Just for this rainy day !! Roasted seasoned Eggplant and Chickpea flour fritters in Yogurt curry

It has been raining incessantly for the last few days and I love rains ❀ I was born during this season of bounty – the monsoon.

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I recall my childhood when such rains meant steaming hot ‘khichuri’ (one pot meal of rice and lentils), dollop of clarified butter and poppadums to go with it. Life has moved on since those days…….I am at work the whole day and I do not prefer to eat anything pertaining to rice, for dinner.

Evolution will be the key word here πŸ˜€ πŸ˜‰ Me and my choice of food, both have evolved.

Presenting here a plate/platter full of lip- smacking food – Baingan ka Bharta – Roasted seasoned Eggplant, Boondi ki Kadhi – Chickpea flour fritters in Yogurt curry served with hot chapati (wheat flour flat cake).

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Baingan Β Bharta is made in traditional Bengali style, that is without a tadka. In Bihar, this is called Baingan ka Chokha.

Baingan = Eggplant

Bharta = mashed

The dish has resemblance with Baba Ghanoush, a well known Arabic preparation.

Baingan Bharta or as we say in Bangla, Beguner bhortaΒ is a vegetarian dish made from eggplant, which is roasted over charcoal or direct fire, to infuse the dish with smoky flavor. In my case, it is direct fire.

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Now there is an interesting piece of news about eggplant and Baingan Bharta. In September 2011, volunteers from Greenpeace organaization and New Delhi’s Le Meridien, a five star hotel, got together to protest against genetically modified crops especially Brinjals and cooked 342 kilograms of organic Baingan Bharta. This set a world record for the largest amount for the dish produced in one occasion of preparation.

Here’s what I did…………

INGREDIENTS

1 nos – eggplant (approx 250 grams)

1 tbsp – finely chopped onion

3 -4 pods – garlic

1 nos – green chili, finely chopped

1 bunch – fresh coriander / cilantro, finely chopped

1 nos – medium sized tomato, finely chopped

2 tsp – mustard oil

salt to taste

METHOD

Wipe the eggplant /brinjal. Make 3 -4 incisions and push the garlic pods in. Rub some mustard oil on the eggplant /brinjal and keep it on direct fire.

Keep changing the sides of the eggplant/ brinjal over the fire for it to roast evenly.

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Once done, take off the fire and place it on a plate. Gently start peeling away the skin.

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Mash the eggplant /brinjal. Add all the ingredients and mix it well.

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Serve with hot chapati or paranthas.

Happy cooking !! πŸ™‚

Cheers !! πŸ˜€

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About andy

hi there.....friends call me Andy :) I am a school teacher by profession. Passionate about reading, some random experimental cooking, some hit 'n' miss photography......and i am a dreamer ;) Thank you for popping by :)
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11 Responses to Just for this rainy day !! Roasted seasoned Eggplant and Chickpea flour fritters in Yogurt curry

  1. That is an interesting fact about the amount cooked of baingan bharta Andy.
    I love the chokha style bharta! Will give it a go soon. Simple and ecstatic.
    ❀️

  2. Pingback: Chickpea flour fritters in Yogurt curry – Boondi ki Kadhi | acbistro

  3. If I could only get my hubby to even TRY egg plant.

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