Baigan bharta
Ingredients •Eggplant (baingan)…………………1 kg •Ginger………………………………. 1 ½ inch piece •Tomatoes……………………………4 large sized •Green chilies……………………….. 2 •Fresh coriander leaves………………. A few sprigs •Oil……………………………………3 tbsps •Cumin seeds…………………………. 1 tsp •Red chili powder……………………. 2 tsps •Salt…………………………………… to taste Preparation 1.Wash and wipe egg plants. Prick with a fork and roast them over an open flame or in a tandoor/reheated oven until...
Stuffed Baby Eggplants-1
Ingredients •25 baby eggplants •6 large dried red chilies, deseeded •2½ Tbsp coriander seeds •1 Tbsp urad dal •1 Tbsp chana dal •2 Tbsp grated coconut (fresh or dried) •¼ Tsp yellow asafetida powder •1½ Tsp salt •2-3 Tsp plus ½ C oil •½ Tsp turmeric powder Preparation 1.Wash and pat dry the eggplants. Make crisscross cut (two intersecting lines) from the rounded base end to within 1/2 & dash;inch of the stem and cap. 2.Heat a pan...
Succulent Eggplant & Paneer Cheese in Spicy Tomato Glaze
Ingredients: • Ghee for deep-frying • Black mustard seeds – 1½ tsp • Minced fresh ginger – 2 tsp • Minced fresh green chili – 1 tsp • Yellow asafetida powder – ¼ tsp • Tomato puree – 2 cups • Turmeric powder – ¼ tsp • Ground coriander – 1 tsp • Paneer cheese from 2½ litres milk, pressed and cut into 1.5 cm cubes, (recipe follows) • Eggplant, cut into 1.5 cm cubes – 1 large • Garam masala...
Baked Eggplant Puree with Seasoned Yogurt
Eggplant bharta, in one form or another, is a national favorite of India. I learned to make this variation during my first Bombay residence in the kitchen of the Kalish Seksaria family. The cooks excel at several regional cuisines, and this Punjabi-style presentation was a favorite of hosts and wood fire until they nearly fell apart. Chilies and seasonings gave the dish a feisty punch, and the yogurt added creamy distinction....
Butter-soft Eggplant Wedges
Ingredients: • Turmeric – 1½ tbsp • Salt – 1½ tbsp • Water – 3 tbsp • Baby white or purple eggplants – 8-10 (about 1¼ pounds/570g) or 1 medium-sized eggplant (about 1¼ pound/570 g), • Ghee or olive oil for frying. Preparation: 1. Combine the turmeric, salt and water in a bowl. Cut small eggplants in half, or cut larger ones into wedges roughly 2½ inches (6.5 cm) long and 1½ inches (4 cm) wide. Toss the...