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Learn how to make जळगावी वांग्याचे भरीत - कळण्याची पुरी with our chef Mugdha Borse.
आज मुग्धा ताई घेऊन आल्या आहेत " जळगावी वांग्याचे भरीत - कळण्याची पुरी " Recipe!
Kalna Flour Ingredients:
- 1 kg Sorghum Flour (Jowar Flour)
- 1/4 Kg White Lentils (Udit)
- 2- 3 tbsp Coriander Seeds
- 2 tbsp Cumin Seeds
- 1 tbsp Fenugreek Seeds
(Grind above mentioned ingredients to a powder and add)
Salt (As per taste)
Vangi Bharta Ingredients:
- 3 Jalgaon Vangi
- Oil (for greasing)
- 2 cups Kalna Flour
- 1/8 tsp Asafoetida
- 1/4 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- Salt
- 1 tbsp Oil
- Water (as required)
Mirchi Thecha Ingredients:
- 1 tbsp Oil
- 5-6 Big Green Chillies
- 4 Small Green Chillies
- 18-20 Garlic Cloves
Jalgaon Vangi Bharta Ingredients:
- 3-4 tbsp Oil
- 1/4 cup Peanuts
- 1/4 tsp Asafoetida
- 1/2 tsp Carom Seeds
- 2 cups Spring Onion Greens
- Salt (as per taste)
- Coriander Leaves (chopped)
- Juice Of 1/2 Lemon
- Oil (for frying)
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Host: Mugdha Borse
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Baingan bharta (mashed eggplant) is a dish from the Indian subcontinent. Baingan ka bharta is a part of the cuisine of some nation-states of the Indian subcontinent. It is a vegetarian dish that is prepared by mincing eggplant (baingan) that is grilled over charcoal or direct fire. The smoked and mashed eggplant is then mixed with cooked chopped tomato, browned onion, ginger, garlic, cumin, fresh cilantro (coriander leaves), chilli pepper, and mustard oil or neutral vegetable oil. Traditionally, the dish is often eaten with flatbread (specifically roti or paratha) and is also served with rice or raita.
n Maharashtra, especially in the northern Khandesh region, vangyache bharit as they call it is served in social gatherings including wedding ceremonies. During harvest season, a special "bharit party" is organised. Bharit is usually served with puri. In the Vidarbha and Khandesh regions of Maharashtra, two variants are popular: kachha ("raw") bharit and phodni cha (with tadka) bharit. In kachha bharit, all the ingredients except for eggplant are used uncooked. Raw spring onion, tomato, green chillies, green coriander, and sometimes fresh fenugreek leaves are mixed with flame-roasted eggplant along with raw linseed oil or peanut oil. In phodni cha bharit, the above ingredients are first fried in oil with spices; then, mashed eggplants are mixed into it and cooked together. In Vidarbha and Khandesh, it is considered a delicacy when the eggplants are roasted on a dried cotton plant stems, a process which gives a distinct smokey flavour to the dish. The dish is served with dal, bhakri, and rice.