Palak Thalipeeth | Multigrain flour and spinach flat bread

Palak Thalipeeth, a multigrain flour flat bread from Maharashtra. Eat it with curd or sweet pickle and be sure to be amazed.

Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach

Tea With pakoras? or samosas, now is the time to try out a new snack in town. A traditional snack all the way from Maharashtra. Thalipeeth, is a flat bread made form various flours such a jowar, bajra, atta or rice flour.

Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach

This month, us bloggers from  Shhhhh Cooking Secretly Challenge traveled to land of Bollywood and Chatrapati Shivaji, Maharashtra. I was paired with Sujata Roy from   “Batter Up with Sujata”. She gave me ginger and turmeric as my secret ingredients and with that i came up with Palak Thalipeeth.

Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach

Thalipeeth, a Maharashtrian flat bread is made from various flours such as jowar, bajra, rice and whole wheat flour. The different flours used in this recipe make it highly nutritious in calcium, phosporous, protein, minerals etc.

What goes to into making a Palak Thalipeeth

Multigrain flour is the main ingredient in making thalipeeth, so let see why  these flours and some other ingredients make this flat bead so nutritious:

Jowar flour: Made from jowar / sorghum, this flour is loaded with essential vitamins, anti-oxidants, zinc etc.

Bajra flour: This flour apart from being a great gluten free option, also is rich in proteins and fiber

Rice flour: an excellent substitute for gluten free recipes, it is also helpful in helping people who might not be able to digest wheat

Besan / Gram flour: Gram flour / chick peas flour is also a source of protein and vitamins

Palak / Spinach: Palak is known to contain vitamins and iron.

Masalas:  well Indian spices / masalas just bring life to all the recipes 😀

How to make Palak Thalipeeth

Once all the ingredients are collected as per the recipe. A firm dough is made and set aside in a bowl to rest for atleast 30 minutes. After that the magic begins!!!

  • Take two sheets of butter paper / parchment papaer (A4 size )

Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach

  • Take a ball of the dough (cricket ball size) and place it on the oiled parchment paper

Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach

  • Cover with the other sheet and slowly use your fingers to spread it out

Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach

  • Remove the top sheet, gently turn over the flat bread directly on the oiled tawa or on your hand before placing it on the hot tawa.

Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach

  • Cook on both sides with a little oil.

shhh-secretly-challenge-image

I had a great time making this recipe..i hope you like it to.

 

Print Recipe
Palak Thalipeeth | Multigrain flour and spinach flat bread
Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Step by step description on making a healthy multigrain flour palak thalipeeth (flat bread). This homemade flat bread also has the goodness of spinach
Instructions
  1. In a large bowl, bring together all dry and wet ingredients
  2. Slowly add water to the bowl and bring all the ingredients to form a firm dough
  3. Cover the bowl with firm dough with a plate / cloth and set aside for 20 minutes
  4. Take 2 sheets of parchment paper, oil them and set aside
  5. After 20 minutes, form balls of the dough (cricket ball size)
  6. Place the ball on the oiled sheet and softly press it
  7. Place the other sheet on top of the dough and press the dough slowy to flatten it
  8. Flatten it till it is 2.5 - 3 times bigger than what the dough started out initially
  9. Remove the top sheet and transfer the thalipeeth on the tawa (either directly on the tawa or transfer to hand first and then transfer to the hot tawa)
  10. Make 4 - 5 holes while the thalipeeth is on the tawa
  11. Add oil to the holes ( this helps in evenly cooking the thalippeth)
  12. Cook on both sides on medium flame to get even colouring.
  13. Repeat the process till all the dough becomes a thalipeeth 🙂
  14. Serve hot with some pickle, curd and here we also some chickpea salad

Chakki Ki Sabzi | Madhya Pradesh style Wholewheat flour dumplings in sauce

This Chakki Ki Sabzi, made from whole wheat dumplings in a tangy sauce is a meal by itself.  Apart from being a meal, this spicy and tangy sabzi also goes well with rice.

Love this Chakki Ki Sabzi from Madhya Pradesh, it is made from whole wheat flour and is very similar to gatte ki sabzi for Rajasthan.

This month, us bloggers from  Shhhhh Cooking Secretly Challenge traveled to the land known as the “heart of India” also known as Madhya Pradesh.

