Dahi Baingan | Eggplant In Yogurt | Rumana's UK Kitchen

One of the Easy and tasty egg plant recipes, is made with few aromatic spices and yogurt base gravy, which will make you feel wanting more and more of it. This dish can be made even without using onion and garlic. But do try out my version and i promise you and your family will love it.. X

Can be served with Roti, Naan or Vegetable Pulao.

Click on the link below for the Video Recipe.

https://youtu.be/smFppQGAsC8

Brinjal Rice/ Vangi Bhath.

Brinjal Rice/ Vangi Bhath is a delicious one pot meal. It is a combination of eggplant and rice combined with indian spices!! and serve with coconut chutney. I still can't forget those days, when one of colleague use to bring vangi bhath for me in lunch when ever she cooks, atleast once in a month I use to get a call saying that don't bring lunch today, because I have cooked VB. She was an expert when it came to cooking this dish and I have tried eating in many South Indian restaurants but still I'm not able to get that taste. Anyway even I try my hands on to this dish when ever I get a chance. This dish can be made with even left over rice and serve with coconut chutney and papad, It's a wonderful combination.. I make vangi bhath masala at home, this time I have used a store bought masala, since the home made was over and I was craving to have this dish. What to do desperate times desperate measures!!

Ingredient's.

2 brinjal cut into cubes 

2 cups cooked rice

1/2cup peanuts

1 medium onion chopped

2tbsp vangi bhath masala

2 to 3tbsp tamrind extract

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder

1/4tsp channa dal, 1/4tsp urad dal

1/4tsp mustard seeds

2 dry red chilli

Pinch of hing

10 to 15 curry leaves

Salt and Oil to taste.

Cooking Method.

Take a broad pan and heat oil. add channa dal, urad dal and peanuts, when they starts to turn brown, add dry red chilli, mustard seeds, curry leaves and hing, when they starts to splutter, add chopped onion and fry to golden brown. Then add red chilli powder, turmeric, coriander powder, vabgi bhath masala, tamarind extract and brinjals and cook till the brinjals are well cooked, that might take about 5 to 6 minutes, Now add the cooked rice and mix well. Vangi Baath is ready to serve.

Serve with Coconut Chutney and Papad.

Channa Ki Kadhi.. (Potato & Black Chickpeas Cooked In Tangy Tamarind Curry)

Channa Ki Kadhi... Chickpeas are a source of zinc, foliate and protein. Chickpeas are low in fat and most of this is polyunsaturated. Nutrient profile of desi channa (the smaller variety) is different, especially the fibre content which is much higher than the light coloured variety. One hundred grams of mature boiled chickpeas contains 164 calories, 2.6 grams of fat (of which only 0.27 grams is saturated), 7.6 grams of dietary fibre and 8.9 grams of protein. Chickpeas also provide dietary phosphorus (168 mg/100 g), which is higher than the amount found in a 100-gram serving of whole milk. Source from Wikipedia...

Ingredient's.

250gm black channa

2 medium potato, 2 brinjal (cut into big chunks)

1/2cup coconut paste

1/4tsp cumin seeds

1 medium onion, 2 tomato, hand ful of coriander leaves

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander

1tbsp ginger garlic

2tbsp tamarind paste

Oil and Salt to taste.

For Tempering.

10 to 15 curry leaves

1/4tsp mustard seeds

1tsp Oil.

Cooking Method.

Soak the chickpeas (channa) over night. and boil them using pressure cooker for 10 to 15 minutes on low flame..

Grind the onion, coriander leafs and cumin to a smooth paste, then grind the tomato's to a smooth paste separately. In a pressure cooker add oil, when it is hot, add the onion and coriander paste, fry for 2 minutes, then add all the masala powder, ginger garlic paste, tamarind paste and coconut paste, fry for another 2 to 3 minutes, then add the tomato paste and fry till the oil separates, add the boiled channa, potato and salt, mix it well. Close the lid and cook for 2 whistle. In a mean time prepare the tempering by adding all the tempering ingredients .

Then open the lid and add the brijal, tempering and 2 to 3 cup of water and mix it well and add salt if needed and cook for another 1 whistle in medium flame.

Serve hot with Rice, Roti or even with Ragi Balls.

Brinjal Potato And Greenpeas Sabji!!!

