggplant .Heat oil & add tempering on top & garnish with coriander leaves.
Baingan bharta dish, made from roasted eggplant on coal pieces, tastes superb. You get a half-burnt taste which is really unique.
INGREDIENTS:
1 big eggplant /brinjal/aubergines
1 big onion,
3-4 green chilies,
1 1/2 cup yogurt(optional)
5-6 curry leaves
coriander leaves,
2 tspn peanut powder (shengdana koot)
pinch turmeric
salt,
and sugar(optional).
TEMPERING
2 tsp oil,
1 tsp mustard seeds,
1 tsp jeera (cumin) seeds
1/2 tsp asafoetida
1.Wash brinjal Rub some oil to the surface of the eggplant and roast eggplant over direct flame flipping the sides a couple of times for even roasting. Alternately rub some oil to the surface of eggplant & place in a kadhai/yok on a medium flame covered with a lid.After 10 minutes turn the brinjal & let it cook. covered with lid.keep on turning the brinjal a couple of times for even roasting.
3. Peel off the skin and take only the inner flesh of the eggplant. Scoop out black seeds, if any. Mash it with a spatula or grind coarsely in a chopper / grinder.
4. Chop chilies and onion finely .
5. Heat oil in a pan. Add mustard seeds & cumin seeds, When they start spluttering, add asafoetida, chopped onion,turmeric, chopped chilies,peanut powder, salt, sugar and the mashed eggplant.Mix well
6. Squeeze lemon juice & garnish with coriander leaves & serve fresh.
7. If using yoghurt beat the same & mix with the above mixture .In this case skip lemon juice.
VARIATION
You can combine yoghurt,chopped onion,turmeric, chopped chilies,peanut powder, salt, sugar and the mashed eggplant .Heat oil & add tempering on top & garnish with coriander leaves.
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