Thai Eggplant Curry

Ingredients
thai green eggplants
(or small indian round eggplants ) - 7 to 8
long thai green beans
(or french beans) - 1 to 2 pds.
lemon grass - 2" long
lime leaves - 3
shallots - 3
red chillies - 2 ginger - 1" long
garlic - 2 to 3 pods
coconut milk - 1 cup
turmeric - a pinch
sugar - a pinch
salt - as per taste
lime juice - 1 tbsp.


Method
Cut the eggplants into quarters. String the beans and cut them into 1 inch pieces.
Finely dice shallots, ginger and garlic.
Heat oil, add the shallots, ginger, garlic, red chillies and fry till light brown.
Add the eggplant and cook for a few minutes, then add the beans and cook for about 3 minutes.
Add the coconut milk, turmeric, sugar, salt and a little water if needed to cook the vegetables well.
Also add the lime leaves and lemon grass into the coconut milk.
Place a lid on the pan and cook till the vegetables are soft.
Then check for tartness and add lemon juice accordingly.
Garnish with cilantro and serve this sweetish-hot-tangy curry with Thai Jasmine Rice.

Sri Lankan Eggplant Curry

Ingredients
2 long, asian eggplants
1 small onion
1/4 tsp fenugreek
1/2 tsp sri lankan curry powder
(substitute reg. curry powder)
1 tsp chilli powder (cayenne)
1/4 tsp turmeric powder
3 cloves minced garlic
1/2 tsp minced ginger a few curry leaves
1/4 tsp mustard seeds
1 tomato, chopped
1/4 cup coconut milk
(substitute low-fat reg.
milk if you are fat-conscious)
oil
salt to taste


Method

Cut eggplant into strips, like french-fry potato. For a very authentic taste, eggplant strips need to be deep fried till golden


If you are fat/health conscious, use non-stick spray or a little oil to brown the eggplant. Set aside.


In a little oil, let the mustard seeds splutter. Add fenugreek seeds, followed by onion, ginger and garlic. Fry till aromatic.


Add turmeric powder, curry powder, chilli powder, salt, curry leaves and tomatoes and cook under low heat till it's quite pulpy


At this point adjust seasoning and add eggplant. Stir gently and cook covered for 3 - 5 minutes. Add the coconut milk and stir gently.


Uncover and let simmer on very low heat till the oil splits.

Brinjal In Oil

Ingredients
brinjals – 1/2 kgs
onions - 2 to 3 sliced
tomato - 1 sliced
coriander leaves few
ginger & garlic paste - 1 sp dhania powder - 1/2 sp
chilly powder - 1/2 sp
jeera powder - 1/2 sp
pepper powder - 1/2 sp
salt according to taste

Method
In the above ingredients except the brinjals fry all the items in oil & grind to a
smooth paste


Slit the brinjal into 4 & stuff the masala paste inside the brinjals.

Soak a lemon size tamarind in water & extract the juice .

Grind 4 tomatoes separately together & keep aside.

Now add 5 to 6 spoon of oil in a cooker & then put mustard seeds &

Also add curry leaves,then whole pepper & add the stuffed brinjals

Fry till the oil leaves out from the brinjal.


Now add the tomato paste & stir for 2 mins & also add the tamarind juice,
coriander leaves & salt is correct if not add little salt & chilly powder
accordingly


Leave 1 stream in the cooker. )
Brinjal baingan is ready this will be good to eat with plain rice or chapattis , roti

Brinjal Potato Mixed Curry

Ingredients
1 large potato
1 large or 2-3 small brinjals
1 large onion chopped in vertical strips
1 tomato ripe finely chopped
1 small capsicum halved and thinly sliced
1 tsp. fresh coriander leaves
(finely chopped)
1 stalk curry leaves
1 tsp. sambhar masala
1/2 tsp. dhania
(coriander seed) powder
1/2 tsp. amchoor powder
(dried mango)
1/4 tsp. turmeric
1/4 tsp. red chilli powder
3-4 pinches asafoetida
1/2 tsp. each cumin & mustard seeds
1/2 tsp. sugar
salt to taste
1 tbsp.fresh curds
1 tbsp. oil

Method
Scrub and wash potato clean, with kitchen scrubber. Do not peel. Chop into 2" long pieces. Chop brinjal also into 2" long thick pieces. Sprinkle a little salt and half turmeric over brinjals.


Mix curds, sugar and 1/2 sambhar masala and salt to taste. Pour half this mixture over potatoes, and half over brinjals. Cover and keep aside, to marinate for 30 minutes. Heat oil in a heavy pan.


Add capsicum, onion, stir fry for 2 minutes. Drain and remove with perforated spoon. Keep aside. Add seeds and asafoetida to remaining oil, add curry leaves. Allow to splutter. Add marinated brinjals, potatoes, stir fry for few seconds. Make a paste of all masalas and salt in 1/2 cup water. Add to vegetables.


Stir and add tomatoes. Saute till excess water evaporates and a thick curry is left. Empty into serving dish, garnish with stir fried capsicum and onions. Top with chopped coriander. Serve hot with rotis, bread, etc. or even steamed rice.