Brinjal Potato And Greenpeas Sabji.. This is very easy and fast cooking sabji, I mostely cook brinjal and potato at least once in 2 week, but i always try to cook something different by adding some other veggies or masala.. If i start posting all my varieties of this sabji then i don't think that there would be any other post i will be posting in future because i have so many version of this particular sabji.. I'm sure i would be posting few very soon. You all know what? I'm falling in love with brinjals here in UK, they are so sweet and soft, I already have few of them in my fridge.. This week i have cooked brinjal already twice and i'm waiting till my H says stop.. Till then i will be cooking and cooking...

 

 

Ingredients
2 brinjal, 2 potato
1/2 cup greenpeas
1 onion, 1 tomato, 2 green chili
1tsp of Sabji Masala, 1tsp coriander powder
1tsp chilly powder, 1tsp turmeric, 1tsp garam masala
1/2tsp cumin seeds
Oil and Salt
Coriander leafs for garnishing.

 

 

Cooking Steps
Cut the brinjal, potato in medium size pics and set it aside. Then chop the onion,chili and tomato finely.
Heat the oil in a deep frying pan, add cumin, when they start splutter. add onion, green chilly and saute for 2 to 3min. Then add all the masala powder and tomato, fry till oil separates.
Now add brinjal, potato, greenpeas and salt then mix them well. Cover the lid and cook till it is completely cooked.
Sprinkle some coriander leafs from top before serving..
Serve hot with Roti or as a side dish for Rice.

 

 

Bagara Baingan With Tomato Gravy (Eggplant With Tomato Gravy)

Bagara Baingan With Tomato Gravy.. They are many ways to cook this bagara baingan recipe, this is very famous in Hyderabad but they add peanuts and cashew nuts paste. Few days back i was watching one serial on sony tv, there she serves this bargara baingan to her family. She did not tell the recipe :) but it was looking very taste to my eyes. On the same time i told my self i should make this dish at any cost. To give a twist i made it without peanuts and cashew paste, it was tasted like bharta with whole baingan and it was going very well with Roti.

Ingredients 

4 baby eggplant 

2 medium onion, finely chopped 

6 large tomato, finely chopped 

3 green chillies, finely chopped 

10 to 15 curry leafs 

1tsp mustard seeds 

1tbsp red chilli powder 

1tbsp turmeric 

tbsp coriander powder 

1tbsp garam masala 

2tbsp tamarind paste 

1tbsp ginger garlic paste 

3 to 4 dry red chillies 

3tbsp oil 

Salt to taste.

Cooking Directions 

Wash and pat dry the eggplant, make a cut in the base of the eggplant (Like Plus Shape) 

In a deep frying pan add 1tbsp of oil and fry the eggplant with little salt for 2 to 3 minutes and keep it aside. 

In a same cooking pan , add rest of the oil, when oil is hot, add curry leaves, mustard seeds, and dry red chillie. when they splutter. 

Add onion and green chillies, fry to golden brown, then add all the masala powder and ginger garlic paste, fry till oil separate from masala, then add chopped tomato's and tamarind paste and cook till they are soft , keep smashing tomatos in between. 

Now add eggplant and salt mix well, then add 1 cup of water, mix it again and cook till the eggplants are cooked well. 

Serve hot with Plain Rice or Roti's.

Stuffed Brinjal!!!

Brinjal commonly known as the eggplant, brinjal is one of the most easily available and affordable vegetables. In its unripe form, it is a large greenish-whitish vegetable and when ripe, it turns a deep violet. Brinjal can be cooked in many different ways and provides many essential nutrients that are needed for overall well-being of the body. In fact, one can even take brinjal soup to attain maximum benefits from this vegetable. It is a very good source of potassium and contains a high content of water and fiber.. Source from Lifestyle Lounge.

Ingredient's

3 brinjal

1 large onion, 1 green chilli, 5 garlic cloves, finely chopped

Pickle masala (any pickle)

Salt and Oil as requires.

Cooking Method

Wash the brinjal well and dry on a towel until completely dry. Make a small hole on top of the brinjal and remove the seeds. keep them aside. In a large mixing bowl, add all the above ingredients and make a mixture. Then stuff the prepared mixture into the brinjal.

In a pan, heat the oil and place all the brinjal. Cover and cook on a low flame till the brinjal are done (about 20 to 25 minutes). Remove the lid and allow to crispen. Serve with hot Roti's..

