Friday, November 1, 2013

Baigan Bhaja

Hi Readers,

This is a very traditional dish that is prepared all over Odisha and Bengal. The specialty  of this is, it uses large or medium Brinjals cut into round and thick pieces. These are fried taking care not to break them. Since, brinjals become soft after cooking, it is turned from one side to other keeping its shape intact. It normally employs less oil and spices and is a common side dish that is served along with main course.

Ingredients :- 

2 large or medium size brinjal cut into thick round pieces.
2 potatoes large or medium sized cut into same thickness as brinjals.
1 tbsp turmeric powder
1/2 tbsp red chili powder
1 green chili chopped
1 tbsp Paanch Phutan
2 tbsp mustard oil
salt to taste

Method :- 

Wash and coat the vegetables with turmeric powder and salt. Heat oil in a pan. When Oil is hot, add Paanch Phutan and let it splutter. Add green chili, chopped vegetables and mix remaining spices. Mix well and cover and cook over medium flame. In between turn the pieces and let each side cook properly. When each sides turn brown and brinjal and potato is cooked remove and serve with main course.   

No comments:

Post a Comment