Showing posts with label Brinjal. Show all posts
Showing posts with label Brinjal. Show all posts

February 10, 2015

Bharli vangi with kala masala recipe - Badnekayi ennegai - Maharashtrian style stuffed brinjal

stuffed brinjals image
Bharli vangi recipe - Stuffed brinjal is called as bharli vangi in marathi and tumbida badnekayi, ennegai in kannada language. The method of preparation in both region is slightly different. This is a traditional method of making Maharashtrian stuffed brinjal by using coconut, groundnut powder and kala masala or goda masala as basic ingredients. 

This is a flavouful and delicious veg side dish prepared for daily consumption as well as special occasions. This is a common dish in Maharshtrian weddings and parties. Bharli vangi goes well with jawari ki roti, bajri ki roti, chapathi and even hot steamed rice. Even the pickiest of eaters will be loving this dish. 

Small sized purple brinjal or white coloured thorny brinjals are perfect to make this dish. The green top of the brinjal should be kept intact, so that you can stuff the filling very easily. The green leafy top gives taste to the dish. 

If you want to try stuffed brinjal and do not have kala masala, do try with garam masala which also gives almost similar taste with slightly different flavour. To have a traditional taste of this dish, try at least once. 

Bharli Vangi - Stuffed Brinjal - Badnekayi Ennegai

Prep time : 15 mins
Cook time : 30 mins
Total time : 45 mins
Recipe type : Main Course
Cuisine : Maharashtrian
Yield : Serves 3
Author : Vidya Chandrahas

Ingredients
  • 10 small sized purple brinjals
  • 1 cup grated dry coconut
  • 2 large sized onions, finely chopped
  • ¼  cup groundnut powder
  • ½  tbsp tamarind pulp, thick
  • 1 tsp chilli powder
  • ½ tsp turmeric powder
  • 1 tbsp jaggery powder
  • 2 tsp kala masala or goda masala 
  • Fistful of chopped cilantro
  • Oil as required
  • Salt to taste 

For the Tempering
  • 1 tsp mustard seeds
  • ¼  tsp cumin seeds / jeera
  • A pinch of asafoetida / hing
  • 8-10 curry leaves / kadipatta
  • Oil as required

Note 
  1. You can use 2 tsp of garam masala in the place of kala masala or goda masala.

Method

1.  Dry roast dry coconut on  medium low flame until aromatic and crisp. Keep it aside to cool. 

2.  Coarsely grind the coconut without adding any water to make a coarse powder.

3.  Heat the oil in a pan , add the chopped onions. Fry until light brown in colour. 

4.  Combine together the fried onions, coconut powder, groundnut powder, turmeric, chilli powder, salt, jaggery powder, kala masala, tamarind pulp and chopped coriander leaves. 

5.  Mix them together very well, without adding any water. 
masala to stuff the brinjals

6.  Wash the brinjals, pat dry and cut the half stems  and keep the crowns and remaining parts.
washed brinjals

7.. Slit the brinjals into plus mark or 4 parts, keeping the  stem part intact.
slit the brinjals

8.  Take small portion of the masala, stuff the brinjals with this masala.
stuffed brinjals

9.  Heat oil in a pan and add mustard seeds to it. When the mustard seeds splutter, add jeera, hing and curry leaves one by one,  allow them to crackle. 

10.  Now place the stuffed brinjals one by one and gently rotate them in the tempering. Add the remaining masala and some water to it.  

11.  Cover with lid, pour some water on the lid and cook on low flame for 15 minutes on a low flame or till the brinjals become soft. Stir in  between.

12.  When the brinjals become soft, remove from the flame.
 cooked brinjals

13.  Serve hot with jawari / bajra rotis, chapatis or hot rice.
Stuffed Brinjals in a serving plate

October 28, 2013

Batata vangyachi bhaaji Recipe - Potato-brinjal sabzi


Batata vangyachi bhaaji in a plate
Batata vangyachi bhaaji recipe - Chapati and rice are our staple food. So, Preparing sabzi and curry everyday is mandatory for me. Batata-vangyachi bhaaji is a Maharashtrian style sabzi which I prepare often. So, here is a quick to make yummy batata-vangyachi bhaji to go with chapatis. Serve this bhaaji with hot chapatis along with pickle.

