Baingan Bhurta in Yogurt

Dahyatil Vangyache bharit in Marathi

Time: 10 minutes
Yield: 1 cup Bhurta

Ingredients:
1 cup roasted Eggplant, peeled and chopped
1/2 cup finely chopped onion
1 tsp oil, 2 pinches cumin seeds, 1/4 tsp hing
2 green chilies, slit lengthwise
2 to 3 tbsp cilantro, finely chopped
3/4 cup plain yogurt or to taste
salt to taste

Method:
1) Heat oil into a tadka pan. Add cumin seeds and wait till they crackle. Add hing and green chili. Pour it in eggplant.
2) Add chopped onion and salt. Mix well. Add yogurt and cilantro. Mix nicely.
Serve as a side dish

Spicy Eggplant Curry

Eggplants in Spicy Curry in Marathi

Time: 40 minutes
Serves: 4 persons

Ingredients:
10 small eggplants (small)
Masala Paste
1 cup Onion, thinly sliced
1 medium tomato, roughly chopped
5 big garlic cloves, chopped
1 inch ginger piece, chopped
5 curry leaves
4 green chilies, chopped
1 tbsp roasted peanuts powder
2 tbsp grated coconut
1/2 tsp roasted poppy seeds, ground (optional)
1/2 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
salt to taste
3 tbsp Oil
other ingredients:
2 tsp oil
5-6 fenugreek seeds
1/4 tsp hing
1/4 tsp turmeric
1/2 tsp kashmiri mirch powder
2 tbsp tamarind pulp

Method:
1) Wash eggplants and cut the stems. Cut the eggplants and make 6 to 8 wedges of each one.
2) Masala Paste
i) Heat oil into a pan. Add curry leaves, onion, green chilies, garlic and ginger. Saute until onion becomes translucent.
ii) Add tomatoes, and cook until tomatoes are mushy.
iii) Add peanuts powder, coconut, cumin-coriander powder, poppy seeds, garam masala and salt.
iv) Let the mixture cool down. Then ground to a fine paste. Add little water if needed when grinding.

3) Heat oil in a pan. Add fenugreek seeds and wait till color changes to brown. Now add hing, turmeric, and eggplant slices. Also add little salt. Cover the pan and cook for few minutes or till slices become tender. Then add ground masala, tamarind pulp and red chili powder.
Add some water to get the desired consistency. Boil for few minutes.
Serve hot with white rice or chapati.

Tips:
1) Choose small purple eggplants with glossy skin without any brown rust spots.
2) Kashmiri Red chili powder does not have spiciness, but gives nice red color to the curry. Therefore, its upto you whether you want to add it or not.
3) Little sweetness plays well along-with sourness of tamarind. Hence, if you like sweet and sour combination, add little jaggery or sugar (1/2 or 1 tsp)

Aloo Baingan Stir Fry

Aloo Baingan Stir Fry in Marathi

Time: 20 minutes
Serves: 3 persons

Ingredients:
8 to 10 small eggplants (tip 1)
2 medium potatoes
1/2 cup finely chopped onion
For tempering: 2 tbsp oil, pinch of mustard seeds, 1/8 tsp hing, 1/4 tsp turmeric, 1/2 tsp red chili powder
4 to 5 curry leaves
2 tbsp roasted peanuts powder (coarse)
2 tbsp fresh grated coconut
Salt to taste
1/2 tsp sugar or to taste

Method:
1) Wash the eggplants and cut off the stem. Cut each eggplant lengthwise in quarters. Then make thin slices. Immerse them in cold water.
2) Peel the potatoes. Cut lengthwise in quarters and make thin slices.
3) Heat oil in a kadai. Add mustard seeds, hing, turmeric, chili powder and curry leaves. Add onion and potatoes. Add some salt. Cover and cook until potatoes are 50 % done.
4) Drain water from eggplant slices. Add eggplant slices in kadai and mix well. Now, do not cover the pan as eggplants get cooked quickly. So keep stirring whenever needed.
5) When eggplants are almost done, check the salt and add if required. Add peanuts powder, sugar and coconut. Mix well and cook for couple of minutes.
Serve hot with chapati.

