Masala Capsicum Eggplant

Ingredient:
2 long eggplant cut into 2 inch long slices
2 capsicum cut into long stripes
1 big onion cut into long stripes
2 tbs corn powder
2 tbs mustard seeds
3-4 tbs tomato paste
1 tbs red chilli powder
1 tbs curry powder
½ tbs turmeric powder
Salt as per taste
5-6 tbs oil

Method:
1) Marinate salt and turmeric powder on eggplant pieces and leave it for 5 minutes and then dust with corn powder.
2) Heat oil and stir fry eggplant, capsicum and onion separately and keep it aside. Please remember that you need to little more oil when you stir fry eggplant.
3) Heat oil in a non-stick frying pan, add mustard seeds and allow it to pop, then add mustard paste, tomato paste, turmeric powder, curry powder, red chilli powder and fry it for a minute and add ½ cup of water and let it boil, add eggplant, capsicum and onion, salt and stir it properly. Cover the lid and let it cook for 2-3 minutes and your masala Capsicum Eggplant is ready to serve with your choice of rice or roti.

Baigan Fry

Ingredient:
1 big eggplant
1/2 tbs turmeric
1/4 tbs red chilli powder
1/4 tbs crushed black pepper
1 tbs coriander/cumin or curry powder
2 tbs besan
1/2 tbs mustard seeds
salt as per taste
5-6 tbs oil

Method:
1.Cut the eggplant into 1/2 inch round slices.
2. Now marinate the eggplant with salt, crushed black pepper, turmeric, red chilli powder and curry powder and keep it for 5 minutes.
3. Dust besan on the marinated eggplant and keep it for 5 more minutes.
4. Heat oil in flat non-stick frying pan, add mustard seeds and allow it to finish cracking and now put the eggplant pieces on it and cover the lid and low the flame and wait for couple of minutes.
5. Now turn each eggplant to other side, change the flame to medium and cover the lid and let it cook for another 2-3 minutes and simple eggplant fry is ready to serve with your choice of rice or roti.

I am sending this entry for Siri's Healing Food and http://seasonedndressed.blogspot.com/2010/12/event-healing-foods-eggplant.html

Papdi(Flat Beans) Curry with Radish and Eggplant

Ingredients:
1 lb papdi into small pieces
½ lb white radish, peeled and chopped into small pieces
1 medium size eggplant chopped
8-10 peanuts
2 green chilli
1 piece of ginger
¼ tbs cumin seeds
3 tbs sambar powder
1/4 tbs mustard seeds
¼ tbs turmeric powder
3 chopped tomatoes (you can puree it)
salt as per taste
3-4 tbs cooking oil

Method :
1) Make a paste of peants, ginger, green chilli and cumin seeds with little water and keep it aside.
2) Boil papdi, chopped radish and chopped eggplant with 1 cup of water. Add salt and let it boil for about 5 minutes and then add chopped tomatoes and let it cook another couple of minutes.
3)Lower the flame to medium and add the paste to it and mix it cover the lid and let it cook for another minute and add sambar powder mix it cover the lid and keep it aside.
4)Heat oil in a frying pan, add mustard seeds and after it finish cracking add boiled papdi and mix it properly and let it cook for another minute and your tasty papdi curry is ready to serve with rice or roti.

Moong Daal with Eggplant

Ingredients:
1 big eggplant chopped
1 cup moong daal soaked for atleast3-4 hours
2 red tomatoes chopped and grind to a smooth paste
1 tbs ginger/garlic paste
3-4 pearl onion sliced
2 tbs sambar powder
1 tbs red chilli powder
¼ tbs turmeric powder
¼ tbs cumin seeds
Salt as per taste
3 tbs oil


Method:
1) Strain moong daal. Heat 1 tbs oil and fry the moong daal for about 3-4 minutes and keep it aside, you don’t need to make it brown.
2)Boil 3 cups of water, add tomato paste, stir it and add sliced onion and fried daal and let it boil for 8 minutes.
3)Add chopped eggplant and let it boil for couple of minutes and cover the lid, lower the gas and let it simmer for about 5 minutes.
4)Add sambar powder, salt, turmeric powder, red chilli powder and mix it properly.
5) Heat 2 tbs oil in a frying pan, add cumin seeds and allow it to finish popping and then add ginger/garlic paste, fry it for couple of minutes and add daal to it and mix it properly and your moong daal with eggplant is ready to serve with rice or roti.

