Brinjal And Tomato Chutney#SundayFunday

My hubby does not enjoy eating brinjal, made this pickle and its was relished. He did not know this chutney was of brinjal.

Ingredients
1 Long Eggplant - sliced
2 Red Dry chillies
1 Small Onion - chopped finely
1 Tomato - chopped finely
2 Cloves Garlic - chopped finely
1 Tablespoon Oil + 1 teaspoon
1/4 Teaspoon Mustard seeds
1/2 Teaspoon Urad dal
A Spring Curry leaves
1 Button Red Chilly
Salt to taste
Method

Heat pan with a tablespoon of oil. Add red chillies fry them till crispy .. take it out and keep it aside. In the same pan add garlic and fry till they are slight brown in color. Add onion and fry till they are transparent. Add tomato and fry till they are mushy. Remove and keep aside

Drain the water from eggplant and add them to the pan. Fry till they are cooked. Switch it off and let it cool down.

Grind the chillies first. Then add rest of mixture and grind to smooth paste adding just a teaspoon of water add salt and blend again. Transfer it serving dish

Heat the pan add a teaspoon of oil. When oil is hot add mustard seeds and let it pop. Add urad dal and curry leaves and red chilly. Fry till brown in color. Pour it over the chutney. 

Serve this dosa or dal rice .. it taste yummy.

Labels: Chutneys & Dips, Brinjal, Tomato, Eggplant, Aubergine, Baigan, Indian, Condiments, Sunday Funday 

• Cook with Renu: Air Fryer Eggplant Pizza (Aubergine or Brinjal Pizza)
• Sneha's Recipe: Brinjal and Tomato Chutney
• Mayuri's Jikoni: Dahi Baingan
• Karen's Kitchen Stories: Eggplant Gratin
• Food Lust People Love: Griddled Eggplant Salad
• Culinary Cam: Grilled Eggplant, Tomatoes, and Burrata Platter
• A Day in the Life on the Farm: Melitzanosalata (Greek Eggplant Dip)
• Palatable Pastime: Szechuan Eggplant  

Vangi Bath/Eggplant (Brinjal) Rice#Foodieextravaganza

This is a combo dish, using rice and vangi which is eggplant in Karnataka, a complete vegan, gluten free meal. Have this with any raita and enjoy this unique, awesome rice dish originating South India - Karnataka.
Ingredients
2 Cups Rice
1 Big Long Eggplant/Brinjal – cut into big pieces
1" Cinnamon stick
1 Teaspoon Cumin seeds
½ Teaspoon Mustard seeds
A Sprig Curry Leaves s
2 Tablespoons Chopped Coriander leaves
Salt to taste
½ Cup Oil
2½ Tablespoons Homemade Vangi Bath Masala 

Method

Cook the rice and spread in a wide bowl. Each grain of the cooked rice must be separate but soft.

Add ¾ of the prepared powder and salt to the cooled rice. Mix Well gently.

Heat the oil in a pan, add the mustard seeds, cumin seeds, cinnamon, cashews and curry leaves. Lower the flame and add chopped brinjal pieces, little salt and mix it well and close the lid. Keep stirring gently every few minutes and cook well without adding any water. Once the brinjal is cooked well add the remaining powder and stir well. Finally add the rice and cook for couple of minutes and add the chopped coriander leaves. 

Serve with fresh curd and enjoy. 

My Notes

Use any type of black or purple variety of eggplant/brinjal you wish. 
Adjust the vangi bath masala according to your taste and spicyness required.

Labels: Foodie Extravaganza Party, Vegan, Gluten free, South Indian, Karnataka, Eggplant ,Brinjal, Rice, Main course, Healthy, No Onion No Garlic, Vrat

For Foodie Exgravaganza Party our Host is Camilla of Culinary Adventures with Camilla   and the theme is Rice.
Check here the various rice dishes prepared this month.   

