Dahi Baingan (Eggplant in Yoghurt Gravy)

 

            This is one of my quick fix recipe where I cooked the eggplants in a yoghurt based gravy. Very simple to prepare, it tastes absolutely yummy. It is truly a vegetarian delight, with no onion or garlic. In this recipe, I have used baby eggplants. However, you may use any variety you prefer. You can enjoy it with any form of rice or Indian bread. So check out the step by step pictorial recipe to prepare this amazing dish.  

• 8-10 baby eggplants, sliced into 4 pieces 
• 3 tbsp. oil
• 2 green cardamoms
• 1" cinnamon stick
• 4 cloves
• 1/2 tsp. asafoetida (hing)
• 1 tsp. cumin seeds
• 1 tsp. coriander powder
• 1/4 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 tsp. roasted chickpea flour
• 3/4 cup yoghurt
• 1 tsp. ginger paste
• 2 green chilies, slit
• 1 tsp. coriander leaves, chopped

          Whisk together yoghurt, chickpea flour, ginger paste and all the dry spices. Keep aside.

          Heat 1 tbsp. oil in a pan and sauté the eggplants with a pinch of salt and turmeric powder till light brown. Keep aside. 

          Heat the remaining oil and temper with cumin seeds, cinnamon, cardamoms, cloves and asafoetida. Sauté for a few seconds. 

          Then add the yoghurt mix and 1/2 cup water. Bring it to a boil.

          Add the sautéed eggplants and green chilies. Cover and simmer on a low to  medium flame till the gravy thickens to a desired consistency. 

         When done, garnish with coriander leaves. Relish with steamed rice, jeera rice, pulao, paratha, poori or chapatti.

Heat 1 tbsp. oil in a pan & sauté the eggplants with a pinch of salt & turmeric powder till light brown. Keep aside. 

Heat the remaining oil & temper with cumin seeds, cinnamon, cardamoms, cloves & asafoetida. Sauté for a few seconds. 

       Then add the yoghurt mix & 1/2 cup water. Bring it to a boil.

 

Add the sautéed eggplants & green chilies. Cover & simmer on a low to medium flame till the gravy thickens to a desired consistency. 

                     When done, garnish with coriander leaves.

       Relish with steamed rice, jeera rice, pulao, paratha, poori or chapatti.

Keema Bagara Baingan

 

              Bagara Baingan  is a signature dish of Hyderabad and is generally served with Dum Biryani. It also goes well with bagara rice, jeera rice, naan or tandoori roti. So check out my version of bagara baingan cooked with mutton keema to come up with this fusion combo. The end result was a super yummy, spicy and a tangy curry. Just perfect for a weekend lunch. It is also a great party recipe and just the right one for any Eid festival. So do give it a try by checking out the step by step pictorial recipe to prepare it.

• 1 cup mutton keema / mince
• 3-4 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 2 tbsp. red chili powder
• 1 tsp. turmeric powder
• salt to taste
• 1 tbsp. coriander-cumin powder
• 2 tbsp. peanuts
• 1 tbsp. sesame seeds
• 2 tbsp. fresh grated coconut
• 1-2 sprig curry leaves
• 6 baby eggplants, washed, drained & slit
• 1 tsp. tamarind paste mixed with 1/2 cup water
• 1 tbsp. coriander leaves, chopped

          Dry roast the coconut, sesame seeds and peanuts till golden in colour. Keep aside to cool. Then grind and keep aside. 

          In a small bowl, mix together ginger-garlic paste, red chili powder, turmeric powder, coriander-cumin powder and salt with some water. Keep aside.

 

          Wipe the eggplants well and keep aside. Heat 1 tbsp. oil and fry them till light brown. Drain and keep aside.

          Heat remaining oil and sauté the onion till light brown. 

          Add the ginger-garlic paste and sauté till the oil separates.

          Now add the ground coconut and fry on a low flame till well combined.

          Add the mutton keema and curry leaves. Sauté till the oil separates. 

          Then add 1 & 1/2 cups water and the fried eggplants. Cover and simmer on a medium flame for 4-5 minutes or till the eggplants are tender and the gravy is thick to a desired consistency.  

                 
          Add the tamarind water and simmer further for 2 minutes. 

          When done, switch off the flame & garnish with coriander leaves. Enjoy with biryani, jeera rice, pulao, naan or tandoori roti.

                            Dry roast the coconut, sesame seeds & peanuts till golden in color. 

                            Keep aside to cool. Then grind and keep aside. 

                       In a small bowl, mix ginger-garlic paste, red chili powder, turmeric 

                       powder, coriander-cumin powder & salt with some water. Keep aside.

                   Wipe the eggplants well and keep aside. Then heat 1 tbsp. oil & fry them till light                             brown. Keep aside.

