वांग्याचे काप / Eggplant Cutlets

Ingredients:

Eggplant - 1 full sized

For the mixture:

Besan / Chickpea Flour - 1.5 cup

Turmeric powder - 1/2 tsp.

Chilli powder - 1 tsp.

Ova / Ajwain seeds - 1 tsp.

Salt to taste

Oil for frying

For the garnish:

Coriander leaves, washed and chopped finely.

Grated coconut

Before you start:

1) Wash and dry the eggplant. Cut width-wise into 1/4 inch circular slices.

2) Mix the besan, turmeric powder, chilli powder, ajwain and salt in a flat bowl. Remember this is a powdered mixture and not a paste. Hence no water or oil is used to mix it.

How to Proceed:

1) Dip each slice of the eggplant in the mixture. Coat both sides evenly. Brush off any extra mixture.

2) Heat an oil coated non-stick pan on medium-high heat.

3) Place the eggplant dipped in the mixture on the pan. Put as many slices as possible.

4) Dot the pan with more oil if needed.

5) Keep checking. Once the slices turn brown in color turn them over and fry the other side.

6) Once evenly done on both sides, remove from heat and arrange of serving plate.

7) Garnish with coriander leaves and fresh grated coconut. Serve warm.

Onion-Tomato Koshimbir (Raita)

In Marathi raita is a called 'Koshimbir'. It very healthy, as it contains vegetables and no
oils. It tastes good and very easy to make. Traditional some of type of koshimbir is
always included in the meal in a maharashtrian home. Make a variation by adding plain non-fat yogurt to the vegetables.

Ingredients:
Red Onion - 1 medium
Tomato - 1 large
Roasted Peanut powder - 2 tbsp.
Green Chillies - 2 nos.
Plain yogurt - 1/2 cup. (optional)
Sugar - 1/2 tsp.Salt to taste
Coriander leaves

Before you Start:
1) Chop onion and tomato finely.
2) Chop chillies into half.
3) Wash and cut coriander leaves.
4) Dry roast 1 cup of peanuts till the skin becomes loose and comes off easily. It will take about 10 to 15 minutes on medium heat. Keep mixing them often so that they do not stick to the utensil and get burnt. Allow them to cool. Remove the skin of the peanut by moving it in between the finger tips. Get rid of these loose skins by blowing air over them over the kitchen ink. Grind them and make coarse powder. This can be stored in an airtight container for a few days. Use as needed.

How to Proceed:
1) Mix onion and tomato together.
2) Add chillies, salt, sugar, coriander leaves and roasted peanut powder.
3) Add plain non-fat yogurt (optional).
4) Serve cold.