Bharali Vangi/Enne Badnekayi - Namita Tickare
What do we need:-
4-5 Small, round Brinjals/eggplant
¼ cup freshly grated Coconut
¼ cup Groundnuts/peanuts (roasted and skin removed)
4-5 Garlic cloves (lehsun)
1 Inch Ginger (Adrak)
¼ tsp Kitchen king masala/ Garam Masala
½ tsp Red chilli powder
¼ tsp Turmeric powder (haldi)
½ of a large tomato/ 1 small tomato, chopped
1 tbsp chopped coriander
2 tbsp Oil for tempering
Water as required
Salt to taste
How do we do it:-
1 In a mixer grinder take all the ingredients i.e grated coconut, peanuts, garlic cloves, ginger, kitchen king masala, chilli powder, turmeric powder, chopped tomato, coriander and salt and grind it to a paste.
Remember the paste should not be too fine and too coarse also. Do not add water while grinder the masala.
2 Now was and pat dry the brinjals.
3 Remove the stem and cut it in a cross forms till ¾ of the brinjal so as to put the stuffing.
4 Stuff the brinjals nicely and keep aside.
5 In a non stick pan/ kadhai add 2 tbsp oil and wait till it’s warm.
6 Once it is warm add in the stuffed brinjals and cover it with a lid and keep the flame very low and allow the brinjal to cook in their own steam.
7 After 5 minutes turn the brinjals and let them cook on the other side also.
8 Once they are done ¾ add the remaining ground masala with a little bit of water and put it in the kadhai and cover and cook it for 5 minutes more.
9 Garnish with freshly chopped coriander and serve hot with hot chapatti or phulka’s.
What do we need:-
4-5 Small, round Brinjals/eggplant
¼ cup freshly grated Coconut
¼ cup Groundnuts/peanuts (roasted and skin removed)
4-5 Garlic cloves (lehsun)
1 Inch Ginger (Adrak)
¼ tsp Kitchen king masala/ Garam Masala
½ tsp Red chilli powder
¼ tsp Turmeric powder (haldi)
½ of a large tomato/ 1 small tomato, chopped
1 tbsp chopped coriander
2 tbsp Oil for tempering
Water as required
Salt to taste
How do we do it:-
1 In a mixer grinder take all the ingredients i.e grated coconut, peanuts, garlic cloves, ginger, kitchen king masala, chilli powder, turmeric powder, chopped tomato, coriander and salt and grind it to a paste.
Remember the paste should not be too fine and too coarse also. Do not add water while grinder the masala.
2 Now was and pat dry the brinjals.
3 Remove the stem and cut it in a cross forms till ¾ of the brinjal so as to put the stuffing.
4 Stuff the brinjals nicely and keep aside.
5 In a non stick pan/ kadhai add 2 tbsp oil and wait till it’s warm.
6 Once it is warm add in the stuffed brinjals and cover it with a lid and keep the flame very low and allow the brinjal to cook in their own steam.
7 After 5 minutes turn the brinjals and let them cook on the other side also.
8 Once they are done ¾ add the remaining ground masala with a little bit of water and put it in the kadhai and cover and cook it for 5 minutes more.
9 Garnish with freshly chopped coriander and serve hot with hot chapatti or phulka’s.
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