Eggplant And Capsicum Subzi

          Sometimes when I run out of vegetables, when I have a little of this and that, I try to make something with what I have in hand, this Eggplant and Capsicum Subzi is one such dish. It's a very simple subzi, the eggplant and capsicum make a nice pair and the garlic and black pepper give it a nice flavor. This would go very well, both with rotis or as a side dish to rice and dal and it's also very easy to put together..

Need To Have

• Diced Eggplants - 2 cups
• Diced Capsicums - 1 cup
• Onion - 1 medium, chopped
• Garlic - 5 cloves, chopped
• Coriander Powder - 1 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Black Pepper Powder - 11/4 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Curry Leaves - 10
• Salt - to taste

Method

          Heat some oil, add the cumin seeds, when it starts spluttering, add the onions, garlic and curry leaves, saute lightly till you get a nice flavor.

          Now add the eggplant and capsicum pieces and keep sauteing for another 2 minutes. Then add some salt, cover and cook on reduced flame for about 3 to 4 minutes. Remove the lid, add the pepper, turmeric and coriander powders, mix, saute for another 5 minutes, remove and serve it warm.

Note
Use more or less pepper powder as per your spice level.
Use fresh pepper and coriander powders ( not store bought ones ) for more flavor.
You can use whatever eggplants that is available, big ones or small ones.

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Eggplant And Double Beans Masala

          At last, back to blogging, it's been more than a month, a move and couple of trips had kept me very busy, slowly settling down in Bangalore and missing Chennai very much. Have been missing my fellow bloggers, will catch up soon. Coming to today's dish, Eggplants and Double Beans Masala, this is an excellent side dish to go with both rice and rotis. I have used the small purple eggplants and fresh double beans, which makes this dish really very delicious and the fennel seeds and coconut paste gives a nice flavor to this dish..

Need To Have

• Diced Eggplant - 3 cups
• Fresh Double Beans - 1 cup
• Tomato - 1 chopped
• Mustard Seeds - 1/4 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Curry Leaves - 6 to 10
• Salt - to taste

For The Masala

• Grated Coconut - 1 tablespoon
• Shallots/ Small Onions - 4
• Dried Red Chillies - 4
• Fennel Seeds - 1 teaspoon

Method

          Grind coarsely, without adding water, all the ingredients given under 'Masala'.

          Heat some oil, add the mustard seeds, when it starts spluttering, add the eggplant pieces and saute for 2 minutes. Then add the butter beans, mix, add the turmeric powder and salt, cover and cook on reduced heat.

          When the double beans are cooked, add the tomatoes, cover and cook for another 2 minutes, until the tomatoes break down.

          Now add the ground masala and curry leaves, keep mixing for another 5 minutes and switch off.

Note
If fresh butter beans are not in season, can use dried ones, soak it and pressure cook it and then add it to the curry.
Can also use pinto beans instead of butter beans.
You can make this like a gravy, just grind the masala into a fine paste and add some water while cooking it.

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Kathrikkai Masial/ Mashed Eggplant

          For most of the dishes using eggplants/ brinjals I use only the baby eggplants, there are very few dishes that I make with the big eggplant. Today's kathrikkai masial/ mashed eggplant is one of them, it's very easy to prepare and both my husband and daughter love this. It goes very well as part of a South Indian Thali ( rice + sambar + vegetable ) or as a side dish with rotis/ chappatis and also with akki rotis/ flatbreads made with rice flour. The smoked flavor from roasting the eggplants and the tamarind juice added gives a unique taste to this dish..

Need To Have

• Big Eggplant - 1
• Thick Tamarind Extract - 2 tablespoons
• Urad Dal/ Black Gram - 1 teaspoon
• Mustard Seeds - 1/4 teaspoon
• Onion - 1 small, chopped
• Green Chilly - 1, chopped
• Grated Ginger - 1 teaspoon
• Asafoetida - 1/4 teaspoon
• Curry Leaves - 5 - 10
• Salt - to taste

Method 

          Wash the eggplant and roast it on direct fire till the skin is completely charred. 

          Cool it, remove the skin and mash it ( I got 1 cup of pulp), add the tamarind extract and salt and mix it. 

          Heat some oil, add the mustard seeds and urad dal, when it starts spluttering, add the chopped onions, green chillies, asafoetida, ginger and curry leaves. 

          Saute it till the onions turn light pink in color, remove and add it to the mashed eggplant and give it a mix.

Note

You can use the Italian eggplants for doing this.

