MyMusingsSangSpeak-Pet Puja - Daal Wange (Daal Baingan/ Brinjal Daal)

Daal Wange (Daal Baingan/ Brinjal Daal)

Daal Wange is my maternal Grandma’s recipe and it has a special taste. My Grandma (Ajji) made this delectable recipe and I am reminded of her whenever I make it. The recipe is of brinjal cooked with daal. My grandmother used more of homemade garam masala in her recipes and this gave unique tatse to her preparations. Daal Wange tastes good with parathas as well as rice.

Ingredients

Arhar (Tur or Tuvar) Daal - 1½ cup

Brinjals- 2 nos medium sized

Onions - 2 nos medium sized

Cumin Powder - ½ teaspoon

Turmeric powder - ½ teaspoon

Aasafoetida - A pinch

Dried red chillies - 3 nos

Corinader seeds - ¼ teaspoon

Mustard seeds - ½ teaspoon

Garlic - 10- 12 cloves

Dry coconut - 1 inch piece

Curry leaves - 10-12 nos

Garam Masala - 1 teaspoon

Water - Approx 1½ litre or slightly more

Oil - 2 tablespoons

Salt - As per taste

Fresh coriander - 3-4 sprigs

Method

Wash the daal and cook in a pressure cooker along with 750 ml water, turmeric powder, cumin powder, asafetida and salt. Cook for about 15 minutes and remove from fire and set aside. Wash and slice brinjals lengthwise and keep in water so that it does turn brown. Peel and slice onions. Wash and chop coriander leaves. Pound the garlic and dry coconut together coarsely and set aside. Take a pan and heat oil in it. Add mustard seeds, coriander seeds, dried red chillies and curry leaves. Let all splutter, then add onions and stir fry for about 4-5 minutes. Add brinjal pieces and stir fry for another 2 minutes. Now add garam masala and about 2 cups water and allow the brinjals to cook. Cover with a lid if required. Once the brinjals soften, add the cooked daal, pounded garlic and dry coconut and cook for further 5 to 6 minutes. Remove from fire and add chopped coriander leaves. Serve hot and add pure ghee on top if you like. 

Note - Preparation time is approximately 45-50 minutes and this quantity should be enough for 4-5 persons. 

MyMusingsSangSpeak-Pet Puja - Masalyachi Bharli Wangi (Brinjal Masala), (Stuffed Eggplant)

Masalyachi Bharli Wangi(Brinjal Masala)

Masalyachi Bharli Wangi or stuffed eggplant is a favourite Maharashtrian vegetable preparation and my mother’s one signature dish out of many. It tastes good with jowar (shorghum) bhakri(roti) and more so with plain rice. Generally, you need to use KateWangi(Brinjals with thorny stalks) for this recipe, but, if these are not readily available, then you can make do with those available in the market. The famous brinjals in Maharashtra are the ones from KrishnaKath, Nashik, Kolhapur, Wardha and some few other places.

Ingredients

Brinjals – 250 gms

Onions – 2 medium

Coriander – 5-6 sprigs

Garlic – 10-12 cloves

Roasted Groundnut powder – 100 gms approx

Kolhapuri Kaala Masala – 1 teaspoon

Turmeric – ½ teaspoon

Salt – To Taste

Oil – 2-3 tablespoons

Water – 400-500 ml

Method

Wash brinjal, retain stalks, cut lengthwise in 4 up to the stalks ( 2 cuts and brinjal should hold on as whole). Chop onions finely. Wash and chop coriander too finely. Crush garlic. Mix all ingredients - chopped onions, coriander, crushed garlic, tumeric, salt, oil and Kolhapuri Kaala Masala well. Fill this mixture in each brinjal and cook in a pan with water on high flame initially. Once the vegetable comes to a boil, lower the flame, cover with a lid and allow to cook for about 15 minutes. Stir occasionally and add water if required. Once you see the oil separating, the vegetable is cooked and done. Remove from fire and Masalyachi Bharli Wangi is ready to be served with accompaniment of your choice.

Note – If Kolhapuri Kaala Masala is not available, use a mixture of red chilly powder and garam masala.

MyMusingsSangSpeak-Pet Puja- Baingan ka Bharta

Baingan ka Bharta

Baingan/Brinjals/Eggplant/Aubergines come in a large number of varieties all over the world and are loved in so many forms like bharta, baba ganoush, mousakka, ratatouille baingan baghara, masalyachi vangi, vangyache bharit.

I like the Maharshtrian style of bharta(vangyache bharit)  and especially the one made by my mother with spring onions and groundnuts. Here, I am giving you the North India style baingan ka bharta. You require the big, purple coloured brinjals for this recipe.

Ingredients

Brinjals(big, purple variety)- 2 nos

Onions (sliced) – 2 medium

Tomatoes (sliced) – 2 medium

Garlic (crushed) – 10-12 cloves

Turmeric powder – ½ teaspoon

Red chilly powder – ½ teaspoon

Mustard seeds - ½ teaspoon

Oil – 3 tablespoons

Salt- As per taste

Fresh coriander leaves (finely chopped) – 2 tablespoons

Method

Wash the brinjals, wipe and apply oil, poke at 2-3 places and roast well on gas flame/ fire by turning occasionally. Allow the brinjals to cool and remove the outer black covering, mash and keep aside. Heat oil in a pan, add mustard seeds and add onions once the mustard seeds splutter. Fry the onions for 3-4 minutes till they turn slightly golden, then add garlic and stir for a minute. Then add the roasted brinjals, tomatoes, turmeric powder and salt, stir well, cover with a lid for 2 minutes and cook on low flame. Then add chilly powder and chopped coriander leaves and give a good stir. Remove from flame and Baingan ka Bharta is ready for serving.