Baingan Ka Bartha / Baked Eggplant with Peas

It has been a long time I updated my blog. Amidst a tight schedule at office and heavy traffic driving me crazy it is easy to get lost in the routine. But cooking is my passion, infact I cook a full fledged meal when I feel low and want to divert my mind in something else. By doing that I feel better, since I love cooking and at the end I can pamper myself with a good meal.

There was a brinjal and some peas leftover in the refrigerator, decided on making baingan ka bartha for dinner and have it with some store bought chappathi. Baingan ka bartha is a very simple dish and can be made easily for the amazing taste. Before baking the eggplant brush it with oil and then place it in the oven for 30 minutes or till the brinjal is soft. I personally feel the tomatoes give a wonderful taste to the dish and I do not skimp on the amount of tomatoes. At times I have seen people even add potatoes along with the brinjal and peas. I followed my recipe from deepa’s blog and it turned out well. I really wish, I also had those soft chappathi’s which deepa has served along with the bartha.

Enjoy baingan ka bartha with roti/chappathi.


Click here Baingan Ka Bartha / Baked Eggplant with Peas Recipe

Spicy Eggplant / Brinjal Curry

Another real simple dish of brinjal, that is quick to prepare and is a quick sidedish for roti and rice. Tomatoes can be added after the onion and then the brinjals can be cooked in it. Other vegetables like potato and drumstick can also be added along with the brinjals while cooking. Enjoy the brinjal curry with rice or rotis.





Click here for Spicy Eggplant / Brinjal Curry Recipe

Baked Eggplants

A real quick recipe made with eggplants and the preparation time including the baking is 15 minutes. Tastes great as a sidedish with rice or as a snack. The eggplants can be baked in an oven or just toasted on a tava. In ase of toasting the eggplants should be grease with oil and then covered with a lid initially. Make sure it cooks on a low flame when you plan to toast them. Enjoy the baked eggplants with rice and dal.




Click here for Baked Eggplants Recipe

Vaangi baath

A delicious dish made with eggplants or brinjals and basmati rice cooked in coconut and spices paste. The photo of the baby eggplants along with the rice is amazing. Usually a readymade mix for vaangi baath is used to cook the dish, but the flavor and taste of homemade masala is no comparison to the readymade mix. At times sambar powder of your choice along with coconut paste can be substituted for the masala paste but your vaangi baath will be perfect with the mentioned masala and good baby brinjals. Enjoy vaangi baath with curd and chips.


Click here for Vaangi Baath Recipe

Eggplant Rasavangy / Brinjal Rasavangi

Brinjal Rasavangi is a dish made with cooked dal, tamarind and coconut along with other spices. The dish tastes great if the toor dal is cooked in a pan instead of a pressure cooker. Alternately, the dish can be made with half toor and half chana dal, in which case it should not cook until mashed. Raw plantains or white pumpkin can be used instead of eggplants. Enjoy the recipe with rice or roti.




Click here for Eggplant Rasavangy / Brinjal Rasavangi Recipe

Avial (Mixed vegetables in coconut and yogurt)

A very authentic dish of kerala made with ground coconut and yogurt. This recipe is usually made with leftover vegetables, other than karela or bitter gourd. The coconut oil added to the cooked vegetables gives you an unique aroma which, takes you to kerala for a moment. Few more vegetables that can be added to the following recipe is red pumpkin, beans, brinjal. Toss in anything of your choice and enjoy avial with milagu rasam and steamed rice.


Click here for Avial Recipe

Brinjal Podi Curry / Kathirikai Podi Curry

An authentic recipe from Tamil Nadu with brinjal. The podi or the dry ground mixture can be substituted with garam masala for dry fry of vegetables like green plantain or potato. The following brinjal podi curry can be made as gravy by adding the dry ground mixture to boiling tamarid water and brinjal. When the gravy reaches the required consistency enjoy the meal with steamed rice and papad.

Click here for Brinjal Podi Curry / Kathirikai Podi Curry Recipe

Kathirikaai kara kuzhambu/ ennai kathirikai kuzhambu

This is an authentic South Indian recipe and especially famous in TamilNadu. This excellent recipe of ennai kathrikaai kuzhambu is made without tomatoes. You can make a slight variation to this, by adding a diced medium sized tomato along while the onions are sauted. After that follow the same exact procedure. But if you are too lazy to make a separate paste of the coconut you can grind it along with the tomatoes and onion mixture. Enjoy it with hot steamed rice and pappad.

Click here for Kathirikaai Kara Kuzhambu Recipe

Brinjal

The brinjal belongs to the Solanaceae or nightshade family, which also includes the potato, tomato and sweet pepper. The brinjal is a tender, bushy, erect plant that may live for more than a year but is cultivated as an annual. The plant thrives under relatively high temperatures with a long growing season and attains a height of 2 to 4 feet. A good quality brinjal is firm, heavy in relation to size, with a uniform dark rich purple color, and free from scars or cuts.


A wilted, shriveled, soft, or flabby eggplant will usually have a bitter or otherwise poor flavor. Worm injury can be seen on the surface and, if severe, will probably indicate excessive waste. Decay appears as dark brown spots on the surface and may progress rapidly.


You can make mouth watering Spicy Brinjal Curry.