Tender baby eggplants stuffed with a fragrant Goan masala of coconut, spices, and tamarind. This semi-dry curry is a coastal classic, bursting with sweet, sour, and spicy flavors.
Prep25 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 serving
313cal
4gprotein
28gcarbs
Ingredients
500 g Small Brinjals (About 8-10 pieces)
4 cup Water (For soaking the brinjals)
1 tsp Salt (For soaking the brinjals)
1 cup Freshly Grated Coconut
2 medium Onion (1 roughly chopped for paste, 1 finely chopped for cooking)
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
A simple, comforting Maharashtrian lentil soup made from split pigeon peas (toor dal). Mildly flavored with turmeric and asafoetida, this wholesome, sattvic dal is finished with a dollop of ghee and traditionally served with steamed rice, making it a staple in festive meals and everyday comfort food.
Perfectly spiced Goan Bharli Vangi with homestyle chapati and protein-packed dal varan - a truly soul-satisfying meal!
This goan dish is perfect for dinner. With 736.98 calories and 21.43g of protein per serving, it's a nutritious choice for your meal plan.
23gfat
Dried Kashmiri Red Chilies
(Adjust to your spice preference)
0.5 tsp Turmeric Powder
1 tbsp Tamarind Pulp (Soak a small lemon-sized ball of tamarind in warm water and extract the pulp)
1 tsp Jaggery (Grated or powdered)
4 tbsp Vegetable Oil (Divided)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Brinjals
Wash the brinjals and pat them dry. Make two slits from the bottom in a criss-cross pattern, going about three-quarters of the way up but keeping the stem intact.
In a large bowl, dissolve 1 tsp of salt in 4 cups of water.
Place the slit brinjals in the salted water and let them soak for 15-20 minutes. This prevents them from browning and removes any bitterness.
2
Create the Masala Paste
Heat 1 tsp of oil in a small pan over medium heat. Add coriander seeds, cumin seeds, and dried red chilies. Roast for 1-2 minutes until fragrant.
Add 1 roughly chopped onion, garlic cloves, and ginger. Sauté for 4-5 minutes until the onion softens.
Turn off the heat and allow the mixture to cool down completely.
Transfer the cooled mixture to a grinder jar. Add the grated coconut, turmeric powder, tamarind pulp, and jaggery.
Add 3 tablespoons of water and grind to a thick, smooth paste. Scrape down the sides as needed to ensure even grinding.
3
Stuff the Brinjals
Drain the brinjals from the salted water and pat them completely dry with a kitchen towel.
Gently open the slits of each brinjal and generously fill them with the prepared masala paste. Reserve any leftover masala.
4
Cook the Bharli Vangi
Heat the remaining oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onion and sauté until it turns golden brown, which should take about 6-7 minutes.
Carefully place the stuffed brinjals in the pan in a single layer.
Add the leftover masala paste to the pan and sauté gently for 2-3 minutes, turning the brinjals carefully to coat them in the oil.
Pour in 1/2 cup of warm water and add 1 tsp of salt (or to taste). Stir gently to combine.
Bring the curry to a simmer, then reduce the heat to low. Cover the pan and cook for 15-20 minutes, or until the brinjals are tender and cooked through. Stir gently once or twice in between to prevent sticking.
5
Garnish and Serve
Once the brinjals are soft and the gravy has thickened to a semi-dry consistency, turn off the heat.
Garnish with freshly chopped coriander leaves.
Serve hot with Goan pao, chapati, bhakri, or steamed rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
1 cup Toor Dal (Also known as arhar dal or split pigeon peas)
4 cup Water (3 cups for cooking and 1 cup for adjusting consistency)
0.5 tsp Turmeric Powder
0.25 tsp Hing (Asafoetida)
1 tsp Salt (Adjust to taste)
1 tsp Jaggery (Grated or powdered)
2 tbsp Ghee (Clarified butter)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Dal: Rinse the toor dal under running water 2-3 times until the water runs clear. For faster cooking, you can soak the dal in 2 cups of water for 30 minutes, then drain completely. This step is optional but recommended.
2
Pressure Cook the Dal: Transfer the drained dal to a pressure cooker. Add 3 cups of fresh water, turmeric powder, and hing. Secure the lid and pressure cook on medium heat for 4-5 whistles, which should take about 15 minutes. Turn off the heat and allow the pressure to release naturally, which takes another 10 minutes.
3
Mash to a Creamy Consistency: Once the pressure has fully released, open the cooker. Use a whisk or an immersion blender to mash the cooked dal until it is completely smooth and creamy. This step is crucial for achieving the authentic, velvety texture of Varan.
4
Simmer and Season: Place the cooker back on the stove over low heat. Add salt, grated jaggery, and about 1 cup of warm water to adjust the consistency to your liking. It should be like a thick, flowing soup. Stir well until the jaggery dissolves completely.
5
Final Simmer: Let the dal simmer gently for 5-7 minutes, allowing the flavors to meld together. Stir occasionally to prevent it from sticking to the bottom of the cooker.
6
Finish and Serve: Turn off the heat. Stir in the ghee until it melts and is fully incorporated into the dal. Garnish with freshly chopped coriander leaves. Serve hot with steamed rice and a side of lemon wedge.
