Bharelu Ringna Nu Shaak/Gujrati Style Bharwa Baigan
Bharwa Baingan also known as “Bharelu Ringna Nu Shaak” in Gujrati is a vegetable prepared using small brinjals filled with sweet , spicy and tangy masala …..
This recipe has been passed On to me direct from my Grandmother’s Kitchen and hold such found memories of my time spend at her place in Ahmedabad . This recipe is very simple yet delicious and can be made quickly….
Serves 4-6 people
Cook time 30 mins
12-14 small bhaigan / eggplants
2 tbs cooking oil
Leftover ground masala
1/4 cup Water or as needed
1 tbs desiccated coconut for garnishing
1 tbs finely chopped cilantro for garnishing
For Masala Ground Coarsely..
Roasted Peanuts – 1/4 cup, coarsely ground
Roasted Sesame seeds – 1/4 cup, coarsely ground
Desiccated coconut – 1/4 cup ( I used dried coconut )
Cilantro/ Coriander leaves – 1/4 cup, finely chopped
Green chilies – 3} finely chopped optional
Ginger paste – 2 tsp
Garlic paste 1 tsp
Red chili powder – 2 tsp or as per taste
Sugar – 1 tbs or as per taste
Salt -as per taste
1/4 teaspoon hing/ asafoetida powder
Juice of a Lemon OR 1 tbs thick tamarind past
Grind all the ingredients mentioned above and keep aside.
Make a slit at the bottom of the brinjal vertically towards the stem, making sure not to slice the brinjal in the half. We want the brinjals to be a single piece but slit three fourth way through
Make cut to the chilies .Make sure not to slit all the way through.
Stuff eggplants and chillies with prepared masala.
Garlic flavored, hot and spicy lasaniya batata / Garlicky baby potatoes is a delicious curry from the state of Gujarat. I especially love this for its combination of potatoes and garlic as Garlic gives a very distinctive flavor to these potatoes.
Prep time: 10 mins. Cook time: 20 mins, Total time: 30 mins
Serves : 3-4 as a side dish
Ingredients For making paste:
Garlic – 8-10 large cloves
Ginger – ½ inch piece
Dry roasted Peanuts – 2 tablespoons
Sesame seeds – 1 teaspoon
Red chili powder – 2 teaspoon
Baby potatoes – 300 grams (around 15 small potatoes, you can even use regular potatoes cut in quarter )
Oil – ½ tablespoon + 1 tablespoon
Cumin seeds – ½ teaspoon
Dried red chili – 2-3
Turmeric powder – ¼ teaspoon
Coriander powder – 1 teaspoon
Cumin powder – ½ teaspoon
Salt – to taste
Water – ½ cup
Cilantro or coriander leaves finely chopped for garnishing
Boil baby potatoes till tender .
Make a smooth paste with garlic , ginger, peanuts, Sesame seeds & chili powder using little water
Sauté the boiled and peeled potatoes in ½ tablespoon of oil till they browned evenly. Remove it to a plate and keep aside .
In the same pan heat remaining oil and add cumin seeds. Once the sizzle, add dried chili and cook for 30 seconds.
Then add prepared paste with all spice powders (turmeric powder, cumin-coriander powder) and salt. Mix well.
Cook the paste till raw smell of ginger garlic goes away and oil starts to ooze out from the sides.
Now add potatoes and water.
Once gravy starts to a boil, cover the pan and cook for 4-5 minutes. Check to see if more water is needed .
Just before serving add cilantro and switch off the stove.
Serve these garlicky potatoes with poori , roti or paratha along with steamed rice and lentils as a full meal.
My love affair with Maharastrian cuisine started around a year or so back when one of my very dear friend introduced me to it . I have eaten it before as my hubby was from Mumbai , but it was mainly street food .
I came to know through the friend that every Maharashtrian family has their own version of masalas .
This recipe was passed on to me by a friends Mom . The recipe I was given was too hot and spicy for my family so I changed it a bit . The recipe calls for 4-5 cups of hot red chili powder but i have used 2 cups of spicy red chili powder and 2 cups of Kashmiri chili powder .
I mostly use this masala for my everyday cooking . Some ways to I use this masala while cooking are in eggplants , cauliflower , chicken curry , pulao , Fish curry etc just to give you an idea . You can basically add this masala to anything ..
Be prepared to spend some time in the kitchen as this masala is a little time consuming but very well worth the time spent .
