Stuffed Green Masala Brinjal

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)

Baigan ka bharta (roasted balloon eggplant/brinjal cooked with spices)

Stuffed Brinjals/Eggplant/Aubergines

 

Ingredients:

1 onion, 2 tomatoes, 6-7 spicy green chillies, tiny pieces of ginger and green coriander leaves

Spices:

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

Process:

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.

 

 

 

 

Stuffed brinjal/eggplant/aubergines (Bharva baigan)

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.

Ingredients:

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.

Process:

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!!

 

Lauki ke kofte ki sabzi (grated bottle gourd dumplings in curry)

Louki, gheeya or bottle gourd… use any name but this vegetable hardly brings smile on anyone’s face. My mother used to prepare this in plain curry form with tomatoes and I always liked it. But other than my mother and me everyone else in the family used to eat it forcibly.

But there is one more way through which we can cook this vegetable and serve to our guests. It’s slightly time consuming but tastes wonderful and no one can deny once served on his\her plate!!!!

Process :

1.To prepare Kofta:
Besan (gram flour)     just enough to bind koftas

Grated bottle gourd 1+1/2cup
Red chilli powder 1/4 tsp
Chopped green chillies 1 tsp
salt… as per taste
Asafoetida… a pinch
Coarsely grinded fennel seeds 1/2 tsp

2.Gravy/curry

For paste:

Onion… 1 medium size
Tomatoes…. 3 medium size
Green chillies…. 3 medium size
Ginger…. 1tiny piece
Garlic……. as per your taste (I didn’t add)

Spices :

Red chilli powder 1/4 tsp
Turmeric powder 1/2 tsp
Coriander powder 1tbsp +1 tsp
Salt as per taste
Garam masala 1/2 tsp

Green coriander leaves for garnishing.

Process :

Peel and grate bottle gourd.

IMG_20180625_070253602.jpg

Squeeze out all the juice from the grated bottle gourd. Keep this juice safe because we will be using it for curry.

IMG_20180625_070811958.jpg

Mix red chilli powder, salt, hing(asafoetida) , besan (gram flour) and fennel seeds (sauf) in grated bottle gourd and prepare koftas(small balls.)

IMG_20180625_073736939.jpg

Heat oil in a pan and fry these koftas keeping the flame between sim and medium. Once done, keep them aside.
IMG_20180625_075853023.jpg

IMG_20180625_081120916~2.jpg

Now chop onion, tomato, garlic,  ginger and green chillies.

IMG_20180625_085359274.jpg

Grind them in a paste and heat oil in a pan, crackle rai hing jeera and add grinded paste. Add rest of the spices.

IMG_20180625_090530817.jpg

Let this cook on medium heat until it leaves the oil from the sides.

IMG_20180625_092430794.jpg

Now add two cups of water including squeezed out bottle gourd juice and let it boil for 10-15 minutes on sim to medium heat. Add kofta in the gravy after 15 minutes.

IMG_20180625_094135748~3.jpg

IMG_20180625_095043539~2.jpg

Cook for 5 more minutes on sim heat and take out louki ke kofte ki sabzi in a serving pan and sprinkle green chopped coriander leaves. Serve with plain rice or roti.

IMG_20180625_131908014.jpgIMG_20180625_131640769~2

 

Methi Palak ki sabzi

Green leafy vegetables are my weakness. I can have them in lunch and dinner both. And these nutritious leaves can be cooked in many different ways. We can cook them as normal vegetable, can add them to prepare green paratha, roti or poori, can add them in curd, prepare chutney or add them in salad.
In the morning my next door vegetable vendor sometimes gets really good green leafy vegetables . Yesterday he had clean bunches of methi, palak and pudina. I used mint leaves to prepare dry powder and spinach and fenugreek leaves to prepare sabzi.

Ingredients :
Spinach leaves 2 bunches
Fenugreek leaves 1  bunch
Potato 1
Tomato 2 medium
Green chillies 1
Rai                 1/8 tsp
Hing                a pinch
Jeera                1/4 tsp
Oil                    2 tbsp
Coriander powder 3/4 tsp
Red chilli powder   1/4 tsp
Turmeric powder    1/4 tsp
Salt           as per your taste

Process :
Cut the roots and thick stems and wash spinach and methi leaves. Keep them on a strainer so that all water drains out.