Preparation time 10 minutes
Cooking time 10 minutes
Yield - serves 4

Ingredients

  • 2 potatoes, peeled, cut into pieces
  • 1 large sized purple brinjal / vangi, cut into pieces
  • 1 large tomato, chopped
  • 2 onions, chopped
  • 5 garlic flakes, chopped
  • 10 curry leaves, 
  • 1 green chilly chopped
  • 1/2 cup grated fresh coconut
  • 1½ tsp chilly powder
  • 1 tbsp kala masala or sabzi masala
  • 3/4 tsp turmeric powder
  • 1/2  cup chopped coriander leaves
  • 1 tsp tamarind pulp
  • 1 tsp jaggery
  • 1 tbsp oil
  • Salt to taste

Preparation
  1. Wash the brinjal and cut it into small cubes. Add this brinjal cubes into salt water. Drain and set aside.
  2. Wash and peel the potatoes. Cut them into small cubes.

Method
  1. Heat  the oil in a pan/ kadhai. Add  the garlic, green chilly and curry leaves  to it. Saute till aromatic. Then add the onion to it. Saute till the onions turn translucent. Add the potato, brinjal and tomato. Mix well.
  2. Cook covered on low flame.  Allow it to cook in its own moisture. If it is too dry , add little water to it.
  3. When the potatoes are half cooked,  remove the lid and add the chilly powder, kala masala,   turmeric powder, tamarind pulp, jaggery and salt. Stir to combine.
  4. Cook covered on low flame till the potato and brinjal turn soft. Let it cook in  its own moisture. Add little water if it is too dry. 
  5. Once the brinjal and potatoes turn soft, add coconut and chopped coriander leaves. Mix gently. 
  6. Serve the batata vangyachi bhaaji hot with chapati along with pickle.
Batata vangyachi bhaaji - step by step pictures

1.  Heat  the oil in a pan/ kadhai. Add  the garlic, green chilly and curry leaves  to it. Saute till aromatic. 

2.  Then add the onion to it. Saute till the onions turn translucent. Add the potato, brinjal and tomato. Mix well.
Tempering to make batata vangyachi bhaaji


3.  Cook covered on low flame.  Allow it to cook in its own moisture. If it is too dry , add little water to it. 

4.  When the potatoes are half cooked,  remove the lid and add the chilly powder, kala masala,   turmeric powder, tamarind pulp, jaggery and salt.  Stir to combine.

veggies and masala added


5.  When the potatoes are half cooked,  remove the lid and add the chilly powder, kala masala,   turmeric powder, tamarind pulp, jaggery and salt. Stir to combine. 

6.  Cook covered on low flame till the potato and brinjal turn soft. Let it cook in  its own moisture. Add little water if it is too dry. 

7.  Once the brinjal and potatoes turn soft, add coconut and chopped coriander leaves. Mix gently 

coconut and cilantro added


8.  Serve the batata vangyachi bhaaji hot with chapati along with pickle.

Serve batata vangyachi bhaaji in a plate

September 20, 2013

Vangi bhath recipe - How to make brinjal rice

vaangi bhaath in a serving plate
Vangi bhath recipe -  Vangi bhath is a popular traditional rice dish of Maharashtra. This is a delicious one pot meal which pairs well with roasted potatoes and cucumber raita. If you are bored with the regular meal, then this vangi bhath is a perfect  dish to try. You can carry it in the lunch box too. I have made this vangi bhath with masala bhath powder. However, you can use MTR pulao masala instead of masala bhath powder. 

Preparation time 10 minutes
Cooking time 30 minutes
Serves 2

Ingredients
  • 3/4 cup raw rice or 3 cups cooked rice
  • 6 baby brinjals / vangi
  • 1 large onion, thinly sliced
  • 1 green chili, chopped
  • 1½ tbsp masala bhath powder  (or 3 tsp MTR pulao masala)
  • 1/4 tsp chili powder
  • 1 tsp turmeric powder
  • 1 tbsp thick tamarind pulp
  • 2 tbsp grated fresh coconut
  • 2 tbsp oil
  • Salt to taste

For the tempering
  • 4 cloves / lavang
  • 1/4" cinnamon / dalchini
  • 2 tej patha 
  • 2 brown cardamoms (slit from one side)
  • 10-12 curry leaves
  • 4 garlic flakes, crushed
  • 1/6" ginger, crushed
  • pinch of asafoetida / hing

Preparation
  1. Wash the rice thoroughly and drain the water. Add 1½ cups of water and pressure cook it. 
  2. Take 2 whistles and remove the cooker from the flame. When the pressure releases, remove the cooked rice and spread them on a large plate. Keep it aside. 
  3. Cut the brinjals into half  and slit them till half length   Put the brinjals in salt water. You can also cut the brinjals into lengthy pieces.

