VANGI CHE BHARIT (BRINJAL BHARTA) TYPE 1 / वांग्याचे भरीत

VANGYACHE BHARIT (BRINJAL BHARTA) TYPE 1 /  वांग्याचे भरीत 

INGREDIENTS

Roasted brinjals (mashed)	1 big cup.
Onion Big (chopped)	1 no.
Garlic flakes (chopped)	4 – 5 flakes
Tomato (chopped)	1 no.
Chilli pdr	1 tsp.
Salt	T.T.
For Tadka
Oil	2 tbsp.
Mustard seeds (Rai)	½ tsp.
Jeera seeds	½ tsp.
Asafoetida (heeng)	¼ tsp.
Turmeric pdr (haldi)	½ tsp.

METHOD:

1.       Roast the brinjals on an open gas flame till the brinjals are cooked from inside and the skin gets charred completely. Remove the charred skin. Check the brinjals from inside for any that are spoilt due to worms. Throw away the spoilt ones. Wash the remaining under water to remove any charred skin remains.  Mash the rest of the pulp.

2.       Heat oil, add mustard seeds. When they crackle add jeera, heeng and haldi. Add a little chilli pdr and then put the chopped onions. Sauté well till it changes colour.

3.       Add the chopped tomatoes and cook again till they go soft.

4.       Add the brinjal pulp and salt. Mix well. Garnish with coriander leaves.

5.       In case you don’t have a tomato then squeeze some lime juice at the final stage before serving.

6.       Serve with bhakri or chapatti.

RAI AWLA CHI CHUTNEY (INDIAN GOOSEBERRY CHUTNEY)

This chutney will surely leave your taste buds tantalized. Here I have used the smaller variety of awla / amla usually called as Dongri Awla and not the regular lemon sized variety that we usually get.

RAI AWLA CHI CHUTNEY (INDIAN GOOSEBERRY CHUTNEY)

image courtesy www.jagtapnursery.com

INGREDIENTS

Rai awla / Dongri awla pulp	1 small cup
Methi seeds (Fenugreek seeds)	¼ tsp.
Oil	1 tsp
Jaggery	¼ small cup
Salt	T.T
Ginger	½ tsp

METHOD

1.       Remove seeds from the rai awla and make pulp .

2.       Heat oil in a pan. Add the methi seeds. Sauté lightly till they change colour.

3.       Add the pulp to the pan and cover and cook for some time.

4.       Put this in a blender. Add to it the remaining ingredients i.e. jaggery, salt and ginger and grind to a smooth consistency.

KOVLYA KARVANDACHI CHUTNEY (NATALPLUM CHUTNEY)

 

Kovlya Karvanda chi Chutney (Natalplum chutney)

Ingredients –


image courtesy www.stravaganzastravaganza.blogspot.in

Raw green karvanda or Natal plum	1 small katori (100 gms)
Jaggery	½  small katori (50 gms)
Coarse roasted Peanut powder	¼  small katori (25 gms)
Green chillies	2 nos.
Chopped coriander leaves	¼  small katori (25 gms)
salt	T.T.
Jeera powder	¼ tsp.
For Tadka
oil	1 tsp.
heeng	½ tsp.

Method -

1. Wash the karvanda well. Cut them in half, remove the seed and rub them on a cloth to remove the sap.
2. Grind the karvanda to a fine paste.
3. Now mix the other ingredients except for tadka and grind again.
4. Give tadka to the chutney using little oil, heeng and curry leaves (optional).
5. Use a little extra oil and heeng as it gives it a nice flavour.