Brinjal is a frequently used vegetable in our house maybe after okra, potato, tindora.Another plus is that it is available in the Indian stores throughout the year and so I cook with it often.
Baingan Masala is one dish I learnt few months ago and I have tried it many times since. There are so many variations of this classic dish; some are prepared with the typical north Indian flavor, others use many spices stuff it in the brinjal and make it the bharwan way. Anyway this is my version of Baingan masala which has a touch of Konkani flavor to it.
Spicy and tangy this curry goes well with rotis/pooris and daal rice. On days when I am pressed for time, I make this curry along with a kachumber (salad) and plain rice. I then heat up store bought rotis, and we eat it along with salad and yogurt rice.
Here are other recipes using brinjal:
- 4-5 medium purple brinjal/eggplant/baingan (similar to these)
- 1 tsp mustard seeds
- 4-5 curry leaves
- 2 medium tomatoes
- 1 tsp Jaggery for taste (optional)
- Asafetida/hing a pinch
- 1 Tbsp Oil
To make the coconut masala
- 1/2 cup shredded coconut (fresh/frozen)
- 1 Tbsp coriander seeds/dhaniya
- 1 Tbsp urad daal
- 1 Tbsp tamarind paste
- 3-4 red chillies
- Wash the Baingan/brinjal thoroughly and cut into long strips. Place it in a bowl of water to avoid discoloration.
- Heat a small pan; roast the coriander seeds, urad daal and red chillies in little bit oil until it turns brown.
- Next make the coconut masala, by grinding the coconut along with the roasted red chillies, urad daal, coriander seeds, tamarind, and water. The masala should be slightly coarse, thick so do not add too much water.
- In the meanwhile heat oil in a thick bottomed pan. Add the mustard seeds, let it splutter and then add the curry leaves, hing.
- Add the chopped brinjal/baingan, salt and fry until it turns light brown and is cooked.
- Add the chopped tomatoes
- Add the coconut paste and cook until the raw smell of coconut is gone. Sprinkle some water in between, so that it does not stick to the bottom. Check for taste and adjust the seasonings if required.
- Garnish with shopped coriander leaves. Serve hot with rice or rotis.
We returned back home after a whirlwind trip in the North East. Even though it was quite hectic, we had a good quality family time.
Now what we missed most during this extended trip was the wholesome meals. While we had so many choices healthy or otherwise nevertheless after a week or so we start craving for home made food even if it is the regular old daal-chawal. It is always a good feeling to come back home and have the “ghar ka khana” in a familiar environment.
Anyway back to the recipe. This curry is Ragada recipe that is the part of the famous Ragada Pattis duo. I did not make the pattice, but served it with rotis. This versatile curry goes well with chapathi, roti, poori, rice or bread.
I cook often with Garbanzo beans, but not as much with White peas (dried vatana). Dried white peas looks similar to the garbanzo beans in shape and color. But white chickpeas/garbanzo beans have a rugged appearance and are little bigger than the white peas.
Serves: 2-3 people
- 1 cup white peas (dry)
- ¾ cup chopped onions
- 2-3 green chillies
- 2-3 medium tomatoes (ripe)
- 1 tsp garam masala
- ½ tsp turmeric
- 1 tsp red chilli powder (optional)
- 2-3 garlic pods (peeled and grated)
- 1 inch ginger (grated)
- 2 Tbsp tamarind paste
- 1 tsp cumin seeds
- Handful of chopped coriander for garnish
- Salt to taste
- Soak the peas overnight or for about 8-10 hours in enough water. Pressure cook the white peas using sufficient water. Keep aside.
- Grind the green chillies along with ginger and garlic to a coarse paste (without adding any water).
- Heat a heavy bottom pan (prefer non-stick), add about 1 Tbsp oil. Add cumin seeds and stir.
- Next add the ginger, garlic, green chilli paste and sauté until it turns light brown.
- Now add the onions and stir until it turns light brown.
- Add the chopped tomatoes, salt and cook until the raw smell of tomato is gone. Add more oil at this time.
- Add garam masala powder, turmeric, chilli powder, tamarind paste and mix well. Now add the water from the cooked peas and make a gravy.
- Add the peas and continue to cook on simmer and covering with lid. Add more water if required. Finally garnish with chopped cilantro and close the lid.
Do not forget to serve some chopped raw onions and slice of lemon. Goes well with chapathi, roti, poori, rice or bread.
I am usually on the lookout for new and interesting ideas to pack for my lunch. I prefer light lunches that way I continue feeling alert in the afternoons.
This rice recipe with cabbage works well, as it is light and not too heavy. It is easy to make and does not take a long time. If there is some left over rice from the previous night, then this gets done in a jiffy. All that is needed is to season and sauté the vegetables and then mix the powder and rice.
I use the readymade MTR brand Vaangi Bhaat powder (easily available in the Indian store) for this dish. It is so flavorful and enhances the taste of cooked vegetables. Some people, who do not like cabbage, prefer eating this rice without problems. In this dish I do not add onions or garlic or tomatoes, but you can add it if you choose to.
I change the vegetable depending on what is available in the fridge it could be capsicum, cabbage, eggplant, potato or even carrots.
- 1 cup rice (raw)
- 3 cups finely chopped cabbage
- 1 Tbsp vaangi bhat powder ( I use MTR brand readymade)
- ½ tsp red chilli powder
- 1 Tbsp urad daal
- 2 Tbsp peanuts
- 5-10 curry leaves
- 2 Tbsp coriander leaves (for garnish)
- 1 tsp mustard seeds
- ½ tsp jeera seeds
- Juice of half lemon (optional)
- 2 Tbsp oil
- Salt to taste
- Cook the rice separately either on stove top or pressure cooker using enough water. Make sure it cooks well without getting mushy.
- Take a plate and spread out the rice, add little oil and make sure there are no lumps.
- Heat a big skillet on medium and add oil on medium heat. Add mustard seeds, cumin seeds, curry leaves and urad daal.
- After the urad daal is very lightly cooked add the peanuts and roast until it becomes crispy.
- Add the chopped cabbage, salt to this and stir. Cover with lid and let it cook.
- Add the chilli powder, vaangi bhaat powder and mix again. Again little oil if it is too dry.
- Add the rice and mix thoroughly. Cover the lid and let it cook for a minute or so.
- Garnish with chopped coriander leaves and juice of lemon (optional). Serve hot.
- Tastes delicious as is or with side of raita and some roasted pappad.