Baigan Bhartha(spiced and roasted eggplant/aubergine/brinjal masala)
Ingredients: Bhaingan Bhartha(Roasted eggplant dip)
1 Medium sized eggplant
2 small green chillies
1/2 tsp grinded black pepper
4 medium sized garlic cloves
1/2 inch ginger root
1/2 tsp cumin powder
1/4 cup cut medium sized onion
1/4 cup Olive oil
Few sprigs of Cilantro(corriander leaves)
salt to taste
Preparation:
Brush Eggplant with olive oil.
Make few slits on the eggplant.Roast the eggplant in the oven at 375 degree
for 35-40 mintues, till the eggplant is tender and shriveled.
Let the eggplant cool after taking it out from the oven.
Mash the eggplant with masher along with the eggplant skin.
In a mortar and pestal or a food processor grind eggplant, chillies, garlic, ginger and olive oil and salt to taste.
In a pan saute onions with 3 tbspl of olive oil for 10 minutes. Add cumin powder and grinded pepper.
Add the remaining eggplant mixture to the pan.
Garnish with cilantro ad lime/lemon wedges.
Servings:4-6 people
Mixed Vegetable curry
Ingredients:
1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks
2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
100g/4oz/1 cup peas
100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces
1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
50g/2oz/ 1/2 cup freshly grated coconut
4 fresh hot green chillies
2 tbsp white poppy seeds
1 1/4 tsp salt
3 medium-sized tomatoes, roughly chopped
1 tbsp natural plain yogurt
1 tsp garam masala
2 tbsp chopped, fresh green coriander
Preparation:
- Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender.
- Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside.
- When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh coriander.