Brinjal Roll

Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. They grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. While the different varieties do range slightly in taste and texture, one can generally describe the eggplant as having a pleasantly bitter taste and spongy texture.
In this 'purple' colored plant contains several health benefits, such as; one of the brain food, rich in Phenolic Antioxidant Compounds & also cardiovascular health and Free Radical Protection.
It is a very simple yet classy veg recipe of brinjal. During winter season brinjal is a hot favorite vegetable in almost every household. These delicious rolls are perfect for parties and holidays.

Ingredient's
1 big brinjal (thinly slice)
1 boiled potato
1 onion, 2 green chillies, finely chopped
1/4th tsp turmeric powder
Red chili powder to taste
1/4th tsp Garam masala
1/4th tsp Dry mango powder (amchur)
Salt To Taste
Oil for frying

Preparation:
In a bowl mash the potatoes, now add all the ingredients with it , mix it nicely , In a frying pan add 2tsp oil and half fry the brinjal slice both the side. Then take a mixture make a small balls and keep the balls in the fried brinjal slice and roll it up and close with tooth pick. Then add a 2tsp of oil in frying pan and fry the brinjal rolls to golden brown.

Garnish the coriander leaves and. Serve hot with tomato sauce.

Iam sending this to The Heart and Soul of Sunshine and Smile 

Brinjal Dal

Hooray!!!! Featured as Top 9 in Foodbuzz

Ingredients
150 gms toor dal
100 gms brinjal/eggplant quartered
1 onion chopped-(reserve 1 tbsp for seasoning)
1 tomato chopped
2 pearls garlic
about 1 tsp tamarind concentrate/pulp mixed in 1 /2 cup water(add more or less according to taste)
1 /4 tsp turmeric powder
1 /2 tsp coriander powder
1 /2 tsp chili powder


Seasoning
oil
1 /4 tsp mustard seeds
1 /4 tsp jeera
1 pinch fenugreek/methi seeds
5 curry leaves
3 tbsps chopped coriander leaves
3 tbsps chopped mint leaves
1 tbsp chopped onion
1 tsp ginger garlic paste

Cooking Method
In a small container mix the chili powder and coriander powder in the tamarind water.Add in the brinjals and tomatoes with a little salt.Mix well and set aside.
Put dal with salt,turmeric,jeera,onion ,garlic and sufficient water in a pressure cooker.
Place a ring/small trivet in the middle of the dal and put the small container with brinjal mixture on it.
Pressure cook for about 4 whistles-enough to cook dal and vegetables.
Once cooked, mash the dal.
Pour the contents of the container with brinjal into the dal.Mix well and adjust salt and turmeric according to taste.
In another vessel heat oil.Add jeera,fenugreek,onion,ginger garlic paste,curry leaves,chopped mint and coriander leaves.Fry till they crackle and turn golden brown.
Pour this seasoning onto the dal with brinjals.Mix well and serve.

Brinjal Deep Fry

Most people don’t like taking brinjal but it can be quite delicious if cooked in the right way. I like brinjals and they are one of the many few vegetable I really enjoy. One of favorite item is the Roasted brinjals and I would like to share the recipe which makes it just mouth watering and irresistible. The recipe called Fried Brinjal with Rawa is very nice and it gives different taste, which is very good. it can be a very good combination with the Bread, Roti, Drinks, and even with the Plane Rice and Rasam as a side dish.. I have to be very choosy in veg and even in non veg also , bceause of my husband. He dont like eating many vegetable there only few which is like's to eat.. On last weekend i made this brinjal fry with Rice and Rasam. He like it and told me to cook this when ever i feel like. Nowadys iam being lucky enough to cook food what ever he like's it.. Thank God. This is a very simple recipe, specially for Egg Plant (Brinjal) lover's....

Ingredient's
2 egg plant (Brinjal)
8 to 9 tbs dry rost Rawa
1tbs redchilly powder, 1tbs turmeric, 1tbs garam masala, 1/2tbs ginger garlic paste
1/2tbs Black pepper powder (Optional)
2tbs lemon juice
Oil for deep fry
Salt to taste
For Garnishing
Lemon
Coriander leafs

Cooking Method
Wash and slice the egg plantMake a paste of all the spices, and apply it on the egg plant
Then add the lemon juice on the egg plant from top, and keep it in the fridge for 30 minutes
Now sprinkle dry rost rawa on the egg plant, and keep it aside for 5minutes
In a deep fry pan add oil, when the oil is hot, deep fry egg plant (Brinjal) to the golden brown.
Garnish, and Serve hot with Bread, Roti, Drinks, and even with the Plane Rice and Rasam as a side dish..


