This recipe is inspired by baingan ka bhartha – roasted and peeled eggplant with spices. I was actually making bhartha, but last moment, I added a little twist to it by adding avrekaLu. It made a very tasty and quick side dish.
Ingredients:
1 big eggplant
1/4 tea spn mustard seeds
1/2 tea spn red chilli powder
1/2 tea spn coriander seeds
1/4 tea spn cumin seeds
4-5 curry leaves
1/4 cup tomato
1/4 cup avrekaLu
Salt
Oil
Method:
Cook avrekaLu and keep aside.
Roast eggplant(like in this recipe). Peel the skin.
Crush the coriander seeds, do not make the powder very fine.
Heat oil. Add mustard seeds, cumin seeds, curry leaves. When they are fried, add crushed coriander seeds.
Add tomato, chilli powder, salt and cook for few minutes.
Now add cooked avrekaLu, eggplant, cover the lid and cook for few minutes. Serve hot.
Serves : 2
Preparation time : 30mins
14 Comments for “Eggplant with val (Baingain ka bhartha with avrekaLu)”
Meeta
says:I love eggplant bharta! my mum made a killer version. I really find your combination with the beans intriguing!
shreya
says:this is definitely an interesting combo. your curry does not look oily at all too! goes very well with rice and roti:-)
Deesha
says:wow thatz a real good twist with the bharta.
Dibs
says:Hello Shilpa – Love Avare Kaalu. This is a very good idea. A great way of making baigan bhartha more interesting! I have posted a write up on the avare mela at Bangalore. Check it out some time!
Asha
says:Anything with avarekalu makes me drool, looks so good Shilpa. Enjoy the Super Bowl! :))
Anunaya
says:Wow!! This is truly a interesting recipe!
Iam coking this for dinner tonight with rice.
Aruna
says:Very innovative. What a good way to use avrekalu.
Maya
says:This is nice twist to the Bhartha. It looks delicious.
Priti
says:Shilpa, this bharta looks too good, I will certainly try it soon. Could you tell me what exactly is Avrekalu? I just want to make sure I get the right thing from the grocery store and how long did it take for you to cook it? Thanks.
Shilpa: Did you click the link for avrekalu?
Deepa
says:this is a intresting as well as healthy combo Shilpa….will try sometimes soon.
Jyoti
says:Wow.. this recipe has come just in time and looks sooo yummy. I have a smoked eggplant sitting in my fridge ready to be cooked. I cooked it in the oven instead of the stove (just making it easy for myself with cleaning and stuff). I did not know that Val was the same thing as surti papdi. I love val and will def. give this a try. Is Val available readily in US markets?
Shilpa: It is available in our local Indian store. So check in Indian store close to u.
AB
says:Nice recipe. Good to know that u r using less coconut in the recipes now. Thts good.
Shilpa: If I post Konkani recipes, almost 90% of them will have coconut as those are traditional recipes. I think most of my readers prefer to see those recipes on this blog :). I definitely don’t believe in ‘using less coconut makes any dish healthy’ theory :). I am not using it mainly because these days, the coconut I find here is not very fresh and after I had to throw out few packs of frozen coconut, I am not buying them often. Once I start finding good coconut again, I will start posting recipes with coconut again as that is what I prefer to cook at my home 🙂
Revathi
says:Hi Shilpa,
I was searching for val on net and i found this.http://en.wikipedia.org/wiki/Edamame.Is this and val both the same??If so i can check it in chinese market.I may find the fresh ones there.so please let me know.
Thanks
Revathi
Shilpa: They don’t look same.
Sushma Vijay
says:Hi Shilpa,
I am a frequent visitor to ur site and always wished to write a response. Have tried many of ur recipes and there r no words to speak.awesome. I tried this dish last week and it was so good, i cud hardly stop myself from eating it(cos i dont like brinjal at all :-)). This recipe is too good. Ur site helps me a lot to learn cooking. Thanks a lot.
Regards,
Sushma