Arroz Rojo (Mexican Red Rice) by Palatable Pastime
Beetroot Pulao by Magical Ingredients
Bulgogi Kimbap with Seasoned Rice by Culinary Adventures with Camilla
Curry Doria (Japanese Curry Rice Gratin) by Tara’s Multicultural Table
Kimchi Fried Rice by Karen’s Kitchen Stories
Rice Pudding by A Day in the Life on the Farm
Southwest Rice Salad by Our Good Life
Vangi Bath/Eggplant (Brinjal) Rice by Sneha’s Recipe

Fried Eggplant Curry#Improv

This is side dish, has a thick saucy gravy and it's tangy and delicious. Try it, you too will love it. 

Serves 2
Ingredients
1 Medium Eggplant/Brinjal
1 Medium Onion - finely chopped
4 Cloves Garlic
2 Medium Tomato - chopped
1 Cup Hung curd
1 + 1/2 Teaspoon Salt
1 Teaspoon Kacha Masala
1/2 Teaspoon Chilly Flakes
1 Teaspoon Sugar
2 Tablespoon Oil 
Oil as required for frying the eggplant/brinjal slices
1 Tablespoon Coriander leaves - finely chopped

Method

Slice the brinjal in roundels and then in four parts. Rub a teaspoon of salt on both sides of the eggplant pieces, keep it in a strainer for an hour atleast. After an hour wash the brinjal pieces well and pat them dry.

Whisk the hung curd and chilly flakes till smooth. Keep aside.
Fry the brinjal slices in little oil, till brown on both sides. Keep them aside. 
Blend the tomatoes and garlic to a smooth puree. Keep aside. 
In a deep pan / kadai heat oil, add onion and saute till brown. Add the coriander leaves, blended tomato puree, salt  and Kacha Masala , and fry till oil separates.  Add sugar, a cup of water , take  the pan aside and add half of the whisked hung curd, mix well.  Place the pan again on low flame, stirring continuously till it comes to a boil, cover and let it cook again till oil separates.   Arrange the brinjal slices in the gravy, cover and cook or a minute for two only.

Serve hot with the remaining hung curd and enjoy with roti, phulkas or parathas.

Labels: Brinjal, Eggplant, Side Dish, Vegetables, Kacha Masala, Improve Cooking Challenge, Main course, Serves Two

Improv Cooking Challenge: August 2021

Eggplant and Tomatoes

Classic Moussaka from Palatable Pastime
Fried Eggplant Curry from Sneha's Recipe
Catalan Escalivada from Culinary Adventures with Cam
Mirza Ghasemi - Vegan Version by Magical Ingredients
Eggplant and Tomato Tian byA Day in the Life on the Farm
Eggplant Prosciutto Caprese Panini from Cookaholic Wife

Brinjal with Dried Baby Shrimps / Zavla Vanga #FishFriday

This is an East Indian dish that is a mostly prepared in Monsoons where in fresh fish is not easily available because of rains. Dry fish is stocked in East Indian homes in the month of February  or March wherein you get fresh dried fish.  This is a most easy quick and delicious dry / side dish.

Sending this to Fish Friday Foodies our Host choose the theme prepare a Fish dish with " Preserved Fish- Pickled, Canned, Dried".

Ingredients

2 Cups Zavla / Baby Shrimps
2 - 3 Baby  Brinjals - cut into pieces
2 Spring Onions - finely chopped - green and white separated
8 Cloves Garlic - minced
1 Inch Ginger - minced
3 Green Chillies - minced or according to taste
2 Tablespoons Coriander Leaves - finely chopped
1 Tablespoon Heaped Bottle Masala - see note
2 Tablespoons Oil
1 Teaspoon Tamarind Juice or 4 -5 Kokam
Salt to taste

Method

Clean the  dried baby shrimps well to remove any dirt, stones or any other dried fish.  Wash the zavla / dried shrimps well in a bowl of water taking only what come  on top ( at the bottom will be all the dirt that settles down)  and then soak it in clean water for 10 - 15 minutes (this step is very important - do not use the dry fish directly it to needs to be soaked in water first).  After 15 minutes place the shrimps in a fine mesh strainer to drain all the excess water.  Keep aside.

