Vankaya Pachhi Kharam / Baingan Ki Sookhi Sabzi (Eggplant Fry With Green Chillies-Coriander-Cumin Powder)

Ingredients:-

Eggplants / Brinjal -2 cups chopped or sliced as you prefer
Turmeric powder-1 tsp
Mustard Seeds-1 tsp
Coriander leaves-2 tbsp
Salt to taste
Oil-2 tbsp

To Dry Grind:-

Green Chillies-2-3 per your taste
Coriander Powder-1 tbsp
Cumin Powder-1 tbsp


Method:-


Dry grind into a coarse powder green chillies,coriander seeds and cumin seeds.Keep it aside.


Take a wide pan and add oil to it.
 Add mustard seeds and let them splutter.Add sliced eggplants,turmeric powder and  salt mix well.
Cover and cook for 2-3 minutes(make sure they don't become mushy).

Uncover and mix the desired amount of the dry powder (made above,save the rest for future use). Add coriander leaves mix well.

Fry for 4 to 5 minutes.switch off the flame.


Sprinkle more coriander leaves and mix well.
Serve with hot rice or rotis.

Masala Gutti Vankaya Koora / Suffed Eggplant Curry (No Onion -No Garlic)

Ingredients:-

Eggplants / Brinjal-10 nos
Raw Peanuts-3/4 cup
Roasted Channa Dal-1/4 cup
Dry Coconut powder-1 1/2 tbsp
Tamarind-small size ball
Cumin Seeds-1 tsp
Coriander Seeds-1 tsp
Red Chillies-5 nos (acc to ur taste)
Salt to taste
Oil-3 tbsp



Method:-


Wash and pat dry the eggplants.Don't remove the stems and slit them lengthwise from the bottom in both directions without breaking them.



Heat one tsp of oil in a frying pan.Add cumin seeds,coriander seeds,red chillies to golden brown color.Remove from the flame and transfer into the plate.

In the same pan ,dry roast the peanuts,roasted channa dal and  dry coconut powder  individually until they each turns a few shades darker and release their aromas,taking care not to burn them.Turn of the flame and let it cool completely.
Once all the dry roasted ingredients have cooled down,grind  red chillies,coriander,cumin seeds,roasted channa dal.peanuts,dry coconut,salt and tamarind pulp grind into a smooth paste using little water.Stuffing is read.
Take the eggplants stuff them with the stuffing paste .

Heat oil in a pan and place the stuffed eggplants add salt mix well.They tend to splutter a lot,so cover the pan and let them cook for about 10 minutes,until they soften.Rotate them every few minutes so they cook evenly.
After 10 minutes add the remaining masala paste and one cup of water.Mix well,cover with a lid.Let it cook on medium heat until the eggplants are cooked through and the oil starts to separate from the masala and collect around the edges.

Serve warm with pulao ,rotis or white rice.


Note:-

 If u want more gravy add more peanuts,coconut and roasted channa dal.
This masala paste with u can cook the bell pepper also.

Spicy Stuffed Eggplants / Bharwan Baingan

Ingredients:-

Small Eggplants-10 nos
Tomato Paste-1 tbsp(home made or canned tomato paste)
Garlic paste-1 tsp
Coriander powder-1 1/2 tbsp
Red chilli powder-1 tsp
Turmeric powder-1/4 tsp
Garam Masala-1/2 tsp
Amchoor / Dry mango powder-1/2 tsp
Lemon juice-1 tbsp
Oil-2 tbsp
Coriander leaves -for garnish


Method:-

Home made tomato paste:-

Tomatoes-4 to 5 nos




Wash and chop the tomatoes.Now blend the tomatoes into pure liquid ,pass this through a sieve into another large pan .

Cook until there's basically no liquid left ,and you're left with incredibly thick tomato paste.

Bharwan Baingan recipe:-


In a bowl add tomato paste,garlic paste,coriander powder,red chilli powder,turmeric powder,garam masala powder,dry mango powder,lemon juice mix well.

Wash and pat dry the eggplants.Don't remove the stems and slit them lengthwise from the bottom in both directions without breaking them.
Fill masala mix evenly in each eggplant.It is okay if it oozes over.

Heat oil in a pan on medium heat.Place each eggplant in the hot oil in the pan.

Once all the eggplants are placed in the pan,turn the heat to low to medium low and cover the pan.Cook until the eggplant softens a bit.

Turn each eggplant over,so they cook on all sides.Cook at low to medium heat while occasionally turning them over,and scraping off any spice mix from the pan,until the eggplant are tender and cooked through.

Garnish with chopped coriander leaves.Serve hot with rice,dal or rotis.

Vankaya Pachadi / EggPlantChutney

Ingredients:-


Eggplant-2nos large
Onion-1nos (finely chopped)
Tamarind Paste-2-3 tbsp
Salt to taste


For Seasoning:-

Oil-2tbsp
Red chillies-2 to 3nos
Cumin seeds-1/2  tsp
Mustard Seeds-1 tsp
Curry leaves-few
Hing-1 tsp


Method:-

Wash eggplant and wipe with a kitchen towel.Apply oil on the eggplant.
Now in a low flame start heating the eggplant on the gas.Turn the eggplant after every sec and roast properly.

when the eggplant is completely roasted.Switch off the flame.Keep the eggplant in water.

Peel the skin and mash the eggplant.Or u can do it take roasted eggplant strain or colander this in another big bowl for the eggplant paste.Through the sieve as possible,leaving the seeds behind and squeeze the pulp out.Seeds u can trash it.

Add the tamarind paste,chopped onions and salt to the mashed eggplant mix well and keep aside.

 Heat 1 tsp oil in a pan.Fry the red chillies and keep it aside.When its cool down crush them nicely.

Add mustard seeds,cumin seeds and let them splutter.add red chillies, hing,curry leaves fry for few seconds.

Add the seasoning to the chutney.

Serve with hot rice and ghee or rotis.