Wednesday, September 10, 2008

Brinjal/Eggplant Bhaji

I dont know what others call, but at our place because of influence of Maharastra we call it as Vankaya Bhaji. Following is hte recipe. Previously I published recipe by heating it in a kadai. This time I tried it with the burning on stove. The taste of original is marvelous. Nothing can beat it. So here is the recipe

American eggplant or any fat eggplant
Onions chopped
Green chillies
Salt to taste
Tomato chopped - Optional
Tadka (oil, mustard seeds, cumin seeds, urad dal and red chillies)

Method of preparation
1. Apply oil to the brinjal and let it be on the stove. As the skin turns different color, slowly move the brinjal to other side. Do this until the whole brinjal skin turns different and it becomes soft.

2. Remove the skin of the brinjal and take out the gujju (inside part) in a bowl or serving dish.

3. Add chopped onions, tomatos green chillies and salt to taste.

4. Add tadka on top and mix all the above.


Vankaya - Eggplant, Brinjal

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