Bharli Vangi | Bharli Vangi Recipe | Stuffed Brinjals

Bharli Vangi or stuffed baby brinjals (eggplant) curry is popular Maharashtrian recipe where vangi means brinjal/eggplant. This recipe is very easy with limited ingredients and taste fabulous if made correctly which isn't complicated either we just have to cook the masala well and use oil little on generous side for this curry. Best goes with roti, paratha but we can serve with rice too.

Dahiwale Aloo Hara Baingan Gobi Ki Sabzi | Potato Eggplant Cauliflower Curry Recipe

Potato Green Eggplant (brinjal) Cauliflower Curry or Khatta aloo, hara baingan gobi sabzi is sweet, sour and spicy curry made with medley of vegetables and yogurt. This is Chhattisgarhi specialty which I learnt from at my in-law's place, normally green eggplant or brinjal is cooked with yogurt as purple brinjal and green brinjal taste differs and to make it more delicious green eggplant is always cooked with something sour curd or butter milk.

Mixed Vegetables Dal Recipe | Subzi Dal | Dal Recipes

Mixed Vegetables dal or vegetables mixed dal or subzi dal is easy dal made with lots of dals and vegetables variety. This dal recipe is very good if someone in your family doesn't like any party dal or beans and vegetable. Everything get's cooked and mashed that it's difficult for any one to point the ingredient that they don't eat or like. This dal is protein rich by using variety of legumes and vegetables provides other essential vitamins.

Eggplant Curry Sandwich | Leftover Magic

Remember my Eggplant and Tomato Curry Recipe?  With the leftover curry I got this idea of making sandwich for breakfast and it was just too good, DH simply loved it.   It’s so simple, easy to do and takes less than 10 minutes with just 3 ingredients, it doesn't really get better than this.  No one can make out the stuffing is eggplant, if you have anyone doesn't like brinjal then this is a good way to add brinjal in their diet.  A great way to use your leftover curry in a form of new dish, perfect for breakfast, snack or even for lunch box.  You can use any other leftover curry of your choice just make sure you are not selecting something which has lot of gravy, a semi-dry curry works best here and get’s dry faster when cooked.  I usually make sandwich in my sandwich maker but for blog post had to toast the bread in tawa so you can see the step vise pictures.  If you want just spread chutney, curry over bread and toast in your sandwich maker. 

Ingredients for Eggplant Curry Sandwich [Serves 2]

Eggplant Tomato Curry - 1 Cup
Bread Slice - 4 [ I used white bread]
Green Chutney - 2-3 tbsp

Method:

1. Heat a wok/pan and add leftover eggplant tomato curry, cook in medium flame until it becomes dry and mash eggplant pieces with back of ladle, stir in intervals. 

2. Heat a pan/tawa and toast bread pieces both side.

3. To Assemble, apply green chutney on one side of bread and then spread generous amount of curry, top it up with another pieces of toasted bread, cut and serve.

That’s all our super easy and delicious sandwich is ready in less than 10 minutes.  Have it with tea/coffee for a filling and yummy breakfast or evening snack.

Variations ~
~ You can use brown or multi-grain bread
~ Spread butter before chutney if preferred.

Have a nice day ~~

Eggplant Tomato Curry Recipe

After all the cakes and cookies recipes taking a break with this is a simple eggplant curry with lots of tomato,  it’s tangy and addition of peanuts and sesame seeds adds wonderful flavorful to this simple dish, this curry goes well with rice or roti.  If you are looking for change from your usual brinjal/eggplant curry then you should try this it's delicious and different.  Stay tune to know what I did with leftover of this curry.

Ingredients for Eggplant Tomato Curry [Servers 3-4 people]

Eggplant/Brinjal - 400 gms
Onion - 3 [1 cup chopped]
Tomato - 4 large [2 cup chopped]
Green Chilies - 6
Minced Ginger-Garlic - 1 tbsp
Dry Red Chilli - 2
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Curry Leaves - 1 sprig
Turmeric Powder - 1/2 tsp
Coriander Seeds Powder - 1 1/2 tsp
Red Chilli Powder - 2 tsp
Kasoori Methi - 1 tbsp
Salt - to taste
Oil -  4 tbsp
Water - 1/2 Cup
Peanuts - 2 tbsp
Sesame Seeds - 1 tbsp

Method:

1. Chop onion, tomato and green chilies.
2.  Heat 1 tsp oil in pan or wok and sauté peanuts until light brown, add sesame seeds and sauté for 2 minutes, keep aside until cool and grind into powder.
3. In same wok add 1-2 tbsp oil and sauté eggplant until light brown, keep aside.

