Brinjal/kathrikai thokku/Chutney

Idlis are a daily fare here especially because my LM loves them but she has them only with podi nothing else.Wonder when that will change.But we loved this chutney its a good combination to go with chapathis and idlis or dosas rather than the usual coconut chutneys and sambars.

I make this whenever i have brinjals in stock which is always.They seem to the freshest vegetables around so i have them around also they are so versatile you can make curries, fries, bhajjias or even chutneys now!

You need

Brinjals any kind 2 medium
Onion 2 medium
TOmato 2 medium
Chilli powder 1/2 tsp
Green Chilli 1 small
Turmeric powder 1/4 tsp
Curry leaves 1 sprig
Mustard seeds 1 tsp
Coriander leaves few sprigs
Salt to taste
Oil 2 tablespoons

• Heat oil in a pan, add mustard seeds let them pop, add curry leaves and onions.
• Add brinjals as soon as the onions turn soft.
• Once the brinjals have softened add the tomatoes,
• Now add the chilli powder and salt with turmeric powder.
• Fry well until all mashed well.
• Sprinkle coriander leaves.Turn off the heat.
• Brinjal chutney is ready.

Serve brinjal thokku/chutney with spongy soft idlis.

Sending this to Healthy veg recipes and to Priyas place and Dish it out- Light dinners

Brinjal/kathrikai thokku/Chutney

Idlis are a daily fare here especially because my LM loves them but she has them only with podi nothing else.Wonder when that will change.But we loved this chutney its a good combination to go with chapathis and idlis or dosas rather than the usual coconut chutneys and sambars.

Vaangi Baath/Brinjal and tamarind flavored Rice

My friend usually makes this dish and i tried it under compulsion on the day before i left for our christmas break.Yes I had my stock of brinjals to finish off and turn off the refrigerator.So i took down the recipe from her and it was a hit as my hubby is a huge fan of flavored rice :)

I would like to say its a variation of the puliyodharai rice(tamarind flavored rice).Need I say this is really quick to whip up in the mornings for lunch box.Just a simple raita or fried potatoes go well with.And the praises follow :)

yummy lunch box!

This is how i make it...

You need

Cooked rice 1 and half cups

For the flavouring:

You need

Oil or ghee 2 tablespoons (i use one of each)

Cumin seeds 1tsp

Peanuts 1 tablespoon

Mustard seeds 1tsp

Urad dal 1tsp

Channa dal/kadala paruppu 1 tsp

Curry leaves 1 sprig

Green chilli 1
Baby onions 10nos sliced finely

Brinjals small 3 nos sliced thinly

Ginger garlic paste 1 tsp

Tomatoes 1 medium diced

Tamarind lime sized ball soaked in a cup of water

Sambar powder 1tsp

Chilli powder 1tsp

Garam masala powder 1/2 tsp

Turmeric powder a pinch

Salt to taste

• Heat oil in a pan, add the oil and let it heat, add the ingredients under the flavouring one after the other in that allowing each to fry well for about a minute.
• Let the brinjals fry well until tender.
• Then add the ginger garlic paste and let it fry well.
• Next add the tomatoes and allow them to mash well in the heat and let the oil start leaving the sides.
• Next add the tamarind juice and salt to taste.
  

  

  this paste should be nice and thick so the rice remains dry once mixed in

  
  
• Allow the tamarind juice to simmer well and become a nice thick paste so the rice will remain dry once its added and also the tamarind's raw taste/smell goes away.
•  Add the masala powders to this and simmer well so the masalas cook well.

• Once the right consistency of the flavoured mix is attained let this cool before you add cooked and cooled rice.

• Mix well so the rice is coated well with the flavours.

• Serve hot or pack in the lunch box with fried potatoes and boiled eggs or raitha :)

Sending this to Dish it out event :brinjals and garlic @ Spicytreats started by Vardhini and Let's cook #11~Rice @ Tickling Palettes

Vaangi Baath/Brinjal and tamarind flavored Rice

My friend usually makes this dish and i tried it under compulsion on the day before i left for our christmas break.Yes I had my stock of brinjals to finish off and turn off the refrigerator.So i took down the recipe from her and it was a hit as my hubby is a huge fan of flavored rice :)

Brinjal and peas Sabji

Ever since the packing-lunch saga started all kinds of ideas keep coming especially on days i have nothing planned out(read already chopped vegetables) for the lunch!Peas make a good accompaniment to any vegetable so i have discovered now.

I miss making bhaingan ka bhartha, haven't come across the big brinjal too often here.So I thought of using the same choice of vegetables for this sabji, and makes a great side dish for our humble chapati!

Here's how i made it...

