Salaam Bademjan!!

Love for eggplant is in my genes. I belong to the region which produces best eggplants in south Maharashtra region. During the initial days of US stay - I was little skeptical before visiting a middle eastern restaurant. Being vegetarian I had choices between spinach and eggplant dishes. I chose eggplant and it was worth it.

I tried making it at home and I think I was pretty close to the original taste. This is my version of Eggplant Bademjan.

Ingredients

1 BIG Eggplant.

2 small tomatoes.

1 teaspoon sesame seeds.

1 teaspoon fennel seeds.

2 heaping teaspoons of garam masala.

1 teaspoon Kalongee ( Onion seeds).

2 tablespoon olive oil.

1 teaspoon ground pepper.
2 teaspoons of olive oil.

Salt to taste.

For Yogurt Sauce
1. 1 cup yogurt.
2. Salt to taste
3. Sugar to taste.
4. 3-4 drops of lemon juice if you like tangy yogurt.
5. 1 teaspoon cumin powder.
6. 1 teaspoon dried parsley.

How to make

1. Cut eggplant in big chunks.

2. In a large bowl add eggplant pieces, salt, pepper and garam masala. Put aside for 15-20 minutes. Put little extra salt as this is the only time the dish will have salt.

3.Get rid of the extra water from the bowl and pat dry the eggplant pieces.
4. In a pan saute eggplant pieces along with sesame, onion and fennel seeds in olive oil. Keep the heat on medium high and continue flipping the eggplant pieces. Continue this till the eggplant starts browning. Try to brown it on all the sides. Keep Aside.
5. Cut the tomatoes in chunks and add to the pan.
6. Cook the tomatoes on high heat until they disintegrate. Add eggplant to this tomato sauce.
7. Prepare tangy yogurt salt by mixing all the ingredients, add little extra lemon juice if you like it tangy.
8. Serve the hot eggplant with cold yogurt sauce. Best served with naan and/or rice.

Bharali Vangi ...aka Stuffed Brinjal

I grew up in a small town on the banks of river Krishna in Maharashtra. We used to buy fresh vegetables everyday from farmers those days. There were no refrigerators, no preservatives. It was really all natural.

I get the same feeling when I go to Farmers' market every Sunday. This Sunday I bought nice tiny green brinjals. Decided to make Bharali Vangi maharashtra special!!.


Preparation time : 20 minutes.
Serves 4 adults.

Ingredients:

5-6 Small size brinjals.

1-2 Small potatoes.

1 Cup of freshly grated coconut.

2 Large Onions finesly chopped.

1 Cup Coriander chopped.

3 Tablespoons of Cumin powder.

3 Tablespoons of Coriander powder.

2 Tablespoons of red chilly powder.

1 Heap spoon of tamarind juice

1/4 Cup Jaggary

2 Tablespoons of garam masala.

2 Tablespoons of Ginger Garlic paste.

3 Tablespoons of Goda Masala.

Salt to taste.

Curry leaves

2-3 Red chilies.

1 Teaspoon of oil.

1 Teaspoon of musturd.

1 Teaspoon of cumin.

1 Teaspoon of Turmeric powder.

Procedure:

Cut 4 slits per brinjal and soak them in water for 10 mins.

Cut Potatoes in small cubes and soak in the water for 10 mins.

Combine coconut,onions, ginger garlic paste, and all the dry ingredients except musturd and cumin.

Add tamarind to the mixture.

Stuff brijals with the above mixture.

Heat oil in the pan.

Add musturd, cumin, turmeric powder and red chilies.

Add stuffed brijals and potatoes once it is hot.

Close and let it cook for 1 minute.

Add jaggary alone with the rest of the mixture, cover the brijals and cook for 5-6 mins on medium heat.

Add salt to taste.

Tastes best with Jawar Roti.