4. In the same wok add remaining oil, add mustard, cumin seeds, curry leaves, dry red chili and allow to splutter.  Add minced ginger-garlic and sauté until light brown.
4. Add onion and sauté until translucent.

5. Add turmeric, coriander seeds and red chili powders and mix well, cook for a minute.

6. Add tomato and cook until mashed.  Add crushed kasoori methi and cook for a minute.

7. Now add salt, cover and cook until tomatoes get mash fully. 

8. Add sautéed brinjal pieces and mix gently, add water and bring it a boil.

9. Add powdered peanuts and sesame and mix well, simmer for 2 minutes and off flame. 

Serve with rice or roti/paratha, it taste great with anything.

Have a nice day ~~

Prawn and Eggplant Curry

I always make Prawn Masala whenever we get prawn and mind you this when ever is really once in blue moon but then the prawn masala recipe is just so worth it to try again & again.  But then I look for change and tried Prawn Aglio Oilio which I really liked it and another trial was to combine prawns and  eggplant together, first I was doubtful about the combo but the curry came out really well and makes a wonderful side dish for rice or roti.

Ingredients:

Prawns - 300gm
Eggplant Long - 1 [or 2 cup sliced]
Onion - 2 [large]
Tomato - 3 [medium]
Green Chillies - 3
Minced Garlic - 1 tsp
Oil - 3 tbsp
Asafoetida/Hing - 1/4 tsp
Cumin Seeds - 1/2 tsp
Fennel Seeds - 1/2 tsp
Curry Leaves - 1 sprig
Red Chilli Powder - 1 tsp
Coriander Seeds Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Salt - To taste
Water - 2 cup
Garam Masala - 1 tsp
Cilantro - 2 tbsp [chopped]
To Marinate
Ginger-Garlic Paste -  2 tbsp
Red Chilli Powder - 1 tsp
Coriander Seeds Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Lemon Juice - 1 tbsp
Salt - 1/2 tsp

Method:

1. Clean, wash prawns and marinate with items listed under ‘to marinate’ and keep aside for 1-2 hours or more if you can. 
2. Chop onion, tomato, green chilies, cilantro and slice brinjal keep side.
3. In a wok heat oil add hing, cumin & fennel seeds let it splutter. Add garlic and green chilies and sauté for 30 seconds.
4. Now add chopped onion and sauté until golden brown.  Add chill  coriander and turmeric and sauté in medium flame for 2 minutes.
5. Add prawns, sauté for 5-7 minutes, now add eggplant pieces cover and cook in slow flame until prawn, eggplants get’s soft, stir in intervals.
6. Add tomato, mix well, cover and cook until tomato mashes.  Add salt and cook for a minute, add water and simmer until every thing is cooked around for 10 minutes in medium flame. 
7. Add garam masala and stir (adjust salt if required), add chopped cilantro cover and off flame. 

Serve as side dish for rice or roti/parata and enjoy this wonderful combo.

Have a nice day ~~

Eggplant Pomodoro Pasta Recipe

I make pasta most of the times for dinner either Friday or Saturday’s and that’s why I don’t have the vast collection of pasta recipes in blog since no more I take pictures in night, otherwise for the different experiments I do with pasta I would have had a long list.  Anyways this time for a change I made pasta for Saturday lunch and was able to click few images making the hungry souls wait!


If you are  bore or want to try something different from the usual pasta in white sauce or tomato sauce recipe, try this aubergine pomodoro pasta.  Only the name is bit complicated but the recipe is simple and quick.  Normally I make soup along with pasta to make a complete filling meal, some time I fix some quick salad or garlic bread or just add chips.  Anyways that’s me, you can make only pasta if you wish, this pasta is great as lunch box recipe too. 



