Baingan bharta rice

In this world there are two types of people: who love eggplant and those who hate eggplant. Me and my Big B used to be the people in the second group, but one day mom sent us to buy eggplants and that was the day we tried it and shifted to the first group.

So basically I love eggplant

This rice dish with eggplant is one of those dishes which will warm you up from inside. This is a great dish when it is cold and gloomy outside

Baingan bharta rice (creamy Rice with roasted eggplant and tomatoes)

Baingan bharta rice

Ingredients:

1. 1 medium sized American eggplant
2. 2 cups rice
3. 2 medium large tomatoes chopped
4. 1 cup chopped onion
5. 1 teaspoon each of salt, chilly powder, ginger garlic paste, coriander powder
6. 1/2 teaspoon each of cumin powder, turmeric powder, garam masala
7. 1 tablespoon oil

Cut the eggplant into half length wise. Roast it over the stove flame (if your stove is gas) until the skin starts to wilt. Else roast in the oven at 350 degrees for 30-45 minutes. Scrape the flesh of the roasted eggplant once it cools down.

In a pan heat the oil and fry the onions till they start turning brown. Add ginger garlic paste and fry for a minute. Add the tomatoes and all the spices, stir to combine. Cover and cook till the tomatoes got pulpy. Add the roasted eggplant pulp and stir well. Add 4 cups of water and bring to a boil. Add rice and cover and coo for 20-25 minutes or until rice is done. Garnish with cilantro and enjoy

Podi kottina vankaaya

Here is one of the recipes for the king of vegetables... Eggplant or brinjal. Why is it the king of vegetables... Because it has a natural crown on it's head. Baingan raaja.

This is an amazingly easy recipe of stir fried eggplant. I served it with white rice and khatti dal

Podi kottina vankaaya( stir fried eggplant with roasted lentils)
Ingredients
1. 1 medium American eggplant or two Chinese eggplants
2. 1 tablespoon oil
3. 3/4 teaspoon salt
4. 2 tablespoons juice from a marble sized tamarind

For powder
1. 2 teaspoons each of Chana dal, desiccated coconut
2. 1 teaspoon each of urad dal, coriander seed
3. 2 dried red chillies

Roast the ingredients for powder without any oil and let them cool. Grind them to a coarse powder

In a pan heat the oil and fry the eggplant with salt covered for 10 minutes. Add the powder and stir to combine. Add the tamarind juice and cover and cook for 5 more minutes. Enjoy with hot steamy rice and sambar