You need
Brinjals 3 nos chopped in wedges
Peas half a cup
Onion 1 medium sliced
Garlic 5 nos minced
Tamarind pulp 2 tablespoons
Sambar powder 1 tsp
Red chilli powder 1/2tsp
Dhaniya/coriander powder 1/2tsp
Cumin seeds 1tsp
Salt to taste
Oil 2 tablespoons

• Heat oil in a pan, add cumin seeds and let it splutter, add the onions and let it fry until translucent.
• Fry the garlic and then add the brinjals and fry till soft.
• Add the tamarind pulp and let the brinjals cook in the pulp.
• Add the masala powders and fry well.Add about 2 tablespoons of water(so the spices don't burn)
• Add the peas in the end and saute all well.

• Serve with steamed rice and rasam or chapatis.

• You can add the big brinjals instead of the normal sized ones.We like the tangy taste in brinjals , if you do not like it you can skip it and add tomatoes instead.

Sending this to Dish it out- Brinjal & Garlic Event @ Vardhini's and Spicy Treats

Brinjal and peas Sabji

Ever since the packing-lunch saga started all kinds of ideas keep coming especially on days i have nothing planned out(read already chopped vegetables) for the lunch!Peas make a good accompaniment to any vegetable so i have discovered now.

Brinjals and Peanut sabji

I know this sounds a little offbeat of a combination.But I thought I'd give it a try and google-d to find many such recipes.This one is from Priya's blog, but I did tweak it to my tastes.

You need
Brinjals (sliced thinly) 3 nos
Cumin seeds - 1/2 tsp
Onion - 1 medium thinly sliced
Ginger- 1/2 tsp minced
Garlic 4 numbers minced
Turmeric powder a pinch
Red chilli powder 1/2 tsp(as much as you require)
Coriander/Dhaniya powder 1/4 tsp
Tamarind water - 1 tablespoon(thick)
Peanuts handful of them roasted and ground coursely
Oil 2 tablespoons
Salt to taste
Curry leaves,Coriander leaves/Cilantro - to garnish



- In a saucepan, heat the oil, add the mustard seeds,cumin, onions,curry leaves and let it fry.
- Add the garlic and let it fry well.Once thats done, its time to add the brinjal slices in.Let it fry until nice and brown.
- Add the powders: tumeric, dhaniya, chilli powders and salt.Let it fry well until the oil leaves the sides.
- Add the tamarind water and let it cook well.The brinjals have to nicely soak up the tangy taste.
- Add the peanut powder and give it a good stir.
-  Garnish with some chopped cilantro.

- A nice hot and tangy curry for your chapatis or steamed curry rice.

Reposting and Sending this to Dish it out- Brinjal & Garlic Event @ Vardhini's and Spicy Treats

Brinjals and Peanut sabji

I know this sounds a little offbeat of a combination.But I thought I'd give it a try and google-d to find many such recipes.This one is from Priya's blog, but I did tweak it to my tastes.

You need
Brinjals (sliced thinly) 3 nos
Cumin seeds - 1/2 tsp
Onion - 1 medium thinly sliced
Ginger- 1/2 tsp minced
Garlic 4 numbers minced
Turmeric powder a pinch
Red chilli powder 1/2 tsp(as much as you require)
Coriander/Dhaniya powder 1/4 tsp
Tamarind water - 1 tablespoon(thick)
Peanuts handful of them roasted and ground coursely
Oil 2 tablespoons
Salt to taste
Curry leaves,Coriander leaves/Cilantro - to garnish



- In a saucepan, heat the oil, add the mustard seeds,cumin, onions,curry leaves and let it fry.
- Add the garlic and let it fry well.Once thats done, its time to add the brinjal slices in.Let it fry until nice and brown.
- Add the powders: tumeric, dhaniya, chilli powders and salt.Let it fry well until the oil leaves the sides.
- Add the tamarind water and let it cook well.The brinjals have to nicely soak up the tangy taste.
- Add the peanut powder and give it a good stir.
-  Garnish with some chopped cilantro.

- A nice hot and tangy curry for your chapatis or steamed curry rice.

Reposting and Sending this to Dish it out- Brinjal & Garlic Event @ Vardhini's and Spicy Treats

Brinjal Sambar - brinjals in a red lentil broth

A very common and popular south-indian recipe.Vegetarian households have sambar on a everyday basis, they would be astonished if we don't make sambar!!i'm posting this especially for my north-indian friends.
You can add any vegetable to sambar.Its just a vegetable stew/broth with red lentils(toor dal) and vegetable/s.The brinjal sambar (I find) is more complicated to make than the rest.So i will post this one first.Like i mentioned earlier I'm a big fan of brinjal!I'm using sambar onions or baby onions as they do enhance the taste of the sambar.your welcome to use the normal red onions.