IMG_20180830_102922690_LL.jpg

Once water drains out, chop the leaves.

IMG_20180830_112105707.jpg

Heat oil in a pan and crackle rai, hing jeera. Peel, wash and cut potato into small pieces and add in the pan and let it cook for a minute.

IMG_20180830_103144821.jpg

Add spinach and fenugreek leaves and cover it. Keep the heat on sim. In five minutes the whole bunch of leaves will settle down. Now you will have an idea for how much quantity of spices and salt you need to add.
Add chopped greens chillies, coriander powder, red chilli powder, turmeric powder and salt according to taste.

IMG_20180830_112826711_LL.jpg

Mix well and cover it again till potatoes become soft.

IMG_20180830_112226143.jpg
Add chopped tomatoes.
IMG_20180830_114113933.jpg

When tomatoes are soft and completely cooked , switch off heat and serve nutritious palak methi ki sabzi.

IMG_20180830_142147035-01-01.jpeg

 

Baigan ka bharta (roasted balloon eggplant/brinjal cooked with spices)

For the last two days Apoorva was really sick with cold, cough and throat pain – so I wanted to pack something really good for her school lunch box. At 6:00 in the morning I decided to prepare baigan ka bharta. She doesn’t like baigan ki sabzi (though I don’t spare her for that) but she loves bharta a lot! If I prepare bharta for dinner, she keeps the rice aside and wants to have one extra roti to relish with her favorite bharta.

So when she came back from school I asked her if she liked her lunch. She said that she was barely managing to get some baharta for herself because all her friends wanted their share!!!

Who wouldn’t love to hear such nice stories about his\her cooking😂😂.

But honestly there are so many people who don’t want to eat brinjal veggie, but if you cook this bigger size oval shaped balloon brinjal in a different way, they love it. So, if you are interested in learning how to cook brinjal in such a different way that it becomes every one’s favorite, let’s start…….

Tips:
1. Always buy big size balloon brinjal to prepare bharta.

2. Check brinjal by slightly pressing it; if it’s too hard, don’t buy because there will be many ripened seeds inside and they don’t taste good at all. Buy the one which is fresh and soft.

3. Always check minutely if there is a tiny hole – if it is there, don’t buy….. it means insects have entered inside..and it’s their cave, so leave this cave for them……..generally it happens a lot during rainy season.

4. Keep a careful eye while roasting brinjal… burnt brinjal wouldn’t taste good.

Ingredients :

2 big size brinjals
3 medium size chopped onions
2 medium size chopped tomatoes
3-4 choppped green chillies
1/2 tsp grated ginger
salt… as per your taste

 

3 – 4 tbsp oil
5 tsp coriander powder
1/4 tsp red chilli powder
1/4 tsp turmeric powder

1/4 tsp cumin seeds

1/8 tsp rai

1/8 tsp asafotida

Finely chopped green coriander leaves

Process:

Roast brinjal either in your oven or gas top as per your convenience, till it is soft and tender.

IMG_20180718_074732304.jpg

At the end of the roasting, brinjals will shrink and will be very soft. Make sure not to burn them.

IMG_20180718_082830787_HDR.jpg

Keep them aside and let them cool down. Heat up oil in a pan and crackle rai, cumin seeds and asafotida. Add chopped onions and sauté them till they are light brown. Add chopped tomatoes, green chillies, grated ginger, red chilli powder, turmeric powder, coriander powder and a pinch of salt. Mix all together and let it cook on sim heat till tomatoes are cooked. Keep on turning this mix upside down in between.

IMG_20180722_133239928.jpg

IMG_20180722_134203321_HDR.jpg

By now roasted brinjals would have cooled down. Peel out their outer skin carefully and take out all the pulp in a pan and mash it.

IMG_20180722_133304341.jpg

Add this to onion tomato mix and add salt as per your taste. Mix well, cover it and let it cook for 4 – 5 minutes.

IMG_20180722_134416957_HDR.jpg

IMG_20180722_133757255.jpg

As brinjals are roasted, tomatoes and onions are already cooked, so this 5 minutes time is sufficient to absorb all the flavours by brinjal pulp. Add some finely chopped coriander leaves and mix it. Switch off gas and shift bharta in a serving bowl, sprinkle some more coriander leaves and serve with your meal.