Slice the brinjals and keep in the water to avoid darkening.

In a vessel/ pan  heat oil add chopped onions, green chilly, ginger  and garlic, saute for 5 minutes.

Add the chopped spring onions and saute for 2 -3 minutes.
Now add the the soaked & drained shrimps /zavla and fry for 2 minutes then add the bottle masala and and chopped brinjals. 

Mix well just sprinkle water and cover with lid and cook over medium low flame till the shrimps and brinjals are done.  Now add the tamarind pulp and cook for few more minutes. Garnish with chopped coriander leaves.

Serve hot with  Handbreads (Apas)

My Notes
If you do get bottle masala then use Kacha Masala and garam Masala powder to taste.

Can use any type of brinjals in this dish.. the quantity also varies according to you.

Labels:  Zavla, Dried Baby Shrimps, Brinjal, East Indian,  Bottle Masala, Side Dish, Fish, Fish Friday, Indian Fish Curry

An InLinkz Link-up

Di San Xian - Vegetarian

Di San Xian (or more accurately read as 'dee sun sen') is a delicious vegetarian dish from Dongbei (north east China). The name Di San Xian is translated as 'earth three fresh'.


When I, was looking to the dishes list in wiki list, found this name, looked through the recipe was happy to read through this easy Chinese dish.The only thing I added more was chilly flakes to make it lightly spicy otherwise made it exactly as given. Also did not add light soy sauce since its not available here. Instead I added 3 teaspoon dark soy sauce.

Recipe Source here

Ingredients
1 Large Aubergine / Brinjal
2 - 3 Medium potato
1 Large Green Capsicum
1 Cup Oil for frying
2 large Clove Garlic
4 Stalks of Spring onion (scallion), use only the white part
2 Teaspoon Light Soy sauce - I did not add
2 Teaspoon Dark Soy sauce
1 Teaspoon Sugar
1/2 Cup Water
1 Cube of Vegetarian Soup cube
1 Teaspoon Cornflour -mix with 2 tablespoons water

Method

Cut potatoes into thin wedges. 

Cut aubergine into thick wedges, remember it will shrink after cooking. Cut just before cooking to prevent browning or straight after frying the potatoes. Do not rinse or salt the aubergine.  

Cut capsicum  into thick wedges. 

Chop garlic and spring onion. 

Heat oil in work till hot then put in potatoes and fry till light golden brown and cooked through. Remove and drain on kitchen paper to remove excess oil.
Fry the aubergine in the same oil at high heat. The aubergine will absorb a lot of the oil at first. When the pieces become golden brown, most of the absorbed oil is released. Fry till golden and soft. Remove and drain on kitchen paper to remove excess oil.
Fry the capsicum briefly for about 1 - 2 minutes on high heat. Remove and drain on kitchen paper to remove excess oil.
Remove all the oil,  reserve only a tablespoon  of oil in wok, add in the garlic and spring onion, fry at medium heat till light golden.
Add in  water and cubes when the cube dissolves, add the both soy sauces and, chilly flakes and sugar.
When the liquid is boiling, add in all the vegetables. Stir briefly then thicken with  cornflour paste on high heat and reduce the sauce to almost dry and vegetables are evenly coated with the sauce.  Take off flame and  serve.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57

Labels : Brinjal, Chinese, Asian Cuisine, Potato, Capsicum, Blogging Marathon, Vegetarian, Vegetables

Eggplant Rollatini with Spinach - Vegetarian

Rollatini is an Italian-style dish that is usually made with thin slices of eggplant, which are dusted in wheat flour or lightly breaded and covered with ricotta and often other cheeses and seasonings, then rolled up and baked ( taken from wiki).

This is a one dish meal and filling, we had this as our dinner with garlic bread.