Iam sending this post to (Akila of Learning to cook) for the event of (Dish Name Starts With B) and to Jayz of (Jayz Kitchen) for the monthly event of (JAY HO)

Vegetable Dal

 Ingredient's
1cup toor dal
1 eggplant, 1 capsicum, 1cup chopped beans
1 small onion, 2 tomato, 2 green chilly (Chopped)
1tbs turmeric
Salt

For tempering
1/2tbs cinnamon/jeera
1/2tbs mustard seeds
3 dry red chillies
2 garlic cloves

Cooking Method
Take a pressure cooker add dal, chopped onion, tomato, chilly, turmeric, salt and 2cup of water and boil it for 20minutes in a medium flame
In the mean time boil the vegetable separately with salt and cup of water
When the dal is cooked add the boiled vegetable, mix it gentely and set it aside
In a small frying pan add 2tbs oil and add cinnamon and mustard seeds when splutter add garlic and red chillies, saute to gloden brown
Then add the tempering in to dal and cover the lid and cook it for another 5minutes.
Garnish with coriander leafs
Serve hot with Rice

Vangi Bhath (Brinjal Rice)

Vangi Bhat is a delicious one pot meal. It is a wonderful combination of eggplant and rice combined with lovely aromatic spices. This is a typical Maharashtrian specialty but enjoyed throughout Southern India as well. Usually Vangi bhath is cooked with Eggplant but i like to add some other vegetables also like capsicum, potato, green peas. One of colleague use to bring vangi bhath for me in lunch, when she cooks vangi bhath she use to call me and say dont bring lunch today, because i have prepared VB. She was an expert when it came to cooking this dish. Whenever i would visit to her place, this dish was made. And she use to serve me with home made papads (crispy then lentil wafers), it was a wonderful and delicious combination. When i was cooking this dish i was really missing her alot. Iam waiting when i'll go back to india so that even i can cook VB and serve her in the same way, which she use to do it for me.

Ingredient's

1 Long brinjal, 1 red or green capsicum, 1 medium size potato, cut into large pieces 

1-1/2 cup Basmati rice 

4 tbsp Ghee 

4 Cloves (finely chopped) 

1 tsp Urad dal 

1/2tbsp cinammon, 1-1/2 tbsp Coriander seeds, 1/2tbsp musturd seeds 

5 dry red chillies 

2 Green chillies, 1 onion, and 1 tomato (chopped) 

6 Peppercorns 

1/2 tsp Turmeric 

1 tsp Oil for frying the masala 

1/2 Cup sour buttermilk or 2 tsp lemon juice 

Salt to taste

Cooking Method

Take a broad pan and heat oil. Fry 3 dry red chillies, gearlic cloves, cinammon, coriander and peppercorns, for 5 minutes. Grind them to form a fine powder. Heat ghee in a pan and add mustard seeds, urad dal, 2 dry red chillies, green chillies, onion and turmeric, stir it till the seasoning is done. Add the brinjal, capcisum, potato pieces and little bit of salt fry for 20sec. Add tomato, lemon juice, powdered masala, and mix them together properly. After that add water and check for salt, add salt if req. Then add rice and mix together gentely, cover the lid and cook till the rice is completely cooked in a medium flame.

Delicious Vangi Baath is ready to serve.

Brinjal Deep Fry (Egg Plant)

Most people don’t like taking brinjal but it can be quite delicious if cooked in the right way. I like brinjals and they are one of the many few vegetable I really enjoy. One of favorite item is the Roasted brinjals and I would like to share the recipe which makes it just mouth watering and irresistible.

The recipe called Fried Brinjal with Rawa is very nice and it gives different taste, which is very good. it can be a very good combination with the Bread, Roti, Drinks, and even with the Plane Rice and Rasam as a side dish.. I have to be very choosy in veg and even in non veg also , bceause of my husband. He dont like eating many vegetable there only few which is like's to eat.. On last weekend i made this brinjal fry with Rice and Rasam. He like it and told me to cook this when ever i feel like. Nowadys iam being lucky enough to cook food what ever he like's it.. Thank God. This is a very simple recipe, specially for Egg Plant (Brinjal) lover's....

