Do you know there is a big & historical story to eat Baingan in Maharashtra? Here every food is related to a specific God. As like it to the God Khandoba. He had kept some rules to eat this fruit subji. He told to his devotee that don’t eat this subji after winter. So lots of people keep this as a ”VRUTA”to eat it. So many people didn’t touch to this food forever. There is one specific day to eat this subji , it is known as ”SAT’ Only on this day some people make ”BAINGAN BHARATA ” Special with roti & eat on that day only.
SCIENTIFIC REASON BEHIND TO NOT EAT IT: This Subji gives an invitation to some diseases, like paralysis, body pain, muscle pain as well as it increases swelling on the body. If you have wound, it increases pus or germs in the wound.t Means in just a few words it is harmful to eat it & that’s why our GOD also kept some restriction to eat it.
StBotanica USDA Organic Apple Cider Vinegar With The Mother – Raw, Unfiltered, UnPasteurized – 500ml (Glass Bottle)
Whatever maybe we will see here how to make it for healthy people. Healthy people can eat it lovingly.
time for it : 20 min
prep cook total
5 10 15min
author’ name : Chhaya Kulkarni
cuisine : Indian
food type : Subji
serve for 3
INGREDIENTS FOR IT
Baingan : 7 o 8 middle size
garlic flakes : 5 to 6
coriander : 2 tabs [chopped]
Garam masala : 1 tabs[Amber]
Chilly powder : 1 tab
salt : 1 tab
OIL : 2tab
cumin seeds : 1 tab
mustard seeds : 1 tab
Hing : 1 pinch
curry leaves : 5 to 6
Skutt : 1/2 bowl
PROCEDURE FOR IT : Take the fresh baingan, cut it, wash it & keep it in the water
: Make garlic paste & keep aside
: Keep the pan on the gas, pour oil to it wait to heat it .
: Add mustard seeds, cumin seeds & wait to splutter it .
: Now add slowly baingan to it & stir instantly & keep : the lid on it.
: Now add garam masala, chilly powder, salt, Skutt, coriander & stir it well.
: Keep lid on it & keep half bowl water in the lid
: Add 2 to 3 tablespoon water & stir it well.
: See the Baingain is well cooked or not. Then put off the gas.
IMAGES FOR IT
GREEN FRESH BAINGAN
WELL PREPARED BAINGAIN