Bharli Vaangi-Stuffed Brinjals(Maharashtrian Style)

This is another variety of stuffed brinjals which is prepared in Maharashtrian way.The spice mix and the coconut give a nice flavour to the dish.This can be served along with rice and Dali thoy.I came across this recipe from a food group and the credit goes to Ms.Leena Gulwadi.

Ingredients:
Small Brinjals                                                 10
Salt                                                                      to taste
Oil (for sauteeing brinjals)                       2tsp

For masala:
Fresh coconut                                                3-4tbsp
Cinnamon (dalchini)                                  1 inch piece
Dhania/Coriander seeds                          2tbsp
Cloves  (lavang)                                           4-5
Garlic flakes,peeled                                    1-2
Turmeric powder                                        1/4tsp
Red chillies (byadagi)                               4
Red chillies (guntur)                                 2
Jaggery                                                          1tsp(apprx)
Tamarind                                                      size of a peanut

For tempering:
Oil                                                                    1tbsp
Mustard seeds                                            1tsp
Asafoetida/Hing                                       a pinch
Curry leaves                                               a few
Onion,chopped                                          1 large(1 cup apprx)
Fresh chopped corainder
/cilantro  (for garnish                            1/2tbsp

Method:

• Make vertical cross slits only till 3/4th on brinjals and soak them in water for 30 minutes to get rid of the bitterness.
• Drain the brinjals,(water would be brownish),pat dry on a towel to get rid of extra moisture.
• Heat 2tsp oil in a pan(preferably non-stick) and saute the brinjals till a few brown spot appearing turning them in between.
• Set aside on a plate.
• Make a masala of the said ingredients to smooth thick paste adding required water.
• Heat the same pan used to saute brinjals and add a tbsp oil.
• Toss in the mustard seeds,let it crackle then add asafoetida(hing),curry leaves and then chopped onions.
• Saute till onions are translucent,now add the prepared masala and fry for about 5 minutes on a medium flame sauteeing in between.
• Add the brinjals ,salt to taste,stir gently.
• Add water if it is too thick,bring to a nice rolling boil.
• Simmer the flame and cook covering till brinjals are perfectly done(when you prick with a knife on brinjals it  gets through easily)
• Serve garnished with fresh chopped cilantro/coriander leaves.
• Perfect to go with rotis and even with rice and daal.

Note:

• Any other variety of small brinjals may be used.
• In this particular dish I have used baby matti gulla(a variety native to Udupi region of Karnataka available only for few months in a year)for more info on this brinjal please visit Here.

 

Baingan Choka-Spiced & Mashed Roasted Brinjals/Eggplants/Aubergines

This is a simple yet tasty way of preparing mashed brinjals .Here brinjals and other vegetables are directly roasted  on fire which  gives a smoky flavour to the dish. "Choka "belongs to the Indian State of Bihar. There,it is served with Litti , a snack food made with wheat and lentil made into balls.It can also be made with potatoes and the oil which is used traditionally is mustard oil.I have used olive oil here.It was worth trying as it tastes wonderful!!! more or less like Amchi Gulla Bajji(mashed brinjal in Konkani style)ranni ghallel (roasted in fire) with a different flavour.Please go ahead with the recipe and try out ASAP.

Ingredients:

Brinjals(med)            2 nos

Onion(m)                    1nos

Tomato(m)                 1nos

Garlic cloves             3-4

Green chilli                1

Olive oil                       1tbsp

Asafoetida(hing)     a pinch

Method:

• Roast brinjal,green chilli,garlic onion and tomato directly over flame(over gas burner) till charred turning at intervals.
• With the help of cold water peel the charred skins and chop each one of them to pieces.
• Heat oil in a pan and add asafoetida followed by chopped onions,saute for 2-3 minutes.
• Add chopped garlic and green chilli and saute for 30 seconds.
• Add chopped brinjal,salt to taste and saute for another minute.
• Add chopped tomatoes and combine well,with the back of a spoon mash nicely.
• Add fresh chopped coriander,sprinkle little water and cook covering for 2-3 minutes on a low flame.
• Good as an accompaniment with rice,kichidi or roti.

Stuffed Baby Brinjals-Bharwa Baingan

Here is an easy and tasty recipe of stuffed brinjals/eggplant/aubergine/baingan/Vaingan that is one of our most favourites and goes good with rice and rotis.This awesome recipe belongs to my dear sister Ms.Anu Pai, who is an incredible cook.

Ingredients:
Baby brinjals       10-12
Onion(m)               1
Tomato(m)           1
Oil                            2-3tbsp
Mustard seeds    1tsp
curry leaves        5-6

For masala:
Chana daal                   1tsp
Coriander seeds          3-4tsp
Cinnamon                     small piece
peanuts                          1tbsp
onion(S)                        1
garlic clove                   1
Salt                                   to taste
Jaggery                          1-2tsp
Red chillies(byadagi)    5-6

Method:

• Take brinjals,make vertical cross slits only till 3/4th i.e., without breaking the quarters and let soak in water.
• With little oil in a small pan roast on medium flame chana daal,dhania,cinnamon and peanuts till done and put in a blending jar
• In the same pan with little oil saute onions,garlic to light brown
• Add this into the blending jar of spices
• Add salt to taste,jaggery and blend to a semi-coarse paste adding very little water.
• Drain the brinjals and stuff with the prepared masala.
• eat oil in a pan.Toss in mustard seeds,curry leaves followed by chopped onions,lightly brown them and add chopped tomatoes sprinkling little salt till they are slightly mushy.
• Add the stuffed brinjals and saute on high heat for a minute or two.
• Add remaining masala if any and little water.
• Cover and cook till a fork pierced into a brinjal easily gets in.

Masala Brinjal/Eggplant-Masala Vaingan

This is a simple yet yummy side dish prepared with brinjal(vaingan ,in Konkani).It is called brinjal in the East,whereas in the Western world it is popularly known as Aubergine/Eggplant.Each variety has  its own nomenclature.It is a low calorie vegetable with a healthy nutritional profile.i have used the purple striped ones here.
 

Ingredients:

Brinjals(M)                              2 nos

Onion (L)                                   1

Oil                                                1tbsp

Mustard seeds                       1tsp

Jeera                                          1/4 tsp

Urad daal                                1/2 tsp

Garlic                                       3-4 flakes

Turmeric powder                1/2tsp

Salt                                           to taste

Jaggery                                  2 pinches
 

For masala:

Byadagi chillies                 4

Coriander seeds                 1 tsp

Dry coconut gratings
(optional)                            1tbsp

 Thick tamarind pulp      1 tsp

Method:

• Wash and chop the brinjals into bite size pieces and soak it in water to avoid browning and also get rid of bitter taste if any.
• Peel and chop onion lengthwise.
• Prepare the masala by first dry using chillies,coriander seeds and coconut,then add tamarind pulp and required water and grind further to form a paste,need not be extra fine
• Heat about a tbsp of oil and toss in the  mustard seeds,followed by  jeera and urad daal,then add 3-4 flakes of peeled garlic and a few curry leaves.
• Add the drained brinjals,salt and  turmeric powder and stir on high heat for a minute,add very little water,2 pinches of jaggery and cover it cooking on low flame.
• Check if the brinjals are cooked,if a fork inserted gets through easily it means they are done.
• Now add the ground paste,very little water,and give a nice stir,but care should be taken that brinjals are not mashed.
• Cover and cook for another 5 minutes on low flame.This dish should become absolutely dry.

Serve as an accompaniment with Rice and daal or with Rotis...