Bhisibele Rice

Time 30 min

Ingredients

Basmati rice 1 cup

Moong daal 1/4 cup

Tur daal 1/4 cup

Onion 1 medium size chopped lengthwise

Chopped tomato 1 medium size

Bhisibele masala 1.25 tsp

Turmeric powder 1/4 tsp

Ghee 2 tbsp

Water 3 cups

Salt to taste

Veggies cut lenghtwise: Mutter 1/4 cup + Tondli cut into half 1/4 cup + Carrot 1/4 cup + Potato cubes 1/4 cup + Chopped Gobi 1/4 cup + Chopped Eggplant 1/4 cup

Or any other vegetables available at home

Khada masala Bay leaves 2-3 + Pepper 1 tsp + Cloves 5-6 + Cumin seeds 1/4 tsp + Big cardamom 1

Seasoning

Cumin seeds 1/4 tsp + Mustard seeds 1/4 tsp + Pinch of asafoetida+ Dry coconut pieces 8-9 + Groundnuts 2 tbsp + Curry leaves 4-5 + Cashewnuts 2 tsbp

Method

Wash rice and daal with water. Drain the water keep rice aside. 

Cut all vegetables. Keep it aside.  

Heat oil in thick bottom non stick sauce pan or pressure cooker (3 lit). Add cumin seeds, bay leaves, pepper, cloves, green chilies, big cardamom. Saute for few minutes. 

Then add onion and tomato. Saute for about 3-4 min. 

Then add all vegetables. Saute for about 5-6 min. 

Then add rice saute for 3-4 min.

Then add bhisibele powder, turmeric powder and salt. Saute for about 3-4 min. 

Then add hot water and stir well. 

Cover the lid of pressure cooker then whistle for 3 whistles and then immediately release pressure, turn upside down. keep it aside. 

For seasoning heat oil in wok add mustard, cumin, asafoetida, curry leaves, coconut, cashewnuts and groundnuts, saute  till cashewnuts and grounuts gets light golden in colour. Pour on rice and serve.

Vangyachi Bhaji / Eggplant Fritters

Time 20 min

Ingredients

Gram flour (Besan) 1 cup

Eggplant (thin sliced ) 1 medium size (10-12 slices)
Red chili powder 1/2 tsp

Garam masala 1/4 tsp

Turmeric Powder 1/4 tsp

Carom seeds (Ajwain) 1/4 tsp

Water 1/2 cup
Pinch of baking soda

Salt to taste

Oil fry frying

Method

First deep slices in bowl containing water and salt. Keep it for 1 hr. Meanwhile prepare batter
To make batter, mix all ingredients in a mixing bowl. The consistency of the batter should be in such a way that if you hold it in spoon it should not fall so easily. It means it should not be very watery. 
Keep batter for 4 -5 min aside. 
Heat the oil in kadai. Then take one slice from bowl containing water, drain water then dip in the batter and then drop them in kadai, deep fry till golden brown. Remove from oil and soak in the tissue paper to remove excess oil.

Eggplant Rice / Vaangi Bhat

Time 30 min

Ingredients

Basmati rice 1 cup

Eggplant 4-5 medium size

Chopped onion lengthwise 1 medium size

Garam masala 1/2 tsp

Turmeric powder 1/4 tsp

Kanda lsun masala / red chili powder 1 tsp

Paste: 2 tbsp coconut+1 tsp roasted sesame+1/2 tsp roasted khuskhus

Ginger garlic paste 1/2 tsp

Curry leaves 4-5

Chopped coriander 1 tbsp

Lemon juice 1/4 tsp

Khada masala: 

Bay leaves 2-3

Pepper 1tsp

Cloves 5-6

Big cardamon 1

Oil 2 tbsp

Hot water 1.1/2 or less

Salt to taste

Method

Wash rice with water. Drain the water keep rice aside. 

Clean eggplant, make cut at center. Eggplant should be intact. Keep in water so the colour will not change.

Paste

Make paste of sesame, khuskhus and coconut with 1 tbsp water. Mix with 1/4 tsp garam masala, 1/2 tsp kanda lasun masala, 1/4 tsp ginger garlic paste, chopped coriander and 1/4 tsp turmeric powder. To this add lemon juice. Mix well. Now stuff masala in eggplant. Keep it aside.

Actual method

Heat ghee in the thick bottom pan or pressure cooker. 

Then add cumin seeds, bay leaves, cardamom, pepper, cloves. After it crackles add onion. Saute for 3-4 min till it becomes golden brown in colour. 

Now add stuffed eggplant, saute for 2-3 min then cover lid and cook for 3-4 min. Now remove lid and take out only eggplants in a separate plate. 

Now add rice, mix well. Saute for 3-4 min.

