Recipe for Baingan Ka Bharta(Mashed Eggplant in spices)

Baingan bharta I think is one of the tastiest dish that can be made from Baingan(eggplant/Brinjal).
I love its unique smoky flavor that comes when you grill/roast it and then it is peeled and mashed and mixed in onion tomato masala... oh heaven :).

It tastes best if roasted on open flame on a gas stove but if you don't have one you can always broil it in the oven.


Ingredients-

• Eggplant - 1 big
• Onion - 1 medium(chopped)
• Tomatoes- 2 medium(chopped)
• Green chilies- 2- 3 chopped(seeds removed)
• Salt- to taste
• Red chili powder- 1 teaspoon
• Garam masala- 1/4th teaspoon
  
• Turmeric powder- 1/4th teaspoon
• Coriander powder(optional)- 1/2 teaspoon
• Coriander leaves - to garnish

Method-

• Roast the eggplant on the flame till its skin is perfectly charred and starts to fall
  
• Let it cool or put in cold water
  
• Peel the eggplant and mash it nicely
• Heat oil in a pan and add onions and saute till very light brown
• Add green chillis and saute for another minute
• Now add all the spices and tomatoes
• Cook till tomatoes are soft
• Add mashed eggplant and mix well
• Cook for another minute
• Garnish and Serve Hot!
  

Bhindi(Okra) recipe

When I think of bhindi, I always think of paranthas or pooris with it and not to mention hot spicy pickle!. Bhindi is also called Okra in American English and Lady's finger in British English. Okra or bhindi is quite slimy and sticky and because of this reason many people don't like it..but if you dry it well after washing, it won't be too slimy.

Another thing you can try to reduce the stickiness is squeeze little lemon juice as soon as you start cooking okra and cook on high heat for one minute. There are lots of different ways of making it...this is the recipe for the one I usually make.

Ingredients -

• Okra- 250 gms cut
• Onion- 1 big chopped
• Green chili- slit lengthwise
• Red chili powder- 1 teaspoon
• Salt- to taste
• Turmeric- 1/2 teaspoon
• Coriander powder- 1 tablespoon
• Lemon- 1/2
• Oil for cooking

Method-

• Heat oil in a Pan
• Add onions and green chilies and saute for a minute.
• Add bhindi and squeeze lemon juice.
• Cook on high heat for one minute, keep stirring
• Now lower the heat add all the dry masalas and mix well.
• Cover and cook on low heat till done.
• You will need to keep checking and stirring in between.
• Garnish with coriander leaves and serve hot with paranthas

Note:- there is another version of this recipe that my mom usually makes. She adds two tablespoons of crushed fennel seeds along with other spices. It gives it a unique flavor and bhindi tastes even better!