Tips:
1) Big eggplant can be used. In that case, for 1 cup eggplant slices use 3/4 cup potato slices.
2) Add a teaspoon of lemon juice to give tangy taste.

Baingan Bhurta

Baingan Bharta in Marathi

Time: for Roasting- varies according to roasting method | Cooking Time - 5 to 10 minutes
Serves: 3 to 4 persons

Ingredients:
1 big eggplant
1 big Onion, finely chopped (around 3/4 to 1 cup)
3 green chilies, slitted lengthwise
For tempering: 1 tbsp oil, 2 pinches mustard seeds, 1 pinch cumin seeds, 1/8 tsp hing, 1/8 tsp turmeric
Salt to taste
Cilantro for garnishing

Method:
1) Roast the eggplant.
i) over stove top:- If you have gas burner, rub little oil to eggplant and roast it on the flame. Turn it occasionally. (Note- Eggplant releases water after roasting, so it may leave stains on the burner. But those stains can be removed by scrubbing)
ii) in Oven:- Preheat the oven at 400 F. Apply some oil all over the eggplant. Poke the eggplant a few times with a fork. Wrap it with aluminum foil. Put it in a baking tray and bake for 45 to 50 minutes. (It does cook the eggplant, but does not give smokey flavor)
iii) Use the barbecue grill to roast eggplant.
iv) in Fireplace (Tip) - Funny to hear but I actually roasted the eggplant in fireplace :). Apply some oil all over the eggplant. Poke the eggplant a few times with a fork. Wrap it with aluminum foil. Open the exhaust before starting fire. Now stack 2-3 twigs in fireplace. Put 1 or 2 coconut shells at the bottom. Sprinkle 2 spoons oil over twigs. Place the eggplant in between so that it gets roasted evenly. Light the fire with some newspapers. After fire kicks up perfectly, eggplant will get roasted within 10 to 15 minutes. Remove the eggplant very carefully by using tong. BE CAREFUL WHILE USING THIS METHOD and taking the roasted eggplant out.

2) Let the eggplant cool down. Peel it and cut off the stem. Chop the flesh roughly.
3) Mix eggplant and onion. Do not throw the juices oozed out of the eggplant.
4) Heat oil into a kadai. Add mustard seeds, cumin seeds, hing, turmeric powder and chilies. Saute for few seconds and add onion-eggplant mixture. Cook for couple of minutes. Garnish with cilantro
Serve hot with Millet Roti.

Tips:
1) I did not use store-bought fire log to start the fire. We don't know what things and chemicals they use to make fire long. So, I used fallen twigs.

bhogichi bhaji

Bhogichi Bhaji in Marathi

Time: Preparation - 20 minutes | Cooking - 15 to 20 minutes
Servings : 3 to 4

Ingredients:
1 big potato, peeled and cubed (approx 1 to 1.5 cup)
1 medium Eggplant or 3 to 4 small eggplants (approx 1 to 1.25 cup medium cubes)
1 cup carrot, medium cubes
1/2 cup fresh green chana (I used frozen)
1/4 cup soaked Peanuts (soak for 2 hours)
1/4 cup Pavta beans (Indian style lima beans)
6 pieces of Drumsticks (3 inch) (tip 1)
For Tempering: 2 tbsp oil, 2 pinches mustard seeds, 2 pinches hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/4 tsp cumin seeds
3-4 curry leaves
2 tbsp roasted sesame seeds, coarsely crushed
2 tsp Goda Masala - click here for recipe
2 tbsp Tamarind juice
1 to 1.5 tbsp jaggery, grated
1/4 cup fresh coconut
salt to taste

