Potato brinjal stir fry

Ingredients:

brinjal small - 3
potato (boiled)- 2
coriander powder - 2 tsp
turmeric powder - 1/4 tsp
red chilli powder - 1 tsp
mustards seeds
oil
salt

Method:

Heat the oil and add the mustard seeds. Once they have spluttered, add the potato cubes and brinjal slices and all the spices and cook tilll done.

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Baigan bharta

Got this recipe from My Feasts blog. We loved this recipe and will do it more often.


Ingredients:

1 medium eggplant
1/2 tsp ghee
1 tb vegetable oil
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
1/2 turmeric powder
1/2 tsp garam masala
1/2 tsp coriander powder
1/2 tsp chili powder
1/2 medium onion - minced fine
2 cloves garlic - minced fine
1/2 in ginger root - minced fine
1 medium green chilli - chopped fine
1 small ripe tomatoes finely chopped
salt to taste
1 tb chopped cilantro






Method:

Preheat oven to 400 degrees.
Wash eggplant and dry it. Make incision with a sharp knife all over the whole eggplant. Rub some oil over it . Place on a baking sheet and in a preheated oven. Bake for 40 minutes.

Allow the eggplant to cool. Once it has cooled cut it in the middle , scoop out the soft flesh and place it in a bowl. Mash finely with a fork. Discard skin.

Heat oil and ghee over medium heat. Add mustard seeds and cumin seeds. Once the spices start to pop, add the onion, ginger, garlic and green chili.

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Brinjal Masaal

Ingredients:

brinjal - 3 cut into four
ginger garlic paste - 1 tsp
coriander leaves - a handful
green chillies paste - 1 tsp
salt to taste

Method:

Heat oil and temper mustard seeds and urad dal.
Add the brinjal pieces and add the spices and cook till done. Sprinkle salt and cook.
Garnish with coriander leaves chopped.,

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Ennai Kathirikkai / Stuffed eggplant curry from Tamilnadu

Ingredients
Brinjal / Eggplant - 6 small ones
Tamarind paste - 1 teaspoon
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Curry leaves - 1 sprig
Salt to taste

To grind
Roasted Peanuts - 1 tablespoon
Coriander seeds/Dhania - 1 teaspoon
Cumin seeds/Jeera - 1 teaspoon
Urad dal - 1 teaspoonChanna dal -1 tablespoon
Black peppercorns - 1 teaspoon
Sesame - 1 teaspoon
Red chillies - 5
Coconut - 1/4 cup grated
Asafoetida - 1 pinch
Salt to taste
Oil - 1 teaspoon

Directions
In a small pan, add a teaspoon of oil and roast the coriander seeds, cumin seeds, urad dal, channa dal, peppercorns, red chillies, sesame seeds and asafoetida together on low heat. Take care they do not burn. Allow them to cool and grind them together along with the roasted peanuts,salt and the grated coconut.
Wash the brinjals and slice the stem at the top. Then make two perpendicular slits from the top. The slit should be made 3/4 th way and not till the bottom.

Now stuff the ground masala, inside the slit brinjals and leave them aside for about 15 minutes.
Heat a pan with a little oil and season with cumin seeds, mustard seeds and curry leaves. Add the stuffed brinjals and also add the tamarind paste and a few tablespoons of water. Cover and allow it to cook until the brinjals soften. Then remove the lid and simmer for about 3 to 4 minutes, until the oil comes out from the sides. Adjust salt.
Serve warm with rice or rotis.
Post for Side dish for chappati event by Viki's kitchen.

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