Stuffed Brinjal & Potato Curry

Ingredients
4 small round brinjals with stems
4 small potatoes
4 small onions
1/2 tsp. ginger grated
1 stalk curry leaves
1 tbsp. fresh coriander leaves
finely chopped
1 tsp. sambhar masala
1 tsp. dhania (coriander seed)
1 tsp. peanuts crushed coarsely 1 tsp. coconut finely scraped
1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala powder
1/4 tsp. cumin powder
salt to taste
2 tbsp. oil
1 tbsp. curds
1 tsp. lemon juice


Method
Scrub brinjals and potatoes clean. Put potatoes in boiling water for 5 minutes. Drain, keep aside.
Peel onions, clean base and tip. Keep stems of brinjals intact. Make Cross shaped vertical slits in all vegetables, 3/4 way down.
Slit brinjals from base towards stem. Slit onions from tip towards base. Slit potatoes along their length.
Mix all dry masalas, coconut, peanut crush, salt and 8-10 drops of oil. Stuff all vegetables with this mixture. Keep any extra masala aside.
Heat oil, add ginger stir. Let in potatoes first.
Cover and cook for 2-3 minutes. Put in other vegetables, add curds, and mix
well. Sprinkle 1/2 cup water, cover and simmer till veggies are tender.
Once oil starts separating and veggies are cooked, pour into serving dish.
Garnish with chopped coriander. Serve hot, with phulkas, bhakris, bread or rotis.

Vaangi Upma

Ingredients:
1 cup Rava (semolina)
1/2 cup Bringals finely chopped (immerse in salter water)
1/2 cup Onions finely chopped
4 Green Chillies chopped
1 tbsp. Coriander leaves finely chopped
1 stalk Curry Leaves
1 tsp, grated Ginger
1/2 tsp. Urad Dal (optional)
1/2 tsp. Channa Dal (optional)
1 tbsp. Cashewnut pieces (optional)
1/2 tsp. each Cumin and Mustard seeds
1/4 tsp. Turmeric Powder
Salt to taste
1 Lemon Juice extracted
1 litre Water (approx.)
1 tbsp. Ghee
1 tbsp. Oil

Method:

Microwave the brinjal in fresh salted water, till soft but not mushy.

Heat oil in a heavy saucepan and add cashew nuts, dals, and allow it to become light golden.

Add seeds, allow to splutter. Add ginger, stir.

Add onions, curry leaves, green chillies and stir fry onions are transparent and then add rava.

Add salt, stir and add 3/4 water carefully, and bring it to boiling stage.

Allow bubbles to subside, stirring gently with a large spoon. When well mixed, if it turns too lumpish, add remaining water. It must be like a very thick paste.

Add drained bringals, ghee, and coriander and lemon juice. Stir to mix evenly.

Grease the back of the spoon with ghee and even out surface.

Cover and simmer for 2 minutes. Serve hot.

Brinjal Chips

Ingredients:
2 Big Brinjals (light green color, seedless)
Salt to taste
Red Chili Powder
Rice Flour
Oil for frying

Method:

Cut Brinjal into round pieces (don't cut it very thin. Approx. 6-7 pieces of 1 Brinjal).

Apply Salt and chili powder evenly to all pieces.

Take rice flour (dry) in a plate and deep one piece into it.

Shallow fry it on a tawa till crisp. Don't burn it.

Remove it on a paper napkin

Brinjal Paneer Hot Dogs

Ingredients

6 long firm healthy brinjals
1/2 cup paneer grated
1/2 cup processed cheese grated
1 potato
1 capsicum 1 tomato
1/4 tsp. ground pepper
1/4 tsp. chilli powder
salt to taste
1 tsp. butter

Method
1. Parboil potatoes, slit them into very thin slices, keep aside. Cut capsicum and
tomatoes into very thin slices, keep aside.
2. Slit brinjals in half lengthwise. Remove stems. Sprinkle them with salt and pepper.
3. Apply a little butter to your palms. Rub gently with hand to coat all over with
butter,salt and pepper. Keep aside for 5-7 minutes.

For Pouring Sauce:
Mix all ingredients in a heavy deep pan. Cook, stirring continuously, till a thick
creamy sauce is obtained. Keep aside.

To Proceed:
Place one slice of brinjal. Arrange slices of tomato, capsicum, potato over it.
Sprinkle salt, chilli powder and a little cheese. Repeat for all brinjals.
Tie each with some twine, arrange in an ovenproof shallow dish. Bake in hot
oven (250oC) for 5 minutes or till tender. Carefully remove strings.
Pour sauce over brinjals, saving some for garnishing. Sprinkle remaining
cheese all over.
Bake again in hot oven at same temperature till cheese has melted.

