Eggplant Fritters

Vangyachi Bhajji


Ingredients:
1 Eggplant
¾ cup Besan (Gram Flour)
1 Tbsp Rice Flour
½ Tsp Turmeric Powder
2 Tsp Red Chili Powder
1/2 Tsp Cumin Seeds
¼ tsp Ajwain seeds
Salt to taste
Oil for deep frying

Method:
1) Make thin and round slices of Eggplant. In a bowl, take 1 ltr cold water add 1 tsp salt. Put Eggplant slices in the salted water for 10 minutes. Drain.
2) Take Besan Flour in a mixing bowl. Add water in it and make medium thick batter. It should not be too thick. Remove all the lumps.
3) In that batter add Rice flour, Red chili powder, Cumin Seeds, salt and Turmeric Powder. Add ¼ tsp Ajwain seeds and Chopped cilantro, if available. Mix all the ingredients.
4) Heat enough oil for deep frying. Dip Eggplant slices in the batter. And fry them till color changes to golden brown.
Serve these Bhajis hot with Green Chutney or Garlic-Coconut Chutney

Labels:
Eggplant Recipe, Eggplant Fritters, Eggplant Pakoda, Vangyachi Bhajji, Maharashtrian Eggplant recipe, Spicy Eggplant bhaji, Pakoda

Stuffed Eggplant

Stuffed Eggplant in Marathi

Time: 40 minutes
Serves: 2 to 4 persons

Ingredients:
6 to 8 small Eggplants
1/2 to 3/4 cup fresh grated Coconut
3 to 4 tbsp roasted peanuts powder
1 tsp Red chili powder
1 tsp Sesame seeds powder (lightly roast and then make powder)
1/2 tsp Cumin Powder
1/2 tsp coriander powder
2 tsp Goda Masala (Maharashtrian Masala)
2-3 tsp grated Jaggery
3 tsp Tamarind Pulp
For Tempering: 1/8 tsp Mustard Seeds, Pinch of Asafoetida powder, ½ tsp Turmeric Powder
Salt to taste
3-4 tsp Oil

Method:
1) To prepare the stufiing, add coconut, roasted peanuts powder, Sesame seeds powder, Goda Masala, red chili powder. Mix them well. To make a fine paste grind the mixture well.
3) Mix Tamarind Pulp and grated jaggery. Put this mixture to ground ingredients. Add salt and coriander-cumin powder and mix well.
4) Wash eggplants. Hold the eggplant vertically and give 2 slits. It should look like plus sign (+). Do not cut through the eggplant into pieces. Now stuff these eggplants with the mixture. Keep 3-4 tbsp mixture aside for gravy.
5) In a wok, heat 3 tbsp oil. Temper with Mustard seeds, Asafoetida Powder, Turmeric Powder, Red chili powder. Add the mixture kept aside for gravy. Add little water and salt. Place eggplant very carefully. Keep the heat on medium. Cover the wok with lid. Let the eggplants cook on the steam. Change the position of eggplant after 4-5 minutes. Do not let the gravy dry out. So add little water as required.
6) Use knife to check whether Eggplants are done.
Once cooked thoroughly, serve hot with Bhakari or chapatti.

Tips:
1) While buying eggplants, choose fresh and small eggplants. These cooks little faster and taste really good.
2) If you don’t have time to cook eggplants in the wok. You can pressure-cook them.
3) You can add chopped onion. After adding tempering items, fry onion till it becomes translucent. Then add eggplants.
4) Sometimes, even though knife pierces through the eggplant, it tastes uncooked. Therefore, if the knife is getting through the eggplant, then open it slightly and check whether gravy is soaked well inside the core. If you find it little white, then let them cook few more minutes.

Achari vange - spicy Eggplant with Pickle

Achari Vange

Ingredients:
1 to 1½ cup Eggplant cubes
2-3 tbsp Mango Pickle
1 medium Onion, thinly sliced
3 tbsp roasted Peanuts Powder
1 tsp Coriander Powder
1 tsp Cumin seeds
For Tempering: 2 tbsp oil, ¼ tsp Mustard Seeds, ¼ tsp Cumin Seeds, ¼ tsp Asafetida Powder, ½ tsp Turmeric Powder, 1 tsp Red Chili Powder
3-4 Curry Leaves
1 tsp Urad Dal
½ tsp Fennel Seeds
2 tsp Cashew Nuts
Salt to taste
1 tbsp finely chopped Cilantro


Method:
1) In a mixing bowl, add Mango Pickle, Coriander Powder, Cumin Powder. Mix and add Eggplant cubes. Rub the mixture to eggplant cubes.
2) Heat 2 tbsp oil in a wok. Temper with Mustard Seeds, Cumin Seeds, Asafetida Powder, red chili powder, Curry leaves, and Fennel seeds. Add Cashew Nuts and Urad Dal. Stir until Urad Dal turns golden brown. Add onion and sauté till it becomes translucent.
3) Then add coated Eggplant cubes and sauté. Add peanuts powder. Stir well, cover wok with lid and let Eggplant cook. Do not add salt. There is lot of salt in Mango Pickle, So taste cooked Eggplant cubes, then add salt only if needed. Sprinkle chopped Cilantro for Garnishing.
Serve hot with Chapati.

Note:
1) Do not overcook Eggplant. If it becomes mushy, it will not taste good.

Labels:
Eggplant Recipe, Indian Brinjal Recipe, spicy Eggplant recipe, Fried eggplant.

Spicy Eggplant Slices

Vangyache Kaap in marathi

Serves: 2 to 3 persons
Time: 30 minutes



Ingredients:
1 medium Eggplant
1/2 cup Rice Flour
1 tbsp Chickpea flour
2 tsp red chili powder
1/2 tsp turmeric powder
Pinch of asafoetida
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp Dry mango powder (optional)
Salt to taste
around 1/4 cup oil

Method:
1) Wash eggplant thoroughly. Make thin, round slices of the eggplant. Take a deep bowl, fill it up with cold water and immerse these slices into cold water to avoid darkening.
2) Mix together all the dry ingredients (Chickpea flour, rice flour, red chili powder, turmeric, asafoetida, salt, cumin-coriander powder, dry mango powder). Do not add water.
3) After 8 to 10 minutes remove eggplant slices from the water and place onto a clean towel and pat dry.
4) Dip the eggplant slices into the above flour mixture and coat both sides of each slice.
5) Heat a nonstick griddle. Spread 2 tbsp oil over it and place the slices on it. Each slice should be separated. Cook the slices in batches or use multiple griddles to cook them. Do not cover while roasting.
6) Drizzle little oil and cook both sides until golden brown over medium heat.
7) Serve them as side dish in your meal.

Tips:
1) Eggplant should be fresh.
2) Any kind of eggplant is good to make above recipe. Please note that Japanese eggplants are convenient because of its small size, however it has little sweet taste.