BRINJAL PODI CURRY

 BRINJAL PODI CURRY 

In case readers abroad are puzzled by the word 'Brinjal", I must explain that in India eggplants or aubergines are commonly known as brinjals. They are called Baingan in Hindi, Badanekayi in Kannada, Begun in Bengali and Vaingan in my mother tongue, Konkani.

We get several types of brinjals in India. There is considerable evidence to suggest that brinjals contain bioflavonoids that help in managing stress and regulating blood pressure. They also have good quantities of useful nutrients like calcium and iron.

Elsewhere in this blog, you will find recipes of dishes made with brinjals such as:-

• Masala Brinjal
• Roasted Brinjal Chutney
• Vaingana Puddi Sagle 
• Baigan Bharta

Today's recipe is for a dish made with brinjals and a freshly ground powder of assorted spices. This powder is known as Podi in Tamil. I have adapted this from Brinjal Podi Curry in Subbu's Kitchen. 

Please do try this out. I am sure you will like it as much as we did. 

Ingredients:-

• Brinjals/Eggplant, 350 gms
• Turmeric Powder, 1/4 tsp
• Tamarind, size of small marble 
• Salt, to taste

For Masala Powder/Podi

• Split Bengal Gram/Chana Dal, 1 tbsp
• Coriander Seeds, 1 tbsp
• Byadgi Red Chillies, 3
• Fenugreek Seeds, 1/4 tsp

For Seasoning:-

• Mustard Seeds, 1 tsp
• Urad Dal, 1 tsp
• Asafoetida/ Hing, 1/8 tsp
• Curry Leaves, 1 sprig
• Oil, 2 tbsp

Method:-

Wash the brinjals and remove the stems. Slice the brinjals lengthwise and immerse them in water to prevent discolouration. Discard the water just before we use the brinjals. 

Soak a small piece of tamarind in 1/4 cup of water and extract the tamarind juice. Keep aside.

Dry roast the chana dal, coriander seeds, red chillies and fenugreek seeds in a kadhai till the dal changes colour

Remove the roasted ingredients from the kadhai and allow them to cool 

Now transfer to a mixer jar

Grind the roasted ingredients to a coarse powder and keep aside. This forms the Podi for the Brinjal Podi dish.

Heat 2 tbsp of oil in the same kadhai  and when it gets heated add the mustard seeds, when they splutter add the urad dal and fry till the dal changes colour

Next add the asafoetida and curry leaves and saute for a few seconds

To this, add the sliced brinjals and mix well

Add turmeric powder and salt to taste and saute for a couple of minutes  

Add the tamarind extract and mix well

Cover and cook on medium heat till the brinjals are cooked yet remain firm 

Take care that they don't get overcooked/mushy

Now add the freshly ground spice powder (podi) 

Mix till the brinjals are well coated with the podi

Cook on low flame for 2-3 minutes and switch off the gas

Transfer to serving bowl

Serve the Brinjal Podi Curry as a side dish with the main meal 

 

BHARWAN BAINGAN

 BHARWAN BAINGAN

Eggplant/Aubergine are better known as Brinjals in India. This is commonly available - in different varieties- in all places. It is called Baingan in Hindi, Badanekayi in Kannada and Kathirikai in Tamil. 

Brinjals are high in antioxidants and fibre and have numerous health benefits.

Elsewhere in this blog, you will find recipes for dishes made with brinjal such as:-

• Badanekayi Yennegayi  from Karnataka
• Kathirikai Pitlai from Tamilnadu
• Bharli Vaangi from Maharashtra

Today's recipe is for a dish from North India called Bharwan Baingan in which spice powders are stuffed in the brinjals.

Make sure you use Baby Brinjals so that they can get evenly cooked easily. This dish is best cooked in mustard oil but I have used the regular cooking oil.

This has been adapted from Bharwan Baingan in MasterChef Sanjeev Kapoor's Khanna Khazana show. 

We enjoyed this with both rice and rotis.