Ingredients: [ Serves 4]

Pasta - 4 Cups
Long Eggplant - 1 around 300gms or 2 cups chopped
Minced Garlic - 1/2 tbsp
Tomatoes - 3 Large
Chopped Olives - 2 tbsp [optional]
Freshly Ground Pepper - 1/2 tsp
Paprika - 1 tsp
Italian Herbs - 1 tbsp
Salt - To Taste
Olive Oil - 3 tbsp


Method:

1. Put a pot of water on to boil, add 1 tsp of salt, add pasta in boiling water and cook until just tender or follow instructions on package.  Drain pasta and rinse in cold water, keep aside.
2. Chop onion, tomato and dice eggplant.  Heat oil in a large nonstick skillet over medium heat. Add garlic and sauté until light golden brown. 
3. Add onion and sauté until translucent, now add eggplant and cook, stirring occasionally, until just softened, about 5 minutes in medium to high flame. Add chopped Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes and cook until it get’s mashed.
4. Add salt, herbs, olive, paprika, pepper and stir well, cook for 3-4 minutes again until everything blends well and tomato is mashed fully.
5. Finally add the cooked pasta and mix well.  Adjust pepper, salt if required.

Serve warm with soup and salad of your choice.  I made cabbage soup and serve along with some chips, a perfect weekend meal.



And this goes to Shama's Fast Food Evet - Pasta.

Variations:

~ Try this with any type of pasta and any variety of eggplant too.
~ Adjust paprika and pepper to taste.
~ You can use green olives or just skip the olives if you don’t have it.
~ If you don’t have paprika with you, no worries add 1 tsp of red chili powder or grind dry red chili to make flakes and add 1 tsp
~ You can add parmesan or any other cheese of you choice in the end over pasta.

Have a nice day ~~

Baigan Aur Channa Masala | Eggplant and Chickpeas Curry

This recipe outcome of my mood swings.  I started with making one thing, continue making another and the end product with something else.  I do such things so often now a days that I started to think something is wrong with me, does this happen to you too?    But then I like to try different combination and experiment and so far everything has been successful. Softness of eggplant and crunches of chickpeas is perfectly blended with spices making it a special dish and yet simple to make and it has been one of the regular in my list now.  You don’t have to think too much, just go ahead and try this am sure you will like this too. 

Ingredients
Eggplant/Baigan - 1 Large
Chickpeas - 1/2 Cups
Onion - 1 medium
Tomato - 1 small
Garlic - 1 tsp chopped
Green Chillies - 2
Oil - 1 tbsp
Bay Leaf - 1
Red Chilli Powder - 1 tsp
Coriander Seeds Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Dry Mango Powder/Amchur - 1/4 tsp
Kasoori Methi(dry fenugreek leaves) - 1 tsp [crushed between palms]
Salt - To taste
Water - 1 cup

Method:
1. Soak chickpeas over night and pressure cook for 2 whistles with enough water (around 2 cups) and little salt. 
2. Chop onion, garlic, green chillies and tomato in chucks.  Cut eggplant in bite size pieces and immerse in water until ready to use.
3. In a pan or wok heat 1 tsp of oil, sauté onion, garlic and green chillies until onion becomes transparent, transfer to mixer jar or blender and allow to cool. Once cool enough to grind, add little water and make a smooth paste.
4. In the same pan add remaining oil, add bay leaf and sauté for 30 seconds.  In medium to slow flame now add prepared paste and fry until paste starts to leave pan edges.  Now add red chilli, coriander seeds and turmeric powders and sauté for 2 more minutes. 
5. Meanwhile we can grind the tomato and keep aside, don’t add any water.
6. Add puree tomato, mix well and cook for a minute. Add brinjal/eggplant pieces and cook for 2 minutes or until brinjal starts to change colour.
7.  Add one cup of water or use the boiled chickpeas water, boiled chickpeas, crushed kasoori methi, salt, amchur and bring it good boil, slow flame and simmer for 5 minutes or until gravy become thick and brinjal cooked well but not mashy. 
Goes well with plain rice, any pulav or roti/paratha.  We had it with Peas Pulav.

Have a nice day ~~

Vangi Bath | Brinjal Rice

I didn't knew there is anything call Vangi Bath until I saw it in blogosphere once I started blogging and that made me curious to know what exactly is this dish that hails from Karnataka, after Bisi Bela Bath this one is next on my favorite list now.  Initially I thought it's one of the complicated dish after all to cook rice, make masala powder, cook brinjal with spices that some work.  But then when I tried it I knew how wrong I was!

