Vangyache Bharit

Ingredients :

• Green Brinjals (Medium size) - 4
• Onion - 1
• Chili Powder
• Turmeric
• Salt
• Oil
• Cilantro

Procedure :

1. Wash Brinjals and apply oil to it.
2. Roast the Brinjals directly on gas flame or roast in grill.
3. Keep aside for cooling.
4. Chop Onion and coriander.
5. Remove skin of Brinjal and mash it.
6. If seeds of Brinjals are hard then remove it before mashing.
7. Heat flat pan preferably iron pan (Tava) used foe chapatti.
8. Roast onion without oil for 2 min.
9. Add 1 Tsp oil and again roast.
10. Mix mashed Brinjal.
11. Add chili powder, turmeric and salt.
12. Mix well and cover lid for 5 min. Stir in between.
13. Garnish with cilantro.
14. Serve hot with Bakri or Chapati

Bharali Vaangi(Stuffed Brinjal)

Ingredients :

• Small Brinjals - 5-6

Masala :

• Chopped onion - 1/2 Cup


• Peanut powder - 1/4 cup


• Grated coconut - 1/4 cup


• Coriander leaves (finely chopped) -1/4 Cup


• Garlic paste - 1 Tsp


• Chili powder - 1/2 Tsp


• Black Masala - 1/2 Tsp


• Jaggery - 1 Tbsp

Tadka :

• Salt


• Turmeric - 1 Pinch


• Asafoetida - 1 Pinch


• Mustard seeds - 1/2 Tsp


• Oil - 2 Tbsp

Procedure :

1. Heat Oil in a pan.


2. Add mustard seeds to splutter.


3. Add turmeric and asafoetida. Keep aside. It is called Tadka.


4. Hold brinjal vertically. Give one vertical Cut.


5. Turn it, give another vertical cut which should be perpendicular to first cut.


6. Mix all the ingredients of masala and stuff into brinjals.


7. Keep in a microwave safe box.


8. Spread tadka on it.


9. Close the lid. (Not completely)


10. Cook on high settings for 5 min and on low settings for 5 min.


11. Wait for 2 min.


12. Serve with chapati.

Vangyachi Rassa Bhaji( Brinjal curry)

Ingredients :

• Small Brinjals - 3-4
• Roasted Peanut powder - 1 Tbsp
• Garlic(Grated) - 1 Tsp
• Red Chili Powder or green chili paste - 1/2 Tsp
• Garam Masala - 1/2 Tsp
• Mustard seeds - 1/4 Tsp
• Cumin seeds - 1/4 seeds
• Turmeric - 1 Pinch
• Asafoetida - 1 Pinch
• Salt
• Oil

Procedure :

1. Cut brinjal lengthwise into 4-5 pieces
2. Heat oil in a pan.
3. Add mustard seeds to splutter.
4. Add cumin seeds, asafoetida and garlic paste.
5. Add Brinjal pieces and fry well.
6. Add 1/2 cup water.
7. Add turmeric, red chili powder and garam masala.
8. Add salt as per taste and cook well.
9. Serve hot with chapati.

Note :

• If you are using green chili paste add after garlic paste.

Baingan Ka Bharata(seasoned roast eggplant)

Ingredients :

• Egg plant (baingan) -1
• Onion - 1
• Tomato -1
• Garlic Paste - 1 Tbsp
• Garam masala - 1 Tsp
• Red Chili Powder - 1 Tsp
• Coriander Powder - 1/2 Tsp
• Cumin seeds power - 1/4 Tsp
• Mustard seeds -1/4 Tsp
• Cumin seeds - 1/4 Tsp
• Turmeric - 1 Pinch
• Asafoetida - 1 Pinch
• Salt
• Oil - 2 Tbsp

Procedure :

1. Apply Oil to eggplant and prick it all over using fork.
2. Broil the eggplant in the oven for 8-10 min.
3. Turn it and broil another side until the skin starts charring.
4. Keep it aside for cooling.
5. Dice tomato and onion.
6. Remove skin of eggplant and mash it.
7. Heat oil in a pan.
8. Add mustard seeds to splutter.
9. Add Cumin seeds.
10. Add asafoetida.
11. Add diced onion in half proportion of the pulp and fry until it becomes golden.
12. Add garlic paste.
13. Add tomato in 3/4 proportion of the pulp.
14. Add red chili powder, turmeric, garam masala, coriander powder, cumin powder.
15. Fry well till oil shows on the surface.
16. Add pulp, fry well and add salt as per taste.
17. Close the lid and cook for 5-6 min.
18. Stir after every 2 min.
19. Serve with chapati.

Note :

• Eggplant is hard to digest so cook well.