Ingredient's

2 egg plant (Brinjal) 

8 to 9 tbs dry rost Rawa 

1tbs redchilly powder, 1tbs turmeric, 1tbs garam masala, 1/2tbs ginger garlic paste 

1/2tbs Black pepper powder (Optional) 

2tbs lemon juice 

Oil for deep fry 

Salt to taste 

For Garnishing

Lemon 

Coriander leafs 

Cooking Method

Wash and slice the egg plantMake a paste of all the spices, and apply it on the egg plant 

Then add the lemon juice on the egg plant from top, and keep it in the fridge for 30 minutes 

Now sprinkle dry rost rawa on the egg plant, and keep it aside for 5minutes 

In a deep fry pan add oil, when the oil is hot, deep fry egg plant (Brinjal) to the golden brown. 

Garnish, and Serve hot with Bread, Roti, Drinks, and even with the Plane Rice and Rasam as a side dish.. 

Baigan Tava Fry (Brinjal Grilled)

Baigan (Eggplant) is a very healthy vegetable and is helpful in enriching the Hemoglobin of the body. Masala plays the most important part in Indian cooking. Brinjal Tava Fry is a traditional Masala recipe, I just tried to change some of the spices and tried to Make My way of Cooking Brinjal Tava Fry.. It is one of the tastiest recipe and very easy to cook... 

Ingredient's

2 brinjal (EggPlant) 

1tbs red chilly powder 

1/2tbs turmeric, 1/2tbs garam masala 

2tbs besan 

2tbs lemon juice 

Salt to taste 

3tbs oil.

Cooking Method

Cut the brinjal in to medium pieces 

Add salt to brinjal and keep it aside, Make a paste of all the masala and apply it on the cut brinjal, from top add besan and lemon juice, mix it well, keep it in fridge for 10minutes 

Heat oil in tava, place the brinjal on tava and cook both the side till they turn crisp 

Garnish with Spring Onion, Lemon and Corianderleafs 

Serve with Rasam, and Rice. 

Sambar (South Indian Dish)

This Sambar recipe is one of the most loved dishes in South Indian cuisine. Sambar is a spicy and aromatic preparation which has for years been liked by many people in India.
Sambar is preferred by many and is taken mostly with idli, dosas and rice. Sambar is prepared using many different spices and vegetables. It accompanies most every meal. In South India, there are variations to this sambar recipe, but this is the one I use..

Ingredient's
1cup Toor dal
1 carrot, 2 redish, 1 brinjal (Cut in to medium pieces)
1 onion, 2 green chilly (chopped)
1 tomato (chopped)
2tbs red chilly powder, 1/2tbs turmeric, 1/2tbs coriander powder
1&1/2tbs Samber powder
1/2tbs garlic paste
2tbs Tamarind juice
3tbs vegetable oil
Salt as per taste

For tempering
1/2tbs musturd seeds
few curry leafs
5 dry red chilly

Cooking Method
Pressure cooker dal for 15 minutes seprately
Boil vegetable with salt seprately
Heat up the deep frying pan, add oil, musturd, curry leafs and red chilly, when they splutter, add onion, green chilly, saute to lite brown
Add red chilly powder, turmeric, coriander powder, garlic paste and tomato, fry for 40 sec
Add boiled vegetable, dal, tamarind juice, salt, and 3cup of water
When it starts boilling add sambar powder and cook for 10minutes.

Baigan-Aaloo Sabji (Brinjal and Potato)

After coming to Korea along with my husband on a business trip the thing which i missed most was Indian tasty food :(, certainly kimchi and other korean delicious dishes were not meant for me..So i decided to write blogs of my food receipe's which may be helpful to friends and family living abroad and miss home food.
With the no idea of blogging and website creation, i landed up on blogspot and spent 1 week of initial effort to learn all together technology and finally come up with interesting to share with people.. In this whole process my husband had been very lucky to try all my delicious and wonderful food. so people read my recipe's and share's your's..

Ingredients
2 brinjal, 2 potato
1 onion, 1 tomato, 2 green chilly and coriander leafs
1tbs of Sabji Masala (any brand like Everest,MDH..)
1tbs chilly powder, 1tbs turmeric, 1tbs garam masala(optional)
oil and salt

Cooking Steps
Cut the brinjal, potato in medium size pieces, chop the onion,chilly and tomato in to small pieces. heat up the oil in frying pan. saute onion, green chilly and coriander leafs for 3min. Add brinjal, potato and salt then fry for 5sec. add the sabji masala,tomato, and 1cup of water fry to 2mints. add salt, cover the lid and cook till it is completely dry. baigan and aaloo sabji is ready to serve .