Thursday, April 1, 2010
Roasted or boiled mashed Eggplant in a saucy onion tomato gravy floating in spicy masalas ... Even those who have never really liked eggplants in their life will flip for this recipe ...
RECIPE SERVES 3-4
2 Big Eggplants (as shown in the attached picture)
1 Onion (finely chopped)
4 tomatoes (finely chopped)
2 tablespoons Garlic Paste
2 tablespoons Ginger Paste
2 tablespoons Green Chilli Paste
1 tablespoon Red Chilli Powder, 1 tablespoon Pav Bhaaji Masala, 1/8 teaspoon haldi, Salt to taste
4 tablespoons Oil for vaghaar, jeera, pinch of hing
1/2 cup fresh cut cilantro
( This makes a very spicy baigan bharta, so if you eat less spicy food, then you can reduce the quantity of Garli, Ginger, Green Chilli paste, red chilli powder & Pav Bhaaji Masala to half of the mentioned quantity above )
Traditionally Baigan is roasted on a flame or oven with oil coated all over it & long cuts inserted with a knife to cook evenly.
But this is a recipe where Eggplants are boiled to avoid the long wait of roasting.
In a big cooker, add water, cooker plate & a pan - Cut 1 Eggplant is 8 big peices & arrange all the pieces inside the cooker pan. Repeat for 2nd eggplant.
Cook to 4 whistles, let cooker cool down, open lid, strain all the eggplant pieces in a big strainer & remove all the water that settles in the pan (as water has a very bitter taste, it should be discarded)
After all the water is drained out, mash the eggplant completely. If the skin part of it is not getting mashed, beat a sharp knife so its all one consistency.
Heat oil for vaghaar, add 1 teaspoon jeera, pinch of hing, then add 2 tablespoons Garlic Paste, 2 tablespoons Ginger Paste, 2 tablespoons Green Chilli Paste
Stir fry for less than a minute, add the chopped onions, a teaspoon of salt & let them cook on medium flame till they are very well cooked & transparent.
Then add the finely chopped tomatoes, a teaspoon of salt & let them cook completely till a thick gravy is formed. You will see some bubbles & oil oozing out of it, this is when gravy is done.
Add the mashed Eggplants, 2 teaspoons salt (to taste), 1 tablespoon Red Chilli Powder, 1 tablespoon Pav Bhaaji Masala, 1/8 teaspoon haldi, mix all the ingredients well, switch flame to medium low & let spices blend.
Once you see oil bubbles, sabzi is ready.
Garnish with 1/2 cup fresh cut cilantro.
Serve hot with Chapati, Paratha or Naan.
Prepare & enjoy !!!
Posted by falguni at 5:47 PM