Brinjals come in so many varieties and all over the world it is cooked with so many variations that you can just keep experimenting with this vegetable. Stuffed Green Masala Brinjal is cooked with the ingredients of gravy spices but in a slightly different way.
A few months back I had gone to meet my dear friend Veena with my daughter Apoorva. Veena is a wonderful cook and no matter how much she is busy, she never lets me go without having food. So during this visit also we were greeted with elaborate lunch. Among all the dishes that were laid out in front of us, there was one dish which was new for me. Veena told that it is green brinjal and Apoorva couldn’t believe that brinjal could be so good to eat!
I see green brinjals regularly in the market but never thought of trying them. Probably I was content with the variety of purple brinjals. But now after tasting Veena’s dish, I was determined to try them. I noted down the recipe from Veena and now green brinjals are a regular weekly basis vegetable in my kitchen.
Original recipe had fresh coconut and tamarind juice in the gravy masala. I replaced coconut with fresh coriander leaves and dry mango powder instead of tamarind juice. Feel free to use any of these as per your taste.
I have a few more varieties of brinjal dishes in the blog. If you are interested can check them also… Stuffed brinjal/eggplant/aubergines (Bharva baigan)
1 onion, 2 tomatoes, 6-7 spicy green chillies, tiny pieces of ginger and green coriander leaves
4 tbsp coriander powder, 2 tsp chilli powder, 1/2 tsp turmeric powder, 1/2 tsp clove powder, 2 tsp cinnamon powder,1 tsp dry mango powder or tamarind juice and salt as per your taste.
7-8 tbsp oil
Wash and dry brinjals and keep them separate.
Chop onions finely and grate tomatoes, red chillies and ginger.
Heat 2 tbsp oil in a heavy bottomed or non stick pan and add chopped onion, ginger and green chillies. Saute them on medium heat till onions are transparent.
Chop coriander leaves very fine.
Add chopped tomatoes, coriander leaves and all spices, other than dry mango powder.
Let it cook till tomatoes are cooked and add dry mango powder.
Switch the gas off and let it cool down completely. Later, grind everything in paste consistency.
Cut brinjals vertically as shown in the picture below.
Fill in ground masala paste in all brinjals and keep them in a pan. Pour rest of the oil and remaining masala on all brinjals. Cover them and let them cook on sim heat.
Keep on turning them upside-down in between for even cooking.
- When brinjals become tender and are cooked completely from all sides, switch off the gas and serve these delicious green stuffed masala brinjals with rice or chapatis.
During my childhood, I had seen that most kids used to hate brinjals. On the other hand, I had always liked them and my mother cooks them wonderfully! Brinjal is a very simple vegetable and this quality gives us an opportunity to cook it in many different ways. Stuffed Brinjals/Eggplant/Aubergines and Baigan ka bharta (roasted balloon eggplant/brinjal cooked with spices) are two varieties which I have already posted in the blog. This new recipe of stuffed brinjal or Bharva Banigan is done with thin vertical purple brinjals. I had always liked this variety of brinjals and when my mother used to chop them for dinner, I used to eat one or two pieces raw. Sounds crazy, but I always had this habit of eating a few vegetables raw whenever my mother would be chopping them (there are cows, and then there is me!!).
In my previous stuffed brinjal recipe I had used only spices for stuffing, but here along with spices I have also used onions. Try this recipe – you are sure going to love it.
Brinjals, finely chopped onion and green chillies, grated ginger
spices; salt, red chilli powder, coriander powder, turmeric powder, garam masala powder, dry mango powder, coarsely ground fennel seeds, asafoetida and oil.
Wash brinjals and keep them separate.
Finely chop onions and green chillies and grate ginger. You can add garlic too.
Heat 1 tbsp oil in a pan and add onion, chilly and ginger mix and saute it till onions are transparent.
Reduce heat to sim and add all spices and saute everything for 5 minutes . If required add 1 tbsp oil more, but not more than that.
Cut brinjal vertically and slightly deep with the help of knife and fill in ready onion massala.
Heat 4 tbsp oil in a non stick or heavy bottomed pan and keep all stuffed brinjals in it and cover that. Keep the heat on sim and if available, use extra small burner, so that brinjals can be cooked nicely on sim heat.
In between, keep turning them upside down for even cooking till brinjals are soft from all sides. I like the outer skin of brinjal little bit crisp so I cook them bit more .