Lets get going
We will be needing
3/4 cup Garam Masala
4 cups Red Chili Powder ( I used 2 cups of spicy red chili powder & 2 cups Kashmiri lal mirch powder )
500 grams / 1 lb. Red Onions
1 Large Bulb Garlic between 1/2 cup
1/2 cup Sesame seeds ( dry roasted )
1 cup Dry Grated Coconut flakes (loosely packed)
1/4 cup or as per taste Salt
1/2 cup Oil Divided
Peel and thinly slice onions. Heat 3 tbsp oil in a large pan. Add sliced onion and s sauté on low flame. We will be caramelizing the onion without burning them. It can anywhere between 30 mins to an hour . Add more oil, 1 tbsp at a time, if needed. This step is very important so please do not try to save time here otherwise the whole masala can go bad in a few days.
Well cooked onions will be caramelized and will taste sweet.
Once the onion is cooked well, keep it on a kitchen counter & let it cool completely
Dry roast grated coconut and set aside to cool . Ones cooled down grind to fine powder.
Grind garlic to a fine paste with little salt if needed. Please do not use water at all.
Once onion has cooled down , grind it in batches to a fine paste. Again please Do not use water.
Now all the ingredients are ready for mixing.
BE CAREFUL WITH OIL AS THE MIX NEEDS TO BE DAMP AND NOT WET .
Divide everything in 4 parts and add one part of each ingredient in food processor with ‘S’ blade. Run the food processor to mix thoroughly. Once its mixed taste the salt and add more if needed and mix again. Remove it in a large mixing bowl.
Repeat the process with remaining 3 parts.
Now mix everything in a bowl and adjust salt to taste .
The final product needs to be little damp and that is the correct consistency.
If you put too much oil then mix will become wet.
Diwali is not complete without Chaklis . Chaklis are crispy spiral snack made from rice flour & is a perfect snack to go along with tea or coffee .
Ingredients needed for Chaklis are :
Rava / semolina – 1/2 cup
Rice Flour – 1 cup
Salt to taste
Chilli Powder – 2 tsp
Soft Unsalted Butter – 1 tblspn
Asafoetida / Hing – 1/2 tsp
Sesame Seeds – 1 tbs
Cumin seeds 1 tsp
Water – 1 cup + 1/4 cup
Heat 1 cup of water in a sauce pan, once it comes to a boil, add the sooji and mix well till it becomes like a soft dough .
Bring this dough to room temperature.
Add salt, sesame seeds, butter, chili powder and asafetida to the sooji dough and mix well.
Now add in rice flour and start mixing it nicely , if you find the batter too dry, add in some water and make a soft dough.
The consistency of the dough should be soft .
Cover and let it rest for 30 mins .
Preheat the oven to 400 degree F. Take one big baking tray and line it with parchment paper or aluminium foil. Make chakari and put it in the oven to bake. Bake it for 15 minutes and then turn it around. Again bake it for around 10-15 minutes. Chakari should be a very very light brown in color. Take them out and store in airtight container.
For Deep frying
Heat oil in a frying pan. Make chakari with use of the mold and put them on paper. Put chakari in batches and fry them until golden brown, on medium slow flame. Take them out and drain out excess oil on absorbent paper. Store them in air tight container.
Red Pumpkin / kaddu ki tikkie / Patties
I believe that fasting food can be fun if you use the ingredients to full potential.
I know .. I know , you all must be wondering what I am talking about . Pumpkin tikkis or Patties , Trust me once you try them , you are going to love them .
1 tbs oil
2 cups grated pumpkin / kaddu (250 grams )
1 cup boiled and grated potato
1 tsp minced ginger
1 tsp finely chopped green chillies
1 tbs chopped fresh Coriander leaves
2 tbsp water chestnut flour , buckwheat flour or any other flour used during fasting
1 tsp crushed roasted cumin
1tsp red chilli powder
rock salt or salt as required
Sesame seeds as required ( optional )
oil for shallow frying
Heat 1 tbs oil in a pan . Add cumin seeds , minced ginger , chopped chillies and sauté for a min.
Add the flour and sauté for another min or so . Make sure not to burn the flour .
Now add the red chili powder and mix well .
Add grated pumpkin and sauté until the water evaporates .
Add salt to taste .
Transfer the mixture in a bowl & allow to cool down .
Now add the grated potato and fresh chopped Coriander leaves and mix well .
Heat enough oil in a pan to shallow fry .
Divide the pumpkin,potato mixture in equal parts and shape them into round patties .
Roll them in sesame seeds if using .
Shallow fry pumpkin patties till golden brown from all the sides .
Serve hot with Coriander Mint chutney , ketchup OR dip of your choice .