Wednesday, 11 May 2016

Vengna nu bharat

Vengna nu bharat

Eggplant in Yoghurt
Vengna nu Bharat

½ kg large eggplant(s)
4 tbsp oil
2 tsp cumin seeds

2 finely chopped onions

4 spring onions finely chopped
4 spring green garlic finely chopped
1” piece ginger finely chopped
7 cloves of garlic finely chopped
3-6 green chillies finely chopped
1 small bunch coriander leaves finely chopped

1 tsp salt

1 ¼ cups thick yoghurt (keep at room temperature)
2 tsp sugar

Slit eggplant(s) to the base, keeping the stem on so that the two halves are still attached. Heat 2 tbsp of the oil in a 10” or 12” pan. Add in the whole cumin seeds and the eggplant. Cook on a slow to medium stove with the lid on. Turn the eggplant once and cook until very soft and the skins are brownish. Remove from stove. Skin and de-seed the eggplant and mash. In a pan, heat the remaining 2 tbsp of oil and fry the onions until light brown. Add in the chopped ingredients and salt and fry for 5 minutes. Then add the mashed eggplant and mix well. Cook for 10-15 minutes. Add in the room temperature yoghurt just before serving. Heat, but do not let boil. 

Serve with yellow lentil rice (khichri) and papadum (papat).

The perfect vegetarian meal; vengna nu bharat, lassi, khichri and keri kanda

Roast the eggplant in the oven if you prefer.
Lightly brush it with some oil, sprinkle it with salt and place it cut side down.
This will take 30 minutes to caramelise. Turn the oven off and allow it to soften and cool.
Adding a pod of garlic to the tray to roast with the eggplant will also enhance the flavours of this dish once added instead of the chopped garlic.

For more delicious recipes from Parsi Cooking. 

Photographs courtesy William Reavell.

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