Sending this to this month's BM week 3 - Do Eggplant Dishes.
The eggplant is sliced so thin (I used the V slicer for even thickness of slices)

Ingredients

2 Long Black Brinjals -  sliced lenthwise
1/2 Teaspoon  salt 

1/2 Teaspoons Fresh black pepper
1 1/2 cups  Marinara sauce - homemade
1/2 Cup part skim ricotta cheese
1/2 Cup  Cheeza Cheese - grated
1 Cup Blanched Spinach
1/2  Garlic  -  minced
1/3  Cup Mozzarella cheese - grated

1 Tablespoons Fresh Bread crumbs

1/2 Teaspoon each Oregano and Rosemary herb

Method
Cut the eggplants lengthwise, into 1/4-inch thick slices .  I used the V slicer on the thick sides to get even slices. 

Sprinkle little salt to remove excess moisture and bitterness from the eggplants. Set aside for about 10 minutes. Pat dry with a towel.

Preheat oven to 180 degrees.

Season the eggplant with a little pepper, then grease a frying pan and arrange eggplant is just tender for a minute on each side only. Then place the eggplants on a a absorbent paper towel to remove any oil. I used this method.

OR in the oven - arrange the slices on a greased baking tray for about 4 minutes on each side.

Mix the ricotta cheese, pepper to taste, garlic and spinach together and keep aside.

Spread 1/4 cup marinara sauce on the bottom of a greased baking dish. 

Dividing the ricotta-spinach mixture according to the slices of eggplant  (about a tablespoon each). 

Spoon onto one end of each eggplant slice, spreading to cover. 

Starting at the end, roll up slices and arrange them each seam side down in the prepared dish. 

Top with remaining marinara sauce and  grated cheeza. 

 mozzarella cheese and  again spinkle bread crumbs on top with  oregano and rosemary , tightly cover with foil.

Bake until the eggplant is very tender, about 40 to 50 minutes. Remove from oven and let cool 5 minutes before serving. Devour the yummy rollatini

My Notes :

You must have  noticed that I have not added salt in the mixture, cause spinach has enough salt and even the ricotta cheese has some quantity of salt.  If you wish add salt but taste it then add.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57

Labels : Brinjal, Continental Cuisine, Italy, Cheese, Baked, Vegetarian, Blogging Marathon, Marinara Sauce

Dahi Baigana - Odisha Cuisine

Dahi Baigana is an Oriya food prepared from curd and eggplant / brinjal especially during festivals. This dish can be prepared even without using garlic when they are not allowed in some auspicious festivals. 

This is a mouthwatering dish. We really enjoyed this dish. I took a plate for myself had soothing dish as my dinner.

Sending this to this month's BM week 3 - Do Eggplant Dishes.

Let's go to the recipe...
Ingredients

 1 Large eggplant - cut into roundels or halves
2 Cups Thick Curd

1 Green chilly  - finely chopped

Salt to taste

A pinch of Chat Masala

For the Tadka

2 Cloves  Garlic - chopped
3 Button Dried Red Chilies
1/4 Teaspoon Mustard seeds
1/4  Teaspoon Cumin seeds
4 -5 Grains  Fenugreek seeds
1/4 Teaspoon Fennel seeds
Oil for frying

Method

Cut the eggplant into roundles and  sprinkle little salt on the slices and keep aside.

Take curd in a bowl, add a little water,  salt to taste, chat masala and green chilly, mix well and then keep aside in the refrigerator to chill.

Heat a frying pan with little oil place the eggplant slices and fry  until they turn golden brown.  Remove the fried eggplants from the pan into a plate and keep it aside to cool it completely.

In a small pan add a tablespoon of oil and heat it.  Then add mustard seeds,  cumin seeds,  fenugreek seeds and fennel seeds. When they crackle, add red chilies and chopped garlic. Sauté for a few seconds and then take off flame.
Add half of this to  the curd and mix well.  Keep the remaining aside to pour on top.

In a serving dish arrange the eggplant and then pour the curd and  the remaning tadka on top, keep it in the refrigerator again to cool and also so that eggplant absorbs some of curd.