Here are some of the famous things to see in Madhya Pradesh

  1. Sculptures of Khajuraho
  2. Wildlife at Bandhavgarh
  3. Kanha National park
  4. Temples at Ujjain
  5. The historical city of Gwalior
  6. Buddhist stupas at Sanchi

Apart from the historical sites and national parks, Madhya Pradesh is also known for vegetarian food such as poha, bhutta ka khees, palak pooris, malpua and mawa bati.

This month my partner Shobaji from Shobasfoodmazaa gave me two very simple ingredients to use and make a dish representing Madhya Pradesh. She gave me whole wheat flour and cumin seeds. The obvious thing for me to make was Chakki Ki Sabzi.

A few things to know about this recipe:

  1. The chakki / whole wheat flour dough used in this recipe is first steamed, then fried and then in gravy.
  2. Make nice and small pieces of the dough ( once it is steamed it does become big).
Love this Chakki Ki Sabzi from Madhya Pradesh, it is made from whole wheat flour and is very similar to gatte ki sabzi for Rajasthan.
Dough in an oiled utensil before steaming
Love this Chakki Ki Sabzi from Madhya Pradesh, it is made from whole wheat flour and is very similar to gatte ki sabzi for Rajasthan.
Dough dollops after steaming
Love this Chakki Ki Sabzi from Madhya Pradesh, it is made from whole wheat flour and is very similar to gatte ki sabzi for Rajasthan.
Fried dough

3. It is time time consuming to make this sabzi, but it is absolutely delicious.

4. Don’t go overboard with the spices, subtle flavours make this sabzi delicious.

It is time time consuming to make this sabzi, but it is absolutely delicious.

This recipe is similar to Gatte ki Sabzi which is a popular recipe from Rajasthan. Here whole wheat flour is used instead of gram flour (besan). The main difference is seen in the way that the Gatte and chakki are cooked. Gatte are cooked like a pasta in boiling water whereas chakki cubes are steamed, fried and then added to gravy.

It is time time consuming to make this sabzi, but it is absolutely delicious.

Some of the other recipes using whole wheat flour / atta ingredients are:

  1. Mattar ke parathe
  2. Instant healthy dosa
  3. Sattu ka paratha
  4. Burger Buns
Print Recipe
Chakki Ki Sabzi | Whole wheat dumplings in tangy sauce
It is time time consuming to make this sabzi, but it is absolutely delicious.
Prep Time 1 hour
Cook Time 35 minutes
Servings
people
Ingredients
For the dough
For the gravy
Prep Time 1 hour
Cook Time 35 minutes
Servings
people
Ingredients
For the dough
For the gravy
It is time time consuming to make this sabzi, but it is absolutely delicious.
Instructions
  1. In a bowl, mix the ingredients of the dough and knead well. (the dough should be sticky and soft).
  2. After kneading, let the dough rest for at least 15 minutes.
  3. After 15 minutes, knead for some more time till the dough does not stick to your hands and becomes soft
  4. Now form small dollops of the dough and steam them in a pressure cooker ( on an oiled plate.)
  5. Once the dough dollops are steamed, set aside and let them cool
  6. Once cooled, fry them in hot oil and drain on tissue paper.
  7. In a kadhai / wok, heat 2 tbsp of oil. Add the cumin seeds and ginger garlic paste.
  8. Saute till the paste is cooked on a low flame.
  9. Add the onion paste and cook for some time
  10. Add the masala powders and mix well
  11. Increase the flame, add curd and cook the curd on high flame (high flame ensures that the curd does not split)
  12. Once the curd is cooked, add the tomato paste and cook well.
  13. Now add the fried dough dollops and cook them for a couple of minutes at a very low flame.
  14. Garnish with coriander leaves and cook for another couple of minutes
  15. Srve hot with some jeera rice or have it as is in a bowl

Moong and cabbage Rice | A Simple one pot rice recipe

Sometimes i just want to throw all things together in a pot and get something nice to eat. This Moong and cabbage rice is exactly that, a one pot recipe filled with deliciousness. 

This moong and cabbage rice is easy and simple to make. This delicious, easy and simple to make rice can be made in one pot.

 

These days whenever we have friends over for dinner or lunch, i make this moong and cabbage rice instead of a pulao. It is easy, simple and one pot 🙂

The secret to this recipe you ask?? nothing..every time i cook this, i use whatever ingredients i have on my hand on that day or what my stomach fancies !!! Its that versatile a recipe, and makes a humble vegetable like cabbage tasty.

