Sometimes I feel (nay, know) that there are certain vegetables I should eat more of; aubergine is one of those. I like aubergines but have not experimented with them as much as I would wish. Hopefully, this is first of many more aubergine-centric experiments!
The idea for this recipe came about because I had a packet of red pohe (flattened rice) lying around. Wanted to make something more nutritious than the conventional pohe with onion or potato. Combined with the view to eating more aubergine, I was wondering if I could marry the two. Fortunately, the idea is not as outlandish as I first thought since I stumbled upon a couple of recipes for vangi pohe (vangi means aubergine in Marathi).
My take on baingan pohe is based on this recipe with a couple of minor tweaks.
Ingredients (Scroll down below for pictorial reference)
1 Cup pohe
200 Grams aubergine, finely diced
1 Tablespoon oil
1 Teaspoon mustard seeds
A pinch of asafoetida
15-20 Fresh curry leaves
2 Tablespoons dalia (or chana dal)
2 Onions, finely chopped
1-2 Teaspoons minced green chillies and ginger
1 Teaspoon Turmeric powder
1 Tablespoon goda masala (optional)
1-2 Tablespoons grated coconut
One small bunch coriander
Juice of one lime or lemon
Salt to taste
- First we need to prep the pohe. Take the pohe in a large bowl, wash them and drain the water. Make sure you remove any excess water. Cover and keep aside.
- Heat oil in a wok.
- As soon as the oil heats up, add mustard seeds.
- Once mustard seeds start spluttering, add asafoetida.
- Add curry leaves, give it a quick stir and add the chana dal.
- Cook for a couple of minutes till the chana dal starts browning.
- Add the onions and salt, cover and cook on a low heat for about 5 minutes.
- Add the aubergines, goda masala, turmeric powder and minced chillies and ginger. Mix well, cover and cook for about 10 minutes or till the aubergine soften.
- Once the aubergine is cooked, add the pohe and lime juice. Give everything a good stir. Cover and cook for about 5 minutes.
- Open, add coconut and coriander leaves (washed and chopped), cover and cook for 5 more minutes.
- Turn off the heat and let the cooked pohe sit for 5 minutes covered before serving.
- I used red pohe but you can use white pohe if you don’t have the red ones.
- I used green aubergine, you can use any variety available.
- If you don’t have goda masala, add one teaspoon each of coriander powder, cumin powder and powdered garam masala.
Ingredients for Baingan Pohe (instead of turmeric powder, I had minced fresh turmeric root along with green chillies and ginger)
- Store cupboard swaps – kitchen tips for busy cooks (theguardian.com)
- The 10 best aubergine recipes (theguardian.com)
- Unusual aubergines (zestandherbs.wordpress.com)
- Kande Pohe Recipe (cravecookclick.com)