                                  Heat remaining oil & sauté the onion till light brown. 

                                 Add the ginger-garlic paste and sauté till the oil separates.

                            Add the ground coconut & fry on a low flame till well combined.

                         Add the mutton keema & curry leaves. Sauté till the oil separates. 

                                  Then add 1 & 1/2 cups water.....

                         and the fried eggplants. Cover & simmer for 4-5 minutes or till the 

                         eggplants are tender & the gravy is thick to a desired consistency.  

 

                                  Add tamarind water & simmer further for 2 minutes. 

                                  When done, garnish with coriander leaves. 

                                Enjoy with biryani, jeera rice, pulao, naan or tandoori roti.

Kasundi Begun Pora (Roasted Baingan Bharta - Bong style)

 

           This is a traditional Bengali delicacy of roasted and mashed eggplant. It is had as a part of an everyday meal. However, I gave a slight twist to the original recipe by adding some kasundi (bottled mustard sauce). It tastes very yummy when served with hot steamed rice. You may also relish it with chapatti or any flat Indian bread. 

          It is a simple recipe and can be dished out in no time. You just need to roast the eggplant and mix with all the other ingredients, including mustard oil. Takes very little time, except of course the roasting part, which can be done earlier and kept aside to save time. So check out the step by step pictorial recipe to prepare this healthy and a wholesome fusion recipe. 

• 1 large eggplant 
• 1 onion, chopped
• 2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped
• 1 small tomato, chopped
• salt to taste
• 1 tsp. red chili flakes
• 1-2 tbsp. mustard oil
• 2-3 tbsp. kasundi (bottled mustard sauce)

          Slit the eggplant halfway through till the stalk. But let it remain intact. Smear some oil on the eggplant and roast on an open flame till it is charred on all sides. 

          When cool enough to handle, peel off the charred skin and mash well. Mix with all the above mentioned ingredients and serve with hot steamed rice or any flat Indian bread.

                         Mix the roasted & mashed eggplant with onion, tomatoes, green chilies,

                                  coriander leaves, salt, red chili flakes, 

                                  kasundi & mustard oil.

                                 Serve with hot steamed rice or any flat Indian bread.

Bagara Baingan (Eggplant Curry - Hyderabadi Style)

 

          This is a signature dish of Hyderabad and is traditionally served with Dum Biryani. It is a great party recipe and is mandatory in every special occasions. In this recipe, baby eggplants are either deep fried or shallow fried and cooked in a rich gravy of peanuts, coconut and sesame seeds. 

         It is a very delectable side dish and the tanginess from the tamarind makes it even more lip smacking and yummy. You can also relish it with jeera rice, naan or tandoori roti. So check out the step by step pictorial recipe to prepare this amazing dish.

• 10 baby eggplants, slit, washed and drained
• 4 tbsp. oil
• 2 tbsp. peanuts
• 1 tbsp. sesame seeds
• 2 tbsp. fresh grated coconut
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 large onion, chopped
• 1-2 sprigs curry leaves
• 1 tbsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. tamarind paste

           Wipe the eggplants well and make two slits in each. Heat 2 tbsp. oil in a pan and fry them till light brown. Drain and keep aside.

          Dry roast the coconut, sesame seeds, peanuts, coriander seeds and cumin seeds till light golden in colour. Cool and grind into a paste by adding some water. Keep aside.

          Heat remaining oil and sauté the onion and curry leaves till light brown. Add the ginger-garlic paste, turmeric powder and red chili powder mixed with some water. 

          Sauté till the oil separates.  Add the ground coconut paste and fry on a low flame till the oil separates.

          Add 1 cup water and salt. Bring it to a boil and then add the fried eggplants. Cover and simmer till the eggplants are almost tender.

          Now add the tamarind paste mixed with 1/2 cup water. Cover and simmer further for 2 minutes.

         Switch off the flame and transfer to a serving dish. Garnish as desired and serve as a side dish with biryani, naan or tandoori roti.

                    Dry roast coconut, sesame seeds, peanuts, coriander seeds & cumin seeds till

                    light golden in colour. Cool & grind into a paste by adding some water

.

                              Heat 2 tbsp. oil & fry them till light brown. Drain & keep aside.

                        Heat remaining oil & sauté the onion & curry leaves till light brown. 

                     Add ginger-garlic paste, turmeric powder & red chili powder mixed with

                     some water. Sauté till the oil separates.

                                   Add the ground coconut paste & fry on a low flame ....

                                  ...... till the oil separates.

                   Add 1 cup water & salt. Bring it to a boil & then add the fried eggplants. 

                   Cover & simmer till the eggplants are almost tender.

                    Add tamarind paste mixed with 1/2 cup water. Cover & simmer for 2 minutes.

                  Garnish as desired & serve as a side dish with biryani, naan or tandoori roti.