Method
  1. Heat oil in a pan and add crushed ginger and garlic to it. Saute till the raw smell disappears. 
  2. Add lavang, dalchini, tej patha, elaichi and saute for 1 minute. 
  3. Add curry leaves and pinch of hing. Saute for a while.
  4. Now add onions and green chili to it. Saute till the onions turn translucent. Add brinjals and mix very well. 
  5. Sprinkle 2 tbsp of water over it. Cover the pan with lid and cook it on  low flame till the brinjal becomes soft. 
  6. Once the brinjals cook well, add tamarind pulp, masala bhath powder, turmeric powder and chili powder to it. Mix well and cook it on low flame for another  2 minutes. 
  7. Now add cooked rice to it and mix well. Again cover it with lid. Cook the vangi bhath on low flame till the rice gets substantially hot. 
  8. When it is done, remove from the flame and add grated coconut and mix gently. 
  9. Serve the vangi bhath hot with roasted potatoes.and cucumber raita.

Vangi bhath - step by step pictures

1.  Heat oil in a pan and add crushed ginger and garlic to it. Saute till the raw smell disappears. Add lavang, dalchini, tej patha, elaichi and saute for 1 minute. 

2.  Add curry leaves and pinch of hing. Saute for a while.Now add onions and green chili to it. Saute till the onions turn translucent. 

3.  Add brinjals and mix very well. Sprinkle 2 tbsp of water over it.
tempering to make Vaangi bhaath

4.  Cook covered on  low flame till the brinjals become soft. 

5.  Once the brinjals cook well, add tamarind pulp, masala bhath powder, turmeric powder and chili powder to it. 

6.  Mix well and cook it on low flame for another  2 minutes. 
vaangi added

7.  Now add cooked rice to it and mix well. Again cover it with lid. 

8.  Cook the vangi bhath on low flame till the rice gets substantially hot.  When it is done, remove from the flame and add grated coconut and mix gently. 
add masala and rice

9.  Serve the vangi bhath hot with roasted potatoes and cucumber raita.
serve vaangi bhaath hot

Note
  • You can  place an  iron tawa on a medium flame and keep the pan with vaangi bhaath over it for about 5 minutes or till the rice gets quite hot.    

August 1, 2013

Vaingana ambat recipe - Badnekayi saaru - Konkani style brinjal curry

badnekayi saru in a serving bowl
Vaingana ambat recipe - Vaingana ambat is a very popular curry in coastal karnataka made using small white brinjals. Coconut and toor dal are basic ingredients for the gravy. This tasty curry is a delicious accompaniment to hot rice. Ambat the konkani word means curry in english. It is also called as saaru in kannada.This is a thin version of curry, but you can increase the quantity of toor dal and coconut to make it thick. You can make similar type of curry using potatoes and green peas. But the brinjal curry has different flavor and taste as it gets flavor from fresh baby brinjals.

Preparation time - 15 minutes
Cooking time - 15 minutes
Yield - serves 2

Ingredients
  • 4 small brinjals / eggplants, cut into lengthwise
  • 1 large tomato, chopped
  • 1 large sized onion, chopped
  • 1/4 cup cooked toor dal(optional)
  • 10-12 curry leaves
  • Oil as required
  • Salt to taste

Grind to paste
  • 1/2 cup grated fresh coconut
  • 1 + 1/2 tsp coriander seeds, fried in little oil
  • 1/4 tsp mustard seeds, spluttered in oil
  • 10 fenugreek seeds, fried
  • 4 red chilies, fried (preferably byadgi)
  • 2 garlic flakes / lasun
  • 1 cloves  and 1/6 " cinnamon, fried in a drop of oil
  • 1/2  tsp turmeric powder
  • 1 small grape sized tamarind (optional)


Method
  1. Combine together the grind to paste ingredients and grind them to a smooth paste using some water to make the masala paste for curry.
  2. Heat some oil in a pan. Add half of the chopped onion in it. Fry till translucent. Add the masala paste, few curry leaves and salt in it. 
  3. Cook together the brinjal,  remaining  onion, and tomato in one cup of water till they turn soft. Use boiled vegetable water to make the gravy of curry consistency. Bring it to boil.
  4. Once the masala paste  in step 2 boils, add boiled  vegetables in it. 
  5. Add cooked dal if you like it. Mix gently with a spoon.  Add more water if required.
  6. Once the curry  boils,  switch off the flame. Serve hot with steamed  rice.

