Brinjal podi a southindian Recipe

Brinjal is a very good source of dietary fiber, potassium, manganese, copper and thiamin (vitamin B1). It is also a good source of vitamin B6, folate, magnesium and niacin. Brinjal also contains phytonutrients such as nasunin and chlorogenic acid.
Soooo friends today I m going to share the brinjal fry ( south Indian) recipe that I learned from my friend here. I found a good friend here in US & she also loves to cook....When i visited her house she prepared this special recipe & I just loved that..
It is an amazing, simple and deliciously fried vegetable cooked with simple  ingredients. It is a great yummy dish which can be serve as a side dish with the main course or else eaten with rice or chapatti or roti...Hope u’ll also like the recipe..
Basically this is made of various types of powder dals (Podis or dry spice mix powder prepared with a combination of spices, lentils, herbs or leaves are roasted separately in oil or dry roast and ground to make a crumbly powder)& brinjals.....Do try this simple and exceptionally delicious dish and enjoy its flavors.

So here is the powder daal / podi recipe which is simple to make, aromatic, packed with proteins, easy on the stomach and tasty.

Ingredients:

To make the Roasted dal powders U need:

1 cup of channa dal

1 cup of split urad dal (with skin)

3tblsp of moong dal

2tblsp sesame seeds

1tblsp cumin seeds

12-15 red chillies

Raw garlic- 3-4 cloves

Handful curry leaves

Dry roast all the daals, red chillies , cumin & sesame seeds separately. Mix all things in a bowl. Let it cool for 5-10 mins in room tempr & then Grind them & make a powder.

Now to make the brinjal fry u ll need:

Small Brinjals/ egg plants- 8-10

Roasted dal powders - 4-5 tblsp (see the recipe below)

salt as per the taste

haldi- 1 tsp

Red chilly powder as per your taste

oil- 2tblsp

mustard/cumin seeds- 1 tsp

hing/ asafoetida a pinch

1 large onion thinly sliced

curry leaves a few

chopped coriander leaves a few for garnishing.

Method:

Wash the brinjals thoroughly and make 4 slits and keep aside.  Put the brinjals in cold water. Heat oil in a pan. Add a pinch hing. Then add mustard -cumin seeds & curry leaves. let it splutter.

Add the sliced onions. saute for a min or two till they turns translucent. Then add the brinjals & fry for 2-3 min. on medium flame. Add haldi , salt & red chilly powder. Mix well. Cover the lid for 7-10 min. till  brinjals are done. Take a small bowl add 1/2 cup of water. To that add the podi powder. Mix well.

Remove the lid & stir the brinjals. Add the mixed podi powder to the brinjals & mix it well. Stir for another 3-4 min till the brinjals are completely coated with powder. Garnish with chopped coriander leaves.Your brinjal podi is now ready to serve. Switch off the flame & serve hot with phulka/ paratha or any type rice.

Baigeni/ brinjal pakoda

My fav snack with hot hot chai...

long Purple brinjal - 1
1 cup gram flour
2 tblsp rice flour
1 tsp nigella seeds (u can take carom seeds if u don’t like nigella seeds)
 1tsp red chilli powder
 ½ tsp turmeric powder 
 a small pinch of soda/ baking powder 
 salt
oil for deep frying

Method:

Slice the long  purple brinjals, soak them in water, In the mean while take a bowl.  Mix gram flour,  rice flour,  nigella seeds , red chilli powder,  turmeric powder , baking powder & salt. Add water & mix well to prepare a smooth batter (it should be thick like normal dosa batter).
Heat sufficient oil in a kadai for frying. When oil is hot.  Dip the brinjal slices in the gramflour batter ( ensure that the batter coats the slices very well) & carefully drop the coated brinjal slices one by one in oil. Reduce heat to medium , use the ladle to turn them so that they cook allover.  fry both the sides till the pakoda gets golden brown in color & crispy. Remove from oil & place them on a absorbent  paper.  sprinkle some black salt..Serve with tomato/ chilli sauce or green chutney as evening snacks. Also goes well with pakhala / with steamed rice & daal. 