Eggplant Pepper Curry

Ingredient:
1 lb eggplant chopped into 1 inch size
4 Italian pepper or bell pepper chopped
1 medium size onion chopped
2 cloves garlic
½ inch ginger piece
2 red tomato chopped (double the amount of onion)
Few curry leaves
½ tbs mustard seeds
1 tbs red chilli powder
¼ tbs turmeric powder
1 tbs curry powder
5-6 tbs oil
Salt as per taste

Roast and crushed into powder:
½ cup peanut
¼ cup sesame seeds

Method:
1)Grind onion, ginger and garlic to a smooth paste with few spoons of water. Grind chopped tomato.
2)Heat 1 tbs oil in a frying pan and stir fry pepper pieces for about 5 minutes and keep it aside.
3)Heat 2 tbs oil and fry the eggplant pieces and keep it aside.
4)Heat 2 tbs oil in a frying pan, add onion paste and fry it for couple of minutes and then add tomato paste and fry it for about 5 minutes, add curry powder, turmeric, chilli powder and 2 cups of water and let it boil and then add fried eggplant, pepper stir it and cover the lid and let it cook for about 5 minutes, add crushed peanut/sesame powder to it and mix it properly and let it cook for another couple of minutes.
5)Heat 1 tbs oil and mustard seeds, add curry leaves after it finish popping and then add eggplant to it and mix it properly. Eggplant pepper curry is ready to serve with rice or roti.

Amaranth and Eggplant

Ingredient:

1 bunch Amaranth Leaves (washed and cut finely about 4 cups)
1 medium eggplant chopped into small pieces (about 3 cups)
1 Tablespoon oil
1 dry red chilli
2 Cloves Garlic, sliced
1 small onion, sliced
1 tbs mustard seeds
Salt as per taste


Method:
1)Take the chopped leaves along with chopped soft stems and chopped eggplant with 1/4 cup of water, salt and boil it till it gets soft. (About 5to 7 minutes)
2)Heat oil in a frying pan, add the red dry chill, mustards and allow the mustards to finish popping and then add sliced garlic, stir it and then add sliced onion and fry till it gets well brown color.3)Now add the boiled amaranth and eggplant and mix it properly and let it cook for a minute (till the water content evaporates if it had more water) and then turn off the gas it's ready to serve with plain rice or Roti.

Eggplant Dahi

Ingredients
1 big eggplant cut into 1 inch slices
1 ½ cup yogurt
2 tbs besan
½ tbs turmeric powder
½ tbs paprika or red chilli powder
½ tbs mustard seeds
1 inch ginger chopped finely
2 green chilli chopped finely
2 dry red chilli
A pinch of hing
Coriander leaves to garnish
Salt as per taste
4 tbs oil

Method:
1) Take the eggplant pieces in a bowl and mix salt and turmeric powder properly.
2) Heat 2 tbs oil in a flat frying pan and fry all the eggplant pieces, and keep it aside and let it cool down.
3) Take yogurt in a bowl and mix it properly so that there should not be any lump. In a small bowl mix the besan, salt, turmeric , paprika with few spoon of water. Add this to the yogurt and mix it and add ½ cup of water and mix it properly.
4)Heat 1 tbs oil in a frying pan and add the hing and then yogurt mix, keep stirring so that it will not stick to the bottom, as soon as it start boiling, remove from heat and mix all the fried eggplant add chopped coriander.
5)Heat 1 tbs of oil and put the mustard seeds and whole red chilli, when mustard seeds finish popping add chopped ginger and green chilli and fry till the ginger turns nice brown color.
6)Add the popped mustard and everything on the yogurt and mix it properly and your Eggplant Yogurt is ready to serve with your choice or Rice or Roti.

