Some days, we devour for the most simplest recipes with almost no cooking involved. This is such one absolute beaut. Roasted brinjals are quite famous for making Bhartha. Today’s recipe uses roasted eggplants in the simplest way. A sweet and sour dip style curry with a hint of chillies, this makes the best companion for the lazy days!
200 gm White Brinjals (5-6 no. medium sized)
1/4cup Tamarind Extract (from lemon sized tamarind pulp)
2 nos. Green Chillies
2 tbsp Grated Jaggery
2 tbsp Chopped Onions
1tbsp Chopped Fresh Coriander Leaves
Salt to taste
Ghee (just enough to coat the brinjals)
Water (1/2 cup to 1 cup)
- Wash and dry the brinjals. You could as well pat them dry with a cloth.
- Prick it with a fork on couple of places.
- Grease the brinjal with ghee and roast over low heat using the mesh pan or you can place them directly over the stove. Flip them to all sides, to make sure it gets cooked evenly. This might take 5- 10mins. (depends on the size of brinjals and the size of mesh pan).
- As they cool down, peel of the skin and mash the pulp with your hand or a fork.
- Take a bowl and add mashed brinjal pulp, grated jaggery, tamarind extract, green chillies, salt.Add half a cup to one cup of water and adjust the consistency of the salsa.
- Adjust the salt and top it up with fresh coriander leaves.
- Serve it with hot rice or steamed mung dal rice.
Ghee is often used in festive recipes. This is optional and you could avoid ghee while roasting eggplants. This recipe tastes well with white brinjals. It is usually paired up with steamed mung dal rice, called ‘Athesira Annam’ in Andhra region. This rice item is usually paired up with Vankaya Pachi Pulsu or eaten plain with a huge dollop of ghee. Simple and comforting food, all together!
- Charring green chillies is optional. Poke a hole and smear oil before roasting them. If you don’t poke a hole or make a small slit, the chilli would pop on the stove. Freshly chopped chillies could also be added.
- You can add tempering to the dip. Heat oil/ghee in a pan. Add the mustard seeds and let them splutter. Add the cumin seeds and urad dal and let the dal turn red. Add the red chillis, hing and curry leaves, fry for a few more seconds. Pour the tempering into the mashed up dip.
- You could add some roasted sesame seed powder for enhanced taste.
Light on the stomach, with almost no preparation time, I loved this dish when my friend’s mother introduced it to me a year back. Since then it has become my go to salad style dip along with rotis. Sautéing capsicums while making a curry changes its vibrant colour. Though this process gives a curry the delicious touch, I sometimes used to miss on the crunchiness of a capsicum and this recipe exactly works on retaining the crispy texture of this vegetable. With no masalas or grinding involved it can be done by anyone and finishes off in a jiffy.
1 Cup Curd (Yoghurt)
¼ cup Chopped Capsicum
1 tbsp Chopped Chillies
1/2tbsp – 1 tbsp Oil (as per choice)
Salt – to taste
1/8 tsp Mustard Seeds
¼ tsp Cumin Seeds (Jeera)
1/8 tsp Turmeric
- Whisk the curd and salt in a bowl with a fork. Whisking gives a smooth texture to the curd.
- Heat a small pan; add the oil and ingredients listed under tempering.
- As the seeds crackle, add the chopped chillies and capsicum and give it a good stir.
- Sautee capsicum bits for less than a minute and remove them from heat.
- Add it directly to the bowl of curd. Taste and adjust salt accordingly.
I generally have it with rotis. But it goes well hot pulav or parathas too. At times, I relish it off as it is. All the raitas at home are made without any tempering added to them. So not sure if it can be called so. But, found this recipe under raitas by few bloggers. Whatever be the name, taste is what we all look for, right? 😀 By the way, one of them added an interesting additional paste made of coconut and sesame seeds into the curd. Try making it and let me know how you liked it. Also, share if you prepare it in a different style.
- If you prefer, you could mix a pinch or two of dried gooseberry (amla) or mango powder (amchur) in the curd.
- Fresher curd gives the best taste
Oh my, it has been more than a month since I have posted last recipe. Another break. With the festive hustle-bustle around brother’s wedding, time just flew. Colorful backdrops, kids dashing around with their antics, elders busy with the preparations, endless banters with bhai jaan, all near and dear – Wedding times are the best! Amidst all of this, couldn’t keep myself away from the kitchen at all. In fact, I have tried my hands in preparing food for a little over fifteen people. I am generally not good with seasoning when cooking for more than four or six members. So, it was a satisfying experience as the dishes turned so well.
Splashes of colours during wedding ❤
Guthi Vankaya Curry in the making
Sweet Limes are in season and I am a big fan of citrus fruits. The citrusy zing never fails to please my senses in an esoteric way.
Packed with Vitamin C, they are good to eat at any point of the day. Especially, if you are having a busy day at the office or too tired after shopping, pick a citrus fruit. It hydrates and reenergizes the body instantly. Oranges and lemons are so famous as fruit based acidic agents and natural flavour enhancers used in baking. I was curious if I could use sweet limes instead of lemons or oranges. It resulted in this tasty and beautiful cake. I have adapted Honey Cake recipe from Epicurious and worked my way experimenting with the ingredients. Used the Wonder Pot I have used to bake earlier as well as pressure cooker to bake the cake. It tasted perfect both ways.
1 ⅓ cup + 4 tbsp All Purpose Flour/ Maida
½ tbsp Baking Powder
½ tsp Baking Soda
¼ tsp Salt
2 tsp Ground Cinnamon
¼ tsp Ground Cloves
¼ tsp Ground Cardamom
1 cup Oil + 3 tbsp White Butter (room temp)
½ cup Honey
¾ cup Granulated Sugar
¼ cup Brown Sugar
½ tsp Vanilla Essence
½ cup Coffee/ Tea Decoction
¼ cup Fresh Sweet Lime Juice
- Coat the mould with butter on the inside and dust it with all purpose flour. Hold it upside down and tap it gently to remove any excess flour.
- Whisk the flour, baking powder, baking soda, salt and spices together.
- Add in the wet ingredients into the same bowl and gently mix it using a strong wire whisk or an electric whisk on low speed.
- Pour the batter into the mould and bake it for about 25 minutes on the low flame.
- Check for doneness using a clean knife. Switch off the flame if it comes off clean. Otherwise, bake for some more time.
- I have used the pressure cooker and wonder pot with this batter. If you are using an oven for this recipe, try baking it at 180 degrees for 20 minutes and check for doneness and allow it to bake for more time if required.
Somehow I have never developed liking for frosting or glazes on cakes. Most of the times, I prefer to eat them as it as. You could try putting on some chocolate ganache or a jam based glaze to give it more oomph. Else, for a simple spruced up finish,top the batter with sliced almonds. Original recipe has some whiskey in the ingredients. I skipped it altogether and didn’t even add the equivalent amount of citrus juice as mentioned there. The cake turned out extremely delicious and airy with a nice crumb.
- Depending upon the size of pan used and mode of cooking method followed, cooking time might vary.