BAIGAN BHARTHA

Serves: 6 to 8

2 large eggplants  (1 1/2 pounds)

1/4 cup plus 2 Tablespoons vegetable oil

1/2 teaspoon cumin seeds

1 bay leaf

3 medium onions, finely chopped

3 tomatoes finely chopped

1 teaspoon red chili powder

1 teaspoon dried coriander

1 /2 Teaspoon garam masala

3 Tablespoon tomato sauce (Hunts)

Chopped fresh coriander for garnish

Using a pair of tongs or a long handled fork, hold the eggplant by the stem over an open flame to char the skin. When skin blackens, place eggplant on a plate to cool. When the eggplant is cool enough to handle, peel the skin off and place the pulp in a medium bowl. Mash it with a fork until it is puréed.  Set aside.

Heat the oil in heavy pan over medium heat.  When the oil is hot, add the chopped onion, cumin seeds and bay leaf.  Sauté until the onions are golden brown. Add chopped tomatoes, chili powder, garam masala, dried coriander and salt to taste. Cook the mixture until the tomatoes are soft.  Add the tomato sauce and the puréed eggplant and cook for 5 to 7 minutes or until eggplant and spices are well-blended. Garnish with chopped coriander and serve hot with chapati bread.

ALOO KATLIYAN

Serves 6 to 8 People

Ingredients:

For Tomato Sauce:

2 Onions Peeled and chopped

3 Tomatoes Chopped

1 / 2 Stick Cinnamon

1 Gram Cumin Seeds

1 Gram Coriander Seeds

5 cloves Garlic and 1 inch pieces of Ginger (grinded together to a paste)

1 gram Turmeric Powder

1 gram Dried Fenugreek

1 gram Chili Powder

2 tablespoons Vegetable oil

Salt to taste

For Cashew Paste:

20 pieces Cashews Blanched

5 cloves Garlic and 1 inch pieces of Ginger (grinded together to a paste)

1 / 3 Cup Yogurt

1 / 2 gram Green Cardamom Powder

1 / 2 gram Mace Powder

2 Bay Leaves

1 gram Green Chili chopped

1 gram Fresh Mint Chopped

1 gram Cilantro Chopped

Salt to taste

For Potatoes:

3 Medium Sized Russet Potatoes Peeled

1 / 2 Teaspoon Turmeric Powder

1 / 2 Teaspoon Salt

1 teaspoon of lemon juice

5 Cups Water

For Garnish:

1 Tablespoons of Fresh Cilantro Chopped

1 Green Bell Pepper (Deseed and cut into rings)

5 thin strips of ginger (1 inch in length)

Step 1 – To make Tomato Sauce:

In a frying pan, combine oil, cinnamon sticks, cumin seeds and coriander seeds. Add chopped onions and as they start to brown add ginger-garlic paste. Add turmeric powder, chili powder, salt, and chopped tomatoes. Keep the mixture aside.

Step 2 – To make Cashew Paste:

Boil cashews in 1 / 2 cup of water and grind into a slightly thickened paste. In a frying pan add oil, ginger-garlic paste, grinded cashews and yogurt. Then add cardamom powder, mace powder, bay leaves, salt and green chilies. Mix the tomato sauce, cashew paste, fresh ginger strips, chopped mint, cilantro and salt.

Step 3 – To make Potatoes:

Cut the peeled potatoes into thin round slices (1 / 8” thick). Boil 5 cups of water along with salt, turmeric powder and lemon juice. Add the slices of potatoes to boiling water and blanch for 3 minutes. Drain water and dry with paper towel. Shallow fry potato slices with vegetable oil on a griddle until crispy. Put ready sauce on top of each slice of crisp potato. Garnish each potato crisp with fresh chopped cilantro and bell pepper rings. Makes a great appetizer!

POORI

Ingredients:

2 cups whole wheat flour

1/2 tsp. salt

2 tablespoons vegetable oil

Cold water for kneading as required

1/2 cup flour for dusting

Oil for frying

Place the flour in a large shallow bowl. Add 1 tablespoon of the vegetable oil and the salt.  Mix well. Start adding water slowly and mix with a fork to until a ball of dough forms (add water if needed). Rub your hands with the additional tablespoon of oil.  Gather the dough together and knead until smooth (approximately 3 to 4 minutes). Cover the dough with plastic wrap and set aside in a warm place for 15 minutes.

In a deep fat fryer, heat oil to 375º F. Divide the dough into small portions and roll them into small spheres about the size of a golf ball. Using a rolling pin, roll out the dough flat and round. When oil is well heated fry one poori until it puffs up, then turn it over and fry the other side until golden brown. Drain oil from the poori and put it on paper towel. Serve hot with any main course item.

Serves:  10-12