Brinjal /Kathrikai Bajji

Vankayi Bajji as mentioned by my hubby's household is the other name of Brinjal Bajji..Goes very well with Idli and dosa. Whenever we call our MIL.. we ask whats for dinner..she will dosa..My hubby will ask Bajji ? (Bajji mean chutney in telugu..learnt it from hubby)..she Will say vankayi bajji..My hubby will say..amma vankayi bajji dosa entha nasa undu kadha???? (meaning..Brinjal bajji and dosa is a best combo isn't??).. My hubby loves it...So I had no choice other than learning this recipe from my MIL... Its very simple but tastes very good with dosa and Idli..

Ingredients:

4 Brinjal

6 Tomatoes

6 Green chillies

2 Redchillies

1 cup coriander leaves

1/2 onion

salt to taste

Seasoning: Oil, Mustard seeds, Curry leaves

Preparation:

In A pressure cooker, first add chopped tomatoes, then brinjal and other ingredients. We don't add water that's why we use tomatoes at the bottom. The juices in tomato will be sufficient to cook brinjal. Cover and cook for 1 whistle over medium heat. After 1 whistle, remove from heat and let it cool down.

Open the pressure cooker, everything will be almost mashed. Use mathu/ whipper to mash it to chutney consistency. Don't over mash it... Heat oil and do the seasoning..pour it in brinjal baji!!!

Simple delicious bajji is ready!!!

If ur having this as a side dish to Idli, Make a small hole in the centre of Idli..Add 1 tbsp of ghee..Pour the bajji over the Idli..It gives a divine taste!!!

Brinjal Black eye beans Sprouts curry

I had black eye beans in my pantry from long time, was looking for some recipes to try...I came through sprouting section of Mahanandi's site...It was very informative.. I know sprouts are more healthier than the actual beans..so gave it a try...

Lets see the nutritional benefits of black eye beans!!!

Black-eyed beans have a smooth texture, pea like flavour and are good when mixed with other vegetables.
Like most beans, black-eyed beans are rich in the best sort of fiber - soluble fiber - which helps to eliminate cholesterol from the body. They are a good source of folate, potassium, copper, phosphorous and manganese. As a high-potassium, low-sodium food they help reduce blood pressure. Not only are they low in fat, but when combined with grains, beans supply high quality protein which provides a healthy alternative to meat or other animal protein. Beans also contain protease inhibitors which frustrate the development of cancerous cells

Sprouting is the practice of soaking, draining and then rinsing seeds at regular intervals until they germinate, or sprout. This can be a semi-automated or fully automated process when done on a large scale for commercial use. (wikipedia)

How to make this curry????

Ingredients:
1 cup black eye beans sprouts
3 small brinjals
1 onion
2 tomatoes
1 tbsp ginger garlic paste
1/4 tsp turmeric powder
1 tsp redchilli powder
1 tbsp coriander powder
1/2 tsp cumin powder
2 cups water
salt to taste


Preparation:

To sprout, soak the peas in water overnight. Next day, drain the water and gather the peas in a clean, breathable cotton cloth. Place them in a basket, cover, and keep the basket at a well ventilated windowsill or warm area in the home. Dont let the cloth dry. Spray water to supply moisture necessary for sprout growth. Usually within a day, sprouts start to appear and wait another day or two, to grow them the size shown in the photograph. (Mahanandi)

Heat oil in a pan, do the normal seasoning. Add onion and cut brinjal. saute for few minutes..
Add ginger garlic paste and cook till smell evaporates!!!
Add tomatoes and sprouted beans, saute for few more minutes. Tomatoes will start wilting..
Now, turn for all masala powders and 2 cups of water...
Add salt...Cover and cook till the beans is soft(not mushy).
Remove from heat , garnish with coriander leaves..
Curry is ready!!!!
Serve with chappathi or rumali roti!!!

