Stuffed eggplant or Bharli Vangi

I am not sure, whether it is Malvani, Goan or konkani recipe. I first saw this recipe on a wonderful food blog. When I first made stuffed eggplant, I followed that recipe step by step. But I felt, I could make it in a different way. So in the second turn, I wanted change the recipe. Here goes my recipe below.

For this dish I used few dark purple colored baby eggplants. You can cook with big size eggplants as well. The spices used in the recipe, need to be coated on to each eggplants, and the taste would be the same, no matter what size of eggplants you are using.

Ingredients:

8 baby eggplants

1/2 cup of grated coconut

1/2 cup roasted and ground peanuts

1 tbsp ginger and garlic paste

2 large onion (chopped)

1 medium size chopped tomato (optional, I used)

1 tsp of each powder (turmeric powder, red chili powder, garam masala powder, cumin powder, coriander powder)

2 tbsp mustard oil

Water

Salt

Method:

1. As the recipe name suggests, I hope you are done with slitting the eggplants. If not, slit them on 4 sides, but DON'T break them.

2. Take water and little bit salt in a bowl to soak them in salted water. After that keep it aside for 10-15 minutes.

3. You are ready with dry-roasted peanuts, right? Now roast grated coconut. Roast them till the color is becoming brown. DON'T roast peanuts and coconut together. Now set them aside separately for cooling down.

4. Take half of the chopped onion and garlic-ginger paste in the bowl of mixer grinder. Now check if the roasted coconut and peanut got cool or not. If them become cool, take them to the same bowl. And grind it to a smooth paste. If you need, you can add little water. But DON'T make it liquid.

5. Heat oil in your frying pan. Then add few amount of chopped onion to the hot oil. Keep frying them until they become transparent.

6. Add garam masala and cook for 2-3 minutes. Now add all other powders mentioned in the ingredients list and add tomato this time. Mix them well and cook for few minutes. Then remove from the heat and set aside for cooling down.

7. Now add half of the coconut-peanut paste to the paste mentioned in step no. 6.

8. Combine them well and stuff the mixture between eggplant. Did you find, the mixture is escaping from the eggplant? Don't worry; tie each eggplant back together with cotton thread.

9. Heat oil in the same frying pan. Add rest of the onion and fry it until light-brown. Add the eggplants to the pan carefully. Remove the cotton thread. And cover the pan with a lid.

10. Leave to cook for few minutes (10-15 minutes). But you have to turn them occasionally until cooked.

11. Serve the hot stuffed eggplants with roti or parantha.  

For other eggplant recipes click here. 

Poha Cutlet

Ingredients:

1 cup of soaked Rice flakes (Poha or ChNire) 

2 potatoes (boiled)

2 tbsp of gram flour 

1 medium chopped onion

1 chopped green chilis

1 tbsp chopped coriander leaves

1.5 tsp of turmeric powder, cumin powder

2 tbsp of Semolina for dredging the cutlets

Salt and sugar as per taste

White oil for frying (you can use mustard oil)

Method: 

1. Drain water from the soaked rice flakes once it becomes soft.

2. Mash the boiled potato with rice flakes.

3. Add gram flour and all other ingredients (except semolina) to mashed rice flakes and potatoes. And knead it into dough.

***N.B. -- DON'T use water while making dough.  

4. Now you have to make small balls to form cutlet. Take little oil in your palm while kneading, Otherwise dough may stick to your palm.  Start making balls and flatten them to form cutlet. 

5. Take semolina in a flat plate and dredge each cutlet in it. Keep those dredged cutlets aside.

6. Heat oil in a deep bottom skillet. Reduce the heat once the oil is hot. Place dredged cutlets into the oil and shallow-fry them from both sides. 

7. You can place 2/3 cutlets into the oil at a time. Once you are done, switch off the oven and keep those fried cutlets aside for cooling down. 

8. Serve hot poha cutlets with tomato sauce. 

For other snacks recipes click here. 

Easy-to-make Green Salad

Ingredients: 

Sprouted moong
Boiled chick peas
Boiled potato pieces
Green peas
Chopped cucumber 
Chopped green chillies

Dressing:

Mustard sauce
Black pepper
Black salt
Lemon juice

Garnishing:

Sliced carrot
Chopped cilantro

Method:

Take moong, cheap peas, green peas, potato, cucumber in a bowl. Quantity should be as per your requirement.
Add all the salad dressing ingredients to it and mix well. 
Transfer some amount of the mixture on the cabbage leaves (as shown in the image or as per your wish :-) 
Sprinkle cilantro and green chillis on top. 
Garnish with sliced carrot. 

Salad in Tomato basket

Ingredients:

2 no. tomato

50 gm of Paneer

1/2 cup of sweet corn

1/2 cup of green peas

1 small red carrot

1 small Radish

White oil to fry Paneer and Peas

lemon Juice

Mustad Sauce

Tomato Sauce

Chat Masala

Black salt

Black pepper powder      

Method:

Wash tomatoes and make it like a basket.

Boil sweet corn with salt for few minutes. 

Cut Paneer into small pieces.

Heat white oil in deep bottom frying pan. Fry paneer pieces first.
Then fry green peas. 

Keep both paneer and peas aside. 

Fill the tomato basket with mustad sauce, lemon juice, paneer, corn, peas. 

Spread black salt and black pepper powder on the top. 

Now arrange it as show or as you wish.