Thursday, November 03, 2011

Brinjal recipes

Brinjal recipes with different variation are tried in India. Eggplant is mostly liked by the veggies. It is also good for those who want to reduce weight. It provides Energy 24 Kcal, Cholesterol 0mg, Carbohydrates 5.7 g, Total Fat 0.19 g, Protein 1 g and Dietary Fiber 3.40 g.

Baingan Bharta
Baingan Bharta is one of the eggplant's delicious variations that can be prepared with two different ways, one with cooked and other with un-cooked ingredients. Bharta in both ways is tasty.

It is healthy diet with good nutritious value. Eggplant has potassium, phosphorus, B6 magnesium, low fat, vitamins C, high dietary fiber and sodium. The addition of other ingredients makes it highly nutritious meal in a single dish.

  • Eggplant (one large sized)
  • Onion (one finely sliced)
  • Tomato (one finely chopped)
  • Green chillies (two finely cut)
  • Garlic (finely diced 7-8 cloves)
  • Coriander (quarter cup diced)
  • Mustard oil (two tablespoons)
  • Salt (according to taste)
  • lime (half)
  1. Take one flashy and stainless eggplant and put it on burner to roast it. Flame should be slow. Keep on turning the sides of eggplant and roast it till its outer skin charred.

  2. You can also grill it using your barbecue grill. If you are using grilling, keep on changing the sides till you look its inner flesh. You can perform the roasting of eggplant in your home oven as well.

  3. Let the roasted eggplant cool then remove its outer charred skin and stem.

  4. Take a bowl and mash the eggplant with spoon in it.

  5. Sprinkle green chillies, coriander leaves, mustard oil, tomato, salt and onion in the mashed eggplant and mix all the spices well.

  6. At the end, add the juice of half lime in it and mix.
It can be served as an additional dish at your meal time that can be relished with bread as well as rice.

Brinjal Curry in North Indian Style
Brinjal curry is second variation of eggplant dish. Eggplant's curry is prepared in various ways but this recipe is matchless in its taste and flavor. Go for it, you would enjoy it while cooking and eating.

  • Brinjal (half kg)
  • Onion (quarter kg)
  • Mustard seeds (half teaspoon)
  • Black gram (half teaspoon)
  • Red chilly powder (half teaspoon)
  • Salt (quarter teaspoon)
  • Oil (five teaspoon)
Preparation Method
  1. Chop eggplants in small pieces.

  2. Diced onions into small semi-circular pieces.

  3. Take frying pan, pour five tablespoon oil and heat it. The flame should be slow or else it will burn the oil.

  4. Add mustard seeds into heated oil. Let it splutter then add black gram spice.

  5. Add chopped onions and eggplants when black gram and mustard seeds are roasted.

  6. Sprinkle chilly powder and salt over eggplants and sauté them till onions and brinjals become tender.
You can replace red chilli powder with molagai podi or paruupu podi. They give really very good and different taste to your eggplant dish. You can have it with bread and plain rice.

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