Posts Tagged ‘egg plants’

Baigan Bharta/Mashed Eggplant

Posted: June 29, 2010 by incidentalcooksuman in Indian Food
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Recipe Yields: 2 -3 servings

Baigan Bharta/Egg plant mashed

I love eggplants, the color, the taste…oh it just awesome. I like to use different varieties of egg plants because I like the flavor of it. There are several ways to make this veggie. One way is to make  Baigan Bharta. This is the staple food in every north indian home. In order to make this bharta we need to roast egg plants. The easiest way is to roast egg plants in regular oven and then use it for bharta, easier to clean up. This is perfect with indian bread/roti. But you can also use this as spread on bread with some lettuce leaves. I make this for lunch sometimes when I have leftovers the next day.

Baigan bharta/Eggplant mashed

Baigan bharta/Eggplant mashed

Ingredients:

  • 1 large egg-plant
  • 1 large onion
  • 1/2 cup crushed tomatoes
  • 4 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 2 green chillies
  • salt to taste
  • 2 tablespoon oil

Preparation:

  • Wash and pat dry eggplant with a kitchen towel. On a baking sheet lined with sliver foil, keep the egg-plant on it. Make 5-6 slits to the egg plants. Rub with olive oil, salt and pepper.
  • Roast in regular oven at 400 deg Fahrenheit for about 40-45 minutes or until they look tender.
  • Once done, shift the eggplant to a bowl, cover the bowl with a clear wrap tightly so that all the moisture can be collected inside and it will be easier to remove the skin.
  • After 10-15 minutes, remove the skin of eggplant, mashed the same and keep it aside.
  • Heat oil in a pan over medium high heat, add ginger, garlic, green chillies followed by onions and cook until onions are soft or slightly brown in color.
  • Add crushed tomatoes, turmeric powder, coriander powder, garam masala powder, salt to taste and cook until oil separates from the masala.
  • Add mashed eggplants to the masala, cover the pan add cook for 5 minutes more.
  • Uncover the lid and cook 2-3 minutes more.
  • Serve with indian bread/roti.
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Egg plant/Baingan ka sabzi

Posted: May 12, 2010 by incidentalcooksuman in Indian Food
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Egg Plant/baingan ka sabzi 

I like egg-plant a lot that i keep experimenting with this all the time, they come in all different shapes and sizes. Recently i have seen and brought a round shaped eggplant from farmers market to which  i cut them into slices and grill with some indian seasoning, eat them with roti’s , in between breads as sandwich with greens like lettuce leaves or romaine leaves.  When i have time i make bharta by roasting the eggplant in oven first, have tried roasting on gas flame couple of times but in between this my fire alarm goes of, so stopped doing that, just roast it in oven for 30-40 minutes and you really get nice roasted egg plants from which you can make bharta, will surely share the recipe for this soon. Also, i make sabzi’s with egg-plant very often by using different combinations like with spinach, potatoes, carrots, black channa/black chickpeas , bhindi/okra etc..the flavour of eggplants really goes well with other vegetables. You can make this sabzi’s and have it with roti’s /indian bread or rice.  They really tastes good. This sabzi is my dad’s favourite , he loves mix vegetable curries with roti’s and coriander chutney. 

Baigan aloo

Baigan aloo

INGREDIENTS: 

  • 1 medium-sized egg-plant, washed, cut into cubes
  • 1 large potato, peeled, washed and cut into cubes
  • 1 medium-sized carrot, peeled, washed and cut into cubes
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 green chilli, de-vined and chopped
  • 1/2 teaspoon grated ginger
  • 1 large tomato, chopped
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin seeds
  • 2 tablespoon oil
  • salt to taste

PREPARATION: 

  • Peel and cut the potatoes in cubes and wash them couple of times, keep the potatoes in water so that it don’t get black in color.
  • Meanwhile, heat oil in a pan over medium heat, add cumin seeds and let it get brown, add chopped onions followed by garlic, ginger and green chillies, cook until onions are done.
  • Add chopped tomatoes, turmeric powder, coriander powder, garam masala powder, salt to taste and cook until masala separates from oil about 5 minutes .
  • Drain the potatoes and add it to the pan, also add cubed egg plants and carrots and stir well, cover the pan with the lid and cook for about 15-20 minutes, stirring once or twice in between, and cook until the veggies are soft or well done.
  • Serve hot with roti’s /indian bread as side dish.