Vangi Bhaji or baby eggplant in Indian style
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The eggplants are washed, wiped with a paper towel, then cut in four, lengthwise, from the top to the tail, but without detaching them completely from the tail (they will look like a kind of fan). Then sprinkle inside with half of the vegetarian composition garam grated masala (I learned from Ajoy that it would be best to have this powder prepared some time before, because the spices "make friends" much better if left to " star "in a hermetically sealed jar for a few days)
The next step recommended by Ajoy is for these baby eggplants to be slightly fried in oil, but I, as I don't really use this method, I preferred to grease them with a few drops of sunflower oil, then put them in the oven, to currant.
After this stage was completed, I sprinkled them with salt and prepared Green Masala. How? Very simple! I put all the ingredients in the blender and mixed them until I got a creamy (chatni) and green composition.
I took an earthen pot (my favorites), put my baby eggplants, and over them I added green masala, so that they were completely penetrated and covered.
I put them back in the oven for another 15 minutes. If you opt for the option of frying the eggplant, then the food is ready when you notice that the oil rises to the surface. Because I didn't choose frying, my food didn't abound in oil either ... so it didn't have anything to rise to the surface :))
It is served with rolled bread or hot chapatti, or with steamed rice (the option I chose).
Well, how about my baby eggplants ... are they special or not?
Indian-style lamb stew
1. In a large bowl, greased with oil, fry the meat, one hand at a time, 5 minutes, until evenly browned. Keep the meat aside.
2. Grease the bowl with oil again and add the onion, cinnamon, cardamom, cumin and coriander and fry for 10 minutes, until the onion is browned. Put the meat back in the bowl.
3. Chop the garlic, ginger, hot pepper, tomatoes and tomato paste until smooth. Pour over the meat and add the sugar, salt and pepper. Leave it on the fire until it boils. Add 250 ml of boiling water, mix and cover the bowl with a lid. Let simmer for 11 hours and fry for 2 hours or until the meat penetrates. Remove the lid and simmer for 20-30 minutes, until the sauce drops.
The colorful city with a Latin spirit Cartagena is a real attraction for those with an adventurous appetite. Street vendors display their dishes in wooden stalls, small kiosks and on mobile grills. Gastronomic tours are organized in Cartagena, many saying that this is the best way to get acquainted with the lifestyle of the locals.
Try any breakfast dish - Arepas or the delicious Bocadillo con quesso. And don't put a stop to those with seafood, because, after all, we're talking about a city on the Caribbean coast.