For the longest time I've disliked any dish made with 'Baingan' (the Hindi word for Eggplant/Brinjal). I think it had a lot to do with how the veggie looked when cooked. When I had it for the first time to be polite to a friend who had specially made it for me, I realised what I had been missing all along. It was amazing! It was packed with flavour, soft in the centre and crunchy at the ends. Since then, it is one of my favourite things to make. The only thing I had to do to make a keto-version of it was to skip the rice flour that is usually added to make it slightly crisp. I usualy have it plain or as a side with some keto rotis (made with coconut flour and psyllium husk). .
Recipe (Serves 2)
2 Medium Sized Purple Eggplants/Brinjals
2 tsp Kashmiri Chilly Powder
1 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Garam Masala (mix of roasted and powdered whole spices such as cardamom, cinnamon, cloves, whole pepper, coriander seeds and cumin seeds)
1 tsp Garlic granules (you can skip this as well)
Salt to taste
2 tbsp of Olive Oil or any oil of your choice to shallow fry the Eggplant
1. Slice the eggplant into thin circular pieces. Soak it in water while you prepare the spice mix.
2. Mix all the Indian spices and salt in a plate. Drain the water from the eggplants and pat it dry with a kitchen tissue.
3.Coat the eggplant slices evenly with the spice mix. Dust off the excess spice.
4. Heat the oil in a pan on medium heat. Once the oil is hot, reduce the flame to low and shallow fry the spice coated eggplants.
5. Once both sides are cooked evenly (5-10 mins), place it on a tissue to remove the excess oil.
6. Serve hot.
I tried to make these in the oven once, it turns out more crispy. So if you like it as chips try making it in the oven.
Brinjal Bharta or also known as Baingan Bharta.
Smokey roasted eggplant brinjal mashed with Indian spices. Stir-fried with aromatics for the most delicious smoky flavour.
Only available at @lynsthandoori
Spicy stuffed brinjal thokku recipe.... Ingredients:
1. Small Brinjal - 6 nos
2. turmeric powder- 1tsp
3. Chilli powder - 2tbsp
4. Coriander powder - 2tbsp
5. Salt - as needed
6. Oil - for frying
1. Oil - for tempering
2. Mustard seeds - 1tsp
3. Fenugreek seeds - 1/2 tsp
4. Curry leaves - some
5. Shallots - 10 - 12 finely chopped
6. Green chillies - 2
7. Tomato - 1 pureed
8. Tamarind juice - 2tbsp
9. Turmeric powder - 1tsp
10. Chilli powder -2tbsp
11. Coriander powder - 1tbsp
12. Salt - as needed
13. Coriander leaves - for garnish
1. Split Brinjals into 4 pieces till it's crown.
2. Make paste with the powders listed in "for stuffing" with some water.
3. Fill brinjals with this masala and shallow fry them in oil.
4. In a pan, add oil. Once hot, add mustard seeds, fenugreek seeds, curry leaves.
5. Then add shallots and green chillies. Once they get translucent, add excessive masala from stuffing(if you have), and turmeric powder, chilli powder and coriander powder and salt.
6. Cook till mashy consistency. Then add tomato puree and tamarind juice.
7. Once they boiled, add fried brinjals.
8. Cook for about 6 - 8 mins.
9. Once it thickens, it's ready to serve 😋😋😋
10. Garnish with coriander leaves and have it with white rice and enjoy 😋😋😋😋 #Arusuvai_Unlimited#arusuvaisamyalunlimited#arusuvaisamayal#samayalsamayal#samayal#food#foodlove#foodie#foodrecipe#cooking#kitchen#foodlove#homecooking#yummy#spicy#tasty#southindian#tamilnadu#brinjal#brinjalthooku#stuffedbrinjalthokku
Fun collaboration with Charleston Fine Cabinetry today at their showroom. On Va Le Faire selected and hung 18th century German hand colored engravings of fish in the kitchen, two excerpts from the Grammar of Ornament, and a very large marblization accompanied by a few pieces of 19th century hand blown glass vases in preparation for their radio spot with @charlestonsdmag ! Tune in Saturday from 1-2 on 94.3 News Radio 94.3 WSC ! (The last two photos show before.) @phillipjeffriesltd @farrowandball #brinjal
2 dishes; 20mins
A quick, healthy & delicious lunch on the go, that can be cooked in 20mins! Easy enough to cook in the morning and pack for a long days work.
Dish no. 2: Red chilli Brinjal mash
Confession time, this brinjal/eggplant/aubergine was intended for a nice crispy fry. Buuuut, I didn’t have enough oil to do that so I had to settle for a soft cooked dish.
Pros, less oil, tastes great, extremely easy to make.
Con, I didn’t get my crispy brinjal😭
Nonetheless, here is the recipe:
* 5 small brinjals or 1 large brinjal cut into thin slices
* 1tbsp red chilli powder * 1tsp turmeric powder * Salt to taste
* 2tbsp water to form the paste
That’s it!! Method:
1. Marinade the brinjal with the paste formed from the ingredients above.
2. Allow to marinade for 30mins.
3. Fry the brinjal on low heat with the lid on to allow the brinjal to cook for 8mins.
4. Remove the lid and increase the heat to add some crispness in there. Do this for 5mins.
5. Served with dal rice or even the lime rice from my previous post.
Last night @euphorhea and I had an absolutely gorgeous dinner at the #UnitedBengal festival at @mustardrestaurants at the Atria Mall in Worli. Mustard is a very interesting restaurant with s long well-stocked bar. It has some really lovely cocktails. But the true genius of the place is in the two disparate cuisines of France and Bengal which are available here! The common thread between the two being of course - #mustard 🙂
@nayana70 and @pritha7406 have brought together an absolute delightful set of dishes from Bangladeshi Bengal and Indian Bengal, so similar yet so different, for us Mumbaikars for the ongoing festival.
We cheated and had the French Charcuterie Platter with our drinks. I had a spiced Xmassy drink called Pumpkin Pie and @euphorhea had the Saffron Negroni. The Charcuterie was sublime; Parma ham, Ham, Chorizo, Rillets, Duck meat pâté and Duck liver pâté with a moussey butter and assorted bread. Not to mention three delectable house mustards.
The livet pâté was the die for!
We returned to the festival menu for our mains. We had the Khasi Begun, sweet n sour brinjal, which was the star of the meal, a sublime Bhetki (Barramundi) Rezala, a robust well cooked Murg Musallam and a Tehari (a pullao made of semicooked rice and meat layered and steamed to perfection, where every grain of rice is imbued with the flavour of the meat and coated lovingly by a thin veneer of lamb fat). We were too stuffed for any dessert!