Monday, August 31, 2015

Bharli Vangi - Stuffed Brinjal Sabzi

An authentic traditional top ranked Maharashtrian dish. Small brinjals stuffed with sweet & spicy peanut masala enjoyed with poli, bhakri and rice. A best option for vegetarian sunday special. 

Ingredients: ( Serves 3)
  • 4-5 Small Vangi / Brinjal / Eggplants (preferably small size)
  • 1 1/2 cups Roasted Peanut Powder
  • 3 tbsp Goda Masala
  • 1 tbsp Red Chilly Powder
  • 1 tsp Mustard Seeds
  • 1 tsp Turmeric Powder
  • 1/4th tsp Hing 
  • 2 tbsp Oil
  • 1 tbsp Jaggery (Gul)
  • Salt to taste
  • 1/4th cup Coriander Leaves finely chopped
  • Water as per requirement
  • Wash and dry brinjal. Make slit in between each brinjal to divide them into four quarters. Keep these slit eggplants in salted water to stop their oxidization. Do not cut the brinjal all the way thru. By slitting them we need to fill the masala in it.
  • In a mixing bowl add roasted peanut powder, red chilly powder, goda masala, salt and 1 tsp oil. Mix all the ingredients well. Check the seasoning.
  • Stuff this peanut masala into the slit brinjals. Keep the remaining masala aside if any.

  • In a non stick kadhai, add oil and mustard seeds. Once mustard seeds begins to crackle add hing, turmeric and extra masala if remained.
  • Saute this masala for about a mintue and add the stuffed brinjal's. Carefully mix the stuffed brinjal's so that they are covered with the tempering and the masala.
  • Now add jaggery and 2 cups of water. Cover and cook the brinjal's for about 15-20 mins till they are tender. 
  • Stir occasionally & ensure that eggplants does not stick to the bottom of the pan. Add water as per your requirement for the gravy.
  • Bharli Vangi / Stuffed Baingan is ready.
  • Garnish with finely chopped coriander leaves.
  • Serve with roti, bhakri or rice.
Tip: 1) Instead of goda masala you can use garam masala aswell.

2) You can add finely chopped onion at the time of tempering for that extra taste.

Friday, August 7, 2015

Pithla - Spicy Gram Flour Curry

When it comes to Maharastrian comfort food nothing beats garam-garam Pithla-Bhat with a dollop of lemon pickle. Pithla is an Maharastrian besan curry made in every household. There are numrous ways in which this spicy besan curry is prepared. Earlier I posted a pithla recipe with included onions with red chilly powder. 

The recipe which I am sharing today can be also enjoyed by those who do not eat onions & garlic. Very simple recipe with very less ingredients and can be made in jiffy.

Ingredients: (Serves 4)
  • 2 cups Besan (Gram Flour)
  • 1 Big Tomato (cut into 4 parts)
  • 4-5nos. Green Chilles 
  • 4-5nos. Curry Leaves
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds (Jeera) Optional
  • 1/4th tsp Turmeric Powder
  • 1/4th tsp Hing (Asafoetida)
  • 1/4th cup Coriander Leaves
  • Salt to taste
  • 1 tbsp Oil
  • 1 1/2 cups Water to make batter
  • In a mixing bowl add 1 1/2 cups of water and add besan. Mix besan well into water and see to it that the batter is lump free.
  • In a kadhai add oil and mustard seeds. When mustard seeds begins to crackle add cumin seeds, hing, turmeric powder, curry leaves, green chilles and tomatoes. Saute tomatoes for 30 seconds. Be careful as the green chilles splutter a lot.
  • Now add the besan paste and salt. Add water as per your requirement for the gravy. Normally this pithla consistency is quite thin. But you can adjust according to you preference.
  • Keep on stirring continuously as due to besan this mixture do stick at the bottom.
  • Check for seasoning. Add finely chopped cilantro and let this pithla cook on a high flame till raw smell of besan fades away and mixture becomes glossy.
  • Pithla is ready. 
  • Serve this pithla with garma-garam rice or bhakri.

Thursday, August 6, 2015

Lasun Chutney - Garlic Chutney

Super simple & one of the tastiest chutney ever. Best served with any type of snack especially batata vada, kothimbir vadi, any type of pakoda or simply with dal rice.
  • 1 cup Dry Grated Coconut
  • 6-7 nos. Garlic Cloves
  • 2 tbsp Red Chilly Powder
  • Salt
  • In a blender add all the above ingredients and blend to coarse powder.  
  • Transfer this lasun chutney into an airtight container.
  • This chutney has self life of approx 3 months at room temperature afterwards the garlic taste fades away so make into small batches.

Wednesday, August 5, 2015

Bhadang - Spicy Kurmure / Murmura / Puffed Rice

One of the typical Maharastrian spicy snack made with puffed rice or as we call kurmure. 
There are numerous ways in which this bhadang is made using different spices such as chat masala, coriander-cumin seeds powder, garlic and so on. 

I am sharing one of the easiest way in which you can munch upon this delicous snack without compromising on taste. This method is very useful for the beginners who wants to try out new & easy recipes.

  • 1/2 kg Puffed rice
  • 1/2 cup Raw Peanuts
  • 1 tbsp Mustard Seeds
  • 1 tsp Turmeric Powder
  • 4 tbsp Red Chilly Powder (depends on how spicy to like)
  • 1 tsp Hing (Asafoetida)
  • 6-7nos. Curry Leaves
  • 2 tbsp Sugar
  • Salt for taste
  • 3 tbsp Oil
  • In a heavy bottom pan add oil and mustard seeds. When mustard seeds begins to crackle add turmeric powder, hing, raw peanuts and curry leaves. Saute for 2 mins till peanuts changes colour to light brown.
  • Now add red chilly powder and puffed rice little at a time and salt as per requirement. Now roast  this kurmure (puffed rice) continuously till they turns crisp. This process might take approx 15 mins on medium flame.
  • Once the kurmure (puffed rice) are crispy and covered with all the masala switch off the flame and add 2 tbsp of sugar and mix well. 
  • Bhadang is ready.  
  • Once the bhadang cools down store it in an airtight container.
  • Enjoy this delicious bhadang as a mid-day snack or evening snack with a hot cup of tea.