JFI : Baingan Aloo Badi

The one thing that I love about eggpants is that it adapts to everything ... sometimes it blends with the other ingredients and spices and sometimes, it is a contrast to the very same. This is one of my family's favorite eggplant dish. Simple ingredients, and packed with flavor. The softness of the eggplant complements the robust flavor of the potato, radish and dill and the crisp "Badi". Try this once, and you will keep coming back for more.
This is my second contribution for JFI for July whose theme is Eggplant.
1 eggplant, cut into 1" cubes
2 potatoes, peeled and cubed
1/4 cup, cubed daikon radish or 3 small red radish, cubed
1 tomato, chopped
2 cloves garlic
1" ginger
A pinch of Hing (Asafoetida)
A handful of Badi
1 tbsp mustard paste
1/4 cup chopped fresh dill
1 tsp Panch Phoran
1 tsp each cumin and coriander powder
1/2 tsp each turmeric and red chilli powder
Salt to taste
Oil
Chopped cilantro, for garnish

Grind the garlic and ginger coarsely. Fill a large bowl with cold water and soak the eggplant cubes in it.
Heat about 1 tbsp oil in a wok and fry the Badi's till golden. Remove and keep aside. In the same pan, add a little oil. When the oil heats add Hing, Panch Phoran and ginger-garlic paste. Cook for a minute and then add the potato. Cook for 5 minutes, stirring occasionally. Now add the cubed eggplants, mix well. Cook for 5 minutes and then add turmeric powder + salt + red chilli powder + cumin powder + coriander powder. Mix well, cover and cook for about 7 - 10 minutes. Add 1 cup water + Radish + Tomato. Cover and cook till done. Add mustard paste + dill + Badi and simmer for a minute or two. Garnish with chopped coriander / cilantro and serve hot with steamed rice. Enjoy !!

JFI : Baingan Bharta

I love this rustic Baingan Bharta. The smoky taste of roasted eggplant, roasted garlic and mustard oil make for a heady combination. Back home we call it "Kachcha" (Uncooked) Baingan Bharta, since you don't cook the roasted eggplant with spices. This is my contribution for JFI July : Eggplant, created by Indira, and hosted by me for July.

What you need for this recipe :
1 large eggplant
1/2 small red onion, chopped fine
2 green chillies, chopped
4-5 fat cloves of garlic
1/2 tsp mustard oil, plus 2-3 drops
Salt to taste

Wash the eggplant and pat dry with a paper towel. Make 4-5 large slits on the eggplant and insert the garlic cloves. Take 2-3 drops of mustard oil and rub all over the eggplant. Roast the eggplant on the stove top, turning occasionally, so that the eggplant is evenly roasted on all sides. (Alternatively, pre-heat your oven . Put the eggplant in a baking dish or foil, and cook it at 450 F for 50-55 minutes, turning occasionally, so that eggplant is evenly cooked). Remove from stovetop/ oven and let cool.
Remove the skin from the eggplant and put in a bowl. Mash the eggplant. Add the chopped onion, chopped green chillies, salt and mustard oil and mix well. Garnish with chopped coriander leaves (cilantro)(optional) and serve hot with Roti / Paratha. Enjoy !
Note : Use only mustard oil.

Bharwa Baingan - Stuffed eggplant

K had got these beautiful eggplants from the local farmer's market last weekend. Thankfully, even after a week of lying in the 'fridge, they were fresh. I was craving for "Bhare (Stuffed)Baingan" but did not want to use an elaborate recipe. Surfing the Net I found this simple recipe from this blog. I made a few minor changes and believe you me, the taste was divine :)
8-10 pieces of tiny eggplants
1 tbsp red chili powder
2 tbsp coriander powder
1/2 tsp garam masala
1 tbsp jeera powder
1 tsp chaat masala
Salt, to taste
Juice of 1/2 lemon
Chopped coriander leaves, to garnish
Mix red chilli powder + coriander powder + garam masala powder + jeera powder + salt + lemon juice in a small bowl and set aside. Wash the eggplants, pat dry and slit them through the middle (see picture). Now put the filling into the slits of the eggplants. Heat oil in a non-stick pan and add the eggplants. Cover cook on medium heat, turning them once in a while so that the eggplans are evenly cooked. Sprinkle chaat masala, and the chooped coriander leaves and serve hot with Rice - Dal or with piping hot Parathas and Raita. Enjoy !

Baingan Bhaja - Fried Eggplant

Eggplant or Baingan as we call it is a common vegetable across all cuisines in India. Baingan Bhaja is quite a common dish in Bengal and Orissa. My Dad loves this dish so it was made frequently in our house.

1 medium sized eggplant
1 tsp red chilli powder
3/4 tsp salt
Cooking spray
(Eggplant will soak up as much oil as you put in the pan. So I use cooking spray)

Wash and pat dry the eggplant. Cut into 1" thick discs. Fill a large bowl with cold water and soak the eggplant discs in it for about 15 minutes. (This will remove the bitter juices). Drain water and pat dry the pieces with a paper towel.
Mix the salt and red chilli powder in a small bowl. Heat a Tawa (Griddle)or a flat bottomed pan on medium heat. Spray some cooking spray. Take a little bit of the chilli-salt mixture and sprinkle on one side of the eggplant. Put that side face down on the pan. Cook till it browns. Spray a little cooking spray and sprinkle the salt-chilli mixture on the other side. Change sides and cook till the side is brown. Serve hot and enjoy !