VEGETABLES

                       Hyderabadi Bagara Baingan

Bagara Baingan is a very popular South Indian dish made with baby Eggplant (Brinjals). This is usually served with Pulao, Biryani or any flavoured rice. I love it with Jowar ki Roti.

Preparation time – 10 mins
Cooking time – 20 mins
Ingredients:

• Baby Eggplants (wash, cut horizontally and vertically keeping stem intact ) - 8 no
• Oil – 2 Tbsp +1/2 tbsp
• Mustard Seeds – 1 tsp
• Cumin Seeds – 1/2 tsp
• onion (Chopped) – 1/2 cup
• Ginger (minced) – 1 tsp
• Garlic (minced) – 2 tsp
• Salt – to taste
• Jaggery – 1 Tbsp
• Cilantro (chopped) – garnish

Masala -

• Peanuts – 2 Tbsp
• White Seesame Seeds – 2 Tbsp
• Cinnamon – 1 Inch piece
• Cloves – 2 no
• Black Cardamom – 1 no
• Cumin Seeds – 1 tsp
• Coriander Seeds – 2 tsp
• Fenugreek Seeds – 4 no
• Dry Red Chilli Whole – to taste
• Dry Coconut Powder – 3 Tbsp

Procedure :

In a wide pan heat up oil and place the brinjals is a single layer, sprinkle pinch of salt all over them and covet to cook till 75 percent done. Turn them all over and cook 2 to 3 mins everyside, taking care they are evenly cooked but not burnt.

Meanwhile in a microwave safe place add peanuts and microwave for a min, then add sesame seeds and microwave for 1 min, then add cinnamon, colves, black cardamom, cumin seeds, coriander seeds, fenugreek seeds, red chilli whole and microwave for min, followed by coconut, microwaving for just 30 secs.

Cool this mixture, grind it fine then add water and make fine, smooth paste out of it. Set is aside. Remove the cooked Eggplants once they are cooked 75 percent. In the same pan heat up 1/2 Tbsp of oil, add mustard seeds, allow to pop and add cumin seeds, onion and cover to cook till they are soft.

Add in ginger, garlic and cook for 30 secs. Add in the paste and cook for 3 mins or till the oil oozes from the sides of the pan.

Add water, eggplants, tamarind, jaggery, salt, cover and cook for 5 mins. Garnish with cilantro. Serve with rice or roti, phulka, bhakri.

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Aloo Beans Curry

Aloo Beans curry is a  perfect accompaniment for your everyday meal. It has mixed flavors in it and it tastes great with rotis or even with rice.

Serves – 2
Preparation time – 10 mins
Cooking time – 20 mins
Ingredients

• Potato (cubed) – 1 Cup
• Beans (chopped in 1 inch pieces) – 1 cup
• Onion (chopped) – 1/2 cup
• Turmeric powder – 1/2 tsp
• Salt – to taste
• Oil – 2 Tbsp
• Mustard Seeds – 1 tsp
• Cumin Seeds – 1 tsp
• Curry Leaves – few
• Garlic (chopped) – 1 pod
• Red Chilli Whole – 2 no
• Coriander Powder – 2 tsp
• Red Chilli Powder – to taste
• Fenugreek Leaves (Dry) – 1 tsp

Procedure :

Into the pressure cooker pan add in 1 1/2 cups of water and place a bowl in it into which add in the beans, pinch of salt, turmeric powder mix well and pressure cook till 3 whistles.

Meanwhile let’s [re[are the seasoning and cook the potato and onion. Into the pan add oil and heat it up, season with mustard seeds, when they start to pop add in the cumin seeds, garlic and cook till garlic slightly changes its color. Then add in the red chilli whole, curry leaves, onion.

Cook for just a min then immediately add in the potato and cook both the onion and potato simultaneously on low to medium covered for 8 mins or till they are 75 percent cooked. Then add in coriander powder, red chilli powder, cooked beans, salt, fenugreek leaves and cook for 3 mins on low to meidum and turn off the heat. Enjoy with roti or any Indian bread., rice.                              

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                                                         Beans Curry

Beans curry is a basic and a simple curry which is perfect for everyday cooking. This goes well with steamed rice, roti, chapathi or any Indian bread.

 

Serves – 4

Preparation time – 10 mins
Cooking time – 15 mins
Ingredients:

• Beans (chopped in 1/2 inch pieces)  - 2 Cup
• Onion (finely chopped) – 1 cup
• Oil – 1 1/2 Tbsp
• Mustard Seeds – 1/2 tsp
• Cumin Seeds – 1/2 tsp
• Dry Red Chilli Whole – 2 no
• Asafoetida (hing) – pinch
• Bengal Gram Dal – 1 Tbsp
• Turmeric Powder – 1/4 tsp
• Green chillies – 6 or to taste
• Salt – to taste
• Shredded coconut – 2 Tbsp
• Ginger – small piece
• Curry Leaves – few

Procedure:

• Pressure cook the beans for one whistle till they are soft but should still retain their shape.
• Meanwhile, heat oil in a pan and add mustard seeds to moderately hot oil and allow to pop, then add in cumin seeds, dry red chilli, curry leaves, chanadal, hing and fry till dal slightly changes its color to golden.
• Add in onion, pinch of salt and mix well. Cover and cook till they are soft.
• Meanwhile make a coarse paste from green chillies, ginger and coconut.
• Add this coarse paste to the  cooked onion and cook it covered on low heat for 2 mins.
• Finally add the cooked beans, salt and cover them to cook for 3 mins. So that all the flavors will be absorbed well by the beans.
• Serve hot with steamed rice or roti or chapathi.www.google.com