Tuesday, December 4, 2018

Vangyachi Bhaji | Eggplant curry


Ingredients:

  1. Eggplants/Brinjal - 3-4
  2. Onion - 1 medium
  3. Tomato - 1 medium
  4. Ginger garlic paste - 1 teaspoon
  5. Cumin seeds - 1/4 teaspoon
  6. Mustard seeds - 1/4 teaspoon
  7. Asafoetida/Hing - 2 pinches
  8. Curry leaves - few 
  9. Green chili - 1 
  10. Turmeric powder - 1/4 teaspoon
  11. Red chilli powder -  1/2 teaspoon
  12. Coriander powder - 1/2 teaspoon
  13. Ghoda masala or garam masala - 1/2 teaspoon 
  14. Roasted and crushed peanuts/groundnuts - 2 tablespoon
  15. Jaggery - small piece 
  16. Oil - 2 tablespoon
  17. Salt to taste
  18. Coriander leaves - handful
Method:
  1. Wash and cut eggplant into small pieces. Soak them in water to avoid discoloration. 
  2. Heat 2 tablespoon of oil in a pan and splutter mustard and cumin seeds. 
  3. Add hing, curry leaves and ginger-garlic paste and saute for few seconds.
  4. Add finely chopped onion and saute until they turn translucent.
  5. Add turmeric powder, red chilli powder, coriander powder, garam masala and salt to taste. Mix well and saute for few seconds.
  6. Add finely chopped tomato. Cover and cook till tomatoes turn mushy.
  7. Add chopped eggplant and mix well. Add a tablespoon of water and cover and cook on low flame until eggplants are well done.
  8. Before turning off the stove, add crushed peanuts and jaggery.
  9. Garnish with coriander leaves and serve hot with roti/rice.
For this month's "Shhhhh Cooking Secretly" event, we have chosen the theme of Maharashtrian cuisine. My partner for this month is Shobha Keshwani who gave me peanuts and brinjal as my secret ingredients and I made this typical Maharashtrian dish. I had given her Sweet potatoes and chilies, of which she made Ratalyacha Kees, a grated sweet potato stir fry. Do visit her blog "Shobha's Food Maaza" for a collection of delicious recipes.



Jeera Rice in Instant Pot


Instant Pot used is IP-DUO 60 6 Qt

Ingredients:

  1. Basmati Rice - 1 cup
  2. Cumin seeds/Jeera - 1 teaspoon
  3. Ghee - 2 teaspoon
  4. Cardamom - 1
  5. Cloves - 2
  6. Bay leaf - 1
  7. Cinnamon - small piece
  8. Coriander leaves - a handful
  9. Salt to taste
Method:
  1. Wash and drain the basmatic rice and set aside.
  2. Turn on "Saute" mode in Instant pot. When the display shows hot, add ghee.
  3. Add the cumin seeds and whole spices and saute for a minute.
  4. Add the washed rice and stir for a minute.
  5. Add 1.5 cup water and salt to taste.
  6. Cancel Saute mode and turn on Pressure Cook. Set the time to 4 minutes.
  7. After 4 minutes, wait for 5 minutes and quick release pressure.
  8. Once the safety valve goes down, open the lid and garnish with coriander leaves.

Do check out the recipe in youtube video. 




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