Category Archives: Eggplant / Baingan

Recipe – Potato Brinjal Curry

Recipe – Potato Brinjal Curry

IMG_1155

Prep Time: 2 minutes

Cooking time: 15-18 minutes

Serves: 4

Ingredients

  • Baingan (Eggplant / Brinjal): 6-8 small sized
  • Potato: 6-8 small sized
  • Mustard Oil: 1 Tablespoon
  • Onion: 1 medium sized, chopped
  • Ginger: ½ Teaspoon, chopped
  • Garlic: ½ Teaspoon, chopped
  • Tomato: 2 medium sized, chopped
  • Green chili: 2, chopped
  • Cumin seeds: ½ Teaspoon
  • Salt: 1 Teaspoon or to taste
  • Turmeric: ¼ Teaspoon
  • Red chili powder: ½ teaspoon
  • Coriander powder: 2 Teaspoon
  • Garam Masala Powder: ¼ Teaspoon
  • Water: As required
  • Coriander leaves: 1 tablespoon, chopped

Method

  • Trim the edges of brinjals and cut into small pieces. Soak in water.
  • Peel and chop the potatoes. Soak in the water.
  • Drain water from potato and brinjal pieces. Keep aside.
  • Heat oil in a pan.
  • Add cumin seeds.
  • After 30 seconds, add the chopped onion, garlic and ginger. Sauté for 3 minutes.
  • Add tomato and green chili. Sauté for another 3 minutes.
  • Add the potato and brinjal pieces, salt, turmeric powder and 1 cup of water. Mix well. Medium the heat and cover the pan. Cook for 9-10 minutes or till cooked.
  • Remove the cover. Add red chili powder, garam masala powder, coriander powder. Cook in high heat for 2-3 minutes.
  • Turn off the heat.
  • Add coriander leaves and serve with rice or chapati.
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Recipe – Masala Mix Veg

mix veg

 

Prep Time: 10 minutes

Cook Time: 25 minutes

Serves: 4

Ingredients

  • Mixed Vegetables: 4 cups, chopped in small pieces (2 Potatoes, 4 carrots, 14-15 Green Beans, some chunks of cauliflower, 1 medium radish, 1 raw banana, 1/4th of a medium lauki, 2-3 small brinjal). You may use any of your choice of vegetables.
  • Salt: 1/2 Tablespoon or to taste
  • Turmeric Powder: 1 Teaspoon
  • Oil: 2 Tablespoon
  • Cumin seed: 1/2 Teaspoon
  • Fennel seeds: 1/2 Teaspoon
  • Bay Leaf: 1
  • Clove: 2
  • Cardamom: 1
  • Cinnamon Stick: 1 small, 1/2 inch
  • Ginger, garlic, green chili paste or crushed: 1 Tablespoon
  • Onion: 1 small
  • Tomato: 1 small
  • Coriander Powder: 2 Tablespoon
  • Cumin Powder: 1 Tablespoon
  • Mustard Powder: ½ Tablespoon
  • Red Chili Powder: 1 Teaspoon
  • Aamchur Powder: 1 Teaspoon
  • Lemon juice: a few drops
  • Water: as required
  • Fresh Coriander leaves: chopped, 1 tablespoon
  • Water: As required

Method

  • Heat oil in a pan, add cumin seeds, fennel seeds, bay leaf, cloves, cardamom, cinnamon stick. Roast for 30 seconds.
  • Add onion and fry till onions are golden brown.
  • Add ginger, garlic, chili paste and tomatoes. Fry for 2-3 minutes or till tomatoes are cooked.
  • Wash the chopped vegetables and drain the water.
  • Add the washed vegetables, salt and Turmeric powder in the pan. Mix well. Sprinkle a few drops of water and cover the pan. Let it cook for 12-15 minutes or till veggies are almost cooked.
  • Add coriander powder, cumin powder, mustard powder, red chili powder, aamchur powder and lemon juice. Mix everything well. Add ¼ cup of water and let it cook for another 5 minutes or till all vegetables are completely cooked.
  • Turn off the heat, add coriander leaves.
  • Serve hot with rice or chapati.

Recipe – Eggplant Curry / Spicy Baingan Curry / Brinjal Curry

1

 

Prep Time: 10 minutes

Cooking time: 18-20 minutes

Serves: 4

Ingredients

  • Baingan (Eggplant / Brinjal): 8-10, small size
  • Oil: 1 Tablespoon
  • Onion: 1 medium sized, chopped
  • Ginger: ½ Teaspoon, chopped
  • Garlic: ½ Teaspoon, chopped
  • Tomato: 2 medium sized, chopped
  • Green chili: 2
  • Grated or chopped coconut: 2 Tablespoon
  • Cumin seeds: ½ Teaspoon
  • Salt: 2 Teaspoon or to taste
  • Turmeric: 1 Teaspoon or to taste
  • Red chili powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Garam Masala Powder: ½ Teaspoon
  • Water: As required
  • Coriander leaves: 1 tablespoon

Method

  • Blend onion, ginger, garlic to a smooth paste and keep aside.
  • Blend tomato and green chili to a smooth paste and keep aside.
  • Blend the coconut pieces using little water to smooth paste.
  • If eggplants are very small, no need to trim or cut it, otherwise cut into bite size pieces. Soak them in water and drain the excess water.
  • Heat oil in a pan.
  • Add cumin seeds.
  • After 30 seconds, add the onion paste. Sauté for 3 minutes.
  • Add tomato paste and sauté for another 2 minutes.
  • Add the eggplant pieces, salt, turmeric powder and 1 cup of water. Mix well. Medium the heat and cover the pan. Cook for 7-8 minutes or till eggplants are soft.
  • Remove the cover. Add coconut paste, red chili powder, garam masala powder, coriander powder. Simmer in medium heat for 4-5 minutes.
  • Turn off the heat.
  • Add coriander leaves and serve.

Recipe – Eggplant Fritters / Baingan Bhajji / Brinjal Bhajji

bringal pakoda

 

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Serves: 4

Ingredients

  • Baingan: 1 medium
  • Besan (Gram flour): ½ Cup
  • Rice Flour: ¼ cup
  • Water: ½ cup or as required
  • Salt: 1 ½ teaspoon or to taste
  • Ajwain (carrom seeds): ¼ teaspoon
  • Red chili powder: ½ teaspoon
  • Cooking oil: as required for frying
  • Chat Masala: 1/2 teaspoon

Method

  • Trim the top and bottom edges of Baingan and cut horizontally into 2 halves. Cut each half vertically into thin rectangular pieces.
  • Mix besan, rice flour, salt, ajwain, red chili powder in a bowl. Add water and make a smooth thick batter.
  • Heat oil for deep fry.
  • Now dip each Baingan piece into the besan batter and gently coat all around.
  • Deep fry them in hot oil until both sides are golden brown and crispy.
  • Take them out on a kitchen napkin.
  • Sprinkle chat Masala.
  • Serve hot with green chutney or tomato sauce.