Thursday, July 15, 2010

Baingan Bartha

Big Eggplant -1
Onion-1(medium size)
Green chilli-2
Garlic-3 pods
Ginger-1" piece
Few curry leaves,Cilantro
Cumin seeds-1spoon
Coriander powder-11/2spoons
Chilli powder-2spoons
Cumin powder-1/2spoon
Turmeric powder-1/4spoon

Wash and pat dry the eggplant.Brush it with some oil and bake in a 400F preheated oven for 20minutes or until done.
Take it out and let it cool completely. Then peel the skin of the eggplant and mash it.

Chop the onions,tomato,green chillies.Mince ginger&garlic coarsely.

Heat oil and add the cumin seeds..then add the chopped onion,g.chillies,curry leaves and tomatoes. Fry them till the onion becomes translucent. Add the minced garlic&ginger and sauté them till the raw smell goes.

Now add the chopped tomatoes and close the pan with a lid and cook on medium heat till tomatoes become mushy.

Add chilli,coriander,turmeric, cumin powders,salt and add 2-3 spoons of water and cook till the oil oozes out.

Finally add the mashed eggplant and cook for about 5to6 minutes on medium heat.
Switch off the stove and garnish with cilantro,red&yellow bell pepper pieces.

Enjoy with hot roti's.

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Thursday, July 8, 2010

Peanut chutney

Yesterday I was so lazy to cook..even called my husband to pick-up the pizza while he comes home..but he was not taking the call. No other go..have to cook something! By then I remembered.. its been a real long time I made this peanut chutney..its very simple and quick recipy. within a few minutes I prepared this for dosa..we had a delicious dinner with dosa,chutney and podi.

Roasted peanut-1/2cup
Red chillies-5(adjust to your taste)
Coriander seeds-11/2teaspoon
Tamarind- a tiny ping-pong ball size

Grind all the ingredients with little water to a fine paste.
Chutney is ready!
This goes well with idli & dosa.

If you wish,you can make the tempering with mustard seeds,urad dhal and a few curry leaves.
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