Brinjals In Chilli Garlic Sauce

Ingredients
For sauce:
1-1/2 cups fresh thick tomato puree
2 tbsp. tomato sauce
3 tsp.red Chilli sauce
1 tsp. Chilli oil (refer below)
1/2 tsp. Ginger grated
1 tsp. Garlic crushed
1 tsp. Sugar
salt to taste
3 tbsp. oil 3 long tender brinjals
3 bulbs spring onions with greens
2-3 pinches ajinomoto
1/4 tsp. salt

Method
1. Thoroughly mix all ingredients together, keep aside. Cut brinjals lengthwise in halves, discarding stem. Chop spring onions and greens fine.
2. Heat oil in a flat bottomed nonstick shallow pan. Place brinjals skins up next to each other into hot oil.
3. Allow to fry till light brown. Flip and fry skin side. If pan is small fry a few at a time.
4. Add spring onions in rremaining oil, stirfry for 2-3 minutes. Add sauce and allow to come to a boil.
5. Simmer on low for 3 minutes. Put back fried brinjals gently, and allow sauce to resume boil.
6. Take off fire, garnish with choice herbs or coriander, serve hot.

Note: To make chilli oil Add 5-6 broken dry red chillies to 5 tbsp. very hot oil.
Cool for 2 hours. Strain and bottle. Use as required.

Variation: One can top the dish with mozarella cheese and bake under a grill
to melt.

Baingan Ka Bhartha

Ingredients
1 very large seedless oval brinjal
1 large tomato grated
1 large onion grated
1/2 tsp. ginger finely chopped
1/2 tsp. garlic finely chopped
2 green chillies finely chopped
1 tbsp. coriander leaves finely chopped
1/4 tsp. garam masala 1/2 tsp. red chilli powder
1/4 tsp. turmeric
3 pinches asafoetida
1-1/2 tsp. lemon juice
salt to taste
1/4 tsp. each cumin & mustard seeds
1-1/2 tbsp. oil

Method
1. Check to see that brinjal is absolutely healthy and has no germ holes, etc.
2. Wash and wipe dry. Burn brinjal over direct flame or barb-b-que mesh.
3. Rotate and cook till evenly soft all over.
4. Scrape out any burnt skin with hands.
5. Mash softened brinjal till soft, keep aside.
6. Heat oil, add seeds and allow to splutter.
7. Add asafoetida, stir and add ginger, garlic onions.
8. Stir fry for 2-3 minutes. Add tomatoes, masalas, salt, etc.
9. Add mashed brinjals, stir, add 1/4 cup water.
10. Stir, cook covered till oil seperates.
11. Pour into serving bowl, garnish with chopped coriander.
12. Serve hot with warm bread rolls, rotis, or parathas.

Baingan Raitha

Ingredients
1 /12 cups fresh curds
1/2 cup chilled milk
1/2 tsp. cumin powder
1/4 tsp. red chilli powder
1/2 tsp. sugar powdered
3-4 pinches black salt
salt to taste
3-4 mint leaves
1 sprig coriander leaves finely chopped
To prepare brinjals:
2 long brinjals sliced into thin thick rounds
1/4 tsp. red chilli powder
4-5 pinches turmeric powder
2 pinches asafoetida
1/4 tsp. salt
1 tsp. oil

Method
1. Mix together salt, chilli powder, turmeric, asafoetida. Rub brinjals slices on both sides with this mixture. Heat a large heavy or nonstick griddle.
2. Drizzle half tsp. Oil over it. Arrange brinjal slices side by side, to cover whole griddle.
3. Allow to become light golden brown. Flip and fry other side, drizzling emaining oil.
4. Remove from griddle, keep aside to cool to room temperature.

To proceed:
1. Beat together chilled curds and milk till smooth. Add all other ingredients and mix well.
2. Arrange slices of brinjal in a wide shallow dish. Pour all the curds over them to cover completely. Garnish with chopped coriander, serve chilled.

Brinjal Rice

Ingredients:
1 cup long grain (basmati) rice
5 med. oval brinjals with stems intact
1 tbsp. fresh coriander finely chopped
1 stalk curry leaves
1/4 tsp. cinnamon-clove powder
1/2 tsp. garam masala
salt to taste
2 tbsp. oil
1 bay leaf, cut into pieces
1/2 tsp. each cumin & mustard seeds
3-4 pinches asafoetida
1 tsp. butter

Grind together into Paste
1 large onion
1/4 cup coconut grated
2 tbsp. fresh coriander leaves
4 green chillies
1/2 pod garlic,
cleaned and peeled
1/2" piece ginger, peeled

Method:

1. Wash, clean and soak rice in 3 cups salted water for 20 minutes.
2. Cut brinjals into quarters lengthwise, keeping stems attached.
3. Heat oil, add seeds, bayleaf,allow to splutter.
4. Add asafoetida, curry leaves, stir.
5. Add brinjals, garam masala, cinnamon clove powder, stir for a minute.
6. Drain and save rice from water. Add rice, stir fry for 2-3 minutes.
7. Add paste, cook for 2-3 minutes more. Add all other ingredients, stir gently.
8. Add 3 cups saved water. Add salt to taste.
9. Cover, simmer and cook till rice is done, but no water is remaining.
10. Serve piping hot