Brinjal roast

Brinjal roast is another favorite for us. I made this last year using our fresh homegrown eggplant. Try and enjoy this easy side dish.

Ingredients:
Eggplant - 1
turmeric powder - 1/2 tsp
red chilly powder - 1 tsp
curry masala powder - 1 tsp
salt - to taste
oil - 1 tbsp per batch

Method:
Slice the eggplant into 1/2 inch thick circles or semi circles.
Keep it in a large mixing bowl.
In a  small bowl mix all ingredients except oil.
Add the masala mixture to the brinjal slices and shake to coat thoroughly.
Keep marinated for 10 minutes.
In a frying pan , heat 1 tbsp oil, then fry a small batch of brinjal slices both sides (almost 1 minute per side).
Take out, repeat and fry all the slices.
Pan roasted brinjal fry is ready!

Serving suggestion:
Serve as side dish with sambar rice or curd rice.

Note:
Deep frying these brinjal slices will taste incredible good, but pan roasting is easier.

Brinjal theeyal

Kathirikkai theeyal is a flavorful dish from Kerala.  It is prepared with browned coconut. One evening I grilled eggplants for making baingan, but changed my mind and made this theeyal using that. But traditional Kerala theeyal won't need grilling. I made it as a thick curry along with chapathi and curd rice. we can make a thinner version also.

Roasted coconut with red chillies.

Grilled eggplant

Ingredients:
Eggplants - 2
onion - 1
tomato - 1
tamarind - lime size
curry leaves - few
salt - to taste
mustard seed - 1 tsp
coconut oil - 1 tbsp

For making theeyal powder:
shredded coconut - 1 cup
dry red chilly - 6
coriander seeds - 1 tbsp
black pepper - 1 tsp
curry leaves - few
turmeric - small piece

Optional : Apply a little oil over the eggplant and roast them in gas stove or oven. Peel off the skin and chop it gently.
(Traditionally the eggplants are used without grilling).

Method:
Slice the onion, tomato, brinjal separately and keep aside.
Extract juice from tamarind.
Dry roast the coconut till it turns brownish red and smells great. Do this in medium to low heat.
Take it out and dry roast all the other items given for theeyal podi.
Let them cool and powder together.
Heat oil in a deep pan, add mustard and let it splutter.
Then add chopped onion, curry leaves and let it get golden brown. Add chopped tomato and cook well. Add the roasted mashed eggplant or sliced eggplant. Saute and cook covered. Add tamarind extract and bring to a boil. Put the prepared masala powder and cook covered for few minutes.
Theeyal is ready.

Serving suggestion:
Serve as side dish with idly, dosa, hot rice, chapathi, curd rice etc.

Kathirikkai bajji

Eggplant pakora / Brinjal bajji.
This year also I am getting lot of eggplants from my garden. I am kind of forcing (happily) myself to try newer dishes with each and every eggplant so that hubby doesn't notice any overload of the same vegetable this season :)  Anyways my vegetable garden has been saving a little in my normal grocery expenses and he is wondering why:)  Believe it or not, I won't be bored of this vegetable ever and waiting to get more:) In Tamilnadu we would call all the eggplants as Katharikkai which means kathari - summer ; kaai - vegetable.... but we would get this vegetable in the market in all seasons( any variety of eggplant is called as brinjal only in India ...no name like eggplant).
Here is one bajji (fritter) with eggplant, which my mom used to make along with sambar rice. I can remember those few weekends which were reserved for fasting and she would make her best to present us all a catchy lunch. Vegetarian lunch menu will get a thumbs up with any fried item like papad, vadai or bajji in our house. Even now when I talk with my inlaws they tells me how much my father inlaw likes the fries I make :)
Back to our bajji again, Bajji is a kind of pakora / fritter. It is a deep fried side dish made with any thinly sliced vegetable dipped in besan flour mixture. Try my version and enjoy a delicious SouthIndian food.

Eggplant  bajji

Sliced eggplants and the besan flour coating dip.

