Hai friends. Last weekend I was enjoying my trip to LA. Thats why this much gap posting my recipe. Coming back with today's dish -"Puries and Baigan Bhartha" is a well known and popular dish. Usually for this recipes, baigans are roasted over the fire and then the skin is peeled and then it is mashed. This tastes really good as it gives the smoky flavour when its being mixed with Indian spices. But I dont have the stove, so I thought of boiling baigans pieces and then use the same water (stock) for the gravy. Grilling and baking is also an option to cook baigans. Try this delicious delight and serve with chapathi or puries for a complete meal.
INGREDIENTS FOR MAKING PURI.
1 cup wheat flour.
1 tbs Ghee or Oil.
Salt to taste.
Water as needed.
Oil for deep fry.
In a bowl mix flour, salt and ghee together. Now add water at a time and knead the dough into medium soft dough. It should be bit stiff so that it could be rolled easily. Cover the dough with a damp cloth and allow to rest for a while. Meanwhile heat oil to deep fry. Divide the dough into equal sized small balls and flatten it pressing into the extra flour. Roll it out into 4 to 5 inches round. Repeat the same process with rest of the dough. When oil is hot enough, deep fry the puries. It should take only a few second. Immediately flip it on to other side. Remove when its puff up both the side. Remove the excess oil using kitchen napkins. Serve hot.
INGREDIENTS FOR MAKING BAIGAN BHARTHA.
1 Oval shaped Eggplant.
1 Chopped Onions.
1 Chopped Tomatoes.
1 tbs Chopped fresh Ginger.
1 tbs Chopped fresh Garlic.
1 tbs Coriander powder.
1 tsp Chilli powder.
1 tsp Cumin seeds.
1 tsp Turmeric powder.
1 tsp Garam masala.
1 tsp Oil.
Salt to taste.
Cook the eggplant in hot boiling water. Remove the skin and mash it. Keep a side. Make sure dont throw the remaining stock. It can be reused to make gravy later.
In a pan heat oil. Add cumin seeds , ginger-garlic and onions. Saute onions till they become translucent. Now add tomatoes, red chilli pdr, coriander pdr, turmeric pdr, garam masala and salt. Saute till u get a nice aroma and all the ingredients are well fried in oil. Then add the mashed eggplant and required amount of stock if it gets dry. Let it simmer for 10-15 min. Add the coriander leaves and stir it.
Garnish with the sliced onions. Serve hot with Puries.
I also submit this recipe to CURRY MELA HOSTED BY SRIVALLI
My new friend PURVA DESAI has tagged me. Thanks purva for passing on to me.
1. What was I doing ten years ago?
I was enjoying my school days...
I was learning Carnatic music...
2. Five things on Today's "To do" list.
Playing with my cute daughter Smera.
Chatting with my friends.
3. I am addicted to
Chicken dish, My hubbies cooking, Smera's song. Just luv it :)
4. Things I would do if I were a billionaire
Let me get first ,then will think about it.. :)
5. Places I have lived
Chennai, Bihar, Mumbai, Kerala, Mangalore, US.
I would like to tag