1. Baingan Bharta (Roasted Eggplant Curry)
Ingredients:
- 2 large eggplants
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 green chilli, finely chopped (optional)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- Salt to taste
- Fresh cilantro for garnish
Method:
1. Roast the eggplants over an open flame or in the oven until the skin is charred and the flesh is soft. Let them cool, then peel off the skin and mash the pulp.
2. Heat oil in a pan and add cumin seeds. Once they splutter, add onions and sauté until golden brown.
3. Add garlic, ginger, green chilli (if using), and tomatoes. Cook until tomatoes are soft.
4. Add coriander powder, turmeric powder, red chilli powder, and salt. Cook for a few minutes.
5. Stir in the mashed eggplant pulp and cook for 5-7 minutes, allowing the flavours to meld.
6. Garnish with fresh cilantro and serve hot with roti or rice.
Serving: 4 | Calories per serving: Approximately 120 calories
2. Bagara Baingan (Stuffed Eggplant Curry)
Ingredients:
- 8 small eggplants
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 tablespoons peanuts, crushed
- 2 tablespoons grated coconut
- 1 teaspoon tamarind paste
- 1 teaspoon red chili powder
- Salt to taste
- Fresh cilantro for garnish
Method:
1. Slit the eggplants lengthwise, keeping them intact at the stems.
2. Heat oil in a pan, add mustard seeds and let them splutter. Add cumin seeds and onions. Sauté until onions turn golden.
3. Mix crushed peanuts, grated coconut, tamarind paste, red chilli powder, and salt in a bowl. Stuff this mixture into the slit eggplants.
4. Place the stuffed eggplants in the pan. Add a little water, cover, and cook until eggplants are tender.
5. Garnish with fresh cilantro and serve with roti or rice.
Serving: 4 | Calories per serving: Approximately 150 calories
(Note: Calorie count may vary based on portion size and specific ingredients used.)
3. Baingan Masala (Eggplant Masala)
Ingredients:
- 3 cups diced eggplant
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Method:
1. Heat oil in a pan, add cumin seeds and let them splutter. Add onions and sauté until golden.
2. Add ginger-garlic paste and cook until the raw aroma disappears.
3. Add tomatoes, coriander powder, turmeric powder, garam masala, and salt. Cook until tomatoes are soft and oil separates.
4. Add diced eggplant and mix well. Cover and cook until eggplant is tender.
5. Garnish with fresh coriander leaves and serve hot with naan or rice.
Serving: 4 | Calories per serving: Approximately 130 calories
(Note: Calorie count is an approximate estimate and may vary based on ingredients used.)
4. Dahi Baingan (Yogurt Eggplant Curry)
Ingredients:
- 2 large eggplants, sliced
- 1 cup plain yogurt
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 8-10 curry leaves
- 2 green chillies, slit
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- Salt to taste
- Fresh coriander for garnish
Method:
1. Heat oil in a pan, add mustard seeds and let them splutter. Add curry leaves and green chillies.
2. Add sliced eggplants and sauté until they are golden brown and cooked.
3. In a bowl, whisk yoghurt with turmeric powder, red chilli powder, and salt.
4. Lower the heat and add the yoghurt mixture to the pan. Stir continuously and cook on low heat for a few minutes.
5. Garnish with fresh coriander and serve hot with steamed rice.
Serving: 4 | Calories per serving: Approximately 140 calories
(Note: Calorie count is an approximate estimate and may vary based on specific ingredients used.)
5. Kathirikai Kuzhambu (Eggplant Sambar)
Ingredients:
- 1 cup toor dal (split pigeon peas)
- 4 small eggplants, chopped
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 tablespoon sambar powder
- 1 teaspoon tamarind paste
- 1/2 teaspoon turmeric powder
- Salt to taste
- Fresh curry leaves and coriander for garnish
Method:
1. Pressure cook Toor dal(lentil) until soft and mushy. Mash and keep aside.
2. In a pan, sauté onions until golden. Add tomatoes, sambar powder, turmeric powder, and salt. Cook until tomatoes are soft.
3. Add chopped eggplants, tamarind paste, and water. Cook until eggplants are tender.
4. Mix in the mashed toor dal and simmer for a few minutes.
5. Garnish with curry leaves and coriander. Serve hot with rice.
Serving: 4 | Calories per serving: Approximately 160 calories
(Note: Calorie count may vary based on portion size and specific ingredients used.)
These sumptuous eggplant recipes encompass a variety of flavours and cooking techniques, offering a delightful culinary experience for anyone looking to savour the essence of Indian cuisine while relishing the goodness of this versatile vegetable.
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