Baingan Bharta

Baingan Bharta is a very special dish, not because this recipe contains some special ingredient, but it has a little story which means a lot to me. Baingan ka bharta is a very common dish in Punjabi households. I grew up enjoying the dish with hot chappatis and raita for a complete meal, at least once a week. When I got married, I came to know this is the favorite dish of my husband. But unfortunately we don't have the burner cooking range with flame here like we have in India on which the eggplant is wonderfully roasted, cooled and mashed and cooked into a delicious dish; and that was the reason I could never cook his favorite dish.

I always used to feel sad that he can enjoy his favorite dish just once in an year when we visit India. He was lately craving for bharta and this summer we got the idea for bar-be-cue and bought a mini grill, and planned to grill the eggplants and prepare baingan bharta. We could never find the time and opportunity to use the grill, but one fine day I got this thought of giving it a try in the oven.

So I put the eggplants in the oven and called my dad with crossed fingers for the recipe. He is an awesome cook and he makes some of the most wonderful dishes. I wrote this very simple recipe and gave it a try with the oven-roasted eggplants. I tried to prepare bharta in the oven many times, and finally I nailed it in the fourth attempt and my hubby was extremely delighted. This dish has become his absolute favorite since then and now I'm always seeing 2-3 eggplants in our grocery cart during our weekly grocery shopping. So here is the simple, homely and lovely recipe of baingan bharta which I have been making a lot lately.

Ingredients:

Eggplants: 3
Cooking oil: 3 tsp. + for oiling the eggplants
Cumin seeds: 1 tsp.
Onions (chopped): 2
Tomatoes (chopped): 2
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Peas: 1 cup

1. The first step is to roast the eggplants in the oven. Wash and pat dry the eggplants and poke holes on all the sides using a knife. Oil the outer layer of the eggplants from all the sides.
2. Keep on the oven grill and let them broil for about 40-45 minutes on 150 C. Remove from the oven and let cool a bit. Then put in a big bowl filled with cold water.
   
   
3. Remove the outer skin of the eggplants and cut off the top. Mash the eggplants nicely with hands and keep aside.
4. Heat oil in a pan and crackle the cumin seeds. Add the onions and fry until they are transparent. 
5. Add the chopped tomatoes and green chilli and sprinkle salt. Let cook until the tomatoes are completely soft and mushy.
   
6. Add red chilli powder and the mashed eggplant. Mix well and add the peas. Mix everything well and let cook on medium flame for about 10 minutes. 
   
7. Ready !! Serve hot with chappatis or parathas and raita for a complete light, quick and homely lunch/dinner.

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Looking for more Punjabi recipes? You might like Paneer Makhani, Aaloo Methi Subzi and Bhindi Masala. 

Fried eggplant masala

Another in series of my experimentation with eggplants after Aaloo Baingan Korma. Mildly spiced, light and flavorful simple dish for the weekdays to be served with chappatis.

Ingredients:

Potatoes (cut in wedges): 3
Eggplant (cut in wedges): 1 large
Onion (sliced): 1
Cooking oil: 2 tsp.
Mustard seeds: 1/2 tsp.
Urad dal: 1/2 tsp.
Chana dal: 1/2 tsp.
Asafoetida: 1 pinch
Salt to taste
Sambhar masala: 1/2 tsp.
Ginger (grated): 1 inch
Green chilli (chopped): 1
Rice flour: 1 tsp.

1. Heat oil and crackle mustard seeds, urad dal, chana dal. When they splutter, add asafoetida and onions. Fry the onions until transparent.
2. Add the potatoes and eggplant and sprinkle salt and add sambhar masala. Mix everything well. Sprinkle little water if it is too dry. Cover for 10 minutes.  
   
3. Remove cover and add green chilli and ginger. Add little red chilli powder if required. Mix well and sprinkle little more water if required. But do not add a lot of water as this is a fry masala. Cover again for 5 minutes.
4. Remove cover and add the rice flour for crispiness. This step is optional. Mix everything well, simmer for 2-3 minutes and serve hot with chappatis.

Aaloo Baingan Korma

 

Eggplant is one of the few vegetables we get in the place we live. So I try to twist and play with the ingredients to make new recipes with the same. I have been following a blog of Sonal Gupta since long and as I spotted this recipe in her blog with baingan, I immediately loved it and decided to make it the same week and the end result was wonderful. Here's my version of the recipe with a few convenient modifications I prepared this:


Ingredients:

Potatoes (chopped): 3
Baingan/ Eggplant (chopped): 1
Peanuts: a few
Shredded coconut: 3 tsp.
Sesame seeds: 1/2 tsp.
Coriander seeds: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Dry red chilli: 1
Cooking oil: 2 tsp.
Asafoetida: a pinch
Mustard seeds: 1/2 tsp.
Onion (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Kasoori methi: 2 tsp.
Garam masala: 1/2 tsp.

1. Dry roast peanuts, coconut, sesame seeds, coriander seeds, cumin seeds and dried red chilli on medium flame. Cool and grind to a fine powder and keep aside.
2. Heat oil and crackle the mustard seeds. Add asafoetida and the onions. Fry until the onions are transparent.
3. Add potatoes and eggplant and sprinkle salt. Sprinkle little water and cover for about 4-5 minutes. Remove cover so they don't become soggy.
4. Add red chilli powder and turmeric powder. Add the spice mix prepared in step 1, garam masala and kasoori methi. Mix everything well and add half a cup of water.
5. Cover and let cook on medium flame for about 10-15 minutes. Remove cover, stir well and garnish with coriander leaves. Serve hot !!

Original recipe link from simplyvegetarian777: Baingan Aaloo Methi in coastal korma curry

Achaari Baingan Kadhi

Ingredients:

Potatoes: 2 (cubed)
Brinjal: 1 (cubed)
Ginger-garlic paste: 2 tsp.
Grated ginger: 1 inch
Grated garlic: 3 cloves
Salt to taste
Cooking oil: 3 tsp.
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Fennel seeds: 1/4 tsp.
Mustard seeds: 1/4 tsp.
Fenugreek seeds: 1/4 tsp.
Onion seeds: 1/4 tsp.
Asafoetida: 1 pinch
Cumin seeds: 1/4 tsp.
Onion (chopped): 1
Green chilli (chopped): 1
Tomato (chopped): 1
Garam masala: 1/2 tsp.
Mango powder: 1/4 tsp.
Yoghurt: 1/4 cup

1. Marinate the cubed brinjal with grated ginger-garlic, salt, red chilli and turmeric for 15 minutes. Heat oil in a pan and slightly fry all the brinjals from both the sides and keep aside.
2. Heat the same oil and add fennel, mustard seeds, onion seeds, fenugreek seeds, asafoetida and cumin seeds. When they crackle, add the onions and fry until they are transparent.
3. Add the ginger-garlic paste and green chilli and fry until the raw smell goes away. 
4. Add the potatoes and sprinkle salt, let it cook for 2 minutes on medium flame. Add the chopped tomatoes and mix everything well. 
5. After about a minute, add the brinjals, sprinkle garam masala and mango powder and give everything a stir. Sprinkle some water if required and cover. Let cook on medium flame for about 10 minutes. Check if the potatoes and brinjals are done. Cover for another couple of minutes if they are not yet done.
6. Remove cover and add the yoghurt. Mix very well, let cook for 2-3 minutes. Remove from the heat and serve with chappatis.