Chicken and eggplant coconut curry

 Coco Chicken and eggplant (Eggplant and Chicken in a creamy coconut gravy)

Chicken eggplant coconut curry

Ingredients:

1. 1 can chicken breast drained (save the broth)
2. 2 cups peeled chopped American eggplant
3. 1/2 teaspoon each of salt, chilli powder, cumin powder, tandoor masala (optional), garam masala
4. 1 teaspoon each of coriander powder, ginger-garlic paste
5. 1 tablespoon oil
6. 1 medium small red onion sliced thin

In a pan heat the oil and fry the onions until they start getting brown. Add the eggplant and cook for 10 more minutes on medium flame. Add the ginger garlic paste and fry for 30 seconds. Add the chicken all the spices and stir to combine. Reduce the heat to low and add the coconut milk and simmer for 10 minutes. Add some chicken broth to adjust the thickness to your liking. Enjoy with a naan or paratha or roti

Roasted Eggplant and Black Eyed Peas

 Its new year and inevitable every year there is always an article about what foods are eaten on Jan 1st for good luck. And in the South of the USA, Black Eyed Peas are eaten.

I have a couple of Black Eyed recipes from before

Black Eyed Peas and Cabbage

Turkey Sausage with Black Eyed Peas

But this time I made with the roasted eggplants and yum yum yum is all I have to say

Roasted Eggplant and Black Eyed Peas (Black eyed peas cooked with roasted eggplant with Indian Spices)

Roasted Eggplant and Black Eyed Peas

Ingredients:

1. 1 medium eggplant horizontally sliced and drizzled with a bit of an oil and roasted on an open flame for 5 minutes on each side ( I roast them on my stove top flame)
2. 1 can black eyed peas drained or 1 cup dried black eyed peas soaked over night and cooked in a cooker for 3 whistles with 2 cups of water
3. 1 teaspoon each of salt, cumin, red chilli powder
4. 2 teaspoon coriander powder
5. 1 medium onion chopped fine
6. 1 teaspoon graded ginger
7. chopped fresh coriander/cilantro  for garnish
8. 1 tablespoon oil

Leave the roasted eggplant covered in a plate for 5- 10 minutes. Scrape the meat out of the skin and mash it so that there is are no big pieces or long strands of flesh.

In an pan heat the oil and add the chopped onions and fry until they start becoming brown. Add the ginger and give it a quick stir. Add the roasted eggplant and all the spices and mix well. Cover and cook for 5 minutes. Add the drained black eyed peas and 1 cup water or the contents of the cooker. Cover and simmer for 15 minutes. Garnish with cilantro and enjoy on a New Year's day with Roti or Rice

Baingan Gobi Masala

This is an awesome recipe with Cauliflower and eggplant. The thick gravy which the eggplant creates for this curry is super delicious. I made it spicy as I was not serving it to kids. They had their own favorite Tandoori Gobi

Baingan Gobi Masala (Eggplant and Cauliflower curry)

Baingan Cauliflower masala

Ingredients:

1. 1 medium small onion chopped fine
2. 1 medium small American eggplant, peeled and cubed into small cubes
3. 1 tomato finely chopped
4. 1 medium small cauliflower cut into small florets
5. 1 teaspoon each of ginger garlic paste, salt, pav bhaji masala
6. 1/2 teaspoon chilli powder
7. 2 green chillies sliced
8. 2 tablespoons oil

In a pan heat the oil and add onions and eggplant and 1/2 salt and cover and cook for 10 minutes. Add ginger garlic paste and fry for a minute. Add cauliflower, tomato and the rest of the ingredients and cover and cook for 15 minutes. Garnish with cilantro and enjoy with hot roti or rice

Roasted eggplant with Chickpeas

Roasted eggplant with Chickpeas

Chickpeas with Eggplant

Ingredients:

1. 1 American eggplant
2. 1 medium small onion chopped fine
3. 1 can chickpeas drained and rinsed
4. ½ teaspoon each of salt, chilli powder, cumin powder, coriander powder, ginger garlic paste, amchur (dried mango powder) or ½ table spoon lemon juice
5. ¼ cup yogurt beaten
6. 1 tablespoon oil
7. Handful of chopped cilantro

Cut the eggplant length wise and roast it on the open flame of the stove. If you do not have a flame stove, roast the egg plant with some oil brushed on the cut side at 400 degrees for 20 minutes. Let it cool a bit and peel the skin off and chop the eggplant into small pieces

Heat oil in a pan and fry the onions till they start turning brown. Add ginger garlic paste and fry for a minute. Add the egg plant and all the spices and mix well and cover and cook for 10 minutes. Add the chickpeas and the beaten yogurt cover and simmer for 10 minutes. Garnish with a handful of chopped cilantro and enjoy with rice or roti

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

Baingan beenj Salan

There are two kinds of people...one who love eggplant and two who hate eggplant. I belong to the first category from the first time I went to the market and got eggplant all by myself. Before that I belonged to the second group.
                               Anyway, this curry made of eggplant and pinto beans is one of my favourite. When I was in India my mom used to make this curry with eggplant and the beans from the Indian broad beans or Sem ki phalli ke Beej. This goes great with either rice or roti and is super easy to make

Eggplant with beans curry

Baingan Beej Salan (Yummy Eggplant and Pinto Beans curry)

Ingredients:

1. 1 medium sized American eggplant cut into 1 cm cubes or 2 times as much chopped eggplant as the beans
2. 1 can washed and drained pinto beans
3. 1 tablespoon oil
4. 1/2 cup chopped onion
5. 1 green chilly chopped
6. 1/2 teaspoon each of grated ginger, grated garlic, turmeric, chilly powder, coriander powder, cumin
7. Chopped cilantro for garnishing

In a pan heat the oil and fry the cumin for a couple of minutes. Add the onions and fry till they become translucent. Ass ginger and garlic and all the spices and fry for a couple of minutes. Add eggplant and fry for 5 minutes. Add the beans and a cup water and stir to combine. Simmer for 10 minutes. Garnish with cilantro and serve with rice and Kaccha Khatta or Till ka Khatta or with any of the Roti or Indian Breads