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Baba Ghanoush – also known as Baba Ghanouj and Baba Ganoush – is a dip or spread made of roasted eggplant and tahini. Simply roast the eggplant, scoop out the softened pulp, and then puree with tahini and seasonings. The seasonings used in this recipe for Baba Ghanoush are garlic, lemon juice, parsley and salt. Dip fresh pita bread or cut vegetables into the Baba Ghanoush for a healthy snack.

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

  • 1 large eggplant
  • 2 cloves garlic, minced
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. lemon juice
  • 2 Tbsp. Tahini
  • 1 Tbsp. fresh parsley
  • 1/2 tsp. salt

Preparation:

1. Preheat oven to 400° Fahrenheit (200° Celcius).
2. Prick the eggplant with a fork. Then place on a cookie sheet and put into the hot oven.
3. Roast the eggplant for about 40 minutes or until very soft inside.
4. Cool completely.
5. Scoop out the eggplant’s pulp and place in a food processor. Add remaining ingredients into the food processor. Pulse until pureed, but still has some texture.
6. Refrigerate. Serve chilled with fresh pita bread.

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  • 3-4 tbsps of melted ghee (see link below for recipe to make your own!)
  • 1 large onion sliced thin
  • 10-15 cashews roughly broken into bits
  • 15 raisins or sultanas
  • 500 gms eggplant cut into 2″ thick slices and then cut into cubes (2″ cubes)
  • 1 large onion chopped fine
  • 2 large tomatoes chopped fine
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1/2 tsp tumeric powder
  • 1/2 tsp red chilli powder
  • Salt to taste
  • Chopped fresh coriander to garnish

Preparation:

  • Heat a deep pan on medium and add the melted ghee to it. Now add the bits of nuts and raisins and fry till the nuts are golden. Remove them from the ghee with a slotted spoon and keep aside on paper towels for later.
  • Fry the thinly sliced onion in the same way (in the same ghee as above), till golden. Remove from the ghee with a slotted spoon and keep aside on paper towels for later. The fried nuts and these onions will form the garnish along with the chopped fresh coriander.
  • In the same ghee, fry the finely chopped onion till it is soft and translucent. Add the ginger and garlic pastes and fry for 1 minute.
  • Now add the chopped tomatoes and all the powdered spices. Fry till the tomatoes become pulpy and the oil begins to separate from the masala.
  • Add the pieces of eggplant and add 1/2 cup of water over them. Stir to coat well with the fried masala. Cook till done but not mashed. Keep checking the eggplant as it cooks and stir gently to prevent mashing pieces. Add salt to taste and stir. When done the dish must have a thick and minimal gravy. Adjust (adding or drying off) water during the cooking process to get this consistency.
  • Garnish with chopped fresh coriander and serve piping hot with Chapatis or Parathas.

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Ingredients: Eggplant – ½ kb, small and round
Onion – 2 small
Coconut (desiccated) – 2 tablespoons, grated
Ginger – 1 inch piece
Garlic – 3-4 pods
Peanuts – 2 tablespoons
Coriander seeds – 1 tablespoon
Cumin seeds – 1 teaspoon
Poppy seeds – 1 tablespoon
Sesame seeds – 1 teaspoon
Red chilli powder – 1 tablespoon or as desired to taste
Turmeric powder – ½ teaspoon
Tamarind extract – 3 tablespoon
Green chilli – 3-4, splited into half length-wise
Salt – 1 tablespoon or as desired to taste
Sugar – ½ teaspoon
Cilantro/coriander leaves – a bunch, chopped, for garnishing
Oil – 3-4 tablespoon

Method: Wash and cut the eggplant into quarters length-wise and fry them in oil till well-browned and soft. Drain and set aside. Roast peanuts and grated coconut lightly in a hot pan taking care not to burn it. Drain and set aside. Roast coriander, cumin, poppy, and sesame seeds in the same pan taking care not to burn. Powder all these ingredients finely. Blend onions, garlic, ginger and coconut into a smooth paste and fry the mixture until browned. Add turmeric and powdered spices and fry a little. Add tamarind juice, green chillies, red chilli powder, salt to taste, and some water. Cook for 2 minutes. Then add fried eggplant and cook for 3 minutes on a low flame or simmer till gravy thickens. Take care not to break the eggplants while stirring. Garnish with cilantro/coriander leaves. Serve hot. Enjoy!