Then add 1/4 tsp ginger garlic paste, 1/2 tsp red chili powder and turmeric powder. Saute for few minutes. 

Then add hot water and salt to the rice, stir well. Cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice. 

Now add stuffed eggplant. Mix well with rice. Cover the lid and cook for 1 whistle. Switch off flame. Allow it cool. Serve hot.

Tip

I keep stuffed eggplant after frying separately because it gets overcooked (due to pressure cooker) if it is cooked throughout.  

If you are not using pressure cooker then do not remove eggplant. Just cook throughout.

Vangyache Masala Kaap

Time 20 min

Ingredients

Eggplant (thin sliced ) 1 medium size  (10-12 slices) (i use eggplant especially used for bharit)
Gram flour (Besan) 1/4 cup

Rice flour  1/4 cup
Cornflour 1/4 cup
Red chili powder 1/2 tsp

Garam masala 1/4 tsp

Turmeric Powder 1/4 tsp

Amchur powder 1/2 tsp
Coriander powder 1/2 tsp

Salt to taste

Oil shallow frying

Method

Make not thin nor thick slices of eggplant. Then deep slices in bowl containing water and salt. Keep it for 1 hr or atleast 1/2 hr. 
Mix all ingredients in a shallow plate. Do not add water. Keep it aside.
Heat little oil in non stick tava. Then take one slice from bowl containing water and salt, drain water then dip in masala mixture upside down and then drop them in flat non stick tava, shallow fry till golden brown. Shallow fry from both sides adding little oil. Serve hot.

Tip
Because of moisture of slices the masala mixture gets stick to slices.

Daal Vangi

Time 20 min

Ingredients

Egg plant 4-5 medium size

Pigeon peas /Tur daal 1/2 cup

Finely chopped onion 1 big size

Red chili powder / Kolhapuri masala 1.5 tsp

Dry coconut powder 1 tsp

Turmeric powder 1/4 tsp

Cumin seeds 1/2 tsp

Amchur powder 2-3 pinch

Water 2 tbsp

Oil 3 tsp

Salt to taste

Method

Soak tur daal for 2-3 hrs. 

Clean egg plants. Make 1 cut at center so that egg plant get divided into 2 parts. U can make  four separate parts or just two parts. Keep egg plants in water. Keep it aside.

Heat oil in pan, add cumin seeds after it crackles add onion  saute till onion turns golden brown. Then add red chili powder/kolhapuri masala, coconut powder, turmeric powder, fry for 3-4 min. Then add egg plants. Then add 2 tbsp water, amchur powder and salt. Mix well. Cook covering lid till egg plant and tur daal turns tender. Or you can pressure cook for just one whistle and release pressure immediately otherwise it will get overcooked. Serve with bhakari or chapati.

Baigan Bharta with Curd / Dahyatil Bharit

Time 20 min

Ingredients

Brinjal/eggplant 1 big size 

Finely chopped onion 1 big size

Finely chopped tomato 1 big size

Chopped green chilies 2

Coriander 1 tsp for garnishing

Oil 1 tbsp

Curd 1/4 cup

Cumin seeds 1/2 tsp

Asafoetida 1/4 tsp

Salt to taste

Preparation

Make holes/incisions in the brinjal with the help of fork, then apply oil on entire surface of brinjal. Roast directly on flame evenly till outer surface gets blackened. Allow it to cool. Then remove outer roasted part and take out the pulp, mash it and keep separately.

Method

Heat oil in pan, add onion, tomato and green chilies saute till onion turns golden brown. Then allow it cool. Then add salt and pulp of eggplant. Mix well.  Then add curd. mix well. Then in seasoning pan heat oil, add cumin seeds and asafoetida. After it crackles add to pulp. Mix well. Garnish with coriander. If you wish you can add groundnut powder along with onion.

Mixed Vegetables / Bhogichi Bhaji

Time 30 min

Ingredients

Fresh vaal 1/4 cup

Eggplants medium size 3 (cut into 4 pieces) 

Green peas 1/4 cup

Fresh green chickpeas 1/4 cup

Groundnuts 2 tbsp

Carrot cut into cubes 1/4 cup

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size

Red chili powder 1 tsp & ginger garlic paste 1/4 tsp / Kolhapuri masala 1.5 tsp

Jaggery 1 tsp

Water 1/2 cup or more

Oil 2 tbsp

Salt to taste

Method

Heat oil in pan, add onion & tomato, saute till onion turns golden brown. Then add all vegetables. Fry for 4-5 min. Then add red chili powder + ginger garlic paste/ kolhapuri kanda lasun masala, fry for about 2-3 min. Then add 1/2 cup water, cover with lid and cook for about 10 to 12 min. Keep the low flame. Then add salt and mix well. Check the water level if require add 2 tsp water and now let it cook for about 5-6 min. Keep checking to avoid burning. Switch off the flame. Serve hot with bajri bhakari.

