Somehow things suddenly seem too hectic to handle. Though all the posts were ready, I just couldn’t find time to edit and write. I made a simple Parsi Lunch on Sunday for the Vegetarians. I warned Hubby dear ahead that it was going to be Parsi lunch, while I made Biryani for the rest at home.
Surprising even with the non veg Biryani going on, I was able to prepare these simple Parsi Dishes for the Vegetarians at home. I enjoyed all the dishes, why Hubby dear wasn’t so taken in by this fried brinjal slices. I realised that one has to enjoy brinjals or maybe I need to deep roast these slices for his taste.
I had planned on another Dal pori for the third day, it didn’t happen. So I am splitting the posts. I am hoping I will make the Dal Pori that I originally planned. The recipe is adapted from this
post. These fried brinjal slices uses something called as the Parsi style Sambar powder. I was so surprised to read about the Parsi Style spice powder
. I found this interesting post comparing the different spice powders like the Parsi Sambhar masala to South Indian type sambhar masala along with Dhansak masala.
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
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM