BHARLI VAANGI
Brinjal is a favorite vegetable of mine. Be it in sambar, dry subzi, bhajia, vaangi bhath anything i love it. Since so many days i was thinking of making bharli vaangi and did not get time to do it. Today, I was at home and thought I will make it for chapati. My husband and children do not like this vegetable at all and i have to eat the whole stuff alone. Ofcourse, it is not possible for me to eat the 250 gms vaangi which i made, so i decided to cook and share it with my maid who comes to make chapati for us.
Here is the recipe
Total time taken 40 minutes
serves: 3-4
Ingredients:
250 gms brinjal i picked up small sizes (purple coloured ones)
1 onion finely chopped
2 tbsp oil
Masala
1 tbsp dhania powder (coriander powder)
2 tbsp roasted crushed peanuts
1 tsp garam masala
1/2 tsp chilli powder (as i want less spicy). adjust according to your choice
1/4 tsp cumin powder
1 tsp curry powder
1 tsp jaggery
2 tsp tamarind juice (optional)
salt
1/4 tsp turmeric powder
1 tsp lime juice.
garnishing:
2 tbsp grated coconut.
chopped coriander leaves.
Method:
remove the stem part of the brinjal and slit the same to make it into four pieces. ensure that the bottom is intact. Put this brinjal in turmeric water for 5 minutes. Keeping in turmeric water is to ensure the discoloration of the brinjal.
In a wide bowl, add the roasted crushed peanuts, garam masala, chilli powder, cumin powder, curry powder, jaggery, tamarind juice (if you are using) ( i did not use it), lime juice, turmeric powder and salt and mix well.
Take out the brinjals from the water and fill it with the above masala. Keep aside the remaining masala.
Heat oil in a non stick kadai. add the onion, saute the same till it is translucent. place the filled brijal in it and cover it with a plate. cook for 3 minutes and turn the brinjal so that the other side is also cooked. after about 5-6 minutes, add the tamarind pulp (if you are using) or water and the remaining masalas, cover and cook till the vegetables are cooked evenly. check the salt. For the gravy, add water according to the gravy thickness you want. I made it as a dry subzi.
serve hot garnished with grated coconut and coriander leaves with roti, chapati, bhakri etc.
Note: you can add white sesame seed also.
Try this recipe, make it and feed your family and you too enjoy. Your comments are greatly appreciated.
Brinjal is a favorite vegetable of mine. Be it in sambar, dry subzi, bhajia, vaangi bhath anything i love it. Since so many days i was thinking of making bharli vaangi and did not get time to do it. Today, I was at home and thought I will make it for chapati. My husband and children do not like this vegetable at all and i have to eat the whole stuff alone. Ofcourse, it is not possible for me to eat the 250 gms vaangi which i made, so i decided to cook and share it with my maid who comes to make chapati for us.
Here is the recipe
Total time taken 40 minutes
serves: 3-4
Ingredients:
250 gms brinjal i picked up small sizes (purple coloured ones)
1 onion finely chopped
2 tbsp oil
Masala
1 tbsp dhania powder (coriander powder)
2 tbsp roasted crushed peanuts
1 tsp garam masala
1/2 tsp chilli powder (as i want less spicy). adjust according to your choice
1/4 tsp cumin powder
1 tsp curry powder
1 tsp jaggery
2 tsp tamarind juice (optional)
salt
1/4 tsp turmeric powder
1 tsp lime juice.
garnishing:
2 tbsp grated coconut.
chopped coriander leaves.
Method:
remove the stem part of the brinjal and slit the same to make it into four pieces. ensure that the bottom is intact. Put this brinjal in turmeric water for 5 minutes. Keeping in turmeric water is to ensure the discoloration of the brinjal.
In a wide bowl, add the roasted crushed peanuts, garam masala, chilli powder, cumin powder, curry powder, jaggery, tamarind juice (if you are using) ( i did not use it), lime juice, turmeric powder and salt and mix well.
Take out the brinjals from the water and fill it with the above masala. Keep aside the remaining masala.
Heat oil in a non stick kadai. add the onion, saute the same till it is translucent. place the filled brijal in it and cover it with a plate. cook for 3 minutes and turn the brinjal so that the other side is also cooked. after about 5-6 minutes, add the tamarind pulp (if you are using) or water and the remaining masalas, cover and cook till the vegetables are cooked evenly. check the salt. For the gravy, add water according to the gravy thickness you want. I made it as a dry subzi.
serve hot garnished with grated coconut and coriander leaves with roti, chapati, bhakri etc.
Note: you can add white sesame seed also.
Try this recipe, make it and feed your family and you too enjoy. Your comments are greatly appreciated.
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