You need

• Toor dal - 1 cup
• Tamarind (lime sized) - soaked in warm water and use the pulp about 2 tablespoons or as you would like
• Tomato 1 large cubed
• Brinjal 3 medium sliced long
• Chillies 2 slitted 
• Sambar powder - 2 tsps (i use a ready one...777 sambar powder brand(recommended by my mom of course)
• Coriander leaves to garnish
• Salt to taste
• Water as required.

For the seasoning

Ghee/oil 1 tablespoon or more as you would like

 Mustard 1 tsp

Baby onion/sambar onions - about 10 nos 

Curry leaves 2 -3 springs

Hing powder/Asoefetida - 1/4 tsp

Dried red chillies 2

• In a cooker, soak the toor dal,green chillies and tomatoes for about half hour and then cook it for about 5 to 7 minutes or until the dal is mashed well.Once the cooker cools down,mash the dal with the back of a thick spoon.Southies have a special instrument called a 'mathu' to do that.I don't have it.I can manage with a spoon.
• In another saucepan, heat oil/ghee,add the mustard seeds and let it splutter,add the baby onions and let it fry well (dark brownish),next goes the curry leaves and hing powder,then the dried chillies.
• Add the slit brinjals and fry well in this oil, then add the tamarind pulp and let the brinjals cook.(in my opinion,brinjals taste good when more tangy) for about 5 minutes.
• Now add the dal-tomato mix and stir well with the rest of the ingredients.
• Add salt to taste.
• Now add the sambar powder(first mix the sambar powder in a little bowl with a little amount of water to prevent lumps in your sambar) and let it boil and the vegetables cook in the masala.Add enough water required.Sambar shouldn't be too watery.If the dal cooks well you will have a nice not too thin not too thick sambar.
• Once the vegetables are cooked well in the sambar, garnish with coriander leaves.

• Serve hot with idlis,dosas or rice.

Brinjal Sambar - brinjals in a red lentil broth

A very common and popular south-indian recipe.Vegetarian households have sambar on a everyday basis, they would be astonished if we don't make sambar!!i'm posting this especially for my north-indian friends.
You can add any vegetable to sambar.Its just a vegetable stew/broth with red lentils(toor dal) and vegetable/s.The brinjal sambar (I find) is more complicated to make than the rest.So i will post this one first.Like i mentioned earlier I'm a big fan of brinjal!I'm using sambar onions or baby onions as they do enhance the taste of the sambar.your welcome to use the normal red onions.

Brinjal in dal curry

I never used to like brinjals before my marriage.Now somehow I love them because they are so versatile,true to its nick...King of vegetables!They taste good in my sambar and also any gravy or sabzis for dinner to go with chapatis or rice.This is a simple gravy of toor/tuvar dal/split red gram and brinjals.


To make this you need

• Brinjals sliced -  2
• Toor dal - 1/2 a tea cup 
• Onion - 1/2 chopped finely
• Tomato - 2 chopped finely
• Green chillies - 2 slit lengthwise
• Ginger - 1/2 " piece cut finely or grated
• Haldi - 1/4tsp
• Salt to taste
• water as required
• Coriander/kothmeer leaves - few to garnish

For the seasoning


Oil/ghee - 1 tablespoon
Cumin seeds/jeera - 1 tsp
Asoefetida/hing - a pinch 
Curry leaves - few

•  In a pressure cooker, add the dal,brinjals,chillies,onions,tomatoes,ginger.Add water enough to cover the ingredients in the cooker.Leave to cook for about 5-6 minutes or about 6-7 whistles.
• In another pan,add the oil,jeera,hing and curry leaves allow to fry and pour it in to the cooker once it cools down.
• Put the cooker on a low flame and let it simmer, now add the haldi and salt to taste.
• Garnish with coriander leaves and serve hot with chapatis,puris or rice.

- soaking the dal cooks it sooner(lesser number of whistles in the cooker)

- once you chop the Brinjals they will go dark, if you do not plan to cook it immediately soak it in water.

Brinjal in dal curry

I never used to like brinjals before my marriage.Now somehow I love them because they are so versatile,true to its nick...King of vegetables!They taste good in my sambar and also any gravy or sabzis for dinner to go with chapatis or rice.This is a simple gravy of toor/tuvar dal/split red gram and brinjals.