Ingredients:-

• Baby Brinjals, small-sized, 8-10
• Chilli Powder, 1 tsp or to taste
• Turmeric Powder, 1/2 tsp
• Dry Mango Powder (Amchur), 1 tsp
• Coriander Powder, 1 tbsp
• Garam Masala Powder, 1 tsp
• Onions, medium-sized, 2
• Asafoetida ( Hing), 1/4 tsp
• Cumin Seeds, 1 tsp
• Garlic Cloves, 6-7
• Fresh Tomato Puree, 1 cup
• Salt, to taste
• Oil, 2 to 3 tbsp
• Light Green Chilli, 1 (non-spicy variety) 
• Fresh Coriander Leaves, finely chopped, for garnish

 Method:-

Wash the brinjals and make 2 slits at the base of each of the brinjals keeping the stalk intact

Keep the brinjals in water adding a little salt till they are used

Grate the onions, and chop the garlic cloves,

Prepare fresh tomato puree

Cut the light green chilli

In a bowl, mix together chilli powder, turmeric powder, amchur powder, coriander powder, garam masala powder and salt

Stuff this mixture in each of the brinjals and keep the remaining mixture aside for use later

Heat oil in a thick-bottomed kadhai and on medium heat shallow fry the stuffed brinjals, rotating them so that they are evenly cooked, for 5-6 minutes. Keep aside

In the same kadhai, add the grated onions, and asafoetida, and sauté till the onions turn a golden brown

To this add the cumin seeds and chopped garlic cloves and sauté for a minute

Now add the tomato puree and mix well

Cover and cook on medium/low heat till the oil separates

Mix in the remaining spice powders

Add the shallow fried brinjals, sprinkle a little salt and add the cut green chilli

Cover and cook for about 10 minutes on medium/low heat

Switch off the gas

Garnish with finely chopped coriander leaves

Transfer to serving bowl

Serve hot with rotis/rice

MASALA BRINJAL

 MASALA BRINJAL

I must start by saying that in India eggplants or aubergines are more commonly known as brinjals. They are called Baingan in Hindi, Badanekayi in Kannada, Begun in Bengali and Vaingan in my mother tongue, Konkani.

We get several types of brinjals in India. Today's dish is made with what is often called the Balloon Brinjal because of its shape. Brinjals contain bioflavonoids which help in managing stress and regulating blood pressure. They also have good quantities of useful nutrients like calcium and iron.

Elsewhere in this blog, you will recipes for dishes made with Balloon Brinajls such as :-

• Begun Bhaja 
• Roasted Brinjal Chutney 
• Baingan Bharta

Today's recipe is for an easy to make yet yummy side dish. My Amma used to make this dish quite often. For this we use the Balloon Brinjals as they don't have so many seeds and suit this recipe better than other types of brinjals.

This is served as a side dish with the main meal.

Ingredients:-

• Balloon Brinjals, 500 gms
• Cumin Seeds, (Jeera), 1 tsp
• Curry Leaves, 1 sprig
• Sambar Powder, 3 tsp or to taste
• Asafoetida Powder, 1/4 tsp to be dissolved in a little water
• Salt, to taste
• Oil, 1 tbsp

Method:-

Wash the brinjal and remove the stalk. Cut the brinjal into cubes

Heat oil in a thick bottomed kadhai and on medium heat add the cumin seeds

When they sizzle add the curry leaves and sauté for a few seconds

To this add the cubed brinjals and salt to taste, mix well and cook covered on medium heat stirring from time to time till the brinjals get fully done

There is no need to add water as the salt added to the brinjals will release water /juice to cook the brinjals in their own juice

Add 3 tsp of sambar powder or as per taste and mix well

Cook for a few minutes more so that the brinjal gets well blended with the sambar powder

Finally add the asafoetida powder dissolved in water and mix well

Switch off the gas and transfer the Masala Brinjal to a serving bowl

Serve Masala brinjal as a side dish with the main meal 

VAINGANA SAUNG

 VAINGANA SAUNG

Brinjals - as eggplants or aubergines are more commonly known in India- are available all through the year. They are called Vaingan in my mother tongue, Konkani; Baingan in Hindi, Katirikai in Tamil and Badanekai in Kannada. They are considered good for health being specially suited for those who have diabetes. 

Elsewhere in this blog, you will find recipes for some other yummy dishes made with brinjals such as:-

• Vaingana Puddi Sagle from our Konkani cuisine
• Bharli Vaangi from Maharashtra
• Kathirikai Pitlai from Tamilnadu
• Roasted Brinjal Chutney from North India

Today's recipe is from our Konkani GSB cuisine. A saung ( pronounced "song" ) is a spicy side dish popular in Konkani cuisine which is usually made with potatoes or legumes with onions. 

