Baigan Ka Bharta

My all family members likes this North Indian dish because the sweetness of onions and tanginess of
Tomatoes and smoky roasted eggplant.

Ingredients:
Eggplant(baingan)-1 large

Mustard Oil-2 tbsp
Tomato-2 (chopped)
Potato-1 (boiled and mashed) optional
Onion- 1(chopped)                                   

Garlic clove-2 to 3
Ginger paste-2 tsp
Cumin seed -1/4 tsp
Mustard seeds-1/4 tsp
Methi seeds-6 to8
Turmeric powder-1/2 tsp
Red chilipowder -1/4 tsp
Green chili -1 chopped
Salt to taste
Coriander leaves for garnishing








Method:
Rub the  little oil over eggplant,this will help to remove skin easily.
Make 2 to 3 slits and insert garlic clove. Roast the baingan over a medium flame.
turn it frequently with tongs, until the inside is soft and skin
Is completely charred on all sides.Let it cool,then peel and mash along with roasted garlic clove.
Heat oil in a pan add cumin,mustard and methi seeds, let them crackle add onions and green chili
and sauté Until light golden brown, add ginger paste sauté until raw smell goes away.
Add tomato and sauté until oil separates from the pan.
Add all dry masala and salt sauté for few seconds, add mashed eggplant and potato.
Mix well,cover and cook for 2 to3 minutes. Turn off the heat and garnish with chopped
Coriander leaves.serve hot with chapati.
Enjoy!!!
Note:
you can also bake eggplant in oven for 25 to 30 minutes at 350F.

 Linking this to:
 Cook N Share What You Like Event & Giveaway
&

dish-it-out- Side Dishes hosted by Sathya Priya, organized by vardhini@ cooks joy 

Eggplant in Tomato Gravy/Tamatar Baingan(Kashmiri Style)

Tamatar Baingan is very authentic Kashmiri Dish which is very easy and it takes very less time to prepare.the dry ginger powder and fennel seed powder makes more flavorful and tasty.i bookmarked this recipe from Swathi's blog.Try it out you will surely love it.

Ingredients:

• Eggplant(brinjal)-6-7(Medium Size)cut it into big pieces
• Tomato-4-5(cut it into chunks)
• Cumin seed-1tsp
• Asafotida(hing)-1/4tsp
• Ginger Powder-1/2tsp
• Fennel powder(sauf)-1/2tsp
• Red chili powder(kashmiri red chili)-1/2tsp
• Mustard Oil-1 tbsp for cooking
• Mustard oil for frying 
• Salt-to taste
• Coriander Leaves for garnishing

Method:
Heat oil in a pan shallow fry eggplant pieces on both side till golden color.
keep them on paper towel.
Add more oil in same pan once its hot add cumin seed let them splutter add hing
Then add tomato pieces,salt and cook until tomatoes get mushy.
Now add ginger powder,chili powder and fennel powder mix well and add water.
Boil for 5 to 6 minutes,add fried eggplant pieces and cook for another 5 minutes.
Turn off the heat and garnish with coriander leaves.
Serve hot with chapati or paratha.
Enjoy!!!

Baigan ki kadhi(Eggplant Kadhi)

 Ingredients:

• Brinjals- 4 medium size (cut into slices)
• Besan (gram flour)-2tbsp
• Yogurt-2 cups
• Turmeric powder-1/2tsp
• Red Chilli powder-1/2tsp
• Mustard seeds-1/2tsp
• Fenugreek seeds-1/2tsp
• Red dry Chilli-2(broken into halves)
• Asafetida (hing)-1/4tsp
• Curry leaves-4-5
• Oil-2tbsp
• Salt to taste
• Coriander laves-for garnishing

Preparation:

In a big bowl add yogurt,besan,turmeric powder,red Chilli powder, salt, 2 and half
cups of water, mix all together properly. Make sure that there are no lumps.
keep aside.
Heat oil in a pan on medium heat add fenugreek seed, mustard seed,curry leaves
dry red chilli,hing,stir for few seconds.
Now add brinjals, sauté them for 2 to 3 minutes, add yogurt and beasn mixture
Stir continues ally until kadhi starts boiling.
Continue to simmer for 4 to 5 minutes.
Garnish with chopped coriander leaves.
serve hot with Rice.
Enjoy!