Roasted Eggplant Salad

Ingredient:
1 big Eggplants
1 big white sweet onion chopped
2 green chilli chopped(optional)
Coriander leaves to garnish
1 tbs olive oil (I prefer mustard oil)
Salt to taste

Method:
1. Brush Eggplant with oil and poke few places with a fork and roast them. Either a)You can roast it directly on the gas burner, keep turning at regular intervals, until the skin becomes black or
b) You can take the eggplant on a plate and microwave it for 10 minutes and peel the skin and mash it properly.
2. Add salt, chopped onion, green chilli, coriander and roasted eggplant and mix it properly.
3. Add oil and again mix it properly and serve with Rice or Roti.

Eggplant Masala

Ingredients

6 small eggplants
1 big onion chopped
1 tbs paprika
¼ tbs turmeric powder
1 tbs curry powder
12-15 roasted peanuts crushed to garnish
Salt as per taste
4 tbs oil

To make paste:
½ of chopped onion
2 green chilli
1 clove garlic
A small piece of ginger


Method:
1) Grind the ingredient listed under “to make paste” to smooth paste with few spoon of water.
2)Cut the eggplant into 4 pieces and marinade with salt, turmeric powder and above paste and leave it for 15-20 minutes.
3)Heat oil in a frying pan, add chopped onion and sprinkle some salt and fry it till the onion gets nice brown color.
4) Add marinade eggplant to the frying pan, add paprika, curry powder and stir it. Cover the lid and let it cook for about 10 minutes in low flame or till the eggplant gets cook properly. Keep stirring in between to avoid sticking to the bottom of the pan.
5)Now add roasted crushed peanuts and mix it properly and eggplant masala is ready to serve with your choice of rice or roti.

Baby Eggplant Potato Curry

Ingredients
8 baby eggplant cut into 4 peices
2 medium potatoes cut into the size of eggplant
½ cup crushed can tomato
2 big onion chopped
5 green chilli chopped (adjust as per your need)
A pinch of hing
¼ tbs cumin seeds
¼ tbs turmeric powder
¼ tbs paprika powder
1 tbs coriander powder (or 1 tbs whole coriander*)
Salt as per taste
5 tbs oil

Method:
1) *I prefer freshly made coriander powder for this item. Roast the whole coriander and then make powder of it.
2) Heat oil in a frying pan and add hing and cumin seeds and then add chopped green chilli and then chopped onion and stir it properly.
3) Add tomato puree, paprika, coriander powder, turmeric, eggplant and potatoes and stir it.
4) Add enough water to cover the eggplant and potatoes and mix it properly and let it boil and then add salt. Cover the lid and let it cook in medium flame for about 7-10 minutes. Now low the flame, take the lid out and stir it. If it it more waterly let it cook few more minutes and baby eggplant and potatoes are ready to serve with your choice or roti or rice.

Cabbage Stuffed Eggplant

Ingredients:
8 small eggplants
½ lb cabbage chopped
10-12 roasted peanuts
2 dry red chilli
½ tbs turmeric powder
1 tbs curry powder
½ tbs tamarind paste
Salt as per taste
4 tbs oil


Method:
1) Cut the eggplant vertically in half until you’re about 1/4 inch from the stem. Cut again down the other half so that the eggplant is cut almost all of the way down into quarters, but still holds together well at the crown.
2) Take the eggplant in a microwave safe plate and microwave it for 4 minutes.
3) Heat 1 tbs oil in a frying pan, add dry red chili , cabbage and salt and fry it till it gets cook properly. Then add the peanuts and tamarind paste and fry it again for couple of minutes and switch off the gas and let it cool and grind it to a smooth paste without adding water .
4) Now carefully spread the eggplant quarter and stuff the paste in the eggplant.
5) Heat 3 tbs oil in another frying pan and add the eggplant one after another and sprinkle some salt and cover the lid.
6)Turn the eggplant one after another and cover the lid, add ½ cup of hot water and cover the lid and let it cook in medium heat for about 3-4 minutes or until the water evaporates and your cabbage stuffed eggplant is ready to serve hot with your choice of rice or roti.

