Tomatoes and onion are cooked in tempered oil till mushy. Roasted eggplant is then cooked in it along with spices.

Baingan bharta can be served with steamed rice or with any flatbread. Makes: around 4 Servings of Baingan Bharta.

Ingredients: 1 Large Onion 1 Large Tomato 3 Medium Green Peas (Fresh or Frozen) 2 Tbsps 1 inch Piece Garlic 2 Cloves Green Chiles 3 – 5 Red Chili Powder 1/2 tsp 1 tbsp 1 tsp Powder 1/4 tsp 1/2 tsp Few Springs Salt to taste Oil 1 Tbsp Method of preparation: Wash and pat dry eggplant. Place the eggplant directly on the flame turning occasionally until the skin is completely charred on all sides.

Cool the cooked eggplant and remove the charred skin with the help of wet hands. Remove stem and lightly mash the roasted eggplant.

Remove stems, wash and slice the green chiles. Peel and finely chop the onion.

Peel, wash and grate the ginger. Peel and grate the garlic.

Wash and finely chop the cilantro. Heat oil in a pan, add cumin seeds and fry till it splutters.

Add chopped onion and fry till it turns light brown. Stir in sliced green chiles, grated ginger, garlic and salt.

Fry for few more minutes, stir in chopped tomatoes and cook till the tomatoes becomes mushy. Once the tomatoes comes together, stir in cumin powder, coriander powder, red chili powder and turmeric powder.

Fry for a minute, stir in mashed up eggplant, peas and cook covered on low flame for few more minutes. Garnish with chopped cilantro and serve baingan bharta with steamed rice.

Notes: Alternatively, eggplant can be microwaved for around ten minutes or cook in oven at 400 F for around 40 minutes. Suggestions: Make sure to cook the tomato mixture down before adding the eggplant.

Variations: You can also add few pinches of garam masala during the last stage of cooking process. Other Names: Baingan Bharta, Baingan Bhurta, Baingan Bhartha (less)

For the lauki 250 grams white pumpkin ( doodhi or lauki ) 1/2 teaspoon salt 2 tablespoons oil To be mixed into a filling 1/2 cup paneer (cottage cheese ), grated 1/4 cup onions , finely chopped 1 teaspoon ginger - green chilli paste 2 tablespoons chopped coriander 1/2 teaspoon amchur (dry mango powder) 1/2 teaspoon coriander (dhania) powder 1/2 teaspoon chilli powder 1/4 cup mixed dry fruits ( cashewnuts , sultanas , almonds ), finely chopped 1 teaspoon cornflour salt to taste For the gravy 3 medium tomatoes, pured 1 small stick cinnamon 3 cloves 1 teaspoon ginger - green chilli paste 1 teaspoon coriander (dhania) powder 2 teaspoons chilli powder 1/2 teaspoon garam masala 1 teaspoon sugar 1 tablespoon oil salt to taste For the garnish 2 tablespoons chopped coriander For the lauki 1. Peel the pumpkin, place it in a pressure cooker with 1 cup of water and the salt.

Pressure cook for 1 whistle and cool. 2.

Scoop out the inside pulp of the pumpkin. Discard the pulp and keep the scooped pumpkin aside.

3. Stuff the scooped out pumpkin shell with the filling mixture and keep aside.

4. Heat the oil in a pan and shallow fry the stuffed pumpkin till brown spots appear on all the sides.

Remove and keep aside. For the gravy 1.

Heat the oil in a pan, add the cinnamon and cloves and fry for 1 minute. Add the tomato pure, ginger-green chilli paste, coriander powder, chilli powder, garam masala, sugar and salt and simmer till the oil separates.

2. Add cup of water and bring to a boil.

Keep aside. How to proceed 1.

To serve, cut the stuffed pumpkin into 25 mm. (1") thick slices and place them on a serving dish.

2. Pour the hot gravy over stuffed the pumpkin slices.

3. Garnish with the coriander and serve hot (less)

Serves 4. For the lauki 1 small white pumpkin ( doodhi / lauki ), approx.

