Todays recipe is from the fiery state of kolhapur in maharashtra named as kolhapuri vangyacha bharit.
Vangi means brinjals and bharit is a tasty Roasted Brinjal Mash. it is known as baingan bharta in hindi I personally love to eat bharit and like to make them in different styles.
Here are few variations in the bharit that I prepare
marathi vangyacha bharit
khandeshi vanga bharit
punjabi baingan bharta
coming to todays recipe the heart of this recipe is the famous kolhapur kanda lasun masala which you can make at home or else you will find in grocery stores in Mumbai .Kanda Lasun or OnionGarlic Masala is made from 50 dried and roasted spices.
Vaangyacha Bharit is very tempting, unique tasting, smoky flavoured dish .
Best Served with nachni Bhakri /bajri bhakari
Ingredients:
Brinjals-1 big or 2 medium
Onion- 1 (Medium to Large)
Onion-garlic masala - 2 tsp (ask grocery store for kanda-lasun masala)
Dried Red chillies- 2
Tomatoes - 1
1 tbsp - ginger garlic coarse paste
Oil- 2 1/2 tbsp
Mustard Seeds- 1 tsp
Cumin Seeds- 1/2 tsp
Asafoetida- a pinch
Crushed Coriander Seeds- 1tsp
Crushed Cumin Seeds- 1tsp
red chilli powder - 1/4 tsp
Garam masala- 2 tsp
Salt- to taste
Coriander leaves- a fistful
Method:
1.Apply oil on surface of brinjal , roast the brinjals on an open flame until the skin turns black.keep turning the brinjal after evry 3 minutes so that its is roasted uniformly....
2.Let them cool down a bit, remove the skin of the roasted brinjals completely and de-seed them as far as possible.
3.Mash the deseeded brinjals by hand or with a smasher , you can even coarsely crush it in the mixer.
4 Heat oil in a kas Add the mustard seeds, and once they pop add in cumin seeds, red chillies, asafoetida.
5 Immediately add finely chopped onions and garlicginger paste, saute till golden brown. Add tomatoes and cook them for 1/2 a minute. add the 'Kolhapuri Special Onion-Garlic Masala',red chilli,coriander and cumin powder and saute for 1/2 a minute on low flame.
6 Now, add roasted, skinless, deseeded, smashed brinjals. Cover with lid and let them cook for 2-3 minutes. Add salt and mix.
7 .Garnish with finely chopped coriander leaves and serve with bhakri ,chapati!
Tips:
1.For best results, and authentic taste and smoky flavour, roast the brinjals to an open flame.
Vangi means brinjals and bharit is a tasty Roasted Brinjal Mash. it is known as baingan bharta in hindi I personally love to eat bharit and like to make them in different styles.
Here are few variations in the bharit that I prepare
marathi vangyacha bharit
khandeshi vanga bharit
punjabi baingan bharta
coming to todays recipe the heart of this recipe is the famous kolhapur kanda lasun masala which you can make at home or else you will find in grocery stores in Mumbai .Kanda Lasun or OnionGarlic Masala is made from 50 dried and roasted spices.
Vaangyacha Bharit is very tempting, unique tasting, smoky flavoured dish .
Best Served with nachni Bhakri /bajri bhakari
Ingredients:
Brinjals-1 big or 2 medium
Onion- 1 (Medium to Large)
Onion-garlic masala - 2 tsp (ask grocery store for kanda-lasun masala)
Dried Red chillies- 2
Tomatoes - 1
1 tbsp - ginger garlic coarse paste
Oil- 2 1/2 tbsp
Mustard Seeds- 1 tsp
Cumin Seeds- 1/2 tsp
Asafoetida- a pinch
Crushed Coriander Seeds- 1tsp
Crushed Cumin Seeds- 1tsp
red chilli powder - 1/4 tsp
Garam masala- 2 tsp
Salt- to taste
Coriander leaves- a fistful
Method:
1.Apply oil on surface of brinjal , roast the brinjals on an open flame until the skin turns black.keep turning the brinjal after evry 3 minutes so that its is roasted uniformly....
2.Let them cool down a bit, remove the skin of the roasted brinjals completely and de-seed them as far as possible.
3.Mash the deseeded brinjals by hand or with a smasher , you can even coarsely crush it in the mixer.
4 Heat oil in a kas Add the mustard seeds, and once they pop add in cumin seeds, red chillies, asafoetida.
5 Immediately add finely chopped onions and garlicginger paste, saute till golden brown. Add tomatoes and cook them for 1/2 a minute. add the 'Kolhapuri Special Onion-Garlic Masala',red chilli,coriander and cumin powder and saute for 1/2 a minute on low flame.
6 Now, add roasted, skinless, deseeded, smashed brinjals. Cover with lid and let them cook for 2-3 minutes. Add salt and mix.
7 .Garnish with finely chopped coriander leaves and serve with bhakri ,chapati!
Tips:
1.For best results, and authentic taste and smoky flavour, roast the brinjals to an open flame.
No comments:
Post a Comment