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nutritional properties

rashmi pani Newbie
rashmi pani
rashmi pani

Joined: 29 May 2008
Posts: 2

Posted: 29 May 2008 at 2:44pm | IP Logged
baingan bharta has lot of nutritional properites

Guardian Angel IF-Sizzlerz
Guardian Angel
Guardian Angel

Retro Podcast Team
Joined: 13 April 2006
Posts: 17062

Posted: 05 June 2008 at 4:48pm | IP Logged
interesting. Can you give more details about the nutritional properties???????????
dp_p Senior Member
dp_p
dp_p

Joined: 07 September 2006
Posts: 222

Posted: 11 June 2008 at 9:39am | IP Logged
Recipe - Baingan bhartha (Kalchina vankaya koora)

Roasted eggplant/Brinjal curry
Summary

Eggplants help control cholesterol. They are high in potassium and good source of folic acid.

According to Wikipedia, China and India are the highest consumers of eggplant. Just like tomatoes there are different types of eggplants, varying in size and color. Eggplants can be prepared in different styles.

South Indians make baingan bhartha with different ingredients and call it "pacchi pulusu/kalchina vankaya pacchadi. The roasted eggplant is not fried as much as the north Indian bhartha. I will post the pacchi pulusu and vankaya pacchadi recipes later.

Baingan bhartha is very popular in north Indian cuisine. Typical Punjabi baingan bhartha doesn't need too many spices. Salt, turmeric and red chilli powder are the basic spices. I add coriander powder and garam masala to the curry to make it spicy.
Ingredients:

    * Onions- 2 big (3 cups chopped)
    * Tomatoes - 4 medium size (3 cups)
    * Red chilli powder - 1 teaspoon (according to taste)
    * Turmeric - 1/4 teaspoon
    * Salt - 1 and 1/2 teaspoon (according to taste)
    * Coriander powder - 2 teaspoons
    * Garam masala - 1/2 teaspoon
    * Green chillies - 1 finely chopped
    * Cilantro - 1/2 cup (chopped)
    * Oil - 1 tablespoon

Eggplant roasted - 1 large (2 cups pulp)

Method:
Apply oil all over the raw eggplant, roast eggplant on the stove top or roast the eggplant on broil in an oven for 10 - 15 minutes turning in between. Remove the burnt skin from the eggplant and discard the skin. Mash the pulp of the eggplant and set it aside.

Preparing masala/base spice mixture:
Seasoning:
Heat oil or butter in a skillet or pan. Add cumin seeds and hing, allow the seeds to splutter. Add chopped onions, cook till light slightly brown in color.

Add chopped tomatoes, coriander powder, turmeric and red chilli powder. Saute till tomatoes are well mashed and all the water/wetness in the mixture is evaporated at medium high temperature.

Add the eggplant pulp, salt, cook for 10 - 15 minutes at medium heat temperature.

Add garam masala(optional), cilantro and finely chopped green chillies according to spice level, mix well and turn off the heat. Serve hot with roti/paratha/rice.

Preparation time: 20 - 30 minutes
# Servings : 4

Edited by dp_p - 11 June 2008 at 9:42am
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