Sweet nd sour brinjal/ eggplant

My husband is a big eggplant fan..He loves it in any form. So I always keep trying various eggplant recipes at home...MMM I m salivating..This curry is super delicious & irresistible when served with hot hot phulka/ paratha... Tamarind juice will add the extra zing... Super delicious nd a must try recipe..:)

Small round purple brinjals 8-10

Tamarind pulp- 1tblsp

Grated Jagerry - 1tbsp (if u want u can increase or decrease the quantity as per your taste)

Salt as per the taste

Mustard seeds – 1tsp

Hing a pinch

2-3 dry red chillies

Curry leaves a few

Oil- 2 tblsp

Chopped coriander leaves- a few

Grind all the below ingredients

1 medium size tomato- cut in cubes

1 large onion cut in cubes

Chopped Ginger 1" long

Small Garlic cloves 5

Green chillies 2 nos

Mustard seeds 1 tsp

Turmeric powder 1/2 tsp

Chilli powder ½ tsp

Coconut 1 tblsp

Method:

Wash the brinjals thoroughly and make 4 slits and keep aside.  Put the brinjals in cold water.

Now heat oil in  a pan. Add dry red chillies, mustard seeds, hing & curry leaves. When they crackles add the brinjals & sauté them. Sprinkle little salt over them. Sauté for 5-6 min till they r 50% cooked. Now add the blended masala to it. Mix well & cover and cook till brinjals are tender. Check in between otherwise the gravy will stick to the bottom. If required add ½ cup of water to the gravy. Now switch off the flame & garnish with chopped coriander leaves. Serve hot with chapatti/ paratha or any type of rice/ pullav.

Eggplant curry

I like to prepare different recipes with eggplants. Today’s recipe is simple eggplant curry in which  I have used coconut & cashews for the masala. This is just irresistible. It makes a special delicacy on everyone’s platter & goes well with rice/ chapatti. Sory friends I cant able to take step by step pics. so here is the recipe ..

Eggplant curry:

Egg plant/ Brinjal- 1 large (u can use 5-6 evenly size small eggplants too)
Onion chopped- 1 medium size
Curry leaves a few
Sambar powder- 1tsp
Lemon juice- 1tsp ( u can add amchur powder or tamarind extract as per your requirement)
Red chilly powder- 1tsp
Turmeric powder- 1tsp
1tblsp- white skinless split urad dal
Bharwa baingan masala- 1 tsp ( optinal)I had this masala with me so I used this in to my eggplant gravy
Salt

For masala paste
Coconut- 1tblsp
1tsp cashews
2 green chilles
1-2 cloves of garlic
1 medium size tomato- cut in to pieces
Chopped onion – 1tblsp
Cumin seeds- 1tsp

Cut the eggplants  into  small cubes (around 1 sq. Inch ).  Keep the cut pieces in water so that they will not turn black.
Grind the coconut, cashews, garlic cloves , cumin seeds , green chillies, tomatoes & onions in a fine paste.
Heat a pan. Add oil. when the oil is hot add mustard cumin seeds, when they splutter add urad dal & sauté till they turns light brown in color. Add onion & curry leaves. Sauté them till they turns light brown in colour. Add the cut brinjals. Cover & cook for 2-3 min. Then add the grinded masala, turmeric powder, chilli powder, sambar powder masala , bharwa baingan masala & salt. Mix well & cover for 5-7 min in low flame till eggplants become soft. Add lemon juice in to it. Garnish with coriander leaves. Yummy eggplant curry is ready to serve. Serve hot with rice/chapatti....

Palanga Saga besara (Palak & vegetables in a mustard gravy)

Another famous recipe of Odisha is saga besara means leafy vegetables with mustard paste. Wow i just love this..This is a very helathy dish goes well with chapatti/ steamed rice. I love palak and often cook with it . This preparation is very simple & healthy. So donot  waste them away in the refrigerator... I had some fresh palak and other vegetables  so decided to make this curry & it turned out well....so friend without much ado lets start the recipe....

