Stuffed Eggplant & Potato - Bharela Ringan Bataka

Traditional recipes have a charm of their own, and though sometimes it can get hard to find some typical ingredients, there can also be some simple yet rustic and authentic recipes which leave an impression, even when using basic ingredients; one such Gujarati recipe is the Bharela Ringan Bateka nu Shaak, which means Stuffed Eggplant and Potato. It uses chinese eggplant and baby potatoes, both stuffed and smothered in tasty and spicy Masala, which renders the unique taste to this dish. Serve it with Rotis or Rotlas, and you are sure to enjoy this Stuffed eggplant recipe - the bst part, you can use the spicy filling for any other kind of vegetable too!

Ingredients
5-6 chinese eggplants (small) - slit into half till the base
5-6 baby potatoes - slit into half till the base
2-3 fresh garlic cloves - chopped
a pinch of asafoetida
1/4 tsp mustard seeds
1/2 tsp turmeric powder
1-2 tsp chili powder
1 tbsp dhania-jeeru powder
1 tbsp garam masala

For the Filling
1/2 cup besan flour
1 tbsp sesame seeds
1 tbsp ginger-green chilies paste
1/2 tbsp garlic paste
1 tsp amchur powder or lemon juice
salt, sugar - to taste
1 tbsp oil

Method
Wash and cut the eggplants and potatoes into 2 halves. Make a Slit down the middle leaving some room at the end, so that you can stuff the filling inside the vegetables.

Mix all the ingredients listed in the filling together. Stuff each eggplant and potato with this mixture and set aside.

In a wide pan, heat some oil. Wait till it gets quite hot and add the mustard seeds, chilies, curry leaves and the garlic. Add the asafoetida after the garlic sizzles.

Place each eggplant in the pan and gently stir. Sprinkle around 2 tbsp of water on top and cover. Cook on medium heat until done, around 15-20 minutes. Do stir in between to make sure all the sides get cooked evenly. Garnish with chopped Cilantro leaves and serve hot.

Hyderabadi Baghare Baingan (Eggplant Curry)

Hyderabadi recipes are famous for their unique taste, use of roasted spices, and a spicy flavor, and this traditional Hyderabadi Baghare Baingan (Stuffed Aubergines) is definitely no exception! I'm not an eggplant-lover, but after Baingan Bharta, this one has to be my preferred choice. It's amazing how a simple blend of spices can taste and smell so good; the tiny aubergines (brinjals) are fried and then cooked in a delicious gravy made with freshly roasted spices ground to a fine paste. With coconut, peanuts, cumin, ginger and tamarind lending their unique flavor, the Baghare Baingan will leave you smacking your lips, whether you love eggplants or not!

Ingredients
8 baby brinjals (aubergines/baingan) - round and small
1 medium onion
2 dried red chillies
2 tbsp tamarind extract
1/2 tsp ginger paste
4 tbsp crushed peanut powder
2 tbsp dessicated coconut - grated
2 tbsp sesame seeds
1 tbsp dhania powder
1 tsp cumin seeds
1 tsp red chili powder
1/2 tsp turmeric powder
1/4 cup water
salt - to taste
4 tbsp oil + oil for frying aubergines

Method
Wash the brinjals well, and make 2 perpendicular cuts through its base, upto 3/4 of the length, making a criss-cross, and leaving the head (green stem) intact. Now heat oil in a wok for frying. When its ready, drop 2-3 aubergines at a time and deep fry till they turn purplish-grey, and the skin becomes crispy. Remove and let it drain on a tissue paper.

Tip: Heat two tablespoons of oil in a thick and wide pan and add the brinjals. Sprinkle some salt and leave the brinjals to cook until well done and soft.

In the meantime roast the peanuts and sesame seeds. Switch off the flame and add the grated coconut to this, then pan-fry on low-flame till it turns light golden. Grind in a spice blender and keep aside.

In the same wok, take 2 tbsp oil and add the chopped onions to it. Saute for 3-4 mins till pinkish in color. Add the cumin seeds, coriander powder and red chillies, and roast for another 2 mins.

Now blend all of the roasted ingredients along with the turmeric powder.Add the ginger and tamarind paste, along with 1/4 cup water, and blend to form a smooth and thick paste.

Take a non-stick pan, add 1 tbsp oil, add the roasted spice blend and sufficient water to make a gravy. Add salt and lemon juice according to taste. Cover and let it simmer on low-flame for 5-8 minutes.

Now add the fried brinjals to this gravy. Stir gently to allow gravy to penetrate the slits in the brinjals. Cover and cook for another 10 minutes.

When its time to serve, garnish with some finely chopped coriander. Serve the traditional Hyderabadi Baghare Baingan with rotis, Parathas or Rice; off this goes to Mona who's hosting RCI-Hyderabad this month!

Related Recipes:
Crispy Bhindi Masala
Bharwan Shimla Mirch (Stuffed Bell-Peppers)
Kashmiri Dum Aloo

Paneer Butter Masala - Restaurant Style Recipe

I can eat Paneer Butter Masala almost every day, but this saturday, our cravings were at a peak-time high as there was light rain outside. Everyone knows I just love Paneer Recipes, and this weekend I decided to make the eternal favorite Paneer Butter Masala, that velvetty-smooth gravy that has all the goodness of indian spices combined with cubes of cottage cheese and garnished with cream and coriander! Now do I have your attention??! Paneer Butter Masala is similar to other paneer gravies, except that as the name implies, it is more rich due to butter and the gravy is thickened by using onions, tomatoes and cashew paste rather than just cream. You cannot go wrong with this, try it for yourself and see!

Believe me, paneer is such a versatile ingredient in Indian cooking, you could make an entire meal using just this, right from appetizers to main course to dessert! Hey maybe they should choose paneer as the next secret ingredient for Iron Chef!:) Till then, try this mouth-watering recipe (adapted from Sanjeev Kapoor's cookbook) at home and enjoy its taste as it lingers on your tongue and your senses!

Ingredients
3 big tomatoes - pureed
250 gms paneer - cubed
2 big onions
1 bay leaf
2 cloves
1 tbsp ginger-garlic paste
1 tsp red chilli powder
3 tbsps cashewnut paste
1/2 tsp turmeric powder
1 tsp dhania powder (dry coriander powder)
1/2 tsp kasuri methi (dry fenugreek leaves)
1 tsp tandoori masala (optional for color)
2 tsp garam masala powder
salt and lemon juice - to taste
3 tbsp butter
3 tbsp fresh cream
fresh coriander - chopped for garnish

Method
Skin the onions and blanch them in hot water for 3 mins, then ouree them to form a paste. Do the same with tomaotes, unless you are using tomato puree directly.

Take 1 tbsp of ghee, heat in a pan for 2 mins, the saute the paneer cubes in it till golden brown; Now take 1 cup hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then remove the pieces, drain them on a tissue paper and keep aside.

Heat 2 tbsp of butter in a pan, add the bay leaf and the cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli powder, followed by the cashew paste and fry for 5 mins.

Add tomato puree, crushed kasuri methi,coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.

Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream.

Garnish with coriander leaves. Serve the Paneer Butter Masala with any bread of your choice, pulao or simply jeera rice.

More Paneer Recipes:
Savoury Muffins with Paneer and Sun-dried Tomatoes
Achari Paneer Tikka Wraps
Paneer and Ajwain Paratha
Shahi Paneer
Spicy Chilli Paneer