Mushed Eggplant (Begun Bharta)

Eggplant is an incredible vegetable that creates delicious dishes in all cultures. It is, in fact, one of my most favorite vegetables...its tastes wonderful whether in curry, grilled, baked or smushed! Here is the way I prefer it most with just some roti or plain rice - you don't need anything else. It's got a distinct eggplant flavor, spicy, tangy and just a whole lot of delicious flavors that slowly blooms in your mouth.

You can start with any eggplant, the big round ones are in season now and available plenty in the bazaar so that's what I used this time but thinner long eggplants work too. Oh, the green eggplants are very savory too.


Ingredients

1/2 an large round eggplant
1/2 sliced onion
2 cloves of garlic
2 dry red chilies
salt to taste
mustard oil to sautee


1. Heat about 2-3 tbsp. of mustard oil, add the onions and sautee till golden and translucent.

2. Add the garlic and cook through. The oil will foam, it is normal.

3. Add the dry red chilis in the oil and let gently roast till it puffs up slightly.

4. Stick the half eggplant on a fork and char roast over an open flame. Blacken it completely till it is cooked inside.

5. Let the eggplant cool and gently remove the burnt skin.

6. Place in clean bowl and add the mustard oil, onion, garlic and chili and smush and mash it all together. Add salt to taste.

Thats it!!

The same onion, garlic, chili and mustard oil mix can be used to make other smashed vegetables like roasted pumpkin, boiled beans, boiled potatoes, fresh coriander leaves (gently fry it in the oil and use a blender with tiny bit of water to puree it), fried fish...there are no limits.

Mustard oil is a staple in a bengali kitchen mainly used in bhartas and fish curry. It should be only used with vegetables and fish, meats are not that tasty at all with it. Its also used in many snacks like puffed rice and tomato dish...that's another recipe!

Mustard oil is like vinegar or soy sauce, there can be many grades or types. Fresh ones or good ones have a very strong smell and a spicy odor, older oils have a faint odor and much more tame spice. The best flavor comes from the stronger oils.

Mustard oil can be found for consumption and body oil-a little odd yes, but its a natural heating agent. So, its a great oil to use for winter and applied to the body in the winter naturally heats the skin keeping you warm. But, the pungent odor and staining can hamper a regular lifestyle ;)

More on mustard oils on another post and some natural remedies with it!

Enjoy!

Eggplant, Pumpkin & Tomatoes

I have to really remember to take pics. i don't own a digi cam - but my camera on my phone works well...just not as beautiful as I see it up close =(

This is one of those "make it in the spot from whatever is in the fridge" dishes. It was getting late and I wanted veggies with dinner, so here goes my concoction. Cal and I really enjoyed it, hope you will too!

Ingredients

Purple eggplant: cut in chunks 2 cups
Sweet pumpkin: cut in same size chunks 2 cups
Tomatoes: again - chunks 2 cups
Garlic: about 4 big cloves in slices
Onion: 2 med size in chunks
Bay leaf: 1 big leaf
Sugar: 2 tsp.
Salt: to taste
Lime juice: 1 tsp
Fresh coriander for garnish
Oil: 3 tbsp.

1) Cut the veggies and onions in bite size chunks. Garlic in slices.

2) Heat oil in a wok or frying pan. Add garlic and onions and sautée.

3) Add the pumpkin and eggplant and stir fry for a 1 min. Add salt to taste.

4) add bay leaf and sugar, mix well. Cover and simmer for 3-5 mins on low heat.

5) Add lime juice and tomatoes. Cook till the tomatoes are tender. Mix one last time. Remove from heat and ready to serve. Garnish with some chopped coriander leaves.

Enjoy!!

Begun Bhaji {Fried Eggplant}

I LOVE fried eggplants. If there is nothing else and you give me some fried eggplanta nd rice... i am perfectly happy. My default Menu for any meal is this. my husbands is Alloo Bharta (mashed potatoes), Daal (lentils) and rice. Here is my fav. recipe for eggplant or aubergine as some know it.

Ingredients

Eggplant: 1
Turmeric: 2 tsp.
Chili Powder: 1 tsp.
Salt to tase

(Optional - it gives a deeper flavor)
Ginger paste: 1 tsp.
Garilc paste: 1 tsp.
Onion paste: 1 tsp.

1) Wash the eggplant well. Do not peel, only cut off the stem. Then cut into round circles - about 1/4" thick.

2) Make a paste of the turmeric, chili powder and salt by adding a little bit of water. Too much will just make it a watery thin mess, you want to have a thick pasts like cake batter consistency.

3) Now dip and roll the eggplant slices in paste. Make sure to get a thick coat.

4) Add about 2-3 tbsp. of oil - depending on your pan. Heat the oil make sure it doesn't get smoky. Once the oil is ready, place the eggplant slices with the paste in the pan. Don't over crowd the pan!.

5) Cook each side for about 3-4 mins. Keep on medium heat so it cooks evenly inside and not char the outside. You know its done when the inside becomes soft. If its falling apart, its over done...but not a problem, still delicious!

Serve with some Roti or plain rice. We bengalis Love our rice and some have it 3 times a day even!!