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Before you jump to Masala Vangi (Eggplant) !! recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
Deciding to eat healthily has incredible benefits and is becoming a more popular way of living. Poor diet is one factor in health problems such as heart disease and hypertension which can put a drain on the economy. Even though we’re incessantly being counseled to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. Most likely, most people assume that it takes a great deal of work to eat healthily and that they will need to drastically alter their way of life. It is possible, however, to make some minor changes that can start to make a difference to our daily eating habits.
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As you can see, it’s not at all hard to begin incorporating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to masala vangi (eggplant) !! recipe. To cook masala vangi (eggplant) !! you need 20 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Masala Vangi (Eggplant) !!:
- Get Baby eggplants
- Use Oil
- Provide Mustard Seeds
- Take Turmeric Powder
- Get Red Chilli Powder
- Take Dhaniya and Jeera Powder
- Take Garam Masala
- Get Salt
- Provide Chopped Green Coriander Leaves
- You need Water
- Prepare gravy :
- Provide medium sized Onion roughly chopped
- Take medium sized Tomato roughly chopped
- Use Green Chilli
- Take Garlic Cloves
- Prepare Ginger Piece
- Take Roasted Peanuts
- Prepare Poppy Seeds (Khus Khus)
- Prepare Grated Dry Coconut
- Use Chopped Green Coriander Leaves for garnishing
Instructions to make Masala Vangi (Eggplant) !!:
- Firstly properly wash baby eggplants and slit them vertically in 4 parts keeping the stem part intact. Make sure you don't cut them out totally in 4 different parts. Soak them in water.
- Meanwhile, take roughly chopped onion, tomato, green chilli, garlic, ginger, roasted peanuts, grated dry coconut and poppy seeds in a mixer grinder jar and make smooth paste without adding water.
- In a pressure cooker heat up the oil on medium flame. Add mustard seeds and let it crackle. Add the prepared paste, mix well and cook for a minute. Add spices like turmeric powder, red chilli powder, dhania jeera powder and salt. Mix well and cook until oil separates.
- Add chopped coriander leaves and slit baby eggplants. Mix well. Add garam masala, water and again mix well. Cover with the lid and pressure cook for 3 whistles. Switch off the flame and let the pressure cooker cool down.
- Remove in a serving plate, garnish with chopped green coriander leaves and serve hot with roti and rice. Enjoy.
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