Baigan also called Vangi in marathi or kathrika in tamil. I was never a fan of this vegetable.
Understandably because of the slimy consitency of the inner portion. So the only option to even go near this was fried version which my mom used to make well.
Once in office a colleague insisted I try this sabzi she had bought in her dubba and also kachrya (pan fried roundels) -will put the recipe in a different post.
I fell in love with both the smoked bharit and kachrya. Still remains the only two versions of this vegetable I eat. :)
Ingredients
Baigan - 1big purple one
Oil - 1 tsp to apply on baigan and 2tbsp for sabzi.
Onion - 3 finely chopped
Tomatoes - 2 finely chopped
Tadka - jeera, rai, kadipatta.
Red chilli powder - 2 tsp
Tumeric powder -1 tsp
Coriander leaves - for garnish
Method
1) Apply oil and place the baigan on the gas on low flame to burn. Its has to get completely charred from all sides. Then after cooling take out the skin and finely mash the baigan.
2) In a pan put oil , heat , add jeera & kadipatta.
3) Then add onion and fry till translucent.
4) Add tomato chopped and fry the whole mix with salt till done well.
5) Then put baigan ,red chilli powder ,tumeric powder. Cook for a while till oil separates.
6) Garnish with coriander leaves and Enjoy.
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