Servings : 2 to 3 Persons
Ingredients:
4 baby eggplants (bringals)
1 small potato
1 meadium vertically sliced onion
4 tbspn dry grated coconut
1 ¼ tspn goda masala (maharashtrian masala)
1 ½ tspn red chilly powder
¼ tspn turmeric powder
1 ¼ tspn tamarind pulp
1 ½ tbspn grated jaggery
salt to taste
4 tbspn oil
Method:
4 baby eggplants (bringals)
1 small potato
1 meadium vertically sliced onion
4 tbspn dry grated coconut
1 ¼ tspn goda masala (maharashtrian masala)
1 ½ tspn red chilly powder
¼ tspn turmeric powder
1 ¼ tspn tamarind pulp
1 ½ tbspn grated jaggery
salt to taste
4 tbspn oil
Method:
1. Wash eggplants and remove stems and thorns. Cut them 3/4th in plus sign. Rub little salt from inside. Peel potatoes and cut them in medium pieces. Put them in water to avoid discolouration.
2. Heat oil in a wok and fry onion till golden brown. Add dry coconut, goda masala, red chilly powder, turmeric powder. Stir till dark brawn. Add tamarind pulp,jaggery and salt.
Add ¼ kap hot water and grind everything into fine paste. Add spices if needed.
3. Stuff this paste in eggplants. Heat 3 tbspn of oil in wok and add eggplants. Cover wok with lid. Steam cook eggplants for 3-4 minutes till half done. Then add potato pieces and remaining masala paste. Stir well. Add little water if necessary. Cover with a lid and let potato and eggplants cook. Stir in between so that it won’t burn at the bottom.
4. Serve bharawan baingan with roti.
Tip: Bharawaan baingain is a spicy dish so you can make it varan or toay. It would be a good combination.
2. Heat oil in a wok and fry onion till golden brown. Add dry coconut, goda masala, red chilly powder, turmeric powder. Stir till dark brawn. Add tamarind pulp,jaggery and salt.
Add ¼ kap hot water and grind everything into fine paste. Add spices if needed.
3. Stuff this paste in eggplants. Heat 3 tbspn of oil in wok and add eggplants. Cover wok with lid. Steam cook eggplants for 3-4 minutes till half done. Then add potato pieces and remaining masala paste. Stir well. Add little water if necessary. Cover with a lid and let potato and eggplants cook. Stir in between so that it won’t burn at the bottom.
4. Serve bharawan baingan with roti.
Tip: Bharawaan baingain is a spicy dish so you can make it varan or toay. It would be a good combination.
Chhanach distay ga....baghunach bhuk lagali :-)
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