Soya Baingan Bharta

 

         

          Give a healthy twist to the ever popular baingan bharta and turn out into a connoisseur's delight by adding some protein rich soya granules. It simply tastes yummy with a nice smoky flavor. Enjoy it as a main / side dish with rice or chapattis. So surprise your family and friends with this rustic Punjabi dish in a new interesting avatar. So check out the step by step pictorial recipe to prepare this amazing fusion dish. 

• 1/3 cup soya granules
• 1 large eggplant
• 2 tbsp. mustard oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste / puree of one tomato
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1/2 tsp. garam masala powder
• 1 tbsp. coriander leaves to garnish
• 2 slit green chilies 

            Soak the soya granules in hot water for 5-10 minutes. Then squeeze out all the water and set aside. 

            Brush the eggplant with few drops of oil and make a half slit of the eggplant. Roast on an open flame till it is charred on all sides. 

            When cool, peel off the skin and mash well. Keep aside. 

            Heat oil in a pan and sauté the onion till light brown. 

            Add the ginger-garlic paste, tomato paste and all the dry spices. Stir fry till the oil separates. 

           Now add the soya granules and mix well. Cover and cook till the moisture is all absorbed. 

          Add the mashed eggplant and stir fry for 2-3 minutes. 

         When done, garnish with coriander leaves and slit green chilies.

         Serve as a main / side dish with rice or chapattis.

Brush the eggplant with few drops of oil & make a half slit of the eggplant. Roast on an open flame till it is charred on all sides. 

              When cool, peel off the skin & mash well. Keep aside. 

                 Heat oil in a pan & sauté the onion till light brown. 

Add the ginger-garlic paste, tomato paste & all the dry spices. Stir fry till the oil separates. 

Now add the soya granules & mix well. Cover & cook till the moisture is all absorbed. 

              Add the mashed eggplant & stir fry for 2-3 minutes. 

        When done, garnish with coriander leaves & slit green chilies. 

                 Serve as a main / side dish with rice or chapattis.

Prawn Baingan Bharta (Mashed Eggplant cooked with Prawns)

 

            Give a new look to the ever popular Baingan Ka Bharta and turn it into a connoisseur's delight, a non-veg. version by adding some prawns. It simply tastes yummy with a nice smoky flavour. Enjoy it as a main / side dish with rice or chapattis. So surprise your family and friends with this rustic Punjabi dish in a new interesting avatar. So check out the step by step pictorial recipe to prepare it.

• 10-12 prawns, deveined, washed & drained
• 1 large eggplant
• 2-3 tbsp. mustard oil
• 1 tsp. cumin seeds
• 1-2 onions, chopped
• 1 tsp. ginger, finely chopped
• 1 tsp. garlic, finely chopped
• 2-3 green chilies, chopped
• 1 tomato, chopped
• 2-3 tbsp. coriander roots, chopped
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. pepper powder
• 1 tsp. coriander powder
• salt to taste
• 1 tbsp. coriander leaves, chopped

            Slit the eggplant into half and brush with some oil. Roast on an open flame till it is charred on all sides. When cool, peel off the skin and mash well. Keep aside. 

            Marinate the prawns with a pinch of salt and turmeric for 5 minutes. Heat 1 tbsp. oil in a pan and stir fry the prawns till it changes colour. Keep aside.

            Heat remaining oil and temper with cumin seeds. Sauté for a few seconds.

            Then add the onion, garlic, ginger and green chilies. Sauté till light brown. 

            Now add the tomatoes and coriander roots. Cook, covered on a low flame till the tomatoes are mashed.

            Add turmeric powder, red chili powder, pepper powder and coriander powder. Give it a stir and then add the mashed eggplant and salt. Mix well and stir fry for 2 minutes.

          Then add the prawns (keep aside few to garnish) and sauté, simultaneously, mashing them slightly. 

         When done, switch off the flame and garnish with coriander leaves. Serve as a side dish with rice or chapattis.

                    Heat 1 tbsp. oil & stir fry the prawns till it changes colour. Keep aside.

                        Heat remaining oil & temper with cumin seeds. Sauté for a few seconds.

                           Add onion, garlic, ginger and green chilies. Sauté till light brown. 

                      Add the tomatoes &coriander roots. Cook till the tomatoes are mashed.

                    Add turmeric powder, red chili powder, pepper powder & coriander powder. 

                    Give it a stir.

                      Then add the mashed eggplant & salt. Mix well & stir fry for 2 minutes.

                    Now add the prawns (keep aside few to garnish) and sauté, simultaneously 

                    mashing them slightly. 

                           When done, switch off the flame & garnish with coriander leaves. 

                                  Serve as a side dish with rice or chapattis.

Keema Baingan Bharta (Mutton / Chicken Mince & Mashed Eggplant Curry)

          Give a new look to the ever popular baingan ka bharta and turn it into a connoisseur's delight, a non-veg. version by adding some mutton / chicken mince. It simply tastes yummy with a nice smoky flavor. Enjoy it as a main / side dish with rice or chapattis. So surprise your family and friends with this rustic Punjabi dish in a new interesting avatar. So check out the step by step pictorial recipe to prepare it.