Tip
It is dry bhaji / sabji so keep in mind water requirement to avoid overcooking.

Undhiyu

Time 1 hr

Ingredients

Vegetables

Surati papdi 100 gms (sringrd, whole)

Chopped raw banana with skin 50 gms

Peeled suran/yam chopped into cubes 50 gms

Peeled purple yam/kand chopped into cubes 50 gms

Small size brinjals 2 (cut at center)

Peeled sweet potato/ratal chopped into cubes 50 gms

Peeled potato 2 medium size (cut at center)

Green peas 1/4 cup

Masala Paste: make smooth paste of

Ginger 2 inch

Garlic cloves 5-6

Green chilies 5-6

Green peas 1 cup

Coriander 1 cup

Fresh coconut ½ cup

Lemon juice 2 tsp

Salt to taste

Seasoning

cumin seeds ½ tsp

Asafoetida ½ tsp

Ajwain 1 tsp

Oil 3/4 cup or more

Muthia/Methi gatta

Besan 1 cup

Chopped fenugreek leaves ½ cup/kasuri methi 4 cup

Turmeric powder ¼ tsp

Red chili powder ¼ tsp

Cumin coriander powder ¼ tsp

Two pinch of baking soda

Salt to taste

Oil to deep fry

Making muthia

Mix all ingredients except baking soda, make stiff dough. Form into small oval, dumplings of 2 inch long and ¼ inch in width. Deep fry in pan. Keep it aside. 

Actual Method

1. Make smooth paste of green peas, coconut etc in blender. Keep it aside. 

2. Put this masala in potato, banana and brinjal.  Also apply remaining masala to other vegetables. Keep it for ½ hr aside. 

3. Now use the remaining oil as well as ½ cup oil (oil has to be 3/4 cup). 

4. Heat pressure cooker (for faster cooking) by adding oil, add cumin seeds, asafetida and ajwain. After cumin seeds crackle, add all vegetables and remaining masala. Mix well. Add salt keeping in mind that salt is added to masala paste. At the top add muthia and 2 cup of water from sides and cook for 1 whistle till all vegetables are cooked. Serve hot.

Stuffed Eggplant

Time 30 min

Ingredients

Brinjal/eggplant 3-4 big size 

Finely chopped onion 1 big size

Red chili powder 2 tsp

Turmeric powder 1/4 tsp

Lemon juice 1/2 tsp

Goda masala / garam masala 1/4 tsp

Oil 2 tsp

Salt to taste

Paste: 3 tbsp grated fresh coconut+ginger 1 inch+ garlic cloves 4-5: make fine paste in blender

Preparation

Make small holes/incisions on the surface of the brinjal with the help of fork, then make a big cut at the center (pl do not make cut in such a way that it will break away) apply lemon juice and little salt on inside of the brinjal. Apply little oil on outer surface of brinjal. Keep it aside.

Method

Heat oil in pan, add onion, saute till onion turns golden brown. Then add paste, red chili powder, goda maala/ garam masala, turmeric powder, lemon juice fry well for 4-5 min, then add salt. Mix well.  Switch off the flame. Allow it to cool. Stuff this masala at the center of the eggplant. Keep brinjals in microwave vessel, microwave it for 4-5 min. till it is done. Check by inserting knife in eggplant.  

Spicy Baigan Bharta

Time 30 min

Ingredients

Brinjal/eggplant 1 big size 

Lengthwise chopped capsicum 1 big size

Finely chopped onion 2 big size

Finely chopped tomato 1 big size

Finely chopped green chilies 2 

Ginger garlic paste 1/2 tsp

Garam masala 1/4 tsp

Red chili powder 1 tsp

Turmeric powder 1/4 tsp

Coriander 1 tsp for garnishing

Oil 1 tbsp

Salt to taste

Preparation

Make holes/incisions in the brinjal with the help of fork, then apply oil on entire surface of brinjal. Roast directly on flame evenly till outer surface gets blackened. Allow it to cool. Then remove outer roasted part and take out the pulp, mash it and keep separately.

Method

Heat oil in pan, add onion & tomato, saute till onion turns golden brown. Then capsicum, saute for 2-3 min. Then ginger garlic paste, saute for 2-3 min, then add red chili powder, garam masala, turmeric powder mix and saute for 3-4 min, then add  salt. Mix well.  Then add brinjal pulp, saute for about 4-5 min. Switch off the flame and garnish with coriander.