Ingredients (for 10 pieces) :

eggplant (1 lb) - 1
Besan flour (kadalai mavu) - 3/4 cup
dosa batter - 1/4 cup
(or) rice flour - 2 tbsp
salt - to taste
red chilly powder - 1 tsp
hing (asafoetida)- 1/8 tsp
baking soda - 1/4 tsp
ajwain powder (bishop weed / omam) - 2 pieces (finely ground)
red food color - a pinch (optional)
oil - to deep fry (200 ml)

Method:

Rinse the eggplant and trim off the top (bracts and stem). Slice it into thick (1/4 inch approx) round pieces, using a knife and cutting board. Don't use a chips maker, if it has nonadjustable blades.

Mix all the above (except oil) with 1/4 cup water to a thick batter. (If ajwain is not available then grind 2 cloves of garlic and add instead). Add more water if needed, but keep the batter like thick idly batter ,otherwise the bajjis will absorb more oil .

Heat oil in a wok. As it gets hot, reduce flame and keep in medium flame.

Dip the eggplant slices in the batter and put it on the hot oil. Flip and fry both sides . The eggplant would have been cooked within this short time. Drain oil and take out.

Eggplant bajji is ready!

Serving suggestions:

Serve hot as snack along with hot coffee or tea during rainy / winter season.
Coconut chutney or tomato ketchup are good side dishes for these fries.
I made this as side dish with sambar rice.

Kathirikkai rasavangi

Kathirikai rasavangi is a kind of thick sambar with freshly ground masala. This could be the one line recipe for this most cherished Tamil recipe. While looking for something memorable to do with my homegrown eggplants, this name came to my mind.  Though I have heard a lot about this recipe in many Tamil stories, novels and tasted it in some marriages, I had the chance to cook it very recently only. I have read this recipe many years ago in a recipe book as kathirikkai paruppu koottu . Then I found a very nice recipe in this wonderful website  Subbus kitchen .  Thanks to the author, now I know how to make an authentic rasavangi (eggplant dal). We can make this curry with pumpkin also.

Eggplant rasavangi

Rasavangi powder preparation.

Ingredients:
Eggplant - 1/2 kg
tamarind - gooseberry size
salt - to taste
turmeric powder - 1/2 tsp
tuvar (toor)dal - 1/2 cup
channa dal - 2 tbsp

To roast and grind:
coriander seed - 2 tbsp
dry red chilly - 6
channa dal - 1.5 tbsp
shredded coconut - 1/2 cup

to temper :
oil - 1 tbsp
mustard - 1 tsp
channa dal / urida dal- 1 tsp
cumin - 1 tsp
curry leaf - few
hing - 1/4 tsp

Method:
Pressure cook the tuvar dal, turmeric powder to three whistles or till soft. Mash and keep aside.

In the mean time heat a pan with a tsp oil and  roast coriander seed, dry red chilly and channa dal together till the dal turns mild red.
Then add the shredded coconut and fry till it smells good.
Let cool and powder these fried items together.
Keep aside.

Cut the brinjal / eggplant to 2 inch long pieces.
Add 1 cup water, channa dal and eggplant. Wait till eggplant is cooked (less than 5 minutes), add the tamarind extract and salt.

Then add the mashed toor(tuvar) dhal, prepared masala powder and bring to a boil.
Switch off immediately.

In a separate pan , heat 1 tbsp oil. Add mustard, channa dal ,cumin and let mustard crackle. Then add hing, curry leaves. Pour this tempering over hot rasavangi. Mix and serve.

Katharikkai rasavangi is ready!

Serving suggestion:
Serve as curry over rice or as side dish.

Baingan ka bharta

I got this baingan recipe from one of my neighborhood friends. The smoky flavor imparts a new dimension to this simple recipe. I have seen grandma and mom putting the brinjals in the hot charcoal after preparing hot water or rice in the backyard cooking space (separate kitchen will be inside the house also). That brinjals would be mashed and made into a tamarind based pachadi. Coming back to our bhartha story, that big eggplant that is cooked over direct flame (can be done in oven too) would be added to a tangy curry. It is a popular North Indian dish with a creamy texture without much oil.