Stuffed Eggplant

Stuffed Eggplant
============
Ingredients

8 small eggplants
1 big onion chopped finely (about 2 cups)
3-4 green chilli finely chopped(adjust it as per your need)
A bunch of coriander leaves chopped (about ¼ cup)
¼ cup of crushed roasted peanuts
¼ tbs of freshly crushed black pepper
½ tbs turmeric powder
1 tbs paprika powder
1 tbs curry powder
1 tbs coriander/cumin powder
2 tbs lemon juice
Salt as per taste
5 tbs oil


Method:

Once my friend Rachna made this in a potluck lunch at a gathering and was so good, that I had to ask her the recipe, I have modified little bit as per my taste. I liked it so much..I hope you will like it too..thanks Rachna for sharing..

1) Mix chopped onion, green chilli, coriander leaves, curry powder, cumin/coriander powder, turmeric powder, paprika, salt, lemon juice and 2 tbs oil properly.
2)Cut the eggplant vertically in half until you’re about 1/4 inch from the stem. Cut again down the other half so that the eggplant is cut almost all of the way down into quarters, but still holds together well at the crown.
3) Carefully stuff the onion mix in each eggplant and keep it aside for 10-15 minutes.
4) Heat 3 tbs oil in a frying pan, add the eggplant one after another and put all remaining chopped onion mix to the frying pan and sprinkle some salt and cover the lid.
5)Turn the eggplant one after another and cover the lid and let it cook for another 5 minutes, add 1 cup of hot water and cover the lid and let it cook in medium heat for about 5 minutes or until the water evaporates and your delicious stuffed eggplant is ready to serve hot with your choice of rice or roti.

Aloo Baingan Curry

Ingredients
4 medium size italian eggplant
4 medium size potatoes boiled (peel and chopped into 2 inch size)
3 tbs tomato puree
¼ tbs turmeric powder
A pinch of hing (optional)
1 small onion chopped
Oil
Salt as per taste

Grind to a smooth paste:
2 clove garlic
3-4 red chilli (take s per your need)
1 inch ginger piece chopped
½ tbs cumin seeds roasted
½ tbs coriander seeds roasted

Method
1)Cut the eggplants into about 2 inch size and keep it in big bowl with 4-5 cups of water, so that these will not turn black.
2)Grind all the ingredient listed under “Grind to a smooth paste” with about 5 tbs of water to a smooth paste.
3)Take a frying pan with 3 tbs of oil and heat it, then strain all the eggplant pieces from water and fry in the frying pan, till the pieces gets cook and keep it aside.
4) Heat 2 tbs of oil in a frying pan, add hing and chopped onion and fry it till the onion color changes to brown.
5)Add the paste and fry it for 2-3 minutes and add tomato puree, turmeric powder and fry it for another couple of minutes.
6) Add the chopped potatoes and fried eggplant to this and mix it properly. Cover the lid and let it fry for couple of minutes, keep stirring in between so that it will not stick to the pan.
7)Add 3 cups of hot water to it, add salt and mix it properly. Let it cook for another 5 minutes and your Aloo Baingan is ready to serve with your choice of Roti or Rice.

Eggplant Bhurta with Bell Pepper

Ingredient:
2 big Eggplants
1 big Bell Pepper of any color (Sliced)
3 green chilli chopped(optional)
2 tbs sambar powder
½ tbs mustard seeds
¼ cup tomato puree
3-4 tbs oil
Salt to taste
serves:6-8 people

Method:
1. Brush Eggplant with oil and poke few places with a fork and roast them. Either a)You can roast it directly on the gas burner, keep turning at regular intervals, until the skin becomes black or
b) You can take the eggplant on a plate and microwave it for 10 minutes and peel the skin and mash it properly.
2. Heat oil in a frying pan add mustard seeds in medium heat until it finished cracking. Add chopped green chilli and sliced bell pepper and sprinkle some salt and fry it for about 2 minutes. 3. Add sambar powder and stir it and add tomato puree and mix it properly.
4. Add mashed baingan ( eggplant) and stir-fry for 2 minutes and cover it and let it cook for another 1 minute.
5. Serve with any roti or rice of your choice.

