Vangyachi boté
This is a very Maharashtrian coastal specialty. Thick aubergine slices, slit ¾ way, that yet hold the slice like a steak together. The slits are filled with masala paste & the slices pan-fried to a crisp crust with a firm but soft flesh! Fantastic to snack on with a beer, or on a roti, or inside a warm Pita bread! It is delectable and finger-licking good. Great to serve as a special dish for vegetarians/ vegans. I often use the Grafitti aubergines that are striped purple & white, as they have firmer flesh, (when available) but normal black aubergines will also do, just choose a big one. A large aubergine (300-350 g) can be cut horizontally in half, then cut in vertical thick ¾ th cm to 1 cm slices. Smaller ones, just remove the green calyx, then cut into thick slices lengthwise. You can prepare in advance, & fill in the masala in the slits, and keep covered in the fridge for up to 2-3 hours. Bring to room temperature before you fry them.
1 aubergine serves 2 persons. 1 cup- 240ml / 1 tbsp= 15 ml/ 1 tsp = 5 ml.
| 1 large aubergine- green calyx removed. | |
| ¼ - ½ cup Oil for pan roasting | |
| ¼ cup rice flour for coating | |
| For the Masala paste: | |
| 1 large onion- thinly sliced, roasted in a pan with oil till golden & caramelized | |
| ¼ cup desiccated fresh or dried coconut- roast in a pan, till lightly golden | |
| ¼ cup chopped fresh coriander leaves with their stalks | |
| 2 large or 3 small cloves garlic peeled & chopped | |
| 2 cm piece of ginger grated or chopped | |
| 1 tsp ofgood quality curry powder/ Malvani masala/ or chicken masala powder | |
| ¼ tsp turmeric powder | |
| Salt to taste | |
| Lime juice / 1 tbsp or 2 of water to grind |
Vangyachi boté This is a very Maharashtrian coastal specialty. Thick aubergine slices, slit ¾ way, that yet hold the slice like a steak together. The slits are filled with masala paste & the slices pan-fried to a crisp crust with a firm but soft flesh! Fantastic to snack on with a beer, or on a...
| 1. | Slice the aubergines into approx. 1 cm thick slices- vertically ( see photo ) |
| 2. | In the oval form of the slices- with a sharp knife, cut 3-4 slits till about a cm off from the skin. |
| 3. | Make sure the slit fingers will hold together like the palm of your hand. |
| 4. | Grind all the masala ingredients to a smooth thick paste. Use some lime juice if you need moisture to grind. Or make the paste in a mortar& pestle. |
| 5. | Divide the portions equal to the number of slices you have. |
| 6. | Hold the slice of aubergine in your left palm ( if you are left handed- opposite) with the skin side towards you. |
| 7. | Use a portion of the masala to fill between the slits. If some of the masala portion is remaining, smear it on both sides of the slices. |
| 8. | Fill all the slices similarly. |
| 9. | Heat a heavy-based or iron pan, when hot, reduce heat to medium. |
| 10. | On a plate spread the rice flour for coating. |
| 11. | Place a slice in the flour, coat one side lightly then flip & coat the other. |
| 12. | Add a tbsp or 2 of the oil to the pan & place the slice on it to fry. You can do 2-3 slices at a time. |
| 13. | Add a tbsp of oil if you see the pan go too dry. Fry one side till lightly golden underneath. |
| 14. | Drizzle the top with some oil & with a broad spatula, gently flip over onto the other side. Add some oil around. |
| 15. | You will need 2-3 mins per side. |
| 16. | When the other side is also golden, remove to a plate & serve warm. |
fill the slits like fingers
Cut the Slices as depicted