Chatpate 'chote' Baigan!

Ingredients

Small baigan( baby eggplant)- 10-12

Onions- 2-3

Tomotoes-4-5

Green chilly-1-2

Panch Phoran-1/2tsp

Rai(Mustard seeds)-1/2 tsp

Tumeric powder-1/4 tsp

Red chilly powder-1 tsp

Coriander powder(Dhaniya)-2 tsp

Ginger garlic paste-1 tsp

Aam chur(Mango powder)-1 tsp

Salt-1 tsp

Water- 3-4 cups

Fresh coriander

Oil-2 cooking spoon

Recipe:-

1. Wash the small baigan and remove the leaf parts near the tails.

2. Cut the baigan into 4 parts and put in water to avoid it going black.

3. Take oil in a pan and put panch and rai in it. Add onions, green chilly and ginger garlic paste and fry the onions to become brown.

4. Add tomotoes, tumeric powder, red chilly powder, Dhaniya powder and salt to it and fry the masala nicely by adding few drops of water till the smell of masala goes and it leaves out oil.

5. Add the baigan to the masala and mix it nicely and add aam chur and fry it nicely for few minutes(2-5)

6. Add water to the baigan. Add enough water to cover above the baigan. Baigan soakes off all water so even if you add more it will turn into a dry curry.

7. Cover the pan and allow baigan to cook till it becomes soft and tender. Turn the baigan once so it gets cooked from all side. It takes about 30 minutes for them to cook.

8. Garnish with fresh coriander and serve.

Variation

1. One can make bharwa hyderabadi baigan by taking all ingredients of masala in a mixer and adding graded cocunut and grated khas khas(poppy seeds) to it and then filling baigan with it.

2. Then one can add only zeera in oil and cook them by adding little water.

Dahi Baigan(Patlajan)!

Ingredients

Egg Plant(Baigan)-1 Large

Oil-1 Large spoon

Curd-2-3 cups

Masala

Ginger Garlic Paste-1 teaspoon

Red Chilly powder-1/2 teaspoon

Tumeric powder-1/2 teaspoon

Salt to taste

Recipe:-

1. Take all ingredients of the masala in a bowl and mix them.

2. Wash the baigan and cut it in thin circular shapes.

3. Put the masala on the baigan and mix it nicely over it.

4. Take oil in a kadai and deep fry the baigan pieces nicely.

5. Take the baigan out and keep it aside in the serving bowl.

6. Take curd in a bowl and blend it nicely with the fork.

7. Pour the curd over the baigan according to consistency and mix them proper.

8. Add more salt if needed.

Dahi baigan are ready to be eaten as a side dish.

Note/tip : If curd causes you to get sick or its rainy season then one can give tadka to dahi and it becomes harmless. Take about 1-2 tbsp of oil and put 1/2 tsp jeera and a pinch of hing to it and then put this mixture to the seasoned curd. Add this mixture after you have blended curd and added whatever masala you wanted to add.