Eggplant Curry with Sour Cream

Eggplant Curry with Sour Cream
=========================
Ingredient:
1 big eggplant (peel the skin and chop: about 3 cup)
1 small onion thinly sliced
2 Jalapenos (cut thin round slice)
1/4 tbs mustard seeds
1/4 tbs turmeric powder (optional)
4 tbs sour cream
2 tbs oil
Salt as per taste
coriander leaves to garnish


Method:
This dish tastes very good with rice. This curry is enough to server about 6 people.

1) Heat 1 and 1/2 cup water in a deep frying pan, add turmeric powder and salt. Add chopped eggplant when it starts boiling. (If you don't worry about oil, you can deep fry these eggplant pieces in oil)
2) Cover the lid and let it cook till eggplant pieces gets soft (about 3 min), now take the lid out and stir it and leave it till water evaporates. Then keep this separate.
3) Take 2-3 tbs of oil in a frying pan and when it's hot put the mustard seeds, when finishes popping add the sliced onion and jalapeno and sprinkle some salt and cover the lid for about 1 minute or till the onion slices start turning brown.
4) Now add the sour cream and stir it properly and cook for about 1 min and put the boiled/fried eggplant pieces into this, stir it and if needed add some salt. Cover it and let it cook for a minute in low flame.
5) Sprinkle the coriander leaves and Eggplant curry with sour cream is ready to serve hot with rice.

Eggplant Kofta

Eggplant Kofta
===========
Ingredient:
1 medium eggplant
½ cup besan
¼ tbs ajwain seeds(carom seeds)
¼ tbs of mustard seeds
1 big onion (1/4th sliced and rest chopped)
10 cashews
3 green chillis
1 inch ginger piece
3 cloves of garlic
½ tbs of turmeric powder
1 tbs curry powder
1 tbs garam masala
4 tbs of tomato puree
3 tbs of cooking oil
2 tbs of lemon juice
Salt to taste
Oil to deep fry eggplant


Method:
The Eggplant Kofta tastes very good with rice. This is enough to server about 5 people.

1) Clean and chop the eggplant into about 2 inch square and marinade it with little salt and turmeric powder and keep it for 10 to 20 minutes.
2) Grind chopped, onion, ginger, green chilli, garlic and cashew with little water into a smooth paste.
3) Make a thick better of besan (do not add salt) add ajwain seeds and mix it properly.
4) Heat oil in a deep frying pan or wok. Take the eggplant pieces dip it into batter and slowly drop it into the oil one by one and fry it and drain from oil and keep it aside. (while frying the eggplant pieces don’t drop too many, else it will not be able to fry properly.
5) Now take a frying pan with 3 tbs of oil and let it heat and then add mustard seeds and let it finish popping and add the slices onion pieces and fry it till golden color.
6) Add the paste, tomato puree and curry powder and fry it in a low flame till you see oil coming out of the paste. Keep stirring to avoid it sticking to the bottom of frying pan.
7) Add 2 glass of hot water, salt and mix it properly and let it boil and then add the eggplant pieces to the gravy and cover the lid and it cook for a minute. Add the garam masala and lemon juice and stir it properly and let it simmer for a minute and your tasty eggplant kofta is ready to serve with rice.

