Wednesday, 25 November 2015

Bharali Vangi - Stuffed Brinjal - Tasty main course sabji

Today I am sharing this main course recipe of  Bharali Vangi or stuffed brinjals.
Brinjals is one of versatile vegetable that is prepared in many ways in my home.
However this one is all time fav!

1. Small size brinjals 5-6
2. 1 medium onion finely chopped
3. 1 medium tomato finely chopped
4. 1/2 cup roasted peanut
5. 1/4 cup fresh coriander chopped
6. 2 tbsp red chilli powder
7. 1 tbsp garam masala
8. 1/2 tbsp turmeric powder
9. 1 tbsp Ginger-garlic paste 
10. 4 tbsp oil
11. 1/2 tsp rai
12. pinch of hing
13. Salt to taste
14. Water as needed

1. Make roasted peanut powder and keep aside 
2. Heat 2 tbsp oil in a pan and add chopped onion. Fry till it becomes translucent.
3. Add chopped tomato and continue till tomato become soft.
4. Add ginger garlic paste and mix well
5. Add turmeric powder, red chilli powder, garam masala, peanut powder, salt and chopped coriander and mix well. Stir fry for 1-2 mins. Cool to room temperature and grind to fine paste in mixer
6. Wash brinjals, cut the stem part and give two crossing cuts to binjals ensuring that the pieces does not separate out
7. Stuff the prepared masala paste in all brinjals and keep aside
8. Heat remaining oil, add rai, hing and add the stuffed brinjals. Stir for a minute. Add all remaining masala paste, add water, cover and cook till brinjals are cooked and oil starts separating. Add water as needed while steering occasionally. 

Serve hot with phulka, chapati or rice.

Thursday, 12 November 2015

"Patal Pohyacha Chiwada" or Chiwada made with thin poha.

Well quite late though, here is the recipe for another chiwada.."Patal Pohyacha Chiwada" or Chiwada made with thin poha. Snack on it any time be it Diwali or not!!

1. Patal pohe 500gm
2. Coriander leaves, washed and chopped around 1/2 cup
3. 10-12 curry leaves
4. 2 green chili deseeded
5. 2 tbsp red chill powder
6. 2-3 tbsp turmeric powder
7. 4 tbsp sugar(can be adjusted as per taste, liking)
8. 1 tbsp garam masala
9. 1/4 cup ground nuts
10. 1/4 cup dale(pandharpuri dale)/fried gram daal
11. 1/2 cup murmura
12. 1/2 tsp rai
13. 1/2 tsp jeera
14. 1/4 cup oil (Can take upto 1/2 cup if you want slightly oily chiwada)

1. Grind salt, sugar, red chilli powder, garam masala together and keep aside. This is our dry masala.
2. Now grind coriander leaves, curry leaves and green chilli together and keep aside. This is the green paste masala.
3. Dry roast poha in parts, stirring continuously for 2-3 mins for each part and set aside. Roast murmura and mix with poha.
4. In little oil, fry ground nuts and dale separately and keep aside. 
5. Heat remaining oil in a deep pan/kadhai and add rai, jeera. As it tampers add the green paste and fry for few mins stirring continuously such that all moisture evaporates.
6. Add turmeric powder and mix well. Lower the flame to minimum now.
7. Add roasted poha, murmura, fried ground nuts, dale and mix well.
8. Add dry masala powder prepared above and mix well and roast for another few mins till chiwada becomes crisp.
9. Cool to room temperature and store in airtight jar.

Kitchen Gyan: As all the masala and curry leaves, coriander, chilli also added in ground form, this chiwada is almost free of any waste(chura) that results at the end of chiwada 

Monday, 2 November 2015

Karale (कारळे) /Khurasni(खुरसणी) Chutney

Well this is not the Karela vegetable..these are seeds typically called as karale कारळे in Marathi. Here in Bangalore I bought these seeds during Lalbagh flower show in one of the local stall. You may find it in some of kirana stores here..but I would suggest carry a picture of it to show and identify perfectly. 
Ok so how does this chutney tastes..I would say somewhat similar to Flax seeds chutney  that I had posted. However the structure is more coarse than Flax seeds chutney .

Quite simple ones though
1. 1/2 cup karale कारळे
2. 1/2 cup sesame seeds
3. 1 tbsp cumin seeds
4. 1-1/2 tbsp coriander seeds
5. 5-6 cloves of Garlic
6. 4-5 tbsp red chilli powder
7. Salt to taste

1. Dry roast karale and sesame seeds separately
2. Dry roast cumin seeds and coriander seeds separately
3. Let the all ingredients,  cool to room temperature, add red chilli powder, salt and garlic and then grind to fine powder using a mixer grinder

Serve with chapati, rice or bhakari as side dish.

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