Method:
1) Heat oil in a pan. Add mustard seeds, cumin seeds, hing, turmeric, red chili powder, curry leaves. Then add potato cubes, fresh chana, pavta beans, drumsticks and peanuts. Cover and cook for 3 to 4 minutes. stir occasionally.
2) Then add eggplant and carrot. Mix well. Add 1/2 cup water, cover the pan and cook over medium heat.
3) Once vegetables are almost cooked, add tamarind juice and goda masala. Also add little water if required.
4) Add jaggery after vegetables are cooked nicely. Also add roasted sesame powder and fresh coconut. Sprinkle little salt if needed. Boil for 1 minute and serve immediately with Millet Roti.

Tips:
1) Use fresh drumsticks. Aged and stale drumsticks have hard beans which takes longer to cook. In that case, pressure cook drumstick with 2 whistles.
2) It takes about 15 to 20 minutes to cook the vegetables. For a quicker version, pressure cook chana, Pavta (lima beans), drumsticks, peanuts upto 2 whistles. However, the vegetables cooked in the pan taste more flavorful that quick version.

Baingan Aloo curry Rassa

Baingan Aloo Curry in Marathi

Serves: 2 to 3 persons
Time: 20 to 30 minutes

Ingredients:
5 to 6 small Eggplant OR 1 Chinese Eggplant
2 medium Potatoes
1 Tbsp Oil
For Tempering: 1/8 tsp Mustard seeds, 1/4 tsp Cumin seeds, pinch of Asafoetida, 1/4 tsp Turmeric Powder, 1/2 tsp Red chili powder, 2 curry leaves
1 to 1 and 1/2 tbsp Roasted peanuts powder (coarse)
1 tsp Maharashtrian Masala (Goda Masala)
1 tbsp Tamarind pulp
1 tbsp Jaggery
Salt to taste
1 tbsp finely chopped coriander

Method:
1) Cut the stems of Eggplants. Cut each eggplant into 8 small pieces. Immerse them into cold water. Peel the potatoes, cut them into small cubes.
2) Heat a medium sized pan. Add oil and prepare tempering by adding mustard seeds, cumin seeds, asafoetida, turmeric powder, red chili powder, and curry leaves. Add potato cubes and saute. Cover and cook for 2-3 minutes over medium heat.
3) Drain all the water from eggplant cubes and add it to the pan. Cover and cook for 2 minutes. Add around 1/2 cup water. Mix well and add salt, tamarind pulp, and Goda masala. Stir nicely, cover and let the potato and eggplant cook over medium-low heat. Add little water if needed. Stir occasionally.
4) Once potato and eggplant is cooked, add jaggery (Tip 2). Then add peanuts powder and boil for couple of minutes.
Serve hot with Chapati or Millet Roti (Bhakari)

Tips:
1) If you don't get small eggplants, use 1 medium Chinese eggplant.
2) Add jaggery only after potato and eggplant is cooked completely. If added before, it will take more time to cook than normal.

Baingan Bharta in Tamarind Juice

Baingan Bharta in Marathi

Serves: 2 persons

Ingredients:
1/4 Cup Roasted Eggplant pulp
1 tbsp Jaggery
2 tbsp Tamarind juice
2 to 3 tbsp Onion, finely chopped
1 tbsp Roasted sesame seeds, crushed coarsely
1 tbsp Oil
1/8 tsp Mustard seeds (Know More - Facts and Benefits of Mustard Seeds)
1/4 tsp Cumin seeds
Pinch of Asafoetida
2 dried red chilies, broken into pieces
1/2 tsp Red Chili Powder
1 tsp Goda Masala
Salt to taste
2 tbsp Cilantro, finely chopped

