Fried Crispy Eggplant

Ingredients
Eggplant - 1 big
refined flour - 1 cup
roasted cumin powder - 1 tsp
chilli powder and salt as per taste
water for making the batter
bread crumbs for coating

Method

Make thick round slices of eggplant and keep aside. Make a thick batter of refined flour, cumin seed chilli powder and salt and water. Dip the slices in the batter  and coat it with bread crumbs and deep fry in oil. Serve hot with ketchup

Vangyache Bharit (Smoked Eggplant Recipe)

Ingredients
eggplant - 5 to 6
onion - 1 big
coarsely crushed garlic - 6
green chilli- 3
goda masala - 1 tsp
mustard seed - 1 tsp
cumin seed - 1 tsp
few curry leaves
few corriander leaves
salt as per taste

Method
First roast eggplant in oven or gas stove.  Remove the skin and mash it.
Heat oil in a pan and add mustard and cumin seeds. when it starts to splutter add onon and crushed garlic, green chilli and curry leaves and cook till soft.
Add mashed eggplant, goda masala/garam masala and salt and cook for few minutes. Garnish with corriander leaves and serve hot with roti or bhakri.

Eggplant Sabji

Ingredients

Eggplant – 250 gm

Tamarind pulp – ½ tbl.sp

Jaggery – 1 tsp

Goda masala/garam masala – ½ tsp

Freshly grated coconut – ¼ cup

Red chilli powder and salt as per taste

Coarsely powdered peanut – 3 tbl.sp

For tampering

Mustard seed – 1 tsp

Hing/asofoetida – ¼ tsp

Few curry leaves

Method

Heat oil in a pan, add mustard seeds. When it starts to splutter add asofoetida and then curry leaves. Sauté for a minute and then add brinjal (cut into pieces or into 4 pieces). Stir on a high flame for 2 minutes, then lower the flame and cover and cook for 5 to 10 minutes. Sprinkle little water if you want.

Add all the powdered masala, tamarind pulp, jaggery and cover and cook till soft.

Add coconut and peanut powder, stir and remove from flame.

Serve hot with rice or roti.

Bharli Vangi (Maharashtrian eggplant/brinjal recipe)

Ingredients

Brinjal/eggplant – ½ kg

Onion – 1

Tomato – 1

Tamarind pulp – 2 tsp

Mustard seed – ½ tsp

Turmeric powder – ¼ tsp

Garam masala/goda masala – ¼ tsp

Asofoetida – ¼ tsp

Few curry leaves

Coriander leaves for garnishing

Roast and make a paste of

Peanuts – 2 tbl.sp

Sesame seeds – 2 tbl.sp

Dessicated coconut – 3 tb;.sp

Coriander seed – 1 tbl.sp

Cumin seed – 1 tsp

Few slices of onion

Garlic – 4 to 5 flakes

Ginger – 1 small piece

Red chilli – 3 to 4 or as per taste

Aloo Baigan Recipe

vangi batata (eggplant potato curry)

Ingredients

Eggplants – 2

Potato – 2

Tomatoes – 3

Coriander powder – 1 tsp

Red chilli powder – 1 tsp

Garam masala – ½ tsp

Turmeric powder – 1 pinch

Water – 3 cups

Sugar – ½ tsp

Coriander leaves – ¼ cup

Method

Slice eggplants, chop tomatoes finely and peel the potatoes.

 Heat oil in a pan and add tomatoes and sauté for 4 to 5 minutes. Then add eggplant, potatoes, all the dry masala, sugar, and water and mix well.

 Cover and cook on a low flame until the vegetables are done. Garnish with coriander leaves and serve hot with chapatti or rice.

Baigan Ka Bharta

Ingredients

Eggplant or baigan – 1 medium sized

Chopped onion – 1

Chopped tomato – 1

Chopped green chilli – 1

Garam masala powder – ½ tsp

Turmeric powder – ½ tsp

Oil – 3 tbl.sp

Coriander leaves – ½ cup

Salt as per taste

Method

Apply oil on egg plant and roast it on a gas burner on a medium flame.

Keep on turning it till fully roasted. Once done, immersed in a bowl of water. Peel the skin and mash the flesh. Take a deep frying pan, heat oil, and then add green chilli and onion, fry onions till light golden brown. Add salt, turmeric powder, garam masala powder and mashed baigan. Mix well and cook for five to seven minutes over medium heat and garnish with green coriander leaves and serve hot.