Serve these delicious stuffed brinjals as a side dish with rice or roti and enjoy your meal!!
Dry fruits burfi is a traditional Indian sweet which is prepared almost in every state of India with some variations. Some prepare it with only dry fruits, while some add grated coconut to make it more healthy whereas some bind it with crushed dates and others use jaggery syrup.
At my mother’s house every year dry fruits burfi was prepared on the occasion of Shree Krishna Janmashtami (celebration of the birth of Lord Krishna) with only dry fruits and sugar syrup. Here I have added dry coconut powder also.
Mixed dry fruits Burfi is the best homemade sweet for your family members. Moreover, you can have it during fasting days too. Navratri is just round the corner and you can prepare this Burfi for your 9 days fasting.
There is one more Burfi recipe in the blog and that is South Indian traditional festive sweet dish Seven Cups Burfi
For your fasting days I have one more post in the blog – dry fruits kheer, if you have sweet tooth can check that also Dry fruits kheer ,
Dry fruit mix 130 gm
Coconut powder 60 gm
Sugar 200 gm
Milk 1/4 cup milk
Water 1 cup
If you wish, you can take fresh or dry coconut powder.
Take all dry fruits of your choice and slightly roast each of them separately in 1/2 tsp desi ghee. Makhane (lotus seeds) might take slightly more ghee than other dry fruits.
Dry roast coconut powder for a minute. Roastingwill help to maintain the longevity of burfi.
After roasting, when dry fruits are slightly warm, grind them coarsely only to break them into pieces. Mix coconut powder in coarsely ground dry fruits.
In a wok pour water and switch on gas on full heat. Add sugar and keep on stirring it until it melts.
The moment sugar melts completely, add 1/4th cup milk in it to remove impurities of sugar.
With the help of big spoon remove impurities and then reduce heat to medium and let the sugar syrup become thick till it reaches 2 thread consistency.
In the meanwhile, grease one plate till the edges with desi ghee and keep it separate.
Keep a sharp eye on sugar syrup and keep on checking the thread regularly. The moment it turns in two thread consistency, immediately pour dry fruit mixture in it. Switch off gas and mix everything swiftly and pour everything in ready greased plate. With the help of flat spatula, spread the mixture evenly on a plate and pat it from all sides.
My plate was bigger than the quantity of dry fruits mix, so I kept the mixture in a limited place otherwise Burfi would be very thin.
Let it cool down for sometime till it becomes comfortably warm and then cut Burfi with the help of sharp knife in any shape or size.
Enjoy dry fruits Burfi with your family and friends.
Winter season brings a lot more memories from my parent’s house related to food. We are 4 siblings and we all were great foodies. Dinner used to be the main meal of the day because whole family used to be together at the end of the day and we used to have it in the kitchen itself because kitchen had wonderful aroma of hot food preparation and all the warmth of cooking.
Other than regular food, menu for winter dinner used to be hot dosa, different varieties of cheela, stuffed parathas or plain parathas and aaloo ki tikiya.
Aaloo ki tikiya is a type of patty prepared with boiled potatoes and stuffed with spicy boiled peas. It is roasted on heavy tava brushed up with oil. Aalu ki tikiya is a very popular North Indian street snack during winter. It is served with sweet chutney and spicy coriander chutney. If you want to have it as a full meal, serve chole also along with chutney.
When we shifted to Bangalore around 15 years ago we were staying in a rented house. There I had prepared Aaloo ki tikiya for my daughter’s third birthday party. I guess it was a gathering of 15-16 people. Well, among them nine people were from our house owner’s family. They all were staying together as a joint family with two married sons, their kids and parents. Guests loved aaloo ki tikiya so much that for next birthday party there was a demand to prepare them again!!
Well, the reason I prepared aaloo ki tikiya this time was completely different. I wanted to use this tikiya as a filling for veg burger. So I prepared small and thinner tikiya. If you want to prepare them as only snack, prepare slightly bigger in size and don’t flatten them so much.
You must have seen how they are sold in food corners in the market. One big flat heavy bottomed tava completely covered with big sized tikiyas around it and the moment you order, street-food magician😊 will drag one from the edge of tawa and roast it in the middle of tawa till it gets beautiful brown crisp and you will be having a plate of hot crisp and soft tikiya with sweet and spicy chutney and chopped onions… Oh well…. I can visualize the scene!!!