Method:
1) Take a medium bowl. Add 1/4 cup lukewarm water and jaggery. Let it stand for 10 minutes to dissolve the jaggery. Crush the small particles of jaggery with fingers.
2) Once Jaggery is completely dissolved into the water, add Crushed Sesame seeds, Goda Masala, salt, Onion and Cilantro. Stir nicely and add roasted eggplant. Mix nicely. This bhurta has little thin consistency than normal Baingan Bhurta, so add 1/4 cup or desired amount of water.
3) Heat oil in a small saucepan. Add Mustard seeds, Cumin seeds, Asafoetida. Turn the heat off and remove pan from heat. Add broken red chilies, stir gently with spoon for 5 seconds and immediately pour it over Bhurta and mix well. Also add Tamarind Juice to taste.
This bhurta is served cold. It goes great with Moong Dal and Rice Khichdi, Masale Bhat (Spiced Rice) and Millet Roti.

Note:
1) 2 tbsp fresh scraped coconut taste amazing in this Bharta.
2) Adjust Tamarind juice to taste.

Labels:
Baingan Bharta, Baingan Bhurta, Eggplant bharta

Eggplant Fritters

Vangyachi Bhajji


Ingredients:
1 Eggplant
¾ cup Besan (Gram Flour)
1 Tbsp Rice Flour
½ Tsp Turmeric Powder
2 Tsp Red Chili Powder
1/2 Tsp Cumin Seeds
¼ tsp Ajwain seeds
Salt to taste
Oil for deep frying

Method:
1) Make thin and round slices of Eggplant. In a bowl, take 1 ltr cold water add 1 tsp salt. Put Eggplant slices in the salted water for 10 minutes. Drain.
2) Take Besan Flour in a mixing bowl. Add water in it and make medium thick batter. It should not be too thick. Remove all the lumps.
3) In that batter add Rice flour, Red chili powder, Cumin Seeds, salt and Turmeric Powder. Add ¼ tsp Ajwain seeds and Chopped cilantro, if available. Mix all the ingredients.
4) Heat enough oil for deep frying. Dip Eggplant slices in the batter. And fry them till color changes to golden brown.
Serve these Bhajis hot with Green Chutney or Garlic-Coconut Chutney

Labels:
Eggplant Recipe, Eggplant Fritters, Eggplant Pakoda, Vangyachi Bhajji, Maharashtrian Eggplant recipe, Spicy Eggplant bhaji, Pakoda

Stuffed Eggplant

Stuffed Eggplant in Marathi

Time: 40 minutes
Serves: 2 to 4 persons

Ingredients:
6 to 8 small Eggplants
1/2 to 3/4 cup fresh grated Coconut
3 to 4 tbsp roasted peanuts powder
1 tsp Red chili powder
1 tsp Sesame seeds powder (lightly roast and then make powder)
1/2 tsp Cumin Powder
1/2 tsp coriander powder
2 tsp Goda Masala (Maharashtrian Masala)
2-3 tsp grated Jaggery
3 tsp Tamarind Pulp
For Tempering: 1/8 tsp Mustard Seeds, Pinch of Asafoetida powder, ½ tsp Turmeric Powder
Salt to taste
3-4 tsp Oil

Method:
1) To prepare the stufiing, add coconut, roasted peanuts powder, Sesame seeds powder, Goda Masala, red chili powder. Mix them well. To make a fine paste grind the mixture well.
3) Mix Tamarind Pulp and grated jaggery. Put this mixture to ground ingredients. Add salt and coriander-cumin powder and mix well.
4) Wash eggplants. Hold the eggplant vertically and give 2 slits. It should look like plus sign (+). Do not cut through the eggplant into pieces. Now stuff these eggplants with the mixture. Keep 3-4 tbsp mixture aside for gravy.
5) In a wok, heat 3 tbsp oil. Temper with Mustard seeds, Asafoetida Powder, Turmeric Powder, Red chili powder. Add the mixture kept aside for gravy. Add little water and salt. Place eggplant very carefully. Keep the heat on medium. Cover the wok with lid. Let the eggplants cook on the steam. Change the position of eggplant after 4-5 minutes. Do not let the gravy dry out. So add little water as required.
6) Use knife to check whether Eggplants are done.
Once cooked thoroughly, serve hot with Bhakari or chapatti.