You can toast the eggplant in the oven ( cut into half and bake or grill ) if you don't like the smoked flavor.

If you can't find tamarind, you can add a big chopped tomato ( sauteed), though tamarind gives a different taste.

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Baby Eggplant Roast

          Today's recipe is going to be another brinjal/ eggplant dish. I have used these mini baby brinjals for this curry. The masala that I have used here is actually used for stuffing these brinjals, but since these cuties were really small, I didn't stuff them. This is a slightly different masala with ginger, green chillies and peanuts (recipe source: one of my Andhra friends) which gives a very different flavor to this curry, goes very well with both rice and rotis..

Need To Have

• Baby Eggplants - 35
• Onion - 1 medium chopped
• Turmeric Powder - 1/2 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Asafoetida - 1/4 teaspoon
• Chopped Coriander - to garnish
• Salt - to taste

To Grind 

• Roasted Peanuts - 2 tablespoons
• Coriander Seeds - 1 tablespoon
• Chopped Ginger - 1 tablespoon
• Green Chillies - 3 chopped

Method

          Trim the stem and slit the brinjals as shown and keep it soaked in water with some salt.

          Roast all the ingredients except the peanuts in a little oil and grind it coarsely with the peanuts, without adding any water.

          Heat some oil, add the mustard and cumin seeds, when it starts spluttering, add the asafoetida followed by the onions.

          Saute the onions for about 2 minutes, then add the eggplants, mix for a minute. Then add the turmeric powder, salt and about 2 tablespoons of water, cover and cook till the vegetable is done, keep stirring in between.

          Once the vegetable is cooked, remove the lid, add the ground masala, continue sauteing for another 5 minutes. Garnish with the coriander and switch off.

Note
If you don't get baby eggplants, you can use the bigger ones (sliced into big cubes), but the curry might not turn as dry. Also if the small eggplants are not really small, then after slitting, stuff it and then proceed the same way.
Before adding the ground masala, see to that all the moisture is gone.
You can also add some tamarind paste or a small marble size tamarind to the above masala while grinding.

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Baingan Ka Salan/ Eggplant Curry With Peanuts And Sesame

         Couple of weeks ago, my parents had come and stayed with me for a few days. My father likes my cooking and I had made this Baingan Ka Salan/ Eggplant/ Brinjal curry one day to go with a pilaf. He liked it so much and even asked my mom to note down the recipe. The eggplants are cooked in a rich and spicy peanut and sesame seeds gravy and it tastes really good. Though this dish is traditionally served with Briyanis, it goes equally well with rotis or naans or I can eat it with even plain toast..

Need To Have

• Eggplants/ Brinjals - 12, small, long ones
• Tomatoes - 2, pureed
• Onion - 1 minced
• Curry Leaves - 10
• Salt - to taste

To Grind

• Peanuts - 1/2 cup
• Coriander Seeds - 1 tablespoon
• White Sesame Seeds - 1 tablespoon
• Cumin Seeds - 1 teaspoon
• Dried Red Chillies - 8
• Garlic - 5 cloves
• Chopped Ginger - 1 tablespoon

Method

          Toast the peanuts and peel the skin. Dry roast the coriander seeds, cumin seeds and sesame seeds and cool. Grind it all together along with the other ingredients given under 'to grind'.

          Slit the eggplants 'crisscross'. Heat some oil, add the eggplants and keep sauteing till they start turning soft, start changing color and almost half cooked, remove and keep.

          In the same pan, add some more oil, add the minced onion and curry leaves and keep sauteing for 2 or 3 minutes, till the onion starts turning golden. Now add the ground paste and keep mixing for at least 5 minutes, till the raw smell goes. Then add the tomato puree and keep cooking for another 3 or 4 minutes.

          To this, now add the eggplants, mix, add about 2 cups of water and salt, bring it to a boil, then reduce the heat and simmer for about 10 minutes. You'll see the oil oozing from the peanuts and sesame seeds and floating on the top. Switch off at this stage, serve it warm with rice or rotis.

Note
Usually they add tamarind extract, I replaced it with tomato puree.
While toasting the coriander and cumin seeds, add the sesame seeds at the end, and toast on reduced heat, otherwise, it starts splattering everywhere.
Make sure that the gravy is slightly thin when you switch off, it thickens as it cools.

