Lajawaab

Saturday, August 18, 2007

Kelicha raita (Banana raita) and Bharli Vangi (Stuffed eggplant)

by Priyanka posted at 2:34 PM 7 comments



Two hardcore Maharashtrian dishes- with some calories from the Peanut and sesame powder and the bananas- but homemade comfort sumptious food. But once in a while and in moderation doenst hurt, right?

Kelicha raita (Keli means Bananas in Marathi)

Serves 4

2 medium bananas
4 tbsp yoghurt
1/2 tsp sugar
salt to taste
1 small green chili diced
1/3 tsp crushed mustard seed powder (optional)
2 tbs coriander

1. Finely dice the bananas into small pieces.

2. Blend the yoghurt to form a smooth consistent thick paste.

3. Mix the yoghurt, bananas and the rest of the ingredients and serve with rotis and rice as a side dish/raita.




Bharli Vangi

I tried out this recipe from Tee's of Bhaatukli and i must say it was amazing. Thanks for the recipe Tee. I just changed the quantity of peanut and sesame powder (since they are prone to cause acidity) and used garam masala instead of goda since i didnt have any left. Refer to Tee's recipe for a step-by-step pictorial.

Serves 4

8 baby indian eggplants
1 cup ground peanut powder (roast the peanuts, remove the peel and crush them into a semi-fine powder)
1/4th cup roasted sesame powder
2 tsp garlic
2 tsp ginger
1 tsp red chili powder
4 tsp goda masala (or garam masala if you dont have it)
1/3 tsp turmeric
a pinch of asafoetida
1 red onion finely chopped
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp jeera/cumin
salt to taste
2 tsp jaggery

1. Slit the eggplants into quarters but not entirely.

2. Next mix the peanut, sesame, salt, chili, turmeric, ginger-garlic and goda masala and stuff this masala-powder mixture into the slit baby eggplants. Keep the remaining powder aside.

3. Next, in 2 tsp of oil, add the mustard and cumin seeds. When they crackle add the asafoetida and a pinch of turmeric and saute the onions till they turn translucent and brown.

4. Now add the stuffed eggplants and saute them on each side for 3-4 minutes.

5. Now add the remaining masala from before, the jaggery and 3/4th cup warm water to the eggplants and let cook till they are completely done.

6. Garnish with coriander and serve hot with rotis.


Comments 7 comments
Roopa said...

banana raita is quite new to me but love hte bhareli vangi one of my favorites. BTW you have an award to collect it :)

Sharmi said...

both the recipe look yum. the banana raita is a very nice and new one. can try out sometime.

Richa said...

love that kela raita, kela & rai pwd mix very well :) tuzhya sathi mazhya blogwar kahi ahey :)

Tee said...

Thanks Priyanka! I am glad you tried out my recipe and enjoyed it just the way we do in our family. :)
kelicha raita reminds me of guari-ganpati...tastes so good na!

musical said...

Priyanka,

You have a lovely blog here!i love the banana raita, its popular in Punju cuisine too. and those bharli vangis are yummy!

Madhuli said...

Bharli Vangi and Kelyachi koshimbir both my favourite dishes! I remember when I was in school my mom would serve hot rotis smeared with lots of ghee and kelyachi koshimbir.I make that quite ofetn.Great photos priyanka.

zlamushka said...

This looks absolutely fabulous. I love koftas and I looooove eggplant. This is a wonderful combo, thanx a lot. I cannot wait to try it.
Congrats on the awards :)

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I love food and cooking !!

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