Baigan Bhurta with green pea

Ingredient:
1 big Eggplant (about 1/2 lb)
1 can green pean (12 oz)
1 medium size onion chopped
3-4 green chilli chopped(optional)
1 tbs sambar powder
1 tbs mustard seeds
1/2 tbs turmeric
a pinch of hing
2 tomatoes chopped (about 1 ans 1/2 cup)
3-4 tbs oil

Method:
1. Brush Eggplant with oil and poke few places with a fork and roast them. Either a)You can roast it directly on the gas burner, keep turning at regular intervals, until the skin becomes black or
b) You can take the eggplant on a plate and microwave it for 10 minutes and peel the skin and mash it properly.
2. Heat oil in a frying pan add hing, mustard seeds in medium heat until it finished cracking. Add chopped green chilli and chopped onions and stir over medium heat and cover the lid and leave it for a minute.
3. Add chopped tomatoes and turmeric powder and stir-fry until the oil floats on top.
4. Add mashed baingan ( eggplant) and stir-fry for 1 minute. Now draint he water from the pea and add to the eggplant and salt and sambar powder and mix it properly and cover it and let it cook for another 1 minute.
5. Serve with any roti, I prefer this with chapati (indian roti).

Eggplant Tomato

This recipe is like eggplant sambar, but cooks differently and it goes with rice. This is my mom's recipe and I love it.

Ingredient:
1 Medium Eggplant
4-5 medium size tomato chopped
A pinch of hing
½ tbs cumin seeds
1 tbs mustard seeds
2 green chillies
1 clove garlic
1 red chilli
4 tbs oil
Salt as per taste
Coriander leaves to garnish

Method:
1)Clean the eggplant and make 1-2 inch long slices.
2)Make a paste of the mustard seeds, green chilli and garlic with 2 tbs of water and keep it aside.
3)Take a flat frying pan and 2 tbs of oil and stir fry the eggplant slices till little brown and keep it aside.
4)Take another frying pan with 1 tbs of oil and add hing when it’s hot add the chopped tomato pieces and let it cook till tomatoes gets soft about 4-5 minutes.
5)Now add a big glass of water and let it boil and then add the mustard paste to the frying pan and stir it properly.
6)Add the eggplant pieces and salt to the frying pan and let it boil for a min ot till eggplant pieces gets cook properly and keep it aside.
7)Now add takda: Heat 1 tbs of oil and add the cumin seeds and red chilli and switch off the gas when you see the color of chilli changes and add this to the eggplant tomato and garnish with coriander leaves.
This dish is ready to serve with Rice. It goes well with rice.

Aloo Baigan Curry

Ingredient:
1 big Eggplant cut into 3-4 inch square
2 medium potatoes cut into 1-2 inch square
2 medium size tomatos chopped
2 big onions chopped
1 tbs coriander powder
½ tbs turmeric
1 tbs red chilli powder (you can adjust as per your need)
½ tbs cumin seeds
3-4 tbs oil
Salt as per taste

Method:
1)Take a frying pan and heat with 1 tbs of oil, add the cumin seeds and then chopped onions and stir it for a minute.
2)Add chopped tomatoes, coriander powder, chilli powder, turmeric and mix it properly.
3)Now add the chopped eggplant and potato and 1 glass of water, mix it properly and add salt and cover the lid and let it cook for about 4-5 minutes till all the water evaporated and eggplant and potatoes are cooked properly. If it’s not cooked then add more water and let it boil till it gets soft.
4)Now add 3 tbs oil on it and let it cook in medium heat for about 2 minutes and it’s ready to serve with your choice of roti or rice.

Eggplant Raita

Ingredient:
1 Big Eggplant
1 cup yogurt
½ cup grated coconut
3 red chilli
1 tbs mustard seeds
1-2 clove garlic
2 tbs oil
½ tbs lemon juice
Salt as per taste
Coriander leaves to garnish

Method:
1)Roast the Eggplant on the oven till soft or microwave it for about 10 minutes and peel the skin and mash it properly.
2)Beat the yogurt with a spoon and mix it with the eggplant pulp and add the lemon juice and mix it thoroughly.
3)Make a paste of the grated coconut, 1-2 red chilli, garlic, salt and mustard seeds with few spoon of water and mix it with eggplant pulp.
4)Add the tadka: Heat 1-2 tbs of oil in a frying pan and add the mustard seeds and 1 red chilli and allow the mustard seeds to finish cracking sound and then add this to the eggplant pulp and garnish with coriander leaves.
5)It’s ready to serve with rice.