Vaingana ambat - step by step pictures

1.  Mix the ingredients mentioned under " Grind to paste" together and put them in a mixer jar. Grind it to a smooth paste with some water.
grind the masala paste

2.  Heat some oil in a pan. Add half of the chopped onion in it. Fry till translucent. Add the masala paste, few curry leaves and salt in it. 
make tempering and add masala

3.  Cook together the brinjal,  remaining  onion, and tomato in one cup of water till they turn soft. 


4.  Use boiled vegetable water to make the gravy of curry consistency. Bring it to boil. 

5.  Once the masala paste  in step 2 boils, add boiled vegetables in it. Add cooked dal if you like it. Mix gently with a spoon. Add more water if required.
boil the brinjasl etc. and add

6.  Once the curry  boils,  switch off the flame. Serve the vaingana ambat hot with steamed  rice.
boil the vaingana ambat and sevre

February 25, 2013

Vangyachi koshimbir recipe - Brinjal koshimbir

brinjal salad in a serving bowl
Vangyachi koshimbir recipe - Brinjal salad is a very healthy and delicious salad prepared with roasted brinjal, fresh onions and  grated coconut. This is served as a side dish with jowar roti or jolada rotti, rice or chapatis. Several varieties of  brinjals are available here throughout the year. Any variety of large or medium sized brinjal can be used to make brinjal bharta and brinjal salad.  this koshimbir has smoky aroma as the brinjal is directly burnt on stove top and tempering with  dry red chillies also give some smoky flavor to the dish. The remaining ingredients such as onions, coriander leaves, green chillies and fresh coconut  are mixed in raw form and the koshimbir tastes great with the combination of all these ingredients.

Preparation time - 10 minutes
Cooking time - 10 minutes
Yield - serves 2 

Ingredients 
  • 1 large sized brinjal 
  • 1 large sized onion, finely chopped
  • 1/2 cup chopped coriander leaves
  • 1 green chilli, finely chopped
  • 1/2 cup grated fresh coconut
  • 2 tsp curd / yogurt
  • Salt 
For the tempering 
  • 2 tsp oil
  • 1/4 tsp mustard seeds.
  • 5-6 curry leaves
  • 4  dry red chilli pieces
Method 
  1. Wash and pat dry the brinjal and apply little oil over it. Roast it over a high flame. Turn the brinjal frequently  to roast on all sides till it  becomes soft.
  2. Remove it from the flame, cover with a lid and keep it aside to cool. 
  3. Then peel off the skin of the brinjal. Cut the roasted and peeled brinjal into small pieces and mash it well.
  4. Mix together the onions, green chillies,  coriander leaves,  coconut, curd, salt and mashed brinjal. Mix well the mashed brinjal and other ingredients. 
  5. Heat 2 tsp of oil in a small pan, add the mustard seeds to it. Allow it to splutter. 
  6. Add the curry leaves. Fry for  few seconds. Add the red chilli pieces, fry till crispy.
  7. Remove the tempering  from the flame. Pour it over the brinjal salad.  
  8. Mix gently and serve the badnekayi kosambari with choice of your main dish.
Vangyachi koshimbir - step by step pictures

1.  Wash and pat dry the brinjal and apply little oil over it.  Roast it over a high flame. Turn the brinjal frequently  to roast on all sides till it  becomes soft. Remove it from the flame, cover with a lid and keep it aside to cool. Then peel the brinjal
roasted and peeled brinjal
2.  Chop the brinjal into thin pieces and mash it with a back of spoon. 
mashed brinjal
3.  Mix together the onion, brinjal, green chillies, coconut and coriander leaves. 
onion, coriander leaves green chillies and coocnut
4.  Mix all the ingredients well. Make a tempering of mustard seeds, curry leaves and red chillies. Pour it on the salad. Serve the badnekayi kosambari as a side dish.
add mashed brinjal and tempering

February 23, 2013

Baingan ka bharta - Vaingana bharta recipe - Bbrinjal bharta

Vaingana bharta in bowl
Baingan ka bharta recipe - Brinjal bharta is a delicious accompaniment to all varieties of Indian flat bread. It pairs excellent with jowar roti or bhakri. It is absolutely easy to prepare and healthy too. Burn the brinjal directly on stove top, make a flavorful onion tempering and mix all the ingredients to combine well. Soft and smoky flavored bharta gets ready with few steps. Any  variety of large or medium sized brinjal can be used to make this dish. I had two deep purple  brinjals in my fridge. Out of them I used one brinjal  for making bharta and another one is used to make salad. Here is the easy recipe to get the perfect bharta.