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Ingredients:
Eggplants – ½ kg, 3-4 nos, cut into medium pieces
Potatoes – 2 medium size, peeled and cubed
Onion – 1 medium size, finely chopped
Tomato – 1 medium size, finely chopped
Ginger – 1 inch piece, peeled and crushed
Garlic – 2-3 cloves, peeled and crushed
Green chilli – 1-2, small, slit into halves
Chilli powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Cummin powder – 1 teaspoon
Mustard seeds – 1 teaspoon
Salt – 1 teaspoon or as desired
Oil – 1 tablespoon
Coriander leaves – for garnishing

Method: Dice the eggplant and potato into a bowl with cold water (to avoid it turning brown). Pop the mustard seeds up heating the oil in a large pot. Add garlic, ginger, and green chilli and stir for one minute. Add onions and saute until tender. Add tomatoes and fry until oil starts to separate. Add all the spices and fry for 2-3 minutes. Add potatoes and fry for 4-5 minutes. If required add a little water at this time. Add eggplant and fry for 3-4 minutes. Add in 2 cups of water and simmer for approximately 25-30 minutes. When potatoes and eggplants are fully cooked, garnish with coriander leaves. Enjoy! Good side dish for roti, rice, paratha, etc.

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Stuffed Eggplants

Ingredients  Bharva baingan

  • 1/2 Lb Small Round Eggplants

            For Stuffing 

  • 4 Tbsp Coriander seeds 
  • 4 Tbsp Sesame Seeds 
  • 5 Tbsp Ground Roasted Peanuts
  • 1 Pinch Backing Soda
  • 2 Tbsp Dry Shredded Coconut
  • 1 Tsp Turmeric 
  • 2 Tsp Salt
  • 1 Tbsp Crushed Garlic Cloves
  • 1/2 Cup Chopped Fresh Coriander Leaves 
  • 1 Tsp Garam Masala 
  • 1 Tsp Red Chili Powder
  • 2 Tbsp Peanut Oil Or Corn Oil
  • 2 Tbsp Jaggery  Or Brown Sugar
  • 2 Tbsp Tamarind Pulp
  • 2 Tbsp Poppy Seeds

            For Tempering 

  • 4 Tbsp Oil
  • 1 Pinch Asafetida 
  • 1/2 Tsp Fenugreek
  • 1 Spring Curry Leaves 

Method 

  • Slit eggplants by making two cuts lengthwise,at right angle to each other, leaving stem intact. 
  • Dry roast coriander seeds, sesame seeds, peanuts, Poppy seeds and shredded coconut separately and coarsely grind to make coarse paste. 
  • Add crushed garlic, chopped coriander, salt, turmeric, garam masala, pinch of soda, Poppy seeds and 2 Tbsp of oil. 
  • Mix and loosely stuff it in slit made earlier in eggplants. 
  • Add jeggery and tamarind pulp to the left over stuffing along with little water to make thick sauce. Keep aside for later use. 
  • Now in a heavy bottom pan heat 4 Tbsp oil and when at right temperature add fenugreek, asafetida and curry leaves. 
  • Fry for few seconds and add stuffed eggplants. 
  • Reduce heat to low, cover pan with thali and put some water in thali so as to cook eggplant with their own steam. 
  • Add little water if bottom dry and starts to stick. Cook on low heat until eggplants tender. 
  • Stir or rearrange eggplants by tossing whole pan rather than using spoon. 
  • When eggplants are tender pour jeggery tamarind mixture over eggplants and cook for few more minutes. 

Serve hot with Roti, Paratha , nan or rice.

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