Baingan Bharta is an easy Punjabi side dish made with big purple brinjals. Roasting the whole baingan on an open gas flame or a charcoal fire gives the dish a smoky flavour. You can also use the oven to roast the brinjals. Baingan bharta goes well as a side dish with paratha, roti, puri or with rasam or sambhar rice.
EASY BAINGAN BHARTA RECIPE
PREP TIME:20Mins; COOKING TIME:10Mins; TOTAL TIME :30Mins;SERVINGS :2 to 3
- 1 large purple brinjal (eggplant or aubergine)
- ½ cup onion, (finely chopped or 1 medium sized onion)
- 1 cup tomatoes, (finely chopped or 2 medium sized tomatoes)
- 5 medium garlic cloves finely chopped
- pinch of turmeric
- 1 green chili finely chopped
- ¼ teaspoon red chili powder
- 1 to 1.5 tablespoon oil
- 1 tablespoon coriander leaves
- salt as required
- Roasting Baingan to make Baingan Bharta Recipe:
- Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin.
- Make a few slits on the baingan with a knife and insert the garlic pods in the baingan or brinjal.
- Apply some oil all over and pierce a skewer in the back before keeping it for roasting on an open flame. You can also grill the baingan or roast in the oven. But then you won’t get the smoky flavor of the baingan. Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly cooked.
- Roast the baingan till its completely cooked and tender. With a knife check the doneness. The inside flesh should be soft.
- Remove the baingan and immerse in a bowl of water till it cools down.
- Peel the skin from the roasted and smoked eggplant.
- Chop the cooked eggplant finely or you can even mash it.
- Making Baingan ka Bharta Recipe:
- In a kadai or pan, heat oil. Then add finely chopped onions and garlic.
- Saute the onions till translucent. Don’t brown them.
- Add chopped green chilies and saute for a minute.
- Add the chopped tomatoes and mix it well.
- Saute the tomatoes till the oil starts separating from the mixture.
- Now add the red chili powder. Stir and mix well.
- Add the chopped cooked baingan or brinjal.
- Stir and mix the chopped baingan very well with the onion-tomato masala mixture.
- Season with salt. Stir and saute for 4 to 5 minutes more.
- Finally stir in the coriander leaves with the baingan bharta. Serve Baingan Bharta with phulkas, rotis or chapatis, puris or Mangalore buns. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.
MOONG DAL RECIPE | HESARU BELE DAL RECIPE- This Moong dal recipe is easy to prepare and very healthy too. This dal is made out of moong dal or green gram dal or hesaru bele(in Kannada). Moon dal or Green gram is supposed to be very light on the tummy at the same time nutritious keeping the protein in mind. Moon dal has a cooling effect on the body. In South Indian traditional meals, we serve “Tovve” or “dal” with hot steamed plain rice and ghee at the beginning before putting rasam on the rice. Even a small baby can be fed Moong dal. We can add radish, carrots to make moong sabzi. Moong dal payasam or Hesarubele payasa, moong dal halwa are also popular moong dishes.
MOONG DAL RECIPE | HESARU BELE DAL RECIPE
PREP TIME:10Mins; COOKING TIME:15Mins; TOTAL TIME :25Mins;SERVINGS :2-3
- 1 cup hesaru bele or moong dal
- 1 medium size onion
- 1 medium size tomato
- ¼ tsp red chili powder
- ⅓ tsp turmeric powder
- 3 cups water
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 green chilies
- 1/2 lemon juice
- 2 Tbsp. freshly grated coconut
- curry leaves
- coriander leaves
- a pinch of asafoetida
- ½ inch ginger
- salt as required
- 2 tsp. oil
- Chop onion, tomato, green chilies and ginger
- Wash the hesaru bele or dal and add onion, tomato, ginger, turmeric, cut green chilies, a few drops of oil and pressure cook for 3 whistles.
- After the pressure subsides remove the lid of pressure cooker and check the consistency of the dal. Add water to adjust the consistency of the dal.
- Add salt and boil the dal for a few minutes.
- Add lemon juice, coconut, curry and coriander leaves and turn off heat.
- In a separate seasoning pan, heat oil or ghee for seasoning. Add mustard seeds and cumin seeds and wait till it starts splutters. Add hing or asafoetida and turn off heat.
- Add the seasoning on top of the boiled moong dal.
- Serve the hot moong dal with steamed plain rice, rotis or chapatis.
Baby Corn Mushroom sauté is a simple side dish. As the title suggests it is a side dish made out of baby corns and mushrooms. The choice of the kind of mushroom you want to use is yours. You can either use Shiitake or button mushrooms that are easily available in the market. Since you are going to sauté it you have to cut the baby corns and mushroom to pieces or slices. Once you clean and cut the vegetables according to your preference, it is fairly easy to prepare as this requires few ingredients. This is suited to be eaten with plain rice or even phulka or rotis.
BABY CORN MUSHROOM SAUTE RECIPE
PREP TIME: 10 MINS; COOKING TIME: 10 MINS; SERVINGS: 3;
AUTHOR: LAKSHMI BANGALORE
- 15 Baby corns
- 12 mushlly
- 1 tsp. Olive oil
- Salt and black pepper to taste
- Mushrooms (button or shiitake)
- 2 garlic pods finely cut
- 1 red chilly/green chilly
- Salt and black pepper to taste
- Clean and cut the corn into small pieces.
- Clean and cut the mushrooms into halves or into smaller pieces.
- Heat a pan and add Olive oil. Add the garlic pods and fry till they start turning brown. You can replace Olive oil with half tablespoon butter to get a buttery flavor.
- Add the red chilly or green chilly and fry briefly, followed by baby corns.
- Fry the baby corns on medium high heat for 2 minutes.
- Add the mushrooms to it and continue frying for another 2-3 minutes.
- Add salt and mix well. In the end add half a teaspoon of black pepper and sauté the vegetables well for another minute till done.
- Turn the heat off and serve it with roti or rice.