I have adapted today's recipe from Eggplant/Brinjal Saung from my cousin, Vinaya Prabhu's popular cooking blog: Vinaya's Culinary Delights. 

We generally use tamarind extract to give the tanginess to the saung, but in this recipe tomatoes have been used instead. The amount of chilli powder you use will depend on your taste and the spice level of the chilli powder used. For example, Kashmiri Red Chilli Powder is relatively less spicy but gives good colour while as others are far more spicy. I have used measurements to suit our requirements in terms of oil and spice level. 

Ingredients:-

• Vaingan (Eggplant/Brinjals),  8-10 (baby brinjals)
• Large-sized Onions, 2 
• Medium-sized Tomatoes, 3 or about 200 grams 
• Coriander Powder, 1 tbsp
• Chilli Powder, 2-3 tsp or to taste  
• Coconut Oil, 3 tbsp
• Salt, to taste

Method:-

Wash the baby brinjals, cut them at the base in a criss cross manner keeping the stem intact

Wash and finely chop the tomatoes and onions

Heat oil in a thick-bottomed kadhai and on medium heat add the finely chopped onions, brinjals and a little salt and sauté till the onions change colour and become golden brown 

To this add the chilli powder, coriander powder, and salt to taste. Mix well.

Add the finely chopped tomatoes and cook till they become soft and mushy 

Add 1 cup of water ( or a little more if required) , mix well and bring to a boil

Lower the heat and cook covered on medium heat stirring from time to time till the brinjals get done

Transfer to serving bowl and serve the Vaingana Saung as a side dish with the main meal 

DRUMSTICK, BRINJAL & MOONG DAL CURRY

DRUMSTICK, BRINJAL & MOONG DAL CURRY

In Konkani and Maharashtrian cuisine, we often use Drumsticks which are a good source of calcium, iron and vitamins apart from having other health benefits. Elsewhere in this blog, you will find recipes for Potato & Drumstick Upkari,  Drumsticks Pithla, and Magge and Mashingasaang Koddel. 

Today's recipe is for a side dish made with drumsticks paired with brinjals (eggplants) and moong dal curry. I have adapted this from Drumstick, Brinjal & Moong Dal Curry video by the well-known Chef Sanjay Thumma in his cookery channel, Vah Chef.

As you know, there are different types of brinjals. I have used the purple ones as shown in the picture below. Adding of moong dal is optional but I would recommend using this as it adds to the nutritional value of the dish. I have used only 1 green chilli instead of 3 recommended in the original recipe.

Ingredients:

• Drumsticks, 2
• Brinjals, 3 or about 150 grams
• Moong Dal, 1/4 cup 
• Onion, 1
• Turmeric Powder, 1/8 tsp
• Ginger Garlic Paste, 1/2 tsp
• Tomato, medium-sized, 1
• Green Chilli, 1
• Coriander Powder, 1/2 tsp
• Chilli Powder, 1 tsp
• Salt, to taste
• Oil, 1-2 tbsp
• Coriander Leaves, 2 tbsp

Method:

Wash, scrape and cut the drumsticks into 1" pieces

Wash and slice the brinjals into bite size pieces. Immerse them in water to avoid discolouration.
Soak the moong dal in adequate water for  about  2 hours
Slice the onion
Wash and slice the tomato.
Slit the green chilli and chop the coriander leaves

Heat oil in a thick-bottomed kadhai and when it gets hot add sliced onion and a little salt and saute for 2 minutes till the onions turn translucent 

Then add turmeric powder, ginger garlic paste, and the drumstick pieces. Mix well

To this add the sliced brinjals and salt to taste. Adjust the salt keeping in mind that a little has been added to the onions earlier.
Cover and cook on low flame for 5 minutes, stirring from time to time

After about 4 minutes, add the sliced tomato, slit green chilli, coriander powder, and chilli powder, 

Mix well and cook covered till the tomato gets cooked and becomes mushy
Now add the soaked moong dal, chopped coriander leaves, mix well and cook covered on medium heat till the moong dal is fully cooked
Switch off the gas and transfer to serving bowl

Serve with rotis etc