I have used left over rice (from previous night) in this recipe, but one can easily use freshly cooked rice for this recipe. Also this recipe can be tweaked in many ways, depending on what ingredients are available at home.

Different ways to make it more tasty and healthy:

  1. To make this version healthy, you use cooked broken wheat or brown rice.
  2. I have added peanuts, but to make it luxurious, use cashew nuts and walnuts.
  3. I have also added capsicum and carrots to it to make it colourful, you could add green onions, potatoes, peas etc
  4. Masalas : anything that you have on hand, a bit of garam masala at the end and the aroma is fabulous.
  5. Protein: I have added cooked moong , you can use kabuli channa or black channa or even cooked rajma. Another intersting idea would be to add mixed sprouts as garnish to add texture to the rice.

This moong and cabbage rice is easy and simple to make. This delicious, easy and simple to make rice can be made in one pot.

If you are in a mood for some thing simple, serve this with cucumber raita or plain curd else serve this with channa masala or rajma or even kali dal.

Here are some more rice recipes to make :

  1. Mango Rice
  2. Capsicum Rice (with mint)
  3. Sasve Kai Chitranna ( Rice with mustard and coconut)
Print Recipe
Moong and cabbage Rice |
Course Main Dish
Cuisine Indian
Keyword rice
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Keyword rice
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Heat oil in a kadhai and add mustard, jeera and curry leaves to it.
  2. Once the mustard splutters, add garlic, onions and saute well
  3. Now add the tomatoes and all the masala powder mentioned above.
  4. Once the tomatoes are cooked, add the carrots,soaked moong and sliced capsicum
  5. Stir them briefly and add the cabbage and mix well
  6. Add the required amount of salt to this mixture, stir and close the lid of the kadhai and let the mix cook for about 10 -15 minutes (stir once every couple of minutes so that the sabzi does not stick to the kadhai)
  7. Once the cabbage sabzi is completely cooked, add rice and mix well
  8. Close the rice pot with a lid and let it cook on low flame
  9. Garnish with chopped coriander and serve hot with raita or plain curd
Recipe Notes

Note:

1. While using broken wheat or red rice, try and cook them al dente or the mix would go soggy.

2. Addition of butter, cashew nuts and green chillies would make this luxurious.

3. Mint leaves also can be added to give this recipe an interesting twist.

4. Grated coconut also can be added at the end to give the recipe a slight sweet hint.

Vazhakka Thoran | Kerala Style Raw Banana Stir Fry

Vazhakka Thoran is an easy and classic dish made with Raw banana and coconut. This version of stir fry can be easily served with rice or rotis.

Vazhakka Thoran is an easy and classic dish made with Raw banana and coconut. This version of stir fry can be easily served with rice or roti

In the last few months, the state of Kerala has been in the news because of floods and devastation across the state. Many people have lost their near and dear ones. In the middle of all this devastation, news channels also  showed us resilience and positive vibe that the people of Kerala have.

As an ode to the state of Kerala and its people, for this month’s Shhhhh Cooking Secretly Challenge, us food bloggers are cooking recipes from Kerala.

This month i was paired with Anu Kollon from Ente Thattukada and she gave me coconut and raw banana as my secret ingredients. This gave me the perfect opportunity to make the traditional Vazhakka Thoran.

shhh-secretly-challenge-image

My quest to make a very traditional dish using coconut and raw banana led me to my neighbour’s (Aruni’s) house. After chatting with her on various recipes like kallan or erissery, i decided to make a simple dry raw banana preparation to go with rice last week.

Vazhakka Thoran is an easy and classic dish made with Raw banana and coconut. This version of stir fry can be easily served with rice or roti

Did you know this about Banana??

Did you know the banana plant might be the only plant where almost all parts of the plant get used and nothing goes waste?? Let me write how 🙂

  • Banana plant Stem / trunk – Also known as Vazhai thandu in tamil, this part of the plant is used in south indian cuisine to make a raita or a dry sabzi.
  • Banana leaves – The leaves which are large and water proof, are very commonly used as plates to serve food in marriages or family functions. It is also used to make eco-friendly containers in India.
  • Banana flower – In south India this part of the plant is used as a vegetable to make dry sabzis or even tasty vadas (fried lentil fritters).
  • Raw banana – Raw banana is very versatile and can be used in curries / sabzis as a vegetable or gets used to make some yummy chips.
  • Ripe banana – What can i say, that you dont know, in Banana cake, in fried bananas or had just as a fruit, so many options to eat these.

