Monday, 28 May 2012

Bharla Vangi (Stuffed eggplants)

This is a very traditional Marathi curry, Bharli Vangi or "Stuffed Eggplant". You will find many people making this on a festival day or during marriages. This gravy goes well with rotis/chappatis or even boiled rice.
This is my personal favorite and I love the tangy and sweetness in this recipe! You can never go wrong with this recipe...Simple and easy to make.

12-14 small brinjals/eggplants, 
1 cup dry shredded coconut, 
1/2 cup peanut powder or peanuts (roasted), 
1/4 cup sesame seeds, 
1 tbsp each coriander-cumin seeds, 
2 tbsp Maharashtrian goda Masala , 
1 tsp tamarind pulp, 
1 tbsp jaggery, 
2 tsp chili powder, 
salt to taste, 
1 tsp ginger-garlic paste (optional), 
1/2 tsp asafoetida, 
1 tsp turmeric powder. 
2 tsp oil.

  1. Wash the eggplants (do not remove the stems) and give four vertical slits (not fully) to the brinjals from the top. Soak them in salt water for 10 minutes and rinse. Keep aside.
  2. Put 2 tsp oil in a pan and fry the grated coconut, sesame seeds, coriander-cumin seeds together till light brown. Powder this mixture and combine tamarind, jaggery, peanut powder, ginger-garlic paste, salt, chili powder and goda masala with the ground spices. Alternatively, grind all these ingredients together with the roasted mixture.
  3. Stuff all the eggeplants with little masala. Do not put all the masala in the eggplants.
  4. Take a kadai or a shallow non stick pan, and heat oil in it. Add mustard seeds. When you hear spluttering sound, add asafoetida and turmeric powder.
  5. Add the eggplants and the leftover masala. Gently fry for sometime. Add 1/2 cup water.
  6. Cover and cook over low-medium heat for about 15-25 min or until the brinjals turn soft and completely cooked. (To keep the masala from sticking to the bottom of the pan, cover the pan with a deep platter with some water in it. It helps the curry cook evenly without burning.)
  7. Remove the lid and stir to check if the brinjals are done. If not, cook further until well done. Garnish with coriander leaves. Serve hot with chapati or rice.

Tuesday, 15 May 2012

Chicken Satay & Peanut sauce

**For Vetetarians, chicken can be substituted by using tofu or paneer.

IngredientsChicken Satay
1/2 kg boneless chicken breast
1/2 Onion
1/2 teaspoon Salt
3 teaspoon Sugar
1/2 tablespoon Coriander Powder
1/2 tablespoon Turmeric Powder
1/2 tablespoon Cumin Powder
1/2 tablespoon Chili Powder
1/2 teaspoon vegetable oil
Satay Sauce
3 Shallots – chopped
1 clove Garlic – chopped
2 Red Chili – chopped
1/4 teaspoon Turmeric Powder
1 tablespoon Coriander Powder
1 tablespoon ginger – chopped
Juice of 1 Limes
1 tablespoon Soy Sauce
Salt to taste
1 tablespoon Sugar
Water as required
2 tablespoon Vegetable Oil (for frying)
Chicken Satay
  1. Cut chicken pieces into thin horizontal strips.
  2. Blend onion in a food processor. Add all the dry spices and grind well. Add water if needed (do not make a thin paste) Keep aside.
  3. Marinate the chicken with this paste for atleast 5-6 hrs before grilling. Thread the chicken pieces through toothpicks or wooden skewers. (Tip - Soak the skewers/ toothpicks in cold water so that they do not burn while grilling)
  4. Place the skewers on frying pan or a grill and cook the chicken evenly on both the sides.
  5. Serve with satay sauce.
Satay Sauce
  1. Make a paste of shallots, garlic, red chilli, turmeric powder, coriander powder and ginger using a food processor.
  2. Heat oil in a wok/pan and fry the above paste until the oil rises to the top. Add water to make it sauce consistency.
  3. Bring to a boil, then simmer the mixture until the gravy turns thick.The sauce is ready for serving.

Saturday, 12 May 2012

Garlic Rasam

I would like to thank a dear friend Padma, for sharing this recipe with me. I enjoy sipping on this rasam on a perfect rainy day!! I'm sure you too will enjoy the same :)


10 garlic pods (4 for grinding masala, 6 crushed garlic for tadka)
1 tsp turmeric powder
1 tbsp jeera
1/2 tbsp dhania seeds
1/2 tbsp urad dal
1/2 tbsp mustard seeds
2 dry red chillies
6-8 black peppercorns
1 tomato cut into fine pieces
A bunch of coriander leaves (some for grinding and some for final garnish)
10 curry leaves (for tadka - 6 pieces and grinding-4 pcs)
2 tbs tamarind paste mixed in 1.5 ltr of water (its preferred to use the tamarind fruit soaked in hot water rather than paste)
1 tbs oil
2 tbs ghee
salt as per taste


  1. Grind raw into fine paste - Garlic, Dhania seeds, Jeera, Urad dal, Red chillies, Mustard seeds, Pepper corns, Curry leaves and Coriander leaves in a mixer. Add very little water if required and keep aside.
  2. Heat Oil in a kadai or non-stick pan. Add mustard and when it splutters add jeera and curry leaves. Immediately add the crushed garlic and once it fries to a light brown colour, add the ground paste, turmeric powder and salt and fry well.. Add tomatoes and let it cook well.
  3. Add the tamarind juice and reduce the heat to complete low.. add more salt if necessary and let it come to a slow frothing.. you will have to bring it down before it starts boiling.. 
  4. Rasam once boiled loses its taste..
  5. Taste and check. If you feel it is too sour, add tuer dhal water to soften the taste.. 
  6. Garnish with Coriander.
  7. Your Garlic rasam is ready to serve with hot hot rice..         

Tip: When you want to eat rasam rice.. the secret is in mixing the rice well with it.. knead the rice a bit before u add the rasam..  to bring out the real taste..