Hope my friends know how much I love gardening. This year also I am having eggplants, tomato, spinach, mint, basil, tuberose lily, daisy, chrysanth and some flowering plants (don't know their names) in my cute little garden . We bought the lily rhizomes in the International flower show in Philadelphia. Lily is one of my most favorite flowers because of their fragrance and beauty.  I am sharing my eggplants with all of my friends....each house a week:) Last week I got back a pack of string beans (French variety) from another passionate gardening neighbor and shared two eggplants with them. Another one neighbor also caught up our idea and  she has started growing Jalapeno and eggplants.

I used my first brinjal of this season on July 19, 2013. The menu of the day was: Home grown brinjal baingan ka partha and home grown spinach (thandau keerai) with dal along with pulka roti.

Phulka roti along with baingan ka bharta and spinach dal.

Homegrown eggplant, spinach and tuberose lily flower.

Tuberose lily , a very fragrant lily along with basil, mint  and spinach in our garden.

Ingredients:
eggplant (aubergine) - 1 big ( 1 lb)
tomato puree - 3/4  cup (3 numbers)
onion - 1
ginger - 2 inch
curry leaf , cilantro - few
EV olive oil / mustard oil - 6 tbsp
mustard - 1 tsp
red chilly powder - 1 tsp
turmeric powder - 1/4 tsp
coriander powder - 2 tsp
curry masala powder - 1 tsp
cumin powder - 1/4 tsp

Method:
Coat the brinjal / eggplant with oil. Fire roast it till it is completely cooked. Check if it is cooked by poking a skewer or knife. (My eggplants were very big (more than 1/2 kg), so I cut that into two and broiled as said above to ensure uniform cooking. It took me less than 10 minutes to get them all done).
Peel the skin and mash coarsely.
Heat oil. Add mustard seeds, as they crackle add onion and fry till it gets golden. Then add finely chopped / mashed ginger.
Then add the tomato puree and cook till oil separates. Add the powders mentioned above.
Cook with a tbsp of water till oil shows up.
Then add the mashed eggplant , salt and cook for 2 minutes.
Switch off.

Serving suggestion:
Serve as side dish with paratha, naan, curd  rice.
I have bottled up some of this baingan ka partha and using it as dip / salsa also.

Kadanja Kathirikkai and my kitchen garden

I prepared this side dish with homegrown eggplant and tomato. Here are some pictures of my kitchen garden. I love gardening, especially kitchen gardening is always rewarding. This year we planted 6 burpee brand eggplant plants and we are blessed with loads of harvest and I thank God for this happiness. I cooked a lot of dishes with eggplant. Also the homegrown  tomato, basil, spinach gives us immense pleasure. I shared the eggplants with few of my neighborhood friends and still waiting to harvest more:)

Kadanja kathirikkai - Mashed brinjal in tangy tamarind and tomato sauce.

Bought them on May 20, 2013 from stop and shop.

One Tomato plant for  $3.99

This 6 eggplants pack is for $ 3.99 only....eggplants always comes in deal.

Our garden space.

First harvest

I got this recipe idea from Ms. Manohari of Arusuvai.com. Thanks dear, now I have learned another yummy Indian brinjal recipe.

Ingredients:
Eggplant / brinjal - 1/2 kg
unripe tomato - 1 or 2
tamarind - small lemon size
green chilly - 5
red onion - 1
turmeric powder - a pinch
asafoetida (hing) - a pinch
garlic - 5 cloves

To Temper:
coconut oil - 1 tbsp
curry leaf - 1 sprig
dry red chilly - 2
mustard - 1/2 tsp
urad dal - 1/2 tsp
cumin - 1/2 tsp

Method:
Extract the tamarind juice. Keep aside.
In a pressure cooker vessel add 1 cup water, finely chopped onion, chopped brinjal, finely chopped tomato, slit green chillies, peeled garlic, turmeric , hing, tamarind juice .
Bring to three whistles and switch off.

Add required salt and mash this using a spatula to a coarse state.
DO NOT mash in a blender.
Keep aside.
In a tempering wok, heat oil, add mustard and as it starts cracking, add cumin, urad dal, curry leaf, dry red chilly. Pour this over the mashed eggplant.
Kadanja kathirikkai is ready!

Serving suggestion:
Serve as side dish with dal rice, curd rice,roti,  idly dosa.