Vaingyache shizoun bharth
Vaingyache shizoun bharth:
Vaingyache shizoun bharth means baigan ka bhartha as called out towards the Northern region of India. Vainge or brinjals are very famous for their authentic preparation of bhartha in different styles in each state of India. Basically in Goa, we prepare the brinjal bhartha in a raw form basically a part of goan veg recipes. But here I have used a twist in goan recipe and incorporated some north Indian style and come up with this twisted recipe as its named by me. Shizoun means cooked. So let's go through my twisted recipe.
Ingredients:
Brinjal-1 big fat
Onions-2 medium
Tomatoes-1 medium
Green peas-1 cup
Coriander leaves-1 cup
Green chillies-2-3
Haldi-1 tsp
Red chilli powder-2 tsp
Garam masala-1 tsp
S.R.R Paneer muttor masala( readymade pack)-1 tsp
Salt as per taste
Tamarind paste-1 tsp
Sugar-1 tsp
Method:
Apply oil to brinjal and directly keep on flame. Flip on all sides by checking in between so that brinjal gets cooked from all sides. Once skin of brinjal is burnt from all sides and turns black, just press a spoon on the brinjal and check if brinjal gets mashed. Now off the gas and put the Brinjal in cold water immediately. After 5 mins, peel off the burnt skin and discard and it will look as below-
Then mash the brinjal well with the help of a masher
Then in a pan, add oil, chopped onions. Saute well. Add chopped green chillies. Then add washed green peas. Cover and cook till green peas turn soft. Then add haldi, red chilli powder, garam masala, SRR paneer muttor masala. Saute for a while and add chopped tomatoes. Cook till tomatoes are cooked well and mashy. Add salt, sugar and tamarind paste. At last add mashed brinjal and coriander leaves and you are done.
Serve with hot Roti's or chapaties for breakfast or along with rice for lunch.
Vaingyache shizoun bharth means baigan ka bhartha as called out towards the Northern region of India. Vainge or brinjals are very famous for their authentic preparation of bhartha in different styles in each state of India. Basically in Goa, we prepare the brinjal bhartha in a raw form basically a part of goan veg recipes. But here I have used a twist in goan recipe and incorporated some north Indian style and come up with this twisted recipe as its named by me. Shizoun means cooked. So let's go through my twisted recipe.
Ingredients:
Brinjal-1 big fat
Onions-2 medium
Tomatoes-1 medium
Green peas-1 cup
Coriander leaves-1 cup
Green chillies-2-3
Haldi-1 tsp
Red chilli powder-2 tsp
Garam masala-1 tsp
S.R.R Paneer muttor masala( readymade pack)-1 tsp
Salt as per taste
Tamarind paste-1 tsp
Sugar-1 tsp
Method:
Apply oil to brinjal and directly keep on flame. Flip on all sides by checking in between so that brinjal gets cooked from all sides. Once skin of brinjal is burnt from all sides and turns black, just press a spoon on the brinjal and check if brinjal gets mashed. Now off the gas and put the Brinjal in cold water immediately. After 5 mins, peel off the burnt skin and discard and it will look as below-
Then mash the brinjal well with the help of a masher
Then in a pan, add oil, chopped onions. Saute well. Add chopped green chillies. Then add washed green peas. Cover and cook till green peas turn soft. Then add haldi, red chilli powder, garam masala, SRR paneer muttor masala. Saute for a while and add chopped tomatoes. Cook till tomatoes are cooked well and mashy. Add salt, sugar and tamarind paste. At last add mashed brinjal and coriander leaves and you are done.
Serve with hot Roti's or chapaties for breakfast or along with rice for lunch.
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