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Before you jump to Vaangyaacha Bharit recipe, you may want to read this short interesting healthy tips about Exactly Why Are Apples So Beneficial Pertaining To Your Health.
On TV and in magazines absolutely everyone is telling you to eat an apple a day, however, have you ever asked yourself why? This is something that many people live by and they also make certain their children are eating at least one apple a day. This particular thought can be identified in country’s all around the world and people follow it as gospel with out ever learning why they should eat an apple a day. In our research we have discovered why you are told to eat an apple a day and we’ll be sharing that with you here.
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We hope you got insight from reading it, now let’s go back to vaangyaacha bharit recipe. You can have vaangyaacha bharit using 13 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to prepare Vaangyaacha Bharit:
- You need 2 Large Brinjals (Eggplants / Vaangi)
- Prepare 3 1/2 cups (4 Medium Onions) Chopped Onions
- You need 3/4 cup (2 Small Tomatoes) Chopped Tomatoes
- Provide 1 1/2 tsp Ginger Garlic Paste
- Use 1/2 cup Chopped Coriander Leaves
- Take To Taste Salt
- Get 2 tsp Oil For Roasting The Brinjals
- Get For The Tempering :
- Take 3 tbs Oil
- Prepare 1 1/2 tsp Cumin Seeds
- Prepare 1/4 tsp Asafoetida
- Prepare 3 Green Chillies
- Get 1 sprig Curry Leaves
Instructions to make Vaangyaacha Bharit:
- To make Vaangyaacha Bharit, first wash the brinjals thoroughly and pat dry with a clean kitchen towel.
- Make diagonal cuts on the brinjals on two opposite sides.
- Rub about a teaspoon of oil on each brinjal, especially on the cuts. This helps good roasting of the brinjals.
- Switch on the flame of the gas stove and place on it a greased grill. Place the oiled brinjals on it for roasting.
- Keeping the flame high, roast the brinjals well on both sides turning them at regular intervals. This will ensure uniform roasting of the brinjals.
- Once the skin of the brinjals starts to peel and the brinjals juices start oozing out of the cuts, switch off the flame and transfer the brinjals to a dish to cool down. This process might take about 20-25 minutes.
- Once cooled, peel the brinjals and cut them horizontally. Discard any ripe seeds if any. If you do not like the roasted flavour much, then wash the peeled brinjals slightly with clean water.
- Either chop the roasted flesh or smash with a fork.
- In the meantime, heat a kadhai and add the oil for tempering to it. When it heats up, add the cumin seeds.
- As soon as they splutter, add the asafoetida, chopped green chillies and curry leaves.
- Now add the chopped onions and saute till translucent.
- Add the ginger garlic paste and saute well. Cover and cook for a while.
- Add the chopped tomatoes and saute. Cover and cook again till the tomatoes are mushy and the onions are completely soft and cooked.
- Add the chopped roasted brinjal flesh and salt to taste and give it a good stir.
- Cover and cook for a while for the flavours to assimilate well.
- Switch off the flame and garnish with lots of chopped fresh coriander leaves.
- Serve the earthy flavoured, delicious Vaangyaacha Bharit with soft bhaakari and some chopped onions and green chillies for added spiciness if desired.
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