Egg Plant Recipe

Well its been quite a while since I blogged here or on my travel blog. Neither have I stopped eating no stopped traveling….so there is no excuse. 🙂

Here’s a recipe my creative sister shared with me recently that I would like to post here –  Spicy Egg Plant /Aubergines / Brinjal..

Spicy Brinjal / egg plant
Spicy Brinjal / egg plant

 

Medium sized brinjals-2

1 tbsp lime juice

Oil for frying

 

For paste :

50 to 100 gms red chillies ( as per your taste)

1/2 tsp salt

1 tomato-big

2 medium onions

 

1) Cut brinjals into circles (less in thickness),sprinkle water and keep aside

2) Heat oil in a pan either deep fry or shallow fry the brinjal pieces

3) Turn both the sides of brinjal and cook till crisp

4) Combine all the paste ingredients and grind coarsely

5) Heat 2 tbsp of oil and saute the paste for about two minutes

6) Pour the lime juice over the paste

7) Mix the spice paste and the eggplant pieces together and serve it hot

 

Can be served along with Chapati/dosa/rice

 

Baingan Bharta

Absolutely love the smokey flavor of the roasted baingan (aubergine / eggplant) used for this recipe. I had some how forgotten to post the recipe for Baingan Bharta till someone recently asked me for it! So here goes….:)

Baingan Bharta ...Pic Credit - Priya Q

 

Baingan (brinjal) – 1 big sized
Onions – 2 medium sized (finely chopped)
Tomato – 1 big (finely chopped)
Ginger – ½ inch (finely chopped)
Garlic – 3-4 flakes (finely chopped)
Green chilli – 1 nos (finely chopped)
Coriander / Cilantro – for garnish (finely chopped)
Cumin Seeds – ½ tsp
Chilli powder – ½ tsp
Turmeric – ½ tsp
Dry Mango Powder (Aamchur) – ¼ tsp (optional)
Salt to taste

  1. Roast the aubergine directly over flame along with its skin
  2. Keep changing sides for even roasting
  3. Dip the aubergine in cold water (this helps in easy removal of the charred skin)
  4. Remove skin and mash the aubergine nicely
  5. In a pan heat oil and add cumin; once you get the cumin flavor add onions, ginger, garlic and green chilli and fry well
  6. Add tomatoes. Keep frying
  7. Add turmeric, chilli powder and mix well
  8. Add the mashed aubergine and salt
  9. Fry well till the aubergines nearly leave sides and you get a nice aroma
  10. Add dry mango powder and stir well
  11. Keep stirring in intervals so that the aubergines don’t stick to the pan and get burnt
  12. Garnish with fresh coriander leaves
  13. Serve with roti / naan or any other Indian bread

 

 

Till next time….. happy cooking!