Tips:
1) While buying eggplants, choose fresh and small eggplants. These cooks little faster and taste really good.
2) If you don’t have time to cook eggplants in the wok. You can pressure-cook them.
3) You can add chopped onion. After adding tempering items, fry onion till it becomes translucent. Then add eggplants.
4) Sometimes, even though knife pierces through the eggplant, it tastes uncooked. Therefore, if the knife is getting through the eggplant, then open it slightly and check whether gravy is soaked well inside the core. If you find it little white, then let them cook few more minutes.

Achari vange - spicy Eggplant with Pickle

Achari Vange

Ingredients:
1 to 1½ cup Eggplant cubes
2-3 tbsp Mango Pickle
1 medium Onion, thinly sliced
3 tbsp roasted Peanuts Powder
1 tsp Coriander Powder
1 tsp Cumin seeds
For Tempering: 2 tbsp oil, ¼ tsp Mustard Seeds, ¼ tsp Cumin Seeds, ¼ tsp Asafetida Powder, ½ tsp Turmeric Powder, 1 tsp Red Chili Powder
3-4 Curry Leaves
1 tsp Urad Dal
½ tsp Fennel Seeds
2 tsp Cashew Nuts
Salt to taste
1 tbsp finely chopped Cilantro


Method:
1) In a mixing bowl, add Mango Pickle, Coriander Powder, Cumin Powder. Mix and add Eggplant cubes. Rub the mixture to eggplant cubes.
2) Heat 2 tbsp oil in a wok. Temper with Mustard Seeds, Cumin Seeds, Asafetida Powder, red chili powder, Curry leaves, and Fennel seeds. Add Cashew Nuts and Urad Dal. Stir until Urad Dal turns golden brown. Add onion and sauté till it becomes translucent.
3) Then add coated Eggplant cubes and sauté. Add peanuts powder. Stir well, cover wok with lid and let Eggplant cook. Do not add salt. There is lot of salt in Mango Pickle, So taste cooked Eggplant cubes, then add salt only if needed. Sprinkle chopped Cilantro for Garnishing.
Serve hot with Chapati.

Note:
1) Do not overcook Eggplant. If it becomes mushy, it will not taste good.

Labels:
Eggplant Recipe, Indian Brinjal Recipe, spicy Eggplant recipe, Fried eggplant.

Spicy Eggplant Slices

Vangyache Kaap in marathi

Serves: 2 to 3 persons
Time: 30 minutes



Ingredients:
1 medium Eggplant
1/2 cup Rice Flour
1 tbsp Chickpea flour
2 tsp red chili powder
1/2 tsp turmeric powder
Pinch of asafoetida
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp Dry mango powder (optional)
Salt to taste
around 1/4 cup oil

Method:
1) Wash eggplant thoroughly. Make thin, round slices of the eggplant. Take a deep bowl, fill it up with cold water and immerse these slices into cold water to avoid darkening.
2) Mix together all the dry ingredients (Chickpea flour, rice flour, red chili powder, turmeric, asafoetida, salt, cumin-coriander powder, dry mango powder). Do not add water.
3) After 8 to 10 minutes remove eggplant slices from the water and place onto a clean towel and pat dry.
4) Dip the eggplant slices into the above flour mixture and coat both sides of each slice.
5) Heat a nonstick griddle. Spread 2 tbsp oil over it and place the slices on it. Each slice should be separated. Cook the slices in batches or use multiple griddles to cook them. Do not cover while roasting.
6) Drizzle little oil and cook both sides until golden brown over medium heat.
7) Serve them as side dish in your meal.

Tips:
1) Eggplant should be fresh.
2) Any kind of eggplant is good to make above recipe. Please note that Japanese eggplants are convenient because of its small size, however it has little sweet taste.