Though you might think the procedure is long but it's actually quite easy and different from all those variety rice, I made this few times and not to mention DH doesn't crib to eating this so I don't have to worry much, few of my friends were asking me to blog this recipe for long time which I am at last able to do it today :).  This is made with fresh rice but you can also use leftover rice and that's makes this more quicker and wonderful way to use the leftovers :D ..I do that most of the time. 

Serves - 2

Ingredients:

Cooked Rice - 2 cups

Eggplant/Brinjal - 5-6 small one or 2 long ones (medium size)

Asafoetida /Hing - 1/8 tsp

Mustard Seeds - 1/2 tsp

Channa Dal - 1 tsp

Urad Dal - 1 tsp

Curry leaves - 1 sprig

Green Chilies - 4

Cashewnut - 10-15

Tamarind Pulp - 2 tbsp

Turmeric Powder - 1/2 tsp

Oil - 2 tbsp

Grated Coconut - 2 tbsp

Salt - to taste

For Vangi Bath Masala Powder

Channa Dal - 2 tbsp

Urad Dal - 2 tbsp

Coriander Seeds - 2 tbsp

Dry Red Chilies -4

Cumin Seeds - 1 tsp

Fenugreek Seeds - 1/2 tsp

Cinnamon - 1" Stick

Cloves - 3

Green Cardamom - 2

Dry Coconut - 2 tbsp [ I don't use dry coconut for making powder]

Method:

1. Roast all the ingredients for the masala powder each separately until golden brown and grind to fine powder. 

~ I generally don't use coconut in making powder so I can store these for later use. 

2. Wash and cut brinjal into 1" inch length, if using small ones cut into 6 or 8 long pieces and immerse in water, slit the chilies.   

3. In a pan heat oil, add hing, mustard seeds and allow to crack. Add urad, channa dals, curry leaves, green chilies and cashews roast until light golden brown. 

4. Add brinjal pieces, turmeric powder and cook until it changes color and become soft.  

~ I forgot to add turmeric powder !!

5. Add 2 tbsp of ground masala, mix well and roast for a minutes.  Add tamarind pulp, salt and simmer for 5 minutes or until brinjal gets cooked but not mashed.

6. Add coconut and rice and mix gently.  Adjust salt if required.  

Serve with any raitha of your choice and/or chips.  We had it with plain curd and tomato, onion chutney. 

Have a nice day ~~

Bagara Baingan | Stuffed Eggplant Recipe

There are few things I like when it's made by others and this bagara baingan is one such thing.  I totally love this if made by my sister for BIL, there was a time I was anti-eggplant person and now it has become a regular veggie at home thanks to this bagara baingan.  

Like most of the recipes one can find multiple version of bagara baingan and this one is the most simple and easy recipe and made by my BIL and my sister way of making this is different ..sigh! I did my work by clicking the pictures asked BIL recipe for my reference as this is my favorite.

 Serves ~ 5-6
Ingredients:

Baingan/ Baby Eggplant -15-18 pieces
Oil - 2 tbsp
Cilantro - 2 tbsp Chopped
Water- 1 Cup

For Grind:
Onion  -3 Large
Ginger-Garlic Paste - 1 tbsp
Sesame - 1  tbsp
Red Chili Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 1 tsp
Garam Masala - 1 tsp
Salt - to taste  

Method:

1. Wash and cut eggplant making a 'X' or '+' mark and keeping the stem intact, immerse in water all the pieces until ready to use.

2. Grind all the ingredients listed under 'for grind' into smooth paste, add little (1tbsp) water only if required. 

3. Heat 2 tsp of oil in a pan or wok and fry eggplant pieces until it changes colour, keep aside.

4. In a same pan heat remaining oil and fry the grounded paste until it starts to leave oil around for 5-7 minutes in medium heat, stir in regular intervals.

5. Add eggplant pieces and stir gently and cook for 3-4 minutes.  Add 1 cup of water, cover and cook in slow flame for 5 minutes, add salt if required.

6. By now the masala and eggplant will be cooked, oil starts to float on top and the gravy will be thick.  Off the flame.  If eggplant is not cooked then simmer for 2-3 more minutes. Garnish with chopped cilantro. 

Enjoy the delicious bagara baingan with roti/paratha, plain rice or pulav.  It's just taste yummy with anything.

Have a nice day ~~