Coming back to the recipe, I made the Vazhakka Thoran as an accompaniment to sambar/rasam rice for lunch, but it can also be served with mixed rice varieties or rotis.

More recipes using Raw Banana / Vazhakka:

  1.  Gujarati Undhiyu
  2. Vazhapoo Parappu Usili ( Banana flower and coconut dry sabzi)

Mixed rice varieties:

  1. Mango Rice
  2. Mustard & Coconut Mixed Rice
Print Recipe
Vazhakka Thoran | Kerala style raw banana stir fry
Vazhakka Thoran is an easy and classic dish made with Raw banana and coconut. This version of stir fry can be easily served with rice or roti
Prep Time 20 min
Cook Time 20 minutes
Servings
people
Ingredients
To saute
To grind
Prep Time 20 min
Cook Time 20 minutes
Servings
people
Ingredients
To saute
To grind
Vazhakka Thoran is an easy and classic dish made with Raw banana and coconut. This version of stir fry can be easily served with rice or roti
Instructions
  1. Remove the skin from raw banana and chop them into small cubes (add them to a bowl of water so that they don't oxidize and turn black)
  2. Heat 1.5 cups of water in a medium sized wok / kadhai and add the chopped bananas to it
  3. Add some salt and turmeric powder and cover it for 5 - 7 minutes
  4. Once the raw bananas is par cooked ( almost 90% cooked), remove from heat, drain the water and set aside the cooked bananas in a plate
  5. Grind / pulse the ingredients given to a rough paste and set aside
  6. Heat oil in a kadhai / wok, add mustard leaves, curry leaves.
  7. Once the mustard splutters, add the ground mixture and raw bananas and mix well
  8. Cook for a couple of minutes and remove form heat
  9. Serve with hot rice and rasam or with rotis

Cottage cheese stuffed dinner rolls

These Homemade dinner rolls stuffed with cottage cheese (paneer) and sweet corn are an excellent way to get some protein and vegetables into my daughter.

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Breads…my one true love…i just love eating them. It could be made from any kind of flour, all purpose or whole wheat or rye…with oats or seeds or just plain..i love them all. Its no wonder that whenever we travel abroad..i just stare at the various boulangeries and order all the breads one by one and..well eat them. The aroma is just so heavenly and inviting isnt it?? This is what i look to create in my small kitchen. I keep experimenting with different type of breads / rolls and try and make them with different stuffings..today i write about a flavourful stuffing with cottage cheese and sweet corn. Here is my Cottage cheese stuffed dinner rolls with sweet corn.

These Homemade dinner rolls stuffed with cottage cheese (paneer) and sweet corn are an excellent way to get some protein and vegetables into my daughter.

If you ask any of my friends or if you have been following my instagram journey..it would come as no surprise that i bake breads loafs or buns or rolls quite often. My heart just longs for baking savoury kinds of breads ( i have even dreamt about them :D). I tend to ramble when i start talking about breads 😉

My Trip to Boulangerie

Various breads for breakfast in a boulangerie in Bastille, Paris
Recently when we traveled to Paris, we stayed in Bastille. Bastille is an amazing area to stay, full of restaurants, pubs and supermarkets. We used an airbnb kind of place to stay in Bastille. Most days we cooked breakfast at the place of stay..but on the other days it was always a short walk to the boulangerie or Bagelstein. Oh my… the variety of sandwiches or breakfast breads that they had to offer was simply amazing. The baguette with fresh mozarella, basil and tomatoes was my favourite to eat all day long. They were so simple…just 3 things on a bread and yet so much flavour.

Bagel Sandwich with roasted vegetables and cream cheese

Bagelstein also offered a variety of bagels and converted them into mouthwatering sandwiches..Being vegetarians we could only have one kind of sandwich filling – Cream cheese, salad leaves and roasted vegetables…but wow..how does it matter..simple and tasty..that’s how it was. The boulangerie also sold different variety of sourdough breads which we picked up and had for lunch and dinner..yup we are like that !!!




Recently when we traveled to Paris, we stayed in Bastille. Bastille is an amazing area to stay, full of restaurants, pubs and supermarkets. We used an airbnb kind of place to stay in Bastille. Most days we cooked breakfast at the place of stay..but on the other days it was always a short walk to the boulangerie or Bagelstein. Oh my... the variety of sandwiches or breakfast breads that they had to offer was simply amazing. The baguette with fresh mozarella, basil and tomatoes was my favourite to eat all day long. They were so simple...just 3 things on a bread and yet so much flavour.