To make this you need

• Brinjals sliced -  2
• Toor dal - 1/2 a tea cup 
• Onion - 1/2 chopped finely
• Tomato - 2 chopped finely
• Green chillies - 2 slit lengthwise
• Ginger - 1/2 " piece cut finely or grated
• Haldi - 1/4tsp
• Salt to taste
• water as required
• Coriander/kothmeer leaves - few to garnish

For the seasoning


Oil/ghee - 1 tablespoon
Cumin seeds/jeera - 1 tsp
Asoefetida/hing - a pinch 
Curry leaves - few

•  In a pressure cooker, add the dal,brinjals,chillies,onions,tomatoes,ginger.Add water enough to cover the ingredients in the cooker.Leave to cook for about 5-6 minutes or about 6-7 whistles.
• In another pan,add the oil,jeera,hing and curry leaves allow to fry and pour it in to the cooker once it cools down.
• Put the cooker on a low flame and let it simmer, now add the haldi and salt to taste.
• Garnish with coriander leaves and serve hot with chapatis,puris or rice.

- soaking the dal cooks it sooner(lesser number of whistles in the cooker)

- once you chop the Brinjals they will go dark, if you do not plan to cook it immediately soak it in water.

Brinjal Raita

I saw this recipe on Anjum Anand's "Indian Food made easy" show.I love her shows.So actually made easy.When she made this, she said it was a bengali dish the name ofcourse I do not recall but everyone at home loved it.So I continue to make and customized it too.

For the bhaingan(brinjal) raita


Brinjal sliced 1
Turmeric powder a pinch
Chilli powder-1/2 tsp,salt as reqd
Onion chopped finely 1 small
Coriander leaves few sprigs

Yogurt as required

• Marinate the brinjal slices with salt,turmeric and chilli powders.Saute it in oil until soft or crispy.
• Add the sauteed brinjals,onion,coriander and yougurt and salt as needed.

Brinjal raita served with stuffed puris

• Tastes good parathas, puris, biryani.

Brinjal Raita

I saw this recipe on Anjum Anand's "Indian Food made easy" show.I love her shows.So actually made easy.When she made this, she said it was a bengali dish the name ofcourse I do not recall but everyone at home loved it.So I continue to make and customized it too.

For the bhaingan(brinjal) raita


Brinjal sliced 1
Turmeric powder a pinch
Chilli powder-1/2 tsp,salt as reqd
Onion chopped finely 1 small
Coriander leaves few sprigs

Yogurt as required

• Marinate the brinjal slices with salt,turmeric and chilli powders.Saute it in oil until soft or crispy.
• Add the sauteed brinjals,onion,coriander and yougurt and salt as needed.

Brinjal raita served with stuffed puris

• Tastes good parathas, puris, biryani.

Green puri with Bhaingan raita

This was an accidental combination that turned out super!

Ingredients

To puri:

Wheat flour 2 cups
Salt as required
Water as much as needed to knead chapati dough.

Knead the above into chapati dough.Keep aside.

For the stuffing:

Peas/mattar ( i used frozen) a bowl full
Cashews raw 5 nos
coriander leaves few sprigs
Green chilli 1
Ginger 1/2 "
cumin seeds 1/2 tspn
Aniseeds 1/2 tspn

-Grind all of the above into an almost smooth filling.Do not add water.

-Make balls of the dough and roll them out flat and take a tspn of filling and seal the dough around the filling and roll into puris.
-Fry the puris until golden brown on both sides and serve with any raita

For the bhaingan(brinjal) raita

Brinjal sliced 1
Turmeric powder a pinch,chilli powder-1/2 tsp,salt as reqd
Onion chopped finely 1 small
coriander leaves few sprigs
yogurt as reqd

-Marinate the brinjal slices with salt,turmeric and chilli powders.Saute it in oil until soft or crispy.
-Add the sauted brinjals,onion,coriander and yougurt and salt as needed.

-Serve the puris and raita :) yummy!

Green puri with Bhaingan raita

This was an accidental combination that turned out super!

Ingredients

To puri:

Wheat flour 2 cups
Salt as required
Water as much as needed to knead chapati dough.

Knead the above into chapati dough.Keep aside.

For the stuffing:

Peas/mattar ( i used frozen) a bowl full
Cashews raw 5 nos
coriander leaves few sprigs
Green chilli 1
Ginger 1/2 "
cumin seeds 1/2 tspn
Aniseeds 1/2 tspn

-Grind all of the above into an almost smooth filling.Do not add water.

-Make balls of the dough and roll them out flat and take a tspn of filling and seal the dough around the filling and roll into puris.
-Fry the puris until golden brown on both sides and serve with any raita

For the bhaingan(brinjal) raita

Brinjal sliced 1
Turmeric powder a pinch,chilli powder-1/2 tsp,salt as reqd
Onion chopped finely 1 small
coriander leaves few sprigs
yogurt as reqd

-Marinate the brinjal slices with salt,turmeric and chilli powders.Saute it in oil until soft or crispy.
-Add the sauted brinjals,onion,coriander and yougurt and salt as needed.

-Serve the puris and raita :) yummy!