Here this delicious  Dahi Baigana  is  ready to dig into and relish. 

  

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57

Labels : Brinjal, Curds, Odisha, Blogging Marathon, Healthy, Vegetables

Roasted Eggplant in Yogurt (Yogurtlu Patlican Kozleme)

This is a Turkish dish, this recipe is from the Turkish Cookbook.  This dish looked so simple and interesting that I had bookmarked it. 

This is my entry for the BM #50, theme Bookmarked recipes.

Ingredients
1 Big Eggplant / Brinjal
1 Cup Yogurt
2 Cloves garlic -  minced
1 Teaspoon Cayenne pepper or Chili flakes ( I used cayenne pepper)
1 Teaspoon Spearmint flakes ( dry mint crushed)
Salt to taste
For the Butter Pepper sauce
1 Tablespoons Butter
3 Flakes Garlic - crush it with a pinch of salt
1/4 Teaspoon Pepper - crushed

Method
Pierce the eggplant and roast them till the skin starts peeling off.  Let eggplant cool before handling. 
Peel off the skin and mash it with the knife.

For the Butter Pepper sauce
Heat butter in a pan add the garlic and pepper stir in for a second. The sauce is ready.

In a separate bowl, combine yogurt, minced garlic and salt. Mix well. Stir in the mashed eggplant to the yogurt sauce. Mix well.  Drizzle the butter-pepper sauce on top and a pinch of cayenne pepper and spearmint flakes. Serve this chilled.

I enjoyed this dish as my dinner, had it with garlic bread.  The butter pepper sauce  makes this dish yummy. Do give this a try.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50.

Labels: Continental Cuisine, Blogging Marathon, Brinjal, Turkey

Stuffed Brinjals (Bharli Vangi)

July 9, 2014

This recipe needs a bit more oil which makes it delicious as you can see in the pictures. Bharli Vangi are small brinjals stuffed with a sweet and spicy, peanut flavoured masala bringing out all  flavors of Maharashtrian cooking. These brinjals have to be cooked over a slow flame with utmost care in order to preserve the natural flavours of this dish and also that the brinjals do not break or become like paste. This dish also requires a lot of fresh coriander, this also enhances the taste of the dish.

Ingredients

10 small Brinjals/Eggplants

1 large Onion chopped

1 large Tomato chopped

1/2 teaspoon  Ginger chopped

1/2 teaspoon Garlic chopped

1/2 cup dry shredded Coconut,
1/2 cup peanut powder or peanuts (roasted),
1 tablespoons Sesame seeds,
1 teaspoon each coriander-cumin powder
1 tablespoon Goda Masala ,
1 teaspoon Tamarind pulp,
1 teaspoon  Jaggery,
2 teaspoon Chili powder,
salt to taste

For the tempering

1 teaspoon Mustard seeds
1/2 teaspoon Asafoetida,
1/2 teaspoon Turmeric powder.
1/4 cup oil.
Method

Give the brinjals four vertical slits (not fully) from the bottom of the brinajls keeping the stem intact. Keep them in salt water for 10 minutes and rinse. Set aside.
Roast onions, ginger, garlic,coconut, sesame seeds, coriander-cumin till light brown. Powder this mixture and combine tamarind, jaggery, peanut powder, tomato, salt, chili powder and goda masala with the ground spices. Grind all these ingredients together to fine paste.  Mix chopped coriander and stuff all the brinjals with above masala.
Take a kadai or a shallow non stick pan, and heat oil in it. Add mustard seeds. When they start spluttering  add asafoetida and turmeric powder. Arrange the brinjals and the leftover masala. Gently fry for sometime. Add 1/2 cup water. Cover and cook with a lid and pour water on top so that the brinjals get cooked in its own steam. Keep the flame low for about 15 minustes or until the brinjals turn soft and completely cooked.  Remove the lid and stir to check if the brinjals are done. If not, cook further until done. Garnish with coriander leaves. Serve hot with chapati or rice.

Labels: Vegetables, Vegan, Brinjal
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