MyMusingsSangSpeak-Pet Puja - Wangyache Bharit

Wangyache Bharit

I have posted Baingan Bharta earlier in my blog, the Punjabi style. This baingan bharta is of Mahrashtrian style and is generally made a day prior to Sankranti. This one used to be my Mom’s signature dishes and we all at home used to love it for its delectable taste. My daughter enjoys more of the Punjabi version of baingan ka bharta, so I had nearly given up on making this particular Maharshtrian recipe altogether. I made wangyache bharit after many years and reminded me of my mother and her superb cooking skills.

Ingredients

Brinjals - 2 big

Spring onions - 8-9 along with leaves

Garlic - 10-12 cloves

Green chillies - 3-4

Mustard seeds - ½ teaspoon

Chopped coriander - 2 tabelspoons

Turmeric powder - ½ teaspoon

 Salt - As per taste

Oil - 2 tablespoons

Roasted groundnut powder - Half cup

Method

Wash the brinjals, dry them and apply oil on the outer covering, poke it with a knife at 2 -3 places and roast on the gas stove. Keep turning occasionally and roast till the skin gets charred. Remove from fire and allow cooling. Remove the charred skin and mash the roasted brinjals. Chop the spring onions, green chillies and garlic. Heat oil in a pan and add mustard seeds. Allow the mustard seeds to splutter and then add chopped spring onions, chillies and garlic and stir fry for about 3-4 minutes. Add roasted and mashed brinjals along with turmeric powder and salt and cook for about 4-5 minutes. Finally, add roasted groundnut powder and chopped coriander leaves. Stir for a minute and remove from fire. This wangyache bharit tastes good with chapati or bhakri of all kinds, jowar or bajra.

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.