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Burger With Sauteed Zucchini And Eggplant

          When I get bored of rotis and a little tired to do something else for dinner, I usually end up making something like a wrap or a burger like this. If I am really not in a mood to do anything, then it'll be a simple sandwich with cucumber and tomatoes, otherwise I saute some vegetable and use it as a filling. Yesterday, since I had a zucchini and eggplant ( the large one), I made this simple saute with it and used it in the burger. Since my daughter is wearing braces, I used some cheese spread along with it, you can actually use this filling with some mozzarella and make a panini. It was tasty, healthy and filling..

Need To Have
For The Zucchini Eggplant Saute

• Sliced Zucchini - 3 cups
• Sliced Eggplant - 3 cups
• Turmeric Powder - 1/4 teaspoon
• Red Chilly Powder - 1/2 teaspoon
• Asafoetida - 1/8 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Salt - to taste

For The Burger

• Burger Buns - plain or whole wheat
• Cheese Spread - I used Happy Cow (Laughing cow) wedges
• Zucchini filling
• Tomatoes - 1 or 2, sliced

Method
For The Zucchini Saute

          Heat some olive oil, add the cumin seeds, when it starts sizzling, add the zucchini and eggplant pieces and mix. Add the asafoetida, turmeric powder, chilly powder and salt and mix. Cover and cook on medium heat till the vegetables are done, keep mixing at intervals. Once the vegetables are cooked, remove the lid and saute for 3 or 4 minutes and remove.

To Assemble The Burger

          Toast the burger buns, apply the cheese on one side, place a generous amount of the sauteed zucchini and eggplant. Top it with a couple of tomato slices, cover with the other half and enjoy.

Note
You can leave out the cumin seeds and asafoetida, turmeric powder and use some Italian seasoning instead.
The amount of filling made can be used to make 4 to 5 burgers.
You can use the same filling to make a wrap. 

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Potato And Eggplant Curry

          Most of the times when I have potatoes and eggplants/brinjals, I make separate curries with them, very rarely I do a combo with them except in a kurma. I have made this curry only a couple of times. The two vegetables pair very well, especially if you choose the right kind of eggplants and potatoes. When sauteed with some freshly ground spice powder, it turned out to be very flavorful and tasty, it's a good side dish with both rice and rotis..

Need To Have

• Baby Eggplants - 11/2 cup diced
• Potatoes - 11/2 cup, boiled, peeled and diced
• Onion - 1 medium chopped
• Mustard Seeds - 1/2 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Asafoetida - 1/4 teaspoon
• Chopped Coriander - 1/4 cup
• Salt - to taste

To Powder

• Dried Red Chillies - 2
• Coriander Seeds - 1 tablespoon
• White Poppy Seeds - 1 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Fenugreek Seeds - 1/4 teaspoon

Method

          Grind all the ingredients given under 'to powder'. Heat some oil, add the mustard and cumin seeds, when it starts spluttering add the asafoetida and the chopped onions and saute till it turns pink.

          Now add the eggplants and mix. Then add the turmeric powder and salt. Cover and cook till the brinjals are done.

          Then add the potatoes, mix, add the ground powder and mix well. Keep sauteing it for another 5 minutes. Finally mix in the chopped coriander, serve it warm with rice and dal or even with some rotis.

Note
I have used baby eggplants, you can also use the regular big ones too.
Choose potatoes which are not used for baking, that holds shape when cooked.

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Kathirikkai Podi Potta Curry / Eggplant Cooked With Spice Powder

          Kathirikkai Podi Potta Curry, this is one of my favorite curries using brinjals/eggplants. This curry comes out best when done with tender baby eggplants, which holds it shape and doesn't turn mushy when cooked. I have also done this curry with the Chinese eggplants, the long and slim ones, the curry tasted good but these brinjals turned a little too soft. It gets its flavor from the freshly ground spice powder/podi added to it and goes well with rice and dal..

Need To Have

• Small Tender Brinjals - 25 sliced into 4
• Turmeric Powder - 1/4 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Asafoetida - 1/4 teaspoon
• Salt - to taste
• Curry Leaves - 10 - 15 leaves

Roast And Grind

• Dried Red Chillies - 4
• Chana Dal/ Bengal Gram Dal - 2 tablespoons
• Coriander Seeds - 1 tablespoon
• Cumin Seeds - 1/2 teaspoon
• Fenugreek Seeds - 1/4 teaspoon

Method

          Roast all the ingredients given under 'roast and grind' and make a slightly coarse powder with it.

         Heat some oil, add the mustard seeds, once it starts spluttering, ad the brinjal pieces along with the turmeric powder and salt and asafoetida. Mix, cover and cook for about 5 minutes, the vegetable should be done but still hold its shape.

