>> Tuesday, May 19, 2015
The meal featured Vaghareli Khichri with Parsi Style Masoor Daal and Tareli Vengna ni pori
Tareli Vengna ni pori
Big Brinjal - 1
Turmeric powder a pinch
Salt to taste
Red Chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Roasted Cumin powder - 1/2 tsp
Lemon juice - 1 tsp
Khambati / Parsi Sambar Powder - 1 tsp
How to make Tareli Vengna Ni pori
Wash and clean one medium sized big brinjal, cut into 1/2 inch thick slices to get about 8-10 slices,
Mark each slice on both sides slightly, with knife,
Soak in water until all done as brinjal tends to blacken as soon as its cut.
Remove from water and squeeze dry lightly to shake of all water.
Put in a large vessel and add all the masala powders.
Keep for 1/2 an hour.
In a thick bottomed pan add 3 tbsp oil on full flame
When hot, put to medium flame and lay out it brinjal slices
Fry until bottom side is crisp golden brown then flip side
Now sprinkle with your fingers a few seeds of mustard seeds and allow the other side to crisp golden brown and close the flame
Remove the slices and sprinkle a pinch of sugar over the fried Vengna slices
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