Palak- 1 bunch chopped

Potato- 1 medium size cut in cubes

French beans 5-6 nos- cut in 2” long pieces

Cauliflower florets – 1 cup (optional)

radish- 1/2 cup sliced

1-2 small size brinjals/ eggplants - cut in cubes

Badi- 8-10 fried

Tomato- 1 meduim size sliced

Red Onion- 1 medium size sliced

mustard oil/ refined Oil- 2tblsp

Panch phutan- 1 tsp (Mix of mustard, cumin, fenugreek, nigella& fennel seeds )

Dry red chillies- 2 nos

Turmeric powder/ Haldi- ½ tsp

Salt as per the taste

For gravy:

Mustard seeds- 1 tsp

Cumin seeds- ½ tsp

Poppy seeds- 1tsp (Optional)

Garlic cloves- 3 nos

Green chilly- 2 nos

(Grind the above ingredients & make a fine paste)

Method:

  Take a pan. Heat 1tblsp oil.  Add all the vegetables except brinjal, tomatoes & spinach. Shallow fry for 2-3 min. 

 

Then add the previously done mustard paste.

Mix well  sauté of 5-8 sec & immediately add 1 cup of water to the vegetables. (Don’t sauté the masala too much to avoid the bitterness)

Add salt as per the taste & turmeric powder. Cover the pan with a lid. 

 

When the curry will start boiling add the brinjals/ eggplants. Again cover the lid. let the curry boil till all the veggies are cooked. 

 

 

Now remove the lid add the chopped spinach, tomatoes. Mix well. Let the curry cook for another 5 mins till the spinach/palak gets cooked. Add the badi pieces.

 

 

Okaayy...now the gravy part is done will do the seasoning.....

Heat oil in a another pan. Add 1 tblsp of oil. Add dry red chillies & panch phutan. Let it crackle. Then add the red onions. Sauté till it it beomes soft.

Now add the gravy in to the seasoning & mix well. turn off the gas & cover with a lid for 5-10 mins.

 

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Srav's CC-Spring Seasonal Food,

Coconut Stuffed Eggplants

Whenever I want to treat my self with a nice curry I definitely choose stuffed vegetable curries and this stuffed baby eggplants is my all time favorite and  very easy to prepare ..

Ingredients:

8-10 baby eggplants

1/2 cup grated coconut
2 tbsp chana dal (bengal gram dal)
2 tbsp udad dal (black gram dal)
2 tsp coriander seeds

1 tsp cumin seeds

3-4 dry chillies

2 tbsp sesame seeds  &  peanuts

1 tbsp tamarind paste

 salt or to taste

2 -4 tbsp oil

2 tsp mustard seeds

1 tsp cumin seeds

Hing a pinch

Curry leaves handful (optional)

Method:

 Heat a kadai in a medium flame. Add the coconut, channa dal, urad dal,coriander & cumin seeds, sesame seeds , 5-6 curry leaves, peanuts and dry chillies. Stir together and let roast until the coconut starts to get specks of brown. Remove from the pan to a blender.

Add the tamarind paste, salt and 1/4 cup of water to the blender and mix. Add more water if necessary to make a thick paste for stuffing.

Make two slits in the eggplant lengthwise starting at the tip opposite the stem .Working quickly (so the eggplant doesn’t start to turn brown), use your fingers to stuff the eggplants on all cut sides with the stuffing. Reserve any leftover stuffing.

Heat a pan  over medium heat. Heat  2 tbsp of oil and the mustard seeds. Allow to start popping and then add the cumin seeds, hing and curry leaves .

Then place the eggplants in the pan. Sprinkle the left over stuffing on top of the eggplants.

After 1-2 min carefully turn each eggplant so that it starts to brown on another side. Keep doing this every minute or so until all surfaces are browned .

cover a lid on the pan and reduce the heat to low. Allow to cook until the eggplant flesh is soft . now our stuffed eggplant is ready to serve.

Serve as a side dish with rice...or you can have it with roti

Stuffed sour Baingan masala

Ingredients:

Baby baingan/ brinjals/eggplants – 8

Salt  as per  taste

For masala

Roasted Peanuts – ½ cup

Roasted Sesame seeds – 1tblsp

Roasted Cumin seeds – ½ tsp

Roasted  Coriander seeds – 1tbsp

Tamarind pulp – 1tbsp

garlic- 2 nos

Cloves – 2

Cinnamon stick – 1” piece

Roasted Dry red chilies – 3

Method:

Grind all the masala ingredients  along with salt & little water & make a thick paste. 

