Eggplant/Brinjal/Wangyachi Bhaaji(Vegetable)

Serving 2 persons

Ingredients:

Eggplant/Brinjal/Wangi : 1 medium size (cut in small cubs)
Oil : 2 tsp
Mustard Seeds (Mohari) : 1/2 tsp
Asafoetida (Hinga) : 1/4 tbsp
Turmeric powder (Halad) : 1/2 tbsp
Cumin seeds (Jeera) : 1/3 tsp
Red chilli powder : 2 tsp
Chickpea flour / Besan : 3 to 4 tbsp
Salt to taste


Procedure :

1) Heat oil in a deep pan / bowl. Add mustard seeds, cumin seeds,asafoetida, turmeric powder and heat for few seconds.
2) Add chopped eggplant/brinjal/wange and mix well.Cover and cook for 5-7 minutes.Stir in between.
3) Once it is cooked, add chickpea flour (Besan),red chilli powder, salt and mix well.
4) Cover and cook for 3-4 minutes,stir in between. Then serve with roti/chapati/puri/paratha.


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Eggplan/Brinjal/Wangi Pohe/(Beaten rice) Recipe (Maharashtrian style)

Serving 2 persons

Ingredients:

Eggplant/Brinjal/Wangi : 1/2 medium size (cut in small cubs)
Oil : 4 tsp
Mustard Seeds (Mohari) : 1 tsp
Asafoetida (Hinga) : 1/3 tbsp
Turmeric powder (Halad) : 1/2 tbsp
Green Chili : 3-4 medium size
Cumin seeds (Jeera) : 1/2 tsp
Sugar : 1/4 tsp (as per the taste) (Optional)
Curry leaves : 6-8 (Optional)
Beaten Rice/Pohe : 3-4 medium size cup
Salt to taste

For Garnishing :
Grated coconut, chopped coriander,lemon juice.

Procedure :

1) Heat oil in a deep pan / bowl. Add mustard seeds, cumin seeds,asafoetida, turmeric powder, curry leaves, green chillies & heat for few seconds.
2) Add sugar, salt and stir again.
3) Add chopped eggplant/brinjal/wange and mix well. Cover and cook for 5-7 minutes.
4) In a separate medium bowl wash beaten rice/poha. Remove the water completely and keep it aside for 2-3 minutes. Then add it to above mixture and mix well.
5) Cover and cook for 5-7 minutes,stir in between. Garnish with grated coconut,chopped coriander,lemon juice and serve in small bowl.


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