Fresh Vaal Brinjal Curry

Time 45 min

Ingredients

Fresh vaal/ Fresh field beans 1 cup

Brinjal/Eggplant (cut into 4 pieces) 3-4

Finely chopped onion 1 big size

Red chili powder 1 tsp

Turmeric powder 1/4 tsp

Besan 1 tbsp (Add 2 tbsp water to besan and make a paste)

Cumin seeds 1/2 tsp

Water 2 cups

Oil 2 tbsp

Salt to taste

Method

In a small pressure cooker preferably 1.5 to 2 lit, heat oil. Add cumin seeds, after it crackles add onion, fry till it turns golden brown. Then add red chili powder & turmeric powder. Fry for about 2-3 min. Then add vaal. Fry for 2-3 min. on low flame. Then add half cup of water. Cover the lid and cook for 1 whistle. Switch off the flame. Immediately remove the air from the cooker and then remove the lid. Now switch on the flame, add eggplant to the cooker, fry for about 3-4 min. Then add 1-2 tbsp of water and cook by covering lid till eggplant is cooked. Then add besan paste, salt and 1 cup of water and cook for 3-4 min. You an add more water as per the thickness of curry you want. Switch off the flame and serve hot with bhakari or rice.

Tip

Vaal may get overcooked in cooker, To avoid this u can use regular pan

Egg Plant and Potato / Masala Vaangi Batata Bhaji

Time 30 min

Ingredients

Egg plant 4-5 medium size

Potatoes 2 medium size

Finely chopped onion 2 medium size

Red chili powder / Kolhapuri masala 1.5 tsp

Turmeric powder 1/4 tsp

Water 2 tbsp

Oil 3 tsp

Salt to taste

Masala paste

Fresh rated coconut 2 tbsp; sesame seeds 1 tsp; ginger 1/2 inch; garlic cloves 3-4; cloves 2; cinnamon stick 1/2 inch; pepper corns 3

Roast all dry masalas and make paste with remaining ingredients. Keep it aside

Method

Clean egg plants. Make 2 cuts at center so that egg plant get divided into 4 parts. U can make  four separate parts or just two parts. Keep egg plants in water. Keep it aside.

Peel off potatoes and cut into cubes. Keep in the water. Keep it aside.

Heat oil in pan, add onion  saute till onion turns golden brown. Then add paste, red chili powder, turmeric powder, fry for 3-4 min. Then add egg plants, and potatoes. Fry and mix well for about 2-3 min. Then add 2 tbsp water, salt. Mix well. Cook covering lid till egg plant and potato turns tender.

Eggplant Batata Bhaji / Vaangi Batata Bhaji

Time 30 min

Ingredients

Eggplant /Brinjals 3-4 medium size chopped into cubes

Potato 2 medium size chopped into cubes

Finely chopped onion 2 medium size

Finely chopped tomato 2 medium size

Red chili powder 1 tsp and ginger garlic paste 1/2 tsp / Kolhapuri masala 2 tsp

Turmeric powder 1/4 tsp

Jaggery 1/2 tsp

Water 1/4 cup

Coriander 1 tsp for garnishing

Oil 2 tbsp

Salt to taste

Method

Heat oil in pan, add onion and tomato, saute till onion turns golden brown. Then add red chili powder/ kolhapuri kanda lasun masala, Turmeric powder fry for about 2-3 min. Stir fast to avoid burning. Keep the low flame. Now add chopped brinjal and potato to the pan and mix well for 2-3 min. Then add water, jaggery, salt, mix well. Cover with lid. Cook on low flame for about 10-15 min till brinjal and potato are cooked properly. Garnish with coriander and serve hot.

Tip
If you add more oil (2.5 tbsp) then u don't need to add water to cook the brinjal and potato. Just cover with lid and cook on low flame.

Brinjal / Vangyache Bharit / Baigan Bharata

Time 30 min

Ingredients

Brinjal/eggplant 1 big size 

Finely chopped onion 1 big size

Finely chopped tomato 1 big size

Red chili powder / Kolhapuri kanda lasun chatney /masala 1 to 1.5 tsp

Turmeric powder 1/4 tsp

Coriander 1 tsp for garnishing

Oil 1 tbsp

Salt to taste

Preparation

Make holes/incisions in the brinjal with the help of fork, then apply oil on entire surface of brinjal. Roast directly on flame evenly till outer surface gets blackened. Allow it to cool. Then remove outer roasted part and take out the pulp, mash it and keep separately.

Method

Heat oil in pan, add onion & tomato, saute till onion turns golden brown. Then add red chili powder / kolhapuri kanda lasun masala, fry well for 4-5 min, then add turmeric powder & salt. Mix well.  Then add  brinjal pulp,  fry for about 4-5 min. Switch off the flame and garnish with coriander.

Tip

I use green brinjal instead of purple , it tastes great.

If you dont have Kolhapuri kanda lasun chatney /masala then u use red chili powder along with 1/4 tsp ginger garlic paste

It becomes dry bhaji if tomato is not added. I like dry so i do not add tomato.