Preparation time - 10 minutes
Cooking time - 20 minutes
Yield - serves 2

Ingredients 

  • 1 large sized brinjal / eggplant
  • 1 large sized onion, finely chopped
  • 1  tsp chilli powder
  • 1/2  tsp garam masala
  • 1/4"  ginger, finely chopped
  • 2  flakes garlic, finely chopped
  • 1/4  tsp amchur powder
  • 1/2  tsp turmeric powder
  • 1/4  cup grated coconut
  • 1/4  cup chopped coriander leaves
  • 3 tsp oil or as required
  • Salt to taste

Method 

1.  Wash the brinjal and pat to dry
wash the brinjal and pat dry
2.  Apply little oil over the brinjal and roast it over the high flame as shown in the picture below.  

3.  Roast it properly from all sides. Remove it from the flame, cover with  lid and allow it to cool. Peel the brinjal and keep it aside
burn the brinjal on stove top
4.  Mash the peeled brinjal and keep it side.
peel and mash the brinjal
5.  Heat 3 tsp oil in a pan. Add onions and fry till they become soft. Add ginger and garlic and fry till raw smell goes. 

6.  Add chilli powder and fry for a few seconds. Add amchur powder, garam masala and turmeric powder. Fry till the oil separates.Remove the fried onion mixture on a plate. 
make a tempering with onions
7.  Mix the mashed brinjal, coconut, onion mixture, coriander leaves and salt. 
mix all ingredients and mashed brinjal
8.  Serve the vaingana bharta with jowar roti  or any other Indian flat bread
vaingana bharta is ready to s erve

February 14, 2013

Nuggekayi, badnekayi sambar recipe - Drumstick brinjal sambar

drumstick brinjal sambar in a serving plate
Nuggekayi, badnekayi sambar recipe - Drumstick and brinjal have always been my favorite vegetables. These are another such combination which can be used to make sambar. Sambar is a South Indian signature dish served with idli, dosa, uttappa, vada or steamed rice. In this sambar recipe, drumstick and brinjal is boiled to soft and added to the cooked toor dal. This traditional sambar can be prepared quick with easy steps. I make it often, it makes a delicious accompaniment to South Indian main meal. This sambar has an awesome flavor. Try this simple recipe and enjoy the taste of South Indian cuisine.

Preparation time - 20 minutes
Cooking time - 30 minutes
Yield - serves 4

Ingredients 
  • 1 cup toor dal
  • 1/4 tsp turmeric powder
  • 1/2 tsp cumin seeds / jeera 
  • 10 fenugreek seeds 
  • 3 cups water
  • 3 large sized drumsticks 
  • 1 medium sized purple long brinjal 
  • 1/2 tsp mustard seeds
  • 3 medium  sized onions, thinly sliced 
  • 7-8 curry leaves
  • 2 tsp chilli powder
  • 1/4 tsp turmeric powder
  • 4 tbsp sambar powder 
  • 1 large sized tomato, finely chopped
  • 1 small lemon sized tamarind 
  • 2 tsp jaggery powder
  • 2 tbsp grated fresh coconut 
  • 2 tsp 0il
  • Salt to taste

Method
  1. Wash and drain the toor dal. Add ginger, fenugreek seeds, cumin seeds, and turmeric powder along with 3 cups of  water to it. Pressure cook till the dal becomes soft. Mash the dal well and keep it aside.
  2. Wash, peel and cut  the drumsticks into length wise pieces. Wash and cut  the brinjal into medium sized pieces. 
  3. Boil 3 cups of water and cook drumsticks. When they half cooked, add brinjals and cook till the drumsticks become soft. 
  4. Soak the tamarind in little water and squeeze out thick pulp from it. Keep it aside. 
  5. Heat oil in a deep pan and add mustard seeds. When they splutter, add onions and fry till they turn into golden brown. 
  6. Then add chilli powder, sambar powder, turmeric powder and tamarind pulp and fry for 2-3 minutes. Now add tomatoes and fry till they becomes soft. 
  7. Grind coconut into smooth paste. Add it to the tomato mixture. Then add the cooked dal,  cooked drumsticks and brinjals along with the drumstick water. Add jaggery  and salt.
  8. Add sufficient water to get the desired consistency of the sambar. Cook for 5 minutes on low flame.
To temper
  1. Heat 2 tsp oil in a  small pan, add 1/2 tsp of mustard seeds to it.When they splutter add red chilli pieces and fry for a few seconds.
  2. Pour this seasoning over the boiling sambar. Garnish with chopped coriander leaves.
  3. Serve the sambar hot with  dosa, idli, uttappa, vada or steamed rice.

sambar ready to serve

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