Shiva bhaji! (Shi-va sabji)
Well I love and enjoy cooking.. When I tried my hands on cooking for the first time.. obviously everyone in my house were like.. Ohh if it turns out to be bad.. you yourself have to finish it! And I was like.. ok lets see.. :D
Have made 10 or so dishes till date.. Out of which one turned out to be not so good! :P Luckily Mom came in and she made it a little better! :D
Even in all those 10 dishes my mom is always there to help.. Infact the main thing which requires bringing taste to the food - is something mom does! :D
Last week, Mom said.. 'I can't think of any dish.. you tell what to make' and I said 'ok. I will make something'. While I eat anything that is served.. however my little sweet sister is choosy about her food :) So I made this one for her. I asked Mom 'Ghar mein kya hai' and she said.. we have Brinjal (in marathi we call it Vanga). then i searched the fridge.. I found Shimla mirch too.. So I decided to make 'Shi-Va' (Shimla Mirch + Vanga).
Whenever I make any dish, I take the initials of the items used and add them to create a name! :P So my sabji's do end up sounding wierd but tastes better :D
Before I start let me tell you, whenever I make a dish, and if you ask me to make it again.. I won't be able to do it. The reason is I just put anything that comes to my mind.. spontaneously. I don't plan the ingredients. So this time also when mom asked me how are you gonna make it.. I said the same thing.. 'Lets see' :D
So here is how you make the sabji. (you may change the name of the sabji to your own liking :P)
Ingredients:
Black Mustard seeds (Rai) (1/2 spoon)
Jeera (1/2 spoon)
1 Tejpatta
Dhaniya powder (1/2 spoon)
Lal Mirch powder (1/2 spoon)
2 medium sized Onions
2 medium sized Shimla Mirch
2 Brinjals
Salt (as per taste)
Garam Masala powder (1/2 spoon)
Water (1 glass)
Procedure:
Chop the onions in medium size (square shaped). Chop the Shimla Mirch in medium size (square shaped).
Grate the brinjals in minute pieces. Once the grated mixture is ready, add salt to it. Make small balls of the grated mixture. (You will be able to make about 15-18 balls out of the mixture). Take little corn flour powder in a vessel. Roll the balls in the corn flour powder so that the dry cover of corn flour keeps the balls binded. Deep fry these brinjal balls in oil until it turns golden brown.
Then take a pan. add oil to it. Allow the oil to be boiled for about 5 minutes on big flame. Once the oil is hot. Add Black Mustard seeds, Jeera, Tejpatta, Dhaniya powder, Lal Mirch powder. Stir it. Add the onions to the pan. Stir the whole mixture until the onions turn golden brown.
Add Shimla Mirch to the pan. Stir it well for about 7 minutes.
Add water to the pan, so that the onions and Shimla Mirch are cooked well. Let it remain that way till the water is evaporated to an extent. Once less water remains in the pan (for gravy purpose), add the brinjal balls and stir it well. Taste it, add salt if required. Add Garam Masala powder.
See if the gravy is nice and thick. If its not, you may add 'Chinese Schezwan powder' to it (you would get this packet in the market). Or you may add little corn flour powder to the gravy to make it thick. Stir it well.
Once its ready. Garnish it with coriander leaves. Serve it hot. You may have this sabji with chapatis :)
Note: Sorry I do not have a snap of the dish. Once you make it, do take a pic and send it to me.. :D
Also, very sorry, if you don't understand something. Writing this recipe was much more difficult than preparing it! :D Comment here, if you have any queries or need confirmations. ;)
Have made 10 or so dishes till date.. Out of which one turned out to be not so good! :P Luckily Mom came in and she made it a little better! :D
Even in all those 10 dishes my mom is always there to help.. Infact the main thing which requires bringing taste to the food - is something mom does! :D
Last week, Mom said.. 'I can't think of any dish.. you tell what to make' and I said 'ok. I will make something'. While I eat anything that is served.. however my little sweet sister is choosy about her food :) So I made this one for her. I asked Mom 'Ghar mein kya hai' and she said.. we have Brinjal (in marathi we call it Vanga). then i searched the fridge.. I found Shimla mirch too.. So I decided to make 'Shi-Va' (Shimla Mirch + Vanga).
Whenever I make any dish, I take the initials of the items used and add them to create a name! :P So my sabji's do end up sounding wierd but tastes better :D
Before I start let me tell you, whenever I make a dish, and if you ask me to make it again.. I won't be able to do it. The reason is I just put anything that comes to my mind.. spontaneously. I don't plan the ingredients. So this time also when mom asked me how are you gonna make it.. I said the same thing.. 'Lets see' :D
So here is how you make the sabji. (you may change the name of the sabji to your own liking :P)
Ingredients:
Black Mustard seeds (Rai) (1/2 spoon)
Jeera (1/2 spoon)
1 Tejpatta
Dhaniya powder (1/2 spoon)
Lal Mirch powder (1/2 spoon)
2 medium sized Onions
2 medium sized Shimla Mirch
2 Brinjals
Salt (as per taste)
Garam Masala powder (1/2 spoon)
Water (1 glass)
Procedure:
Chop the onions in medium size (square shaped). Chop the Shimla Mirch in medium size (square shaped).
Grate the brinjals in minute pieces. Once the grated mixture is ready, add salt to it. Make small balls of the grated mixture. (You will be able to make about 15-18 balls out of the mixture). Take little corn flour powder in a vessel. Roll the balls in the corn flour powder so that the dry cover of corn flour keeps the balls binded. Deep fry these brinjal balls in oil until it turns golden brown.
Then take a pan. add oil to it. Allow the oil to be boiled for about 5 minutes on big flame. Once the oil is hot. Add Black Mustard seeds, Jeera, Tejpatta, Dhaniya powder, Lal Mirch powder. Stir it. Add the onions to the pan. Stir the whole mixture until the onions turn golden brown.
Add Shimla Mirch to the pan. Stir it well for about 7 minutes.
Add water to the pan, so that the onions and Shimla Mirch are cooked well. Let it remain that way till the water is evaporated to an extent. Once less water remains in the pan (for gravy purpose), add the brinjal balls and stir it well. Taste it, add salt if required. Add Garam Masala powder.
See if the gravy is nice and thick. If its not, you may add 'Chinese Schezwan powder' to it (you would get this packet in the market). Or you may add little corn flour powder to the gravy to make it thick. Stir it well.
Once its ready. Garnish it with coriander leaves. Serve it hot. You may have this sabji with chapatis :)
Note: Sorry I do not have a snap of the dish. Once you make it, do take a pic and send it to me.. :D
Also, very sorry, if you don't understand something. Writing this recipe was much more difficult than preparing it! :D Comment here, if you have any queries or need confirmations. ;)
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