Vangi Bhaji or baby eggplants in Indian style

Name: Vangi Bhaji or baby eggplants in Indian style - Clarisa L.
Ingredients: For Green masala (parsley masala); 1/2 cup coconut powder (coconut flour obtained by grinding flakes); 1 bunch of fresh parsley; 4; 6 small green chili peppers (or dried chili); 2 cups water; a little turmeric (I used saffron) For Vegetarian garam masala:; 2 tablespoons coriander seeds; 1/2 tablespoon cumin; 2 bay leaves; 3 dried red chili peppers

Savory - Vangi Bhaji or baby eggplants in Indian style by Clarisa L. - Recipia

Baby Eggplants in Indian Style - Vangi Bhaji When I discovered baby eggplants at a hidden stall in the market, I felt like I had found a rare treasure. These tiny vegetables, with their delicate shape and fine texture, are often overlooked, but in international kitchens, especially Indian ones, they are the stars. Today, I will share with you an enticing recipe for Vangi Bhaji, a dish that showcases these baby eggplants, transforming them into an aromatic and savory delicacy. Preparation time: 20 minutes Baking time: 30 minutes Total time: 50 minutes Servings: 4 Recipe History Vangi Bhaji, or cooked eggplants, has deep roots in Indian culinary traditions, where eggplants are often used in various dishes. These vegetables are valued for their versatility and ability to absorb the flavors of spices, turning every meal into an unforgettable experience. The recipe I will present today is a personalized version inspired by a talented Indian chef, but with a personal touch that makes it unique. Ingredients For Green Masala: - 1/2 cup grated coconut (coconut flour) - 1 bunch of fresh parsley - 4-6 small green chilies (or dried chili) - 2 cups water - a pinch of turmeric (I used saffron for a touch of color) For Vegetarian Garam Masala: - 2 tablespoons coriander seeds - 1/2 tablespoon cumin - 2 bay leaves - 3 dried red chilies For baby eggplants: - 500g baby eggplants - Sunflower oil (a few drops) - Salt to taste Preparation Instructions 1. Preparing the eggplants: Start by washing the baby eggplants under a stream of cold water. Once dried with a paper towel, make four lengthwise cuts from the tip to almost the stem, but without completely detaching them. These cuts will allow the spices to penetrate perfectly inside. 2. Preparing Vegetarian Garam Masala: In a dry skillet, add the coriander seeds, cumin, and bay leaves. Toast them over medium heat for 2-3 minutes, stirring constantly to avoid burning. Once the aromas are released and the seeds turn golden, let them cool slightly, then grind them in a blender or mortar until you achieve a fine powder. This mixing of spices is essential for obtaining a rich flavor. 3. Preparing Green Masala: In a blender, add the coconut flour, parsley, green chilies, water, and a pinch of turmeric or saffron. Blend until you get a smooth and creamy paste. If necessary, you can add a little water to help with blending. 4. Baking the eggplants: Preheat the oven to 180°C. If you prefer to fry the eggplants, you can place them in a skillet with a little oil and fry until they turn slightly golden. I prefer the baking method, so I brush the eggplants with a few drops of sunflower oil and place them in a baking dish. Sprinkle a pinch of salt and let them bake for 20 minutes. 5. Assembling the dish: After the eggplants are baked, take them out of the oven and season them with half of the Vegetarian Garam Masala mixture. Use a spatula to evenly coat them. Then, add the Green Masala over the eggplants, ensuring that each piece is well covered. 6. Finalizing the cooking: Place the clay pot with the eggplants back in the oven for another 15 minutes. If you chose to fry the eggplants, the dish is ready when you see the oil starting to rise to the surface. 7. Serving: This delicacy is served warm, alongside roti or chapatti, or with steamed rice, as I chose. The rich flavors and fine texture of the baby eggplants will make any meal special. Practical Tips - Choose quality baby eggplants that are firm to the touch. Avoid those with spots or that are soft. - Prepare your spices a few days in advance to allow their flavors to develop. - Experiment with other vegetables, such as zucchini or bell peppers, to add more variety to the dish. Frequently Asked Questions - Can I use regular eggplants? Yes, but the cooking time will be different. Make sure to slice them thinner for even cooking. - How can I make this recipe spicier? Add more green chilies or use fresh chili for an even more intense flavor. - Can I prepare this recipe in advance? Yes, you can prepare the eggplants and store them in the fridge, then reheat them before serving. Nutritional Benefits Eggplants are rich in antioxidants, vitamins, and minerals, making them excellent for heart and skin health. Being low in calories, they can easily be included in a balanced diet, providing a feeling of fullness without adding many calories. This Vangi Bhaji recipe is not just a delicious dish but also a wonderful way to try something new. Baby eggplants, with their delicate texture and ability to absorb flavors, make them perfect for cooking in this aromatic style. So enjoy this culinary experience and feel free to personalize the recipe by adding your favorite ingredients. Enjoy!

Vangi Bhaji or baby eggplants in Indian style

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