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Masale Vaange


  • How to make masale vaange:


      


  • Ingredients:
          1. Oil (1 tblspn)
          2. Onion (1 no chopped)
          3. Tomato (1 no chopped)
          4. Mustard seeds
          5. Cumin seeds
          6. Turmeric powder
          7. Red chilli powder 
          8. Ginger-garlic paste/Wet Masala
          9. Curry leaves (5-6 no)
         10. Salt to taste
         11. Dry coconut grated ( 1 small piece)
         12. Til/Sesame seeds (2-3 tspn)
         13. Baingan/Vaange (small to medium size-4-5 no)
         14. Water



  • Preparation & Cooking:
         1. Heat 1 tspn of oil in a wok. Add the garlic-ginger paste.
         2. Add 1 tspn of red chilli powder & saute till it is brownish in color.
         3. Add the grated dry coconut & sesame seeds. Mix well & turn off the 
             flame.
         4. This is masala used as filling for the vaange/baingan. Let this masala
             cool.
         5. Do not cut the top partion of the vaange/baingan. Wash clean the vaange.
         6. Cut from bottom make four partings like for filling the masala. Do not 
             cut till the top.
         7. After the masala cools. With the help of small spoon fill the masala in the
             vaange/baingan.
         8. Heat 1 tblspn oil in a wok, add the mustard & cumin seeds. Add the curry
             leaves.
         9. Add the chopped onion & saute till it is brown in color.
        10. Add the turmeric powder & saute for 2 mins.
        11. Add the chopped tomato & red chilli powder, mix well & cook for 2 mins.
        12. Add the masale vaange to the gravy,cover the lid & cook for 2-3 mins.
        13. Add water to the gravy,add salt to taste & cook for 10-15 mins.
        14. Serve with roti & steamed rice.











  • Serves: Two-Three.


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