Bagara Baingan (Brinjal curry)

Bagara Baingan is a brinjal curry goes very well with biriyani or pulav rice...This is usually made for special occasions like weddings , festivals etc..Its rich gravy is made with peanuts and sesame seeds which gives unique flavour to the brinjals!!! Especially in Muslim weddings u can find this as a side dish to biriyani..what a lovely combo..U have to try this with biriyani to understand the 'Made for Each other' Combo.

Ingredients:

Brinja (small) 10-12 small size

Sesame seeds 2 tbsp

Peanuts 3 tbsp

Cumin powder 1 tsp.

Red chillies 2

Chopped onion ½ Cup

Tamarind 1/2 cup pulp

Curry leaves 5-8 nos

Green chillies 3

Fenugreek seeds ½ tsp.

Turmeric powder 1 tsp.

Mustard seeds 1 tsp.

Oil for deep frying

Salt To taste

Preparation:

Wash and slit the Brinjal into quarters without removing the stem. Deep fry in medium hot oil till brown in color. Lightly roast the peanuts and sesame seeds. Grind peanuts, sesame seeds and red chilies to a smooth paste. Slit green chilies and cut into one inch long pieces. Add hot water to tamarind and leave it to cool and strain to get tamarind pulp. Heat oil in a thick bottomed pan. Add mustard and fenugreek seeds. When mustard seeds start to splutter, add curry leaves and chopped onions. Cook till golden brown and add peanuts and sesame paste. Stir constantly. Add turmeric powder, green chilies and cumin powder. Season with salt. Add 2 cups of water, bring it to boil and add tamarind pulp. Add fried eggplants and cook on a slow flame for 15 minutes.

Serve hot with Bagara Rice or Biriyani!!!!

Ennai Kathrikai Kozhumbu ( Brinjal Curry-Vaniyambadi style)

Ennai kathrikai kozhumbu or Brinjal curry is made in different styles. I myself make it in two method. One method uses stuffed brinjal and other doesn't. The one I am gonna share today is vaniyambadi style!!!!

Vaniyambadi is a town, part of Vellore district.The town is also famous for its food, including biriyani and various types of sweets. The famous Hill station Yelagiri is about 20 km from town. Speaking of vaniyambadi brings back my childhood memories..... Even though I was born in chennai, I hardly lived there for few years!!! My mother was a advocate then, now she is in Judiciary and gets transferred every three years.. that's how I came know about most of the places...

Vaniyambadi has Muslim population and their biriyani tastes heavenly!!!! I have tasted so many varieties of sweets, which u will never find it elsewhere.. Coming to Brinjal curry, they used to make this curry as side dish for biriyani... U have to try this combination, its awsome!!! My mom learnt this recipe from one of our neighbour and passed it to me. I love this curry with rice and pickle. U have to use tender brinjal to enhance the taste of the curry... Lets move on to the ingredients!!!!!!!!!!!

Ingredients:

8 small Brinjals

salt to taste

2 cups water

Paste:

1 large onion chopped

5 garlic flakes

1' ginger

1 large tomato chopped

2 tbsp redchilli powder

1 tsp garam masala or ( 4 cloves, 4 small pattai, 2 cardamom, 1 tsp fennel seedes)

1 tbsp dhania

1/2 cup grated coconut

Seasoning:

Mustard seeds, cumin seeds, curry leaves

Preparation:

Cut the brinjal from down into four pieces. don't separate the ends!!!. I didn't have small brinjal so I used Eggplant which tasted as good as our brinjals..

Heat oil, add the ingredients from paste one by one... Fry for few minutes till the raw smell of spices vanishes!!!. Remove from heat, allow it to cool down. Grind to fine paste adding 2 cups of water.

Heat remaining oil, add seasoning items in same order... Add Brinjal and fry till the skin turns to brown color. I t might take upto 10 - 15 mts. Keep in medium heat, don't over do it. Add the ground mixture and let the brinjal cook in it. Add salt, cover and cook till the brinjal becomes tender... Garnish with cilantro!!!

Serve hot with Rice or Chappati

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