          Now add the spice powder, mix and a little oil around, and keep mixing carefully for about 2 minutes. Finally add the curry leaves, mix for a minute, remove and serve warm.

Note
Very tender brinjals cook in 5 minutes, some may take a little longer, upto about 10 minutes. Cook on low heat, don't add water.
I have used the thin, small ones available here in India, if you get the fat baby eggplants, then slice them into 6  to 8 pieces.

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Kathrikkai Kuzhambu/Eggplant Gravy

          Kuzhambus are a nice variation to the regular sambars and when grouped with rice and some kootu (dal/lentil and vegetable prepration) they make a very tasty and complete meal. I make them at least once a week, and one of the best vegetables to be used in it is the brinjal/eggplant/aubergine which is also a house favorite. This Eggplant Gravy also goes well with idlis and dosas and you can also have it with rotis and last but not the least (in fact the best) with some thayir saadam (curd rice). I've also added some boiled peanuts, which gives an extra taste to this dish..

Need To Have

• Brinjals/Eggplants - 12 small ones
• Shallots/Small Onions - 1/4 cup
• Tomato - 1 medium chopped
• Tamarind - small lemon size
• Boiled Peanuts - 1/2 cup
• Turmeric Powder - 1/4 teaspoon
• Asafoetida - 1/4 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Urad Dal/Black Gram - 1 teaspoon
• Fenugreek Seeds - 1/4 teaspoon
• Curry Leaves - 15

To Grind

• Dried Red Chilly - 1
• Black Pepper Corns - 1 teaspoon
• Coriander Seeds - 1 tablespoon
• Cumin Seeds - 1/2 teaspoon
• Grated Coconut - 1 tablespoon

Method
          Remove the tough stem part from the back of the eggplant and slit it twice (like the '+' sign), the slits just going to the other end but not fully, the eggplants should remain whole. Soak the tamarind in hot water (about 1/2 cup), squeeze out the juice, add another cup and repeat, so you have about a cup of tamarind extract.

          Roast all the ingredients given under 'to grind' with a drop of oil, switch off and mix in the coconut, cool and grind it to a smooth paste.

          Heat some oil, add the urad dal, mustard seeds, when the mustard seeds start spluttering add the fenugreek seeds and asfoetida powder, followed immediately by the shallots. Saute till it turns pink, then add the eggplants and saute for another 2 or 3 minutes.

          Now add the tomatoes and keep mixing till it turns mushy. Then add the tamarind extract, salt and turmeric powder, once it starts boiling reduce the heat, cover and cook for about 5 minutes till the eggplants are almost done. Now add the ground paste, cook for another 2 minutes.

Finally add the curry leaves and the boiled peanuts and cook for a minute more and serve it warm with some rice and pappads.

Note 
Raw peanuts are readily available, just pressure cook them with water and salt, cooking time is about 8 or 9 minutes.
If small eggplants are not available, you can still do this with the big ones or with any variety that's available, just dice them into big pieces.

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Eggplant With Coconut And Fennel Seeds

          Another curry with eggplants/brinjals/aubergines, well I cook this vegetable quite often, not only because everybody at home likes it but also because it doesn't take much time to slice or chop it. I have used sliced baby eggplants and cooked them with ground coconut and fennel seeds, it tasted very good, a nice side dish to both rotis and rice..

Need to Have

• Small Brinjals - 10 small sliced
• Fresh Green Peas - 1/2 cup
• Mustard Seeds - 1/2 teaspoon
• Urad Or Black Gram Dal - 1 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Curry Leaves - 10

To Grind 

• Grated Coconut - 1 tablespoon
• Fennel Seeds - 1 teaspoon
• Onion - 1 small
• Dried Red Chilly - 1

Method
          Grind coarsely the ingredients given under 'to grind'. Heat some oil, add the urad dal and mustard seeds, when the mustard seeds start spluttering add the sliced brinjals, peas, turmeric powder and salt. Cover and cook for about 5 minutes, till the brinjals are cooked but not mushy.

          Remove the lid and add the ground masala, mix and keep sauteing for another five minutes or so till the raw smell goes and you get a nice aroma. Lastly add the curry leaves, saute for another minute, remove and serve warm with rice and dal or even with rotis.

Note
The red chilly I used was very spicy, so I stopped with one, add more or less depending on the spice level.
Do not add water while grinding the masala and don't make it into a fine paste.
While mixing and sauteing, take care not to break the brinjals.

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