This year we bring you a special series #NavaratriWithTBOF - one that is festive and colourful and a 'Culinary Celebration' of the colours of these 9 days of Navaratri! We will bring you ONE DELICIOUS RECIPE every day for these 9 days that will be all about the festive colour for that day.
In India we celebrate 9 forms of the Divine Mother through these 9 days and each day is assigned a colour each year.
#NavaratriWithTBOF - Day 9 Colour - Purple
Siddhidatri - the name literally means the bestower of wisdom or Siddhi, Siddhi here need not be bookish knowledge but could imply intuitive wisdom gained from meditation and training the mind.
Purple is the colour we celebrate today and we couldn't take our minds off the lush purple colour brinjals (or eggplants) that we had in our kitchen, freshly harvested just yesterday.
Written by Shanthini Rajkumar
Every region in India has a special recipe using brinjal. The baingan (or vaangi as it is called in Marathi), when stuffed and cooked whole with the crown and stalk, turns buttery soft and absorbs the flavours of the spices perfectly.
Vaangi Bhari - a delectable dish in Maharashtrian cuisine is this peanut and brinjal side dish which is enjoyed with both roti and rice. The flavour of the roasted peanuts with spices, tamarind and jaggery adds a wonderful balance in taste.
Recipe for Vangi bhari-serves 4
Brinjal - 500 gms
Roasted peanuts -1/2 C + 1 Tbsp
Tamarind pulp - a small piece
Dried red chillies - to taste
Ginger - 1/2 inch piece
Garlic - 3 cloves
Onion -1 chopped
Goda masala -1 Tbsp
Red chilli powder - to taste
Asafoetida - a pinch
Curry leaves - 10
Tomatoes - 2 chopped fine
Salt - to taste
Mustard seeds - 1/4 tsp
Coconut - 1 Tbsp
Water for cooking.
Slit the brinjals crossways and soak them in water to prevent discoloration. Set aside 5-6 brinjals for garnish (option)
Grind together the roasted peanuts, coconut, dried red chillies, ginger, garlic, goda masala, salt and a little water to make a coarse paste.
Stuff the mixture into the slit brinjals and keep it aside. Reserve the excess masala
Heat Groundnut oil in a deep kadai. Add mustard seeds, once it sputters add asafoetida and curry leaves, extra masala and saute for a minute. Add the tomatoes and saute until pulpy. Add the stuffed brinjal and saute until it mixes well.
Add turmeric powder, red chilli powder and mix. Add enough water to cook and stir. Add a little salt.Cover and let cook for 10 minutes. Check the seasoning and turn off the fire.
Garnish with TBOF Spicy Peanut Chutney
and fried brinjals (optional). Absolutely delicious side dish with Bhakris, Chapatis, Rice, Thecha (Green Chillies Peanut Chutney) and Taak (buttermilk).