Spicy and Sour Eggplants / Chatpate Baingan

  

Ingredients

1. ½ kg small purple baingan / eggplants

2. 2 big onions chopped vertically

3. Salt to taste

4. 2 tsp of red chili powder

5. 1 tbsp of mango / amchoor powder

6. 2 tsp of turmeric powder

7. 2 tsp of coriander powder

8. 2 tsp of cumin powder

9. Oil

Directions

1. After washing the baingan thoroughly pat dry them with kitchen cloth.

2. Cut the baingan stems and make two cuts cross wise for filling.

3. In a bowl add salt, red chili powder, turmeric, amchoor, coriander, cumin powder and mix it well with spoon.

4. Now fill in all the baingans with the masala and keep them aside for 30 minutes at least.

5. In the mean time in a non stick pan add 1 tbsp of oil and add onions to it.

6. When the onions are caramelized take it out from the pan.

7. In the same pan add all the baingans carefully with 2 tbsp of oil. Fry them until turned soft and changed color.

8. Now place the onions in serving bowl and then add the baingans on the bed of onions.

9. Serve hot with rice, or chapatti’s

-Chitra

Chu Chu Baingan

Ingredients

· 8-10 small eggplants/ baingan /brinjal
· 2tsp. of Amchoor powder
· 1 tsp. of Salt
· 1 tsp. of turmeric powder
· 1 tsp. of red chili powder
· ½ tsp. of cumin powder
· 2 Medium Onions chopped vertically

· Oil

Directions

· Make a small cut vertically in the eggplants/ brinjal / baingan so that you can fill with spices.
· Mix all the spices in a bowl and fill in eggplants with butter knife, just leave 1 teaspoon of spices for onions.
· Keep eggplants aside for at least one hour.

· Now in non stick skillet put 2tsp. of oil and add onions.
· After the Onions have turned golden brown sprinkle blend of same spices over it and take them out.
· In the same skillet add eggplants one by one. Don’t overcrowd the skillet, cook them in two batches. Turn them upside down to have golden brown color on both sides.

You can also cook them in oven in a non stick sheet. Preheat at 425 and broil them for 10-20 minutes at 450.
· Now take a tray and place all the onions on that and then put your eggplants over the bed of onions or mix them altogether and serve in individual bowls.

· Garnish with cilantro leaves and serve hot.

-Chitra

Baingan ka Bharta

 

Traditional way of preparing eggplant in India. Spicy dish often made in summers. You can change a recipe along with green peas. Add green peas after adding tomatoes.

Ingredients

· One Eggplant (Baingan)
· Tow chopped small onions
· Two chopped tomatoes
· 1-2 finely chopped green chilies
· Salt as per taste
· 1 teaspoon of Red chili powder
· 1tsp. of chopped cilantro

Directions
· Broil egg plant for 20 mins each side.Remove the burnt skin and mash the eggplant and let it cool.
· Add chopped onions in non stick pan with 3 tsp. of veg oil.
· When onion turn golden brown in colour add tomatoes and green chillies.
· When mixture starts leaving oil add salt and red chili powder
· Add eggplant and mix it well.
· Let it cook for 10-15 minutes.
· When it is ready serve with hot parantha’s or roti’s and garnish with chopped cilantro.

-Chitra