250 grams tsp salt 1 tsp oil To be mixed into a filling cup grated low fat paneer (cottage cheese ) cup finely chopped onions 1 tsp ginger - green chilli paste 2 tbsp chopped coriander tsp amchur (dry mango powder) tsp coriander (dhania) powder tsp red chilli powder 1 tbsp finely chopped mixed dry fruits ( cashew nuts, sultanas , almonds ) 1 tsp corn flour Salt to taste For the gravy 3 medium tomatoes, pured 1 small stick cinnamon ( dalchini ) 3 cloves ( laung / lavang ) 1 tsp ginger - green chilli paste 1 tsp coriander (dhania) powder 2 tsp red chilli powder tsp garam masala 1 tsp sugar 2 tsp oil Salt to taste For the garnish 2 tbsp chopped coriander For the lauki 1. Peel the white pumpkin, place it in a pressure cooker with 1 cup of water and the salt.

Pressure cook for 1 whistle and cool. 2.

Scoop out the inside pulp, discard it and keep the scooped white pumpkin aside. 3.

Stuff the scooped out white pumpkin shell with the filling mixture and keep aside. 4.

Heat the oil in a non-stick pan and shallow fry the stuffed pumpkin till brown spots appear on all the sides. Remove and keep aside.

For the gravy 1. Heat the oil in a non-stick pan, add the cinnamon and cloves and fry for 1 minute.

2. Add the tomato pure, ginger-green chilli paste, coriander powder, red chilli powder, garam masala, sugar and salt and cook stirring continuously till the mixture leaves oil from the sides.

3. Add cup of water and bring to a boil.

Keep aside. How to proceed 1.

To serve, cut the stuffed white pumpkin into 25 mm. (1") thick slices and place them on a serving dish.

2. Pour the hot gravy over the stuffed white pumpkin slices.

3. Serve hot garnished with coriander.

Nutritive values per serving : Calcium Carbohydrate Energy Fat Iron Protein 84. mg.

7.7 gm.

88 kcal. 5.

5 gm. 1.

0 mg. 2.

0 gm (less)

Slit the bhindi vertically and fill in with the ground masala. Deep fry the stuffed bhindi and keep aside.

In a another pan, heat oil, saute the onions until golden brown and add coriander leaves and salt and some red chilli powder. Cook for a while and finally add the fried ladysfinger/bhindi.

Image courtesy: Flickr/creativecommons thebittenword.com RELATED RECIPES Microwave Bhindi Masala Bhindi masala Dahi Bhindi Bhindi Do Pyaza Bhindi Masala Gravy Ingredients: 500gms - ladysfinger/bhindi/okra Onions, thinly sliced Coriander leaves Oil For the masala: 1-2 tbsp - besan/gram flour 2 tsp amchoor powder 2 tsp red chilli powder 1 tsp tamarind pulp or tamarind 1 tsp pieces without seeds 1/2 tsp hing or asafoetida 2 tsp dry desicated coconut 1 tsp coriander powder 1 tsp cumin powder Ssalt curry leaves turmeric powder, pinch 1/2 tsp - sugar 3 tsp - peanuts Chopped cashewnuts, optional (less)

Slit the bhindi vertically and fill in with the ground masala. Deep fry the stuffed bhindi and keep aside.

In a another pan, heat oil, saute the onions until golden brown and add coriander leaves and salt and some red chilli powder. Cook for a while and finally add the fried ladysfinger/bhindi.

Image courtesy: Flickr/creativecommons thebittenword.com RELATED RECIPES Kadai bhindi Microwave Bhindi Masala Bhindi masala Dahi Bhindi Bhindi Do Pyaza Ingredients: 500gms - ladysfinger/bhindi/okra Onions, thinly sliced Coriander leaves Oil For the masala: 1-2 tbsp - besan/gram flour 2 tsp amchoor powder 2 tsp red chilli powder 1 tsp tamarind pulp or tamarind 1 tsp pieces without seeds 1/2 tsp hing or asafoetida 2 tsp dry desicated coconut 1 tsp coriander powder 1 tsp cumin powder Ssalt curry leaves turmeric powder, pinch 1/2 tsp - sugar 3 tsp - peanuts Chopped cashewnuts, optional (less)

It takes about 15 minutes on medium flame. Turn it regularly so that it cooks evenly.

Set aside to cool. Heat oil in a pan.

Add jeera, ginger, garlic, green chilli, onions and fry till onions turn golden brown. Add salt, turmeric powder, chilli powder and tomatoes.

Cook till tomatoes turn soft. Peel the skin of roasted brinjals and add the flesh to the veggies.

Mash well with a ladle. Cook for a couple of minutes.

