Baigan (Eggplant) Chakka

Courtesy Anjana Kumar (aka Mommy)


Serves four

Ingredients

• 2  Chinese Eggplants
  
• Spice mix
  
• 2 table spoons ginger garlic paste
  
• 1 tsp salt
  
• 1 tsp turmeric powder
  
• 1 tsp red chili powder
  
• 1 tsp cumin powder 
• 1 tsp coriander powder 
• 1 tsp Aamchur powder or 1 tablespoon lemon juice 
• 1 tsp asafoetida powder
  
• 2 tablespoons oil
  

How to :

1. Mix all contents under Spice mix in a bowl and add 2 tablespoon  water to make a thick paste. 
2. Cut the eggplants into 1-2 inches thick circular wheels 
3. Fork the eggplant slices or poke with tooth pick.
   
4. Drizzle oil generously in a non-stick shallow pan and heat.
   
5. Dip the eggplant slices in the spice mix and coat on both sides. 
6. Place the slices on the heated pan surface in a single layer with enough space to ease flipping. If all the slices do not fit on the pan, cook in batches.
   
Cover the pan and cook on reduced flame for 10 minutes till one side is reddish brown. 
8. Drizzle oil on top of eggplant slices before flipping over.
9. Repeat step 7. Before removing the eggplants from the pan you can cook uncovered to remove excess water if any.

Tip:


You can cut thick slices of onions, potatoes or green peppers and dip in any leftover spice mix and saute in the same pan to serve with the eggplants.


Serving Suggestion
 

• Best eaten with Roti or Parathas

Lauki Raita

Serves Six

Ingredients

• 1 small lauki/doodhi (Image)
  
• 1 tsp Cumin seeds
• 1 tsp Mustard seeds
  
• Salt to Taste
  
• 1 tea spoon dry roasted cumin powder
  
• two pinches crushed black pepper
  
• 2 green chillies - chopped finely
• 1 teaspoon oil 
• 2 cups beaten yogurt

How to :

1. Chop the lauki/doodhi very finely or alternatively thick grate it.
   
2. In a non-stick deep pot - add the oil and let the cumin and mustard seeds sputter.
   
3. Add the chopped lauki, salt, pepper and cumin powder and cover on low flame for 15 minutes till the lauki is soft or mushy.
Remove from fire and let it cool. 
5. Add the lauki into the beaten yogurt and mix well. Keep refrigerated.
   

Serving Suggestion :

Serve with stuffed parathas, naan, or just as accompaniment to any meal

Cracked Wheat (Daliya) Upma

Serves Two

Ingredients

• Curry leaves
• 1 tsp Cumin seeds
• 1 tsp Mustard seeds
  
• Potato - 1 medium, chopped into small pieces
  
• 1 big Onion - chopped
  
• 1 big Tomato - chopped
  
• 3 green chillies - chopped finely
• 1/2 cup peas
• Small piece of ginger chopped finely
  
• Oil
• Salt to taste
  
• Pinch of black pepper
  
• 1 and 1/2 cup cracked wheat -dry roasted five minutes till it turns reddish
  
• 3 cups hot water
  
• 20 Peanuts - roasted and crushed coarsely
  
• 1/2 cup chopped Coriander
  

How to :

1. In a non-stick deep pot - add the oil and let the cumin, mustard oil and curry leaves sputter.
   
2. Add the potatoes and cook till the potatoes are golden red.
   
3. Add the chopped onions and ginger now and cook and cover till the potatoes are soft and onions are translucent.
   
4. Now add the chopped tomatoes, green chillies, peas and salt and cook covered for 5 minutes till the tomatoes are mushy.
   
5. Add the pepper powder and cook for two more minutes.
   
6. Add the roasted wheat to this and stir it in with the rest of the ingredients.
   
7. Now add the hot water and mix the contents.
8. Cook covered on a medium to low flame for 15 minutes, stirring once in a while
   
9. Now add the crushed peanuts and coriander and mix.
   
10. Cook till it is slightly dry.

Serving Suggestion
 

• Best served with green coriander or garlic chutney