The term eggplant (englisg term for bengan ) (used to prepare Bharwa Baingan ) was first seen in literature from 1767 for the white varieties which resembles hen or goose eggs.It is also called as mad apple, vaṟutina in malayalam, vaṟutuṇai in Tamil, vātigama in Sanskrit and bāḏinjān in Arabic.
The eggplant is high in protein and dietary fiber, low fat content and provides essential nutrients in low quantities. It contains chlorogenic acid which is beneficial to human health. Below is one of the best brinjal recipes
Bengan Bharva
Bharwa Baingan or Stuffed Brinjal (egg plant) Curry
Bharwa Baingan is one of the best eggplant recipe you have to try atleast once.
Ingredients
Brinjal-500gm
Turmeric-1tps
Red chili powder-1tsp
Salt-to taste
Oil-5 to 6 tblps(we require little more oil)
Masala Prepration
Ginger garlic paste-2tsp
Cloves-3
Onions-2(roughly chopped)
Green chilis-5
Cashew nuts-12
Coconut grated-2tsp
Jeera-1tps
Cinnamon-1/2 inch
Ghee-2tps
Instructions
Take the brinjals and wash them
Now slit the brinjals into four halfs(+ symbol)
Now take turmeric, red chili, salt each one tsp mix them well
We need to stuff these three in slitted brinjal
Now heat the pan add 6 tblsp of oil
Slowly dip these brinjals into the oil keep the lid for 10 mins in medium flame so that they can cook properly from inside also.
Now add all the “ MASALA PREPARATION” ingredients into the mixer
Blend this till it become a fine thick paste
Mean while we need to check brinjals whether they are cooked or not, turn brinjal to another side for both side cooking. once done with frying the stuffed brinjal keep it aside
Now take another pan add 2 tsp of ghee.
Add cloves, jeera, cinnamon, one finely chopped onion, Saute it till onion gets into golden brown color.
After that add the blended paste to the pan stir them well and keep lid for 15 min
After 15 mins once again stir the gravy if needed u can add water. keep another 10 min for cooking .
After 10 mins if oil comes out from gravy our gravy is well cooked we need to add garam masala them add brinjal keep it for another 2 mins.
Finally add cilantro leaves. Began bharwa is ready.
Tuti Fruity Cake Serving Size: 6
Ingredients:
2 cups - all-purpose flour/maida
1.5 cups - granulated Sugar
1/2 cup - tutti frutti
2 tbsp - unsalted Butter
3/4 cup - Milk
2 eggs - at room […]
Shakshuka Shakshouka
Shakshouka or Shakshuka (spelled shakshuka) is a common Arab (Libyan, Tunisian, Algerian, Moroccan, Egyptian, Saudi, Levantine) and Israeli cuisine. It is served in […]
Goli Baji or Mangalore Bajji Recipe Serving Size of Goli Baji or Mangalore Bajji: 5-6
Ingredients for Goli Baji or Mangalore Bajji:
1 and 1/2 cups maida(all purpose flour)
1 tea spn gram flour (besan)
3/4 cup curd […]
Fish soufflé Ingredients:
2 tbsp (25 g) 1 oz butter
3 tbls (25 g) 1 oz flour
2/3 cup (150 ml) 1/4 pt milk
4 oz (100 g) Cheddar cheese, grated
8 oz (225 g) cooked cod or haddock, skinned, […]
Meat Curry with Green Masala Serving Size: 4
Ingredients:
Mutton - 1/2 kg or 500 gms - cut into pieces
vegetable oil - 4 tbsp
Grated coconut - 1/4 cup ( around 50 gms)
Onion - 1 - large - chopped
Ginger […]
Masala Dosa : South Indian style
Ingradients for Masala Dosa
(measuring cup used, 1 cup = 250 ml)
Ingredients for the Dosa Batter:
1 cup regular rice
1 cup parboiled rice/ukda chawal
½ cup spilt black […]
Gooseberry Pickle recipe Serving Size of Gooseberry Pickle: 1 cup
Ingredients of Gooseberry Pickle
Gooseberry -1/2 kg
Chilli Powder - 7 tsp
Salt -7 ½ tsp (Powdered crystal salt)
Turmeric powder - a […]
Cream puffs
Serving Size: 10
Ingredients:
Puffs
1 cup water
½ cup butter or margarine
1 cup all-purpose flour
4 eggs
Eggnog Fluff Filling, if desired
1 […]
Brinjal Sambar
Serving Size: 4
Ingredients:
4 medium sized brinjals or 6-8 baby brinjals
1 medium sized Onion
1 medium sized Tomato
Marble sized tamarind ball
1 tbsp Sambar […]
Mulakkaya Pappu Charu (Drumstick pappu charu/Stew) Serving size of Mulakkaya pappu charu :
Ingredients required to prepare Mulakkaya pappu charu :
Split red gram - ½ cup
Water - 4 cups
Drumsticks - 3
Onion - 2
Tomato - 2
Green […]