Garnish with coriander leaves and serve hot with rotis/pooris More about brinjals | Check out our brinjal special RELATED RECIPES Shrimp Baingan Bharta Baingan Bharta Baingan Bharta Bagara Baingan Baingan Bharta Ingredients: 2 - brinjals, medium 1 - small onion, chopped 2 - small tomatoes, chopped 1 - green chilli 1 tsp - ginger, chopped 2 pods - garlic, chopped 1 tsp - jeera 1 tbsp - oil 1/2 tsp - turmeric powder Chilli powder,as required Coriander leaves, to garnish (less)

(OR) Roast the brinjals in the gas flame until tender - then cool and mash. Heat oil in a saucepan and fry onions and cumin well, till onions are tender.

Add the ginger garlic paste, curry powder, and tomatoes - cook for 1 minute. Add the beaten yogurt, eggplant/brinjals and chillies.

Season with salt and pepper. Add 1/4 cup water and cover-cook for 10 mins over high heat.

Remove cover, and simmer for 5 minutes. Garnish with cilantro/coriander and serve with piping hot rotis.

RELATED RECIPES Aloo Baingan Curry Chatpata Baingan Baingan Masala Bagare baingan Shrimp Baingan Bharta Ingredients: 1 large eggplant or 4 medium brinjals 2 tbsp vegetable oil 1 tsp cumin seeds 1 medium onion, finely sliced 1 tbsp ginger-garlic paste 1 tbsp curry powder 1 tomato, diced 1/2 cup plain yogurt 1 green chilli, chopped Salt to taste 1/4 bunch cilantro, finely chopped (less)

(OR) Roast the brinjals in the gas flame until tender - then cool and mash. Heat oil in a saucepan and fry onions and cumin well, till onions are tender.

Add the ginger garlic paste, curry powder, and tomatoes - cook for 1 minute. Add the beaten yogurt, eggplant/brinjals and chillies.

Season with salt and pepper. Add 1/4 cup water and cover-cook for 10 mins over high heat.

Remove cover, and simmer for 5 minutes. Garnish with cilantro/coriander and serve with piping hot rotis.

RELATED RECIPES Shrimp Baingan Bharta Baingan bartha Tomato corn bharta Bagara Baingan Baghare Baingan Ingredients: 1 large eggplant or 4 medium brinjals 2 tbsp vegetable oil 1 tsp cumin seeds 1 medium onion, finely sliced 1 tbsp ginger-garlic paste 1 tbsp curry powder 1 tomato, diced 1/2 cup plain yogurt 1 green chilli, chopped Salt to taste 1/4 bunch cilantro, finely chopped (less)

When its ready, drop 2-3 aubergines at a time and deep fry till they turn purplish-grey, and the skin becomes crispy. Remove and let it drain on a tissue paper.

Tip: Heat two tablespoons of oil in a thick and wide pan and add the brinjals. Sprinkle some salt and leave the brinjals to cook until well done and soft.

In the meantime roast the peanuts and sesame seeds. Switch off the flame and add the grated coconut to this, then pan-fry on low-flame till it turns light golden.

Grind in a spice blender and keep aside. In the same wok, take 2 tbsp oil and add the chopped onions to it.

Saute for 3-4 mins till pinkish in color. Add the cumin seeds, coriander powder and red chillies, and roast for another 2 mins.

Now blend all of the roasted ingredients along with the turmeric powder. Add the ginger and tamarind paste, along with 1/4 cup water, and blend to form a smooth and thick paste.

Take a non-stick pan, add 1 tbsp oil, add the roasted spice blend and sufficient water to make gravy. Add salt and lemon juice according to taste.

Cover and let it simmer on low-flame for 5-8 minutes. Now add the fried brinjals to this gravy.

Stir gently to allow gravy to penetrate the slits in the brinjals. Cover and cook for another 10 minutes.

When its time to serve, garnish with some finely chopped coriander Courtesy: http://funnfud.blogspot.

com/ RELATED RECIPES Shrimp Baingan Bharta Baingan Bharta Baingan Bharta Baingan bartha Bagara Baingan Ingredients: 8 - baby brinjals (aubergines/baingan) - round and small 1 - medium onion 2 - dried red chillies 2 tbsp - tamarind extract 1/2 tsp - ginger paste 4 tbsp - crushed peanut powder 2 tbsp - dessicated coconut - grated 2 tbsp - sesame seeds 1 tbsp - dhania powder 1 tsp - cumin seeds 1 tsp - red chili powder 1/2 tsp - turmeric powder 1/4 cup - water salt to taste 4 tbsp - oil + oil for frying aubergines (less)