Masala Baingan ( Spicy Aubergines)

Aubergine is such a versatile vegetable that there are so many different ways to cook it. The amazing thing is that every variety tastes equally good.  Roast it, BBQ it, shallow fry it or deep fry it, you don't have to worry about the end result, it is bound to be good.
           In India, quite a lot of people being strictly vegetarian, I think, aubergine is a vegetable that gives them a taste of non-veg food. That's why aubergine is called as 'Ghaas foos khanewalonki murgi'.
               There are different ways of making spicy aubergine sabji. Hyderabadi Baghare Baingan are made using poppy seeds and seasame seeds. In Maharashtra, it is made using roasted peanut powder, in Northern parts of India, it is made in onion-tomato based gravy.Aubergine blends so well with any spice that any method you choose, the curry will turn out quite good.
              The recipe that I am giving today, is a slight diversion from the traditional method and a fusion of 2-3 different types. I am the one who is always behind some easy-peasy ways of cooking, so I have twisted the original recipe a bit to reduce the cooking time. so first thing is,like the traditional Masala Baingan, we are not stuffing the spices in the aubergines and the other is, we are cooking the aubergines in a pressure cooker.That way, it gets ready in a jiffy and tastes amazing!! Give it a go!!

Ingredients and Recipe-
Baby Aubergines 8-10
Onion 1
Tomato 1
Garlic cloves 2-3
Roasted peanut powder 2-3 tbsp
Tamarind pulp 2 tbsp
Jaggery 1 tsp
salt, Red chilly powder,Dhaniya and Jeera powder, Garam masala 1tsp each
oil 2 tbsp
For tempering- Mustard and cumin seeds, Turmeric,Asafoetida
Coriander leaves for garnishing

1)First, wash the baby aubergines and give 2 criss-cross slits at the top as shown in the picture.
Keep in mind that we are not removing the stems from the aubergines.
2)Finely chop onion, tomato and garlic.
3)Heat oil in a small pressure cooker and make a tempering using mustard and cumin seeds, asafoetida and turmeric.
4) Now add finely chopped garlic and sauté till it becomes golden brown.
5)Brown the onion next and after that, add tomatoes and let it cook for 2-3 minutes.
6)Now add all the spices, roasted peanut powder,tamarind pulp,jaggery and salt.
7)Now add the aubergines and 1 cup of water, put the lid on and take only 1 whistle and turn the heat off.
8) Once it's cooled down, take out in a serving bowl and garnish with chopped coriander leaves.

           Masala Baingan are ready to serve!! They go well with Chapati, Naan or Rice.
Make sure to take only one whistle of the pressure cooker on high heat. Otherwise, aubergines get cooked too mushy.

Toor Daal with Drumsticks

Maharashtrian food and Daal go hand in hand with each other. I think, eating Rice,Daal ,Roti and curry in the same meal only happens in Maharashtra. Because in the South of India, rice is the main staple food and in North, it's Roti.
         Daal or 'Amti' as it is known in Marathi is an inevitable part of Maharashtrian food. Eat this sweet and tangy preparation with rice or roti, it tastes equally good. It is so popular in our friend circle that whenever our South or North Indian friends come home for dinner, they insist to make 'Amti'.
         This Daal tastes divine when drumsticks are added to it. So today, I am giving a simple recipe of Daal with drumsticks, which is easy to make and tasty and healthy to eat.

Ingredients and Recipe-
Toor Daal 1cup
Drumsticks 2-3
Tamarind pulp 2-3 tbsp
Jaggery 
Asafoetida 1/2 tsp
Garam Masala 1 tsp
Red chilly powder 1 tsp
for tempering- Oil, Mustard seeds,Cumin seeds, Dry red chilly and turmeric
Curry leaves 7-8
Coriander for garnishing
scraped coconut (Optional)

1)First of all, clean the drumsticks by taking the fibres out and cut them into small pieces.( as shown in picture)
2)take these drumstick pieces in a pan and add just enough water to it so that the drumsticks are covered in water.Put the lid on cook on medium flame for approx 10-12 minutes.
3)The dumsticks can also be cooked in a pressure cooker, but then their segments get separated and it doesn't give that pleasure while eating the daal.
5)Cook the toor daal in a pressure cooker  and keep aside.
6)Heat the oil in a pan and add mustard and cumin seeds to it.
7) When the seeds start crackling, add asafoetida,curry leaves and dry red chilly pieces. You can add 7-8 fenugreek seeds as well at this stage if you like the taste of it.
8)Now add the cooked toor daal to it.
9) Next, add the drumstick pieces that we have cooked earlier along with the water in it. Add some more water to it if needed to get the desired consistency.
10)Now add tamarind pulp, red chilly powder, garam masala,salt and jaggery and bring it to boil.
11) Finally add chopped coriander and fresh or dessicated coconut.
   Sweet and tangy Amti is ready to serve.