Baingan Bharta(Mashed Aubergine Fry)

by Neetu

This my first video blog ever and I wanted to keep it simple and easy, so the best option that came in my mind was Baingan Bharta… its a super comfort food for me and I don’t even need chapati to eat bharta, can have it with just a plain slice of bread….

Please have a look at the video and lemme know your feedback…..

INGREDIENTS:-

Round Bringal (Aubergine): 2 Small Onion Chopped: 2 Small Tomato Chopped: 2 Medium Ginger Grated: 1/2 Tsp Garlic Grated: 1/2 Tsp

Salt: to taste Red chilly Powder: to taste Turmeric Powder: 1/4 Tsp (optional) Amchur (Dry Mango Powder): 1/2 Tsp Oil: 2 Tbsp Cumin Seeds: 1/2 Tsp

METHOD:-

• Roast Brinjal/Aubergine on high flame from all sides, take a knife and insert in centre if it passes through easily means brinjal is cooked.
• Keep it aside for some time so  that its cooled down then remove the skin and mash it.
• Heat oil in pan add cumin seeds, once it crackles add ginger and garlic cook till golden brown.
• Add onions and cook for 2 mins then add tomato, salt, red chilly powder & turmeric and cook till oil separates but don’t make it very mushy.
• Add mashed aubergine mix well & cook for 30 sec.
• Serve hot with your choice of bread. 

Baingan Tawa Masala/ Pan fried Eggplant Curry

If you are ones who doesn’t like this vegetable then please please do try it m sure u’ll change your views… trust me guyzzz you won’t even realize that its baingan (Eggplant) and offcourse ones like me who likes it, it’s a super hit dish… I mentioned about this dish in my previous post of  Bharvan Baingan that I’ll post this recipe soon as well so here it is….

This quantity will serve 2-3 people…

INGREDIENTS:-

Round Bringal: 1/2 Small Chaat Masala: 2 Tbsp Gram Flour: 3 Tbsp Salt: To Taste Kasoori Methi: 1 Tsp Garam Masala: 1/4 Tsp + 1/2 Tsp Red Chilly Powder: To Taste Coriander Powder: 2 Tbsp

Dry Mango powder: 1/2 Tsp Oil: 3-4 Tbsp + to 2 Tbsp Cumin Seeds: 1/2 Tsp Asafetida: a pinch Onion: 2 Medium Chopped finely Tomato: 3 Medium Pureed Ginger Garlic Paste: 1 Tsp Water: 1/2 Cup

METHOD:-

• Cut brinjal into 1/4 inch slices and quarter them.
• Apply chaat masala generously on both sides and marinade it for 15-20 mins.

• In a bowl mix gram flour, Kasoori methi ( Dry fenugreek leaves), salt, red chilly powder, garam masala and water to make a paste. See the consistency in picture.

• Coat this paste on brinjal slices nicely and grill on a pan with some oil.

• When cooked properly from both sides take it off from gas and keep on kitchen towel.

 
• In the same pan heat 2-3 tbsp oil add cumin seeds when it crackles add ginger garlic paste and cook till brown, then add onions and cook till it turns brown.

• Add tomato puree, all spices accept kasoori methi and dry mango powder and cook till oil separates.

• Add water, dry mango powder and cook for 2 mins.

• Add the fried brinjal slices and sprinkle kasoori methi. Mix with very very light hands as slices will break easily.

• Its ready to be served hot with Indian breads like chapati, parathas, pooris, naans etc…

Piiizzzzzaaaa (Thin Crust)

All of us have had many varieties of pizzas and have our own favourites among ‘em, like wise mine was gourmet pizza at dominos that too cheese burst :p but, before our Goa trip.. there I had this thin crust crispy pizza with aubergine slices at Magic Italy @ Palelom Beach Goa….it wass so dammmm gud.. but as you know can’t order this pizza netime I feel like, so tried it at home and came out realllyyyy guuudd…sharing the recipe with you so please try it and this quantity will make 3 medium pizza…

INGREDIENTS:-

For the Pizza Base:- Refined Flour(Maida): 2 Cups Dried Yeast: 2 Tsp20 Sugar: 2 Tsp Salt: to taste: Water: 3/4 Cup Refined Oil: 1/4 Cup

For the Topping:- Round Aubergine/Brinjal : 1/2 Small Sweet Corn: 1/2 Cup Capsicum: 1 Medium Tomato: 1 Medium Onion: 1 Medium Pickled Jalapenos: Few Slices Pizza Cheese*: to taste :) Pizza Sauce: 4-5 Tbsp Pizza Seasoning: 3-4 Tbsp

METHOD:-

• Heat water till lukewarm dissolve sugar, add yeast and keep it for 15-20 mins at a warm place.

• It should become frothy as shown in picture below other wise don’t use it.

• Add salt to the flour then slowly make soft dough using the yeast mixture add more water if required.
• Knead the dough very nicely for 10 mins applying refined oil in between.
• Keep the dough in a bowl and apply oil nicely on all sides so that it doesn’t dries up or stick to the bowl.

• Let it rest at a warm place for 1 1/2 hr and it will increase in size as shown in picture below.

• Punch it back to the original size and keep it again to rise for 1 hr.
• Meanwhile cut aubergine into slices apply salt and keep aside.
• Roughly chop all other veggies.
• Wash the aubergine slices and grill in a pan with li’l oil.
• Divided the dough into 3 equal parts and roll it into big circle applying dry flour.
• Apply sauce over it then put veggies, sprinkle pizza seasoning and salt if required, aubergine slices and grated cheese.

• Bake this in a pre-heated oven for 20 mins at 200 degree.
• Yummyyy thin crust pizza is readyy…

Note* If you want normal crust not thin crust then divide the dough into two equal parts and this quantity will thus make 2 Pizza.

Bharwan Baingan (South Indian Style)

I like Baingan Bharta a lot… but realised that this the only thing that we use to do with Brinjal, so I started trying out different recipes using it… and this one came out to be real good along with Tawa Baingan, which i will definitely post in some time but as of now Stuffed Brinjals are here…

INGREDIENTS:-

Small Brinjal: 5 Piece For the Stuffing: Chana Dal: 1 Tbsp Urad Dal: 1 Tbsp Coriander Seeds: 1/2 Tbsp Curry Leaves: few Fennel Seeds: 1/2 Tbsp

Garlic : 3 Cloves (opt.) Red Chilly Dry: 2 Piece Tamarind Pulp: 2 – 3 Tbsp Turmeric: 1 Pinch Cumin Seeds: 1/2 Tbsp Salt: to taste Oil: 1 Tbsp + to fry

METHOD:-

• Cut Brinjal into quarter, apply salt inside and keep for 10 mins then wash and deep fry for 30 sec or cook in microwave for 2 mins on high.
• Heat oil in a Pan add chana dal and roast for 1 min then add urad dal again roast for 1 min then add rest ingredients of stuffing except tamarind pulp (take care to add salt as we have already applied some salt to brinjal) and roast.
• Grind the mixture once its cool and add tamarind.

 

 

 

 

 

 

 

 

• • Stuff this mixture in Brinjals and cook with little oil in a non – stick pan, turning in between so that it is properly cooked on all sides.
  • Serve hot with Chapattis & Naans….