• 300 gms. mutton / chicken mince, washed & drained
• 1 large eggplant
• 2-3 tbsp. mustard oil
• 1-2 onions, chopped
• 1 tbsp. ginger-garlic paste
• 1 tsp. tomato paste / puree of one tomato
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tbsp. coriander leaves to garnish

   
             Slit the eggplant into half and brush with some oil. Roast on an open flame till it is charred on all sides. When cool, peel off the skin and mash well. Keep aside. 

            Heat oil in a pan and sauté the onion till light brown. Add the ginger-garlic paste, tomato paste and all the dry spices. Stir fry for a minute.

           Now add the mince and mix everything well. Cover and cook till the moisture is all absorbed. Add 1/2 cup water and cook, covered till done.

          Add the mashed eggplant and stir fry for 2-3 minutes. Switch off the flame and garnish with coriander leaves. Serve as a main / side dish with rice or chapattis.

                       Heat oil in a pan and sauté the onion till light brown. 

                 Add ginger-garlic paste, tomato paste  & all the dry spices. Stir fry for a minute.

                     Add mince & mix well. Cover & cook till the moisture is all absorbed. 

                       Add 1/2 cup water and cook, covered till done.

                       Add the mashed eggplant and stir fry for 2-3 minutes. 

                       Switch off the flame and garnish with coriander leaves. 

                                Serve as a main / side dish with rice or chapattis.

Litti Chokha - (Stuffed Whole Wheat Dough & Mashed Potato-Eggplant Bharta ( Bihari Style)

          This is a traditional and a wholesome dish from the Indian state of Bihar. It can be relished as a snack, breakfast, lunch or dinner. Choice is yours. Basically they are balls of whole wheat dough stuffed with sattu (fried gram flour) and other ingredients. It is relished with potato-eggplant bharta (mash). I like to have mine with green chutney, raita or pickles. So check out the step by step pictorial recipe to prepare it.

Litti-

• 2 cups whole wheat flour
• 1/4 tsp. salt
• 1 & 1/2 tbsp. yoghurt
• 1/2 tsp. ajwain (carom seeds), crushed 
• 1/4 tsp. baking soda
• 1 tsp. oil / ghee

Stuffing-

• 3/4 cup fried chana dal flour 
• salt to taste
• 1/2 tsp. turmeric powder
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1-2 green chilies, chopped
• 1 tsp. red chili flakes
• 1 tbsp. lime juice
• 1 tbsp. pickle masala
• 2 tbsp. coriander leaves
• 1/2 tsp. ajwain (carom seeds)
• 1 tsp. kalonji (nigella seeds )
• 1 tbsp. mustard oil
• 1/2 tsp. pepper powder
• 1 tsp. coriander-cumin powder

Chokha-

• 1 medium eggplant, roasted, peeled & mashed
• 1 potato, boiled & mashed
• salt to taste
• 1 onion, chopped
• 2 green chilies, chopped
• 1 tomato, chopped
• 1 tbsp. mustard oil
• 2 tbsp. coriander leaves, chopped
• oil to deep fry

          Litti - In a bowl, mix together all the mentioned ingredients and knead into a stiff dough with required quantity of water. Cover and keep aside.

          Stuffing - In a separate bowl, combine together all the mentioned ingredients and keep aside.

          Chokha - In a separate bowl, combine all the mentioned ingredients (except oil to deep fry) and keep aside.

          Divide the dough into 8-9 equal portions. Roll out each portion with your fingers into a small poori. Make a hollow and put 1 tbsp. of the stuffing in it. 

          Bring all the edges together and make a round ball. Flatten it slightly. Fill rest of the dough with the stuffing and keep aside.

          Heat oil in a pan and gently slide the Litti into it and fry on a medium flame on all sides till golden in colour. 

          Drain on a kitchen towel and serve them on a bed of chokha, accompanied with green chilies and sliced onion for a sumptuous meal.

                                  Roast eggplant & boil potato.

                                To the mashed eggplant & potato, add all ingredients.

                                  Mix well & keep aside.

                                  Take 3/4 cup of roasted chana (Gram) dal.

                                  Grind to a fine powder.

                                 To it add rest of the ingredients for stuffing.

                                 Mix well & keep aside.

                                Litti - In a bowl, mix together all the mentioned ingredients.

                               Knead into a stiff dough with some water. Cover & keep aside.

                                 Divide the dough into 8-9 equal portions. 

                Roll out each portion with your fingers into a small poori. Make a hollow &
                put 1 tbsp. of the stuffing in it. 

                 Bring all the edges together & make a round ball. Flatten it slightly. Fill rest 
                 of the dough with the stuffing and keep aside.

 
                                  Heat oil & gently slide Litti into it.

                                 Fry on a medium flame on all sides till golden in colour. 

                                 Drain on a kitchen towel.

                      Serve them hot on a bed of chokha with green chilies & sliced onion.