Aren’t you tempted enough to give a try? I am sure you are!! Just have some patience while roasting them on tawa. It is done on sim heat. Some prefer to fry them because frying makes the work fast. But personally I never really like the taste of fried ones and I don’t want to consume so much of oil when there is a better option.
Choice is yours, whatever the way you want to go ahead with!!
In the list of ingredients I have not mentioned the quantity because you actually don’t need. Add all spices as per your taste buds. I prefer little bit spicy – your choice might be less or very mild …. so add all spices whichever the way you want!!
Finely chopped green coriander leaves
Finely chopped green chillies
Finely chopped onions
Salt, dry mango powder(amchoor), dry chilli powder, garam masala, asafoetida (hing) and oil for brushing up.
Boil potatoes and keep them on a sieve so that excess water get drained out.
Now boil peas and after boiling keep them also in sieve so that excess water gets drained out. Watery peas and potatoes would create problem in preparing tikiya, so take care of this point.
Peel boiled potatoes and grate them in a vessel.
Yes, you heard it right! We don’t mash them because in mashed potatoes there are tiny little chunks of potatoes. We need fine thick paste kind of consistency, so we have to grate them.
Grease your palms and vessel with little bit of oil and slightly knead these grated potatoes and collect them in the shape of a dough.
In another vessel keep boiled peas along with all spices, chopped chillies and coriander leaves. Slightly mash peas with your fingers while mixing everything together. Filling is ready.
Grease your hands with oil and take a small portion of potato dough and give it a round shape like ball. Finish potato dough by preparing round shaped balls.
Now keep one potato ball in your palm, give a cup like shape to your palm and slowly by tapping from all the sides create some space for the filling.
Fill-in peas filling in there and slowly and carefully close it back and roll it again between your palms in ball shape. If potatoes are sticking, grease palms with oil. Fill – in all potato balls in the same way.
Heat heavy bottomed flat tava on medium heat and grease it with oil. Once tava is hot enough, keep all tikiya (peas filled potato balls) on it and reduce heat on sim.
Brush up the upper part of tikiya with oil and spread very little quantity of oil around all tikiya.
With the help of slight sharp edged flat spatula turn all tikiya upside down and once again brush up with oil. Now you can increase the heat on medium to sim.
Roast tikiya nicely from both the sides till they become nice brown and crisp. Serve with sweet chutney and spicy coriander chutney.
What do you think about this popular Indian snack? Have you ever tried it before this way or in a different way .. would love to hear from you all in the comments section 😊😊
Potatoes are everyone’s favourite! This vegetable is cooked in many ways all over the world and liked by all age groups. In my fridge, vegetable basket can be empty in 3-4 days but potatoes, never ever…..
I use potatoes to prepare Aalu ki tikiya(potato patties stuffed with spicy peas)dry veggie or veggie with gravy and aaloo ka halva, some snacks and aaloo ke paratheAaloo ka Paratha (paratha with spicy potato stuffing)
Last weekend my daughter had a get-together in our house with few of her friends. Preparing lunch for teenagers is a challenge as they are very fussy about their likes and dislikes. So, to be on the safer side I decided to prepare one dish called “ aaloo ki sookhi sabzi” as many like it.
We can prepare this with raw potatoes or with boiled ones. I decided to prepare with boiled potatoes. It’s very easy, hassle free dish.
Potatoes, green chillies, green coriander leaves, rai, cumin seeds, asafoetida, oil, salt, turmeric powder, red chilli powder, coriander powder, garam masala, dry mango powder or lemon juice.
Wash nicely and boil potatoes. After boiling keep them in a strainer and let them cool down.
When potatoes have cooled enough to touch, peel them.
In a heavy bottomed pan heat oil and crackle rai, cumin seeds and asafoetida. Mash potatoes with your fingers and put them into the pan. Add finely chopped green chillies, salt, red chilli powder, turmeric powder, garam masala, coriander powder and dry mango powder or lemon juice.
Keep the flame on sim and mix everything, cover it and let it cook on sim flame for 1/2 an hour. In between keep on turning them upside down. You may wonder what is the need for cooking so long when we had already boiled these earlier. Additional cooking makes potatoes absorb the flavours of all spices and makes them crispy. Sprinkle finely chopped coriander leaves and serve.