Sonali
Author
sonali@namakshamak.com
Harshada
Author
harshada@namakshamak.com
Brinjal is one of my favourite vegetable. And best thing, its available all year round! I always keep brinjal, in whatever form I get (be it bharta ka baingan, or the small ones for stuffing), handy at home. So whenever, I fee , I don’t quiet have anything interesting to make for dinners, my Vangi’s, or brinjals come to my rescue. And with this bharli vangi…it sure to make a fest out of regular dinner! And I usually make it for dinners, one reason being, its little heavy and spicy, and I don”t want my husband to doze off at work! And I certainly want him to indulge , which he otherwise does not, if this subji is served for lunch.
Ingredients
2-4 Small /Baby Brinjals, cleaned and given a cross slit.
1 Small Cubed Potato
1 1/2 tbsp Oil
1 tsp Cumin seeds/Jeera
2 tsp Kala Masala
1 1/2 tsp Namak Shamak/Salt Chopped coriander for garnish For Ground Masala
1/2 Cup roasted crushed Peanuts
2 tbsp roasted scraped Dry Coconut
6-8 Cloves Garlic
2 tsp Red Chilly powder
1 tsp Turmeric
1 tbsp Coriander leaves
Print RecipeInstructions
- 01
Grind to paste all the ingredients for the masala, using very little or no water.
- 02
Heat oil in a kadhai and add cumin seeds to splitter.
- 03
Now add the ground masala and saute it till oil seperates.
- 04
Add kala masala,salt and mix.
- 05
Add the brinjals and potatoes. Add one cup water and mix.
- 06
Cover and cook for 10 to 15 mins, till the brinjals are cooked. Alternately, pressure cook them, just for 1 whistle.
- 07
Do not over cook, else the brinjals get mushy. Transfer in serving bowl and garnish with coriander.
- 08
Serve hot with Bajra Bhakris.
You might also like
Chocolate Ladoo
Masoor Pandhra Rassa
Aleev Kheer / Haleem Kheer