Yes, I am back with the eggplant recipe ! It is very rare, that I skip the brinjal/eggplant from my cooking for more than two weeks. And if I do, there is always a feeling of missing something in my diet. But some of you might find, my blog doesn’t reflect these many recipes, but eventually will get there.
Baigan Bharta or Vangyache bharit is very common dish prepared across India, and so do many cuisines across the Mediterranean(famous Baba Ganoush recipe. I specifically titled the post as a North Karnataka recipe, because of the slight difference in its preparation from few other ways this dish is prepared. January is the month, in India where the markets are flooded with fresh veggies, especially like fresh peas, chikpeas and many different varieties of flat beans. Specially made during Sankranti, this recipe is also a quick one to be made if you boil the eggplants instead of roasting it.
Ingredients:
6 –7 small baby eggplants
1 tsp. lemon juice
1/3 cup red onions, chopped
1/2 cup fresh veggies (chikpeas, peas, carrots)
1/2 tsp. chili powder or 1 green chili (roasted)
pinch of cumin powder (optional)
pinch of turmeric
salt to taste
Preparation Method:
1. Apply oil to the eggplants and roast them in the oven for 30 –45 minutes (400 F or toast setting). Meanwhile rinse all the veggies and keep aside
2. Once roasted, remove just the burnt/blackend skin. (I mash the whole eggplant without scooping just the inside, better way to incorporate the fiber)
3. Mash these eggplants in a bowl.
4. Add the chopped veggies, and other ingredients and mix.
5. Serve with jowar bhakri/roti/ or a tortilla, with some yogurt/curd on the side.
Note: If using green chili, slightly roast it in some oil and mash it along with the eggplants.
The roasting time may vary depending on the size of the eggplant and the heating mode (fire or regular oven)
. Anything coconut is dear to me, so is this rich coconut creamy curry with a distinct flavor of tirphal (shown in the picture below) that lends an authentic Konkan/Goan flavor to the dish with mild tangy flavor from the kokum (mangosteen peels). A little tirphal spice should be used in the curry, either ground or coarsely crushed to add the flavor. For this curry, I've used Tilapia fish fillets. However King Fish (Surmai) or Mackeral (bangda) are better options too.Unlike most other Indian curries, the goan fish curry doesn't need tempering. All you’ve got to do is, grind the ingredients (except fish, kokum) into a fine paste, transfer it to a vessel, bring it to boil and add the fish pieces and let it cook. Served with plain rice, the curry gets better in taste the next day, try it !!