Make two slits in the eggplant lengthwise starting at the tip opposite the stem, making sure that the eggplant still holds together and does not become pieces. Keep aside. 

Gently open the eggplants and stuff the masala inside. Set any remaining stuffing to the side as this will be used to make the gravy for the dish. 

Heat 2tbsp oil in a pan,  add the eggplants . Cook covered on medium low heat until eggplants are about ¾th cooked. 

Add ½ cup of water to the left over masala and pour it into the pan, cover and cook until the sauce is thick and the eggplants are cooked all the way through. 

Serve with hot steamed rice/ roti

Dahi Brinjal ( baigana)

Ingrerdients:

200gm fresh thick curd

200gm brinjal cut in slices

oil 2tblsp

3-4 dried red chilies

1teaspoon mustard, cumin seeds

handfull curry leaves

salt as per taste

roasted cumin powder 1/2 tsp
1/2 tsp red chilly powder
1/2 tsp black pepper powder
pinch of sungar

2-3 garlic cloves minced

Method:

slice the brinjals into thick pieces . Heat 1 tblsp oil in a pan. Fry the  brinjals .

whisk  curd by adding salt , black pepper, sugar & roasted cumin powder.Then put the fried brinjals into curd . mix well.

Heat 1tblsp of oil in a tadka pan. Add Red chillies, mustard, cumin seeds and curry leaves.

When the seeds start cracking , Add minced garlics.Stir for 10-15 sec. Add the red chilly powder & immediately pour the seasoning to the curd containing brinjals.
Mix properly. serve with hot rice.

Eggpalnt & potato Masala (maharastrian style)

INGREDIENTS:

Eggplant small – 5 washed & cut in cubes & wash in cold water

Medium size potatoes- 2 washed , peeled & cut in cubes
large onion – 1chopped
large Tomato – 1chopped
cumin seeds – 1tsp(each)
Ginger garlic paste – 2tsp
Peanut – 1 handful roasted (grind & make a rough powder)
Sesame seeds – 1tblsp roasted (grind & make a powder)
Red chilli powder – 1 tsp or as per your taste
Curry  leaves

2-3 whole red chilly

Salt as per the tatse

Haldi- ½ tsp

oil
coriander & cumin powder- 1tsp each

garam masala powder- 1tsp

Coriander leaves – chopped for garnishing


METHOD:

Heat a kadai.  Add 3-4 tblsp oil & fry the potatoes & eggplants till light brown. keep aside.

Again in same kadai add 2tblsp oil. Add cumin seeds & red chilli .let it splutter. Add  curry leaves, sauté then add chopped onion & sauté till golden brown. Add red chilly powder & haldi to it. Add tomato & sauté for 2-3 min till tomatoes become soft. Then add ginger garlic paste and saute it for 5-7 min till raw smell disappears from the masala & oil appears in masala. Add cumin , coriander powder & fried potatoes & eggplants.

 Stir for 1-2 min till the masala coated well with eggplant & potatoes. Add ½ cup of water & cover the lid and allow to cook for 3-5 min.

Remove the lid. Now add the previously done peanut and sesame powder to the gravy and saute it for 1-2 min and remove form flame.

Garnish with coriander leaves. Serve with roti or rice.

 

Bharva Baingan masala (south Indian style)

Small eggplants: 5-6 ( make criss-cross slits on the brinjals, taking care not to separate the segments)

For masala

1 cup grated  coconut roasted

1/2 cup roasted peanuts (remove the skin)

4-5 fried kashmiri red chillies

Tarmarind pulp- 1tsp

1tbsp coriander seeds roasted

1tsp haldi powdr

Oil

Salt as per the taste

For seasoning:

Mustard -1tsp

Curry leaves- a handful

4-5 big onions- cut length wise

2 garlic cloves chopped

chopped coriander leaves 1 tblsp for garnishing

Method:

Grind the above ingredients given for masala & make a smooth paste.

Stuff the slits with the prepared masala mixture.

In a pan heat 2tbsp oil, splutter mustard seeds & curry leaves.fry onions & garlic cloves till light brown. Put the eggplants  one by one, add ½ cup of  little water.  Cover the lid &  cook till the eggplants becomes soft. switch off the flame garnish with chopped coriander leaves. Serve hot with roti/ rice.

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