sobota 11. februára 2012

Baklazanove Subzi - Maharashtrian Style Vangi Bhaji

Recept mam od mojej novej indickej kamaratky Sonal Sardesai Gautam, ktoru som spoznala na facebooku. Kedze jej mama pochadza zo statu Maharashtra varia sa u nich doma jedla podobne jedlam, ktore sa varia v rodine mojho manzela. A aby som mu priblizila trosku kuchynu jeho mamy, uvarila som dnes podla receptu od Sonal.



baklazanove subzi


CO POTREBUJETE:

1 stredne velky baklazan; nakrajat na kocky
olej
1 lyzicku horcicnych semienok
niekolko kari listockov
2 lyzicky kasmirskeho chilli korenia
1/4 lyzicky kurkumy
1 lyzica struhaneho palmoveho cukru (jaggery)
1/4 lyzicky asafoetida
1 lyzicka struhaneho cesnaku a zazvoru (pol na pol alebo ja som pouzila cesnakovo-zazvorovu pastu)
2 cervene cibule; nakrajane nadrobno
1 paradajka; nakrajana nadrobno
1/2 pohara (100ml) struhaneho cerstveho kokosu
3 lyzicky Goda masala (alebo pouzite 1/2 lyzicky mleteho koriandru a 1/2 lyzicky mleteho rimskeho kminu)
1/4 pohara (50ml) mletych arasidov
1 lyzicu tamarindoveho extraktu (urobila som si ho rozpustenim 1 lyzicky tamarindovej pasty v troche kokosovej vody, ktoru som zachytila pri rozbijani kokosoveho orecha)
koriandrova vnat; nasekana



baklazanove subzi



AKO POSTUPOVA:

Arasidy si opecieme do hnedkava na suchej panvici. Nechame troska vychladnut a pomelieme na prasok.




Nastruhame si kokos, palmovy cukor, pokrajame baklazan, cibulul paradajky a pripravime si tamarindovy extrakt.




V hlbsej panvici zohrejeme olej, pridame horcicne semienko, kari listocky a asafoetida. Nechame prasknut a ihned pridame cesnakovo-zazvorovu pastu a minutku oprazame, premiesavame.




Pridame nadrobno nakrajanu cibulu a oprazame do makka.




Pridame paradajku a opekame, kym sa nerozpadava.




Pridame kurkumu a zamiesame.




Ihned pridame nakrajany baklazan a na silnom ohni opekame asi 4 minuty. Stale premiesavame.




Potom pridame troska vody (nie vsetku co mam v pohariku), premiesame, panvicu prikryjeme a na miernom ohni varime 10-12 minut.




Potom pridame Goda masala (alebo mlety rimsky kmin a mlety koriander), chilli korenie,tamarindovy extrakt, sol...




... nastruhany palmovy cukor a premiesame. Panvicu zakryjeme a baklazan dovarime do makka (uz len chvilocku).




Pridame mlete arasidy a struhany kokos a minutku prehrievame, obcas premiesame. Odstavime z ohna.




Pri podavani posypeme nasekanou koriandrovou vnatou.






Povodne znenie receptu od Sonal:

Brinjal (eggplant) - 1/2 kg small,tender brinjal, chopped lenghtwise into chunky pieces
Mustard seeds-1 tspn
Curry leaves- a few ( optional)
Chilli powder - 2 tsp
Turmeric-1/4 tspn
Jaggery - 1 tbsp
Asafoetida ( hing)- a pinch or 1/4 tspn
Chopped ginger-garlic -1 tspn
Chopped onion- 2 small
Chopped tomatoes- 1 big ( optional)
grated fresh coconut- 1/2 cup or dessicated coconut if the fresh one is unavailable -2 tbspn ( and if you don't like the flavour of coconut then just omit this as the goda masala already contains coconut )
Goda masala - 3 tsp- if this is not available just substitute it with 1/2 tspn cumin powder and 1/2 tspn dry coriander powder
Peanut ( pre-roasted) powder- 1/4 cup
Tamarind extract - 1 tbsp
Oil - 1 tbsp


Method:
Heat oil in a non-stick or heavy bottomed pan/kadhai. Add mustard seeds, hing, curry leaves and let it splutter. Immediately add the chopped ginger-garlic, fry for a few seconds and then add the onion...fry for 2-3 mins, then add the tomatoes and fry for another 2 minutes or till they turn soft. Now add the turmeric and mix well. Add the chopped brinjal and saute for 4-5 minutes on high flame...checking and stirring constantly...now cover and cook on low heat for 10-12 minutes , adding a few drops of water if necessary. Now remove the lid and add the goda masala, red chilli powder, jaggery, tamarind extract, salt to taste and cook till tender. Now add the coconut and peanut powder, stir for a minute and remove from flame. Serve hot, garnished with fresh coriander leaves.

2 komentáre:

  1. co je asafoetida? a cim by sa to dalo nahradit? dalo by sa to vynechat? vyzera to super!!! dakujem za odpoved ;o)

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  2. Asafoetida http://www.receptyzindie1.com/2010/03/co-je-to-asafoetida.html
    Ale mozes ju vynechat ak nezozenies.

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