IMG_20180722_201839165_HDR.jpg

IMG_20180722_202104589_HDR.jpg

 

Bhaaji

Bhaji is a semi solid mixed vegetables dish which is extremely popular in North India. It is served with baked pav roasted with butter.

Pav bhaaji is one of the most popular and easily available street food. It’s popularity is evergreen in any season – be it summer, winter or rainy. Best part is that it doesn’t cost you much and you are completely satisfied with your meal.
Preparing bhaaji in your kitchen is not at all a complex process. In fact, if your kids are too fussy about eating different vegetables, prepare bhaaji with all veggies of your choice and see the magic!!! Kids are going to love it and you will be satisfied to find their empty plates!! “What more a mother can ask for”!

Whenever I prepare bhaaji, I always end up preparing a lot. So, next day I serve it in breakfast with plain paratha. Along with cooking bhaaji, if you are interested in baking homebaked fresh buns you can check the recipe in my blog for …Pull apart buns

We can use peas, bottle gourd, green capsicum, carrots, yellow pumpkin, cauliflower, cabbage, potatoes, onions and tomatoes. I didn’t have all these vegetables so I prepared whatever was available, but you can add all vegetables or can just skip some. But just try to keep peas, carrots, cabbage, potatoes, onions and tomatoes as basic veggies and skip or add the rest of them as per your choice.

Ingredients :

Chopped cabbage       150 gm
Chopped carrots         250 gm
Chopped tomatoes      2 big size
Grean peas                    100 gm
Chopped onions            3 medium size
Potatoes                          6 medium size
Chopped capsicum        1 big size
Chopped green chillies  4-5
Grated ginger                   1 tsp
Lemon                                1
Green coriander leaves   1/8 cup
Salt                                       1 tsp
Turmeric powder              1 tsp
Red chilli powder               1 tsp
Pav bhaaji masala             3-4 tbsp
Garam masala                    1tbsp
Cooking oil                          3 tbsp
Butter                                   3 tbsp

Process :

Wash all vegetables nicely. Pour 1 cup water in the cooker and add chopped cabbage, carrots, green peas, salt and turmeric powder. Put on the lid along with pressure and boil these vegetables until they are very soft. Vegetables are chopped and we have added salt also, so boiling wouldn’t take long time.

IMG_20180729_092040800.jpg

While your vegetables are boiling, heat oil in a big heavy bottomed pan and crackle cumin seeds, rai and asafoetida. Add chopped onions and saute them until they are light brown in colour. Add chopped tomatoes, grated ginger, green chillies, turmeric and red chilli powder and pav bhaaji masala. Mix everything together and let it cook on sim heat.

IMG_20180729_111523880

IMG_20180729_113251223.jpg

IMG_20180805_134545015.jpg

By now vegetables will be boiled – take them out in a vessel along with water.

IMG_20180729_100400790_HDR.jpg

In the same cooker boil potatoes.

IMG_20180729_100354366.jpg

When boiled veggies are hot, mash them with vegetable masher or with the help of a broad laddle.

IMG_20180729_101259610.jpg

In a seprate pan heat some oil and fry capsicum and keep them separately.

IMG_20180729_110544326.jpg

Peel boiled potatoes when they are warm and mash them.

IMG_20180729_111531161.jpg

By now onion tomato gravy would be ready. Add mashed vegetables, fried capsicum and mashed potatoes, mix everything nicely, add 1+1/2 cups of water and salt as per your taste.

IMG_20180805_143547745~2.jpg
Let it cook on slow to medium heat. Slow cooking enhances the flavor of spices. If you feel bhaaji is still thick, add some more water. Bhaaji has semi solid consistency, so add water as per your observation. Once bhaaji is ready, add 3-4 tbsp butter and garam masala. Mix it together and sprinkle finely chopped green coriander leaves.

IMG_20180805_150419169-01.jpeg

Serve along with baked paav and add butter, finely chopped onion and sprinkle some lemon juice and finely chopped onion!!

IMG_20180805_145859623-01.jpeg