Why cottage cheese stuffed dinner rolls??

Coming back to reality…with a toddler at home, i am always looking at healthy options which are homemade to give her as a snack. These cottage cheese stuffed dinner rolls with sweet corn is an excellent way to get some protein and vegetables into my daughter.

My go to recipe for bread loaf or rolls is this one : Rosemary Rolls . Most of my bread recipes are a variation of this one…in this post i have mentioned the ingredients of the bread dough and have followed the recipe to shape them. You can also have a look at this Video for shaping the rolls.

Print Recipe
Homemade dinner rolls stuffed with cottage cheese and sweet corn
These Homemade dinner rolls stuffed with cottage cheese (paneer) and sweet corn are an excellent way to get some protein and vegetables into my daughter.
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 1.20 hours
Servings
nos
Ingredients
for the bread dough
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 1.20 hours
Servings
nos
Ingredients
for the bread dough
These Homemade dinner rolls stuffed with cottage cheese (paneer) and sweet corn are an excellent way to get some protein and vegetables into my daughter.
Instructions
  1. Heat oil in a wok or kadhai
  2. Add the onions and saute them till they are pink in colour
  3. Once the onions are cooked, add the sweet corn and mix well
  4. Now add the salt and different masala powder and mix well
  5. Cover and cook for a couple of minutes at a low flame
  6. Add crumbled paneer (cottage cheese) and mix well
  7. Cover and cook for a couple of minutes
  8. Add chopped coriander for garnis, remove from heat and set aside to cool
  9. Follow the instruction and the ingredients mention above to make a bread dough (without the rosemary)
  10. Let it proof for about 45 - 60 mins or till the dough doubles in size
  11. Knock down the air in the dough and make 6 equal portion of the same
  12. Pat each dough roll flat, place 2 - 3 tsp of the filling in it
  13. Get the edges of the flattened roll towards inside and cover the filling to form a seal
  14. Place the seal side of the dough on the platform and using your fingers and palm..slowly roll the dough into a tight roll
  15. Place the roll in a greased pan and repeat the process with all the dough rolls
  16. Once all the dough rolls are placed in the greased pan, cover with cloth and set aside for 20 -25 minutes for the rolls to double in size
  17. Pre heat the oven /OTG to 200 Degree Centigrade
  18. Brush the rolls with egg yolk or milk and sprinkle the sesame seeds on top
  19. Once the oven is preheated, place the rolls in the oven to bake
  20. Bake for 15 minutes or till the top of the buns get a golden colour
  21. Remove the rolls and immediately brush some salted butter on them
  22. Remove the rolls with a spatula and leave them to cool on a cooling rack
  23. Once they are cool or at room temperature, have thes rolls as is or with a little tomato sauce

Traditional Gujarati Dudhi Handvo – A Savoury cake with Bottle Gourd

For this round of cooking as part of   Shhhhh Cooking Secretly Challenge, i was paired with Avin S Kohli. Avin gave me Dudhi / bottle gourd and ginger as my secret ingredients. The only thing that came to my mind was my favourite savoury recipe from the land of Gujarat: Traditional Gujarati Dudhi Handvo – A savoury cake with bottle gourd. The handvo can either be made in a traditional handvo vessel or can be made in a pan…one can also bake it. For this recipe i am using a traditional handvo vessel.

The handvo vessel is made up of two parts, the bigger vessel in which the batter is poured and the smaller portion in which the sand is added. The hole through middle of the vessel lets the heat from the gas to the batter and lets the batter cook and the sand indirectly heats the batter.

Print Recipe
Gujarati Doodhi Handvo - A savoury cake with bottle gourd
traditional dudhi handvo
Cuisine Indian
Servings
Ingredients
Cuisine Indian
Servings
Ingredients
traditional dudhi handvo
Instructions
  1. Mix all the ingredients (include 50 gms til and 1 tbsp of oil) and soak for 4 -5 hours.
  2. Grease the handva vessel with oil from the inside and pour the batter into it. Add the remaining til and oil on top of the batter...
  3. Pour dry sand in the smaller/lower part of the vessel and keep aside...
  4. Keep the the vessel with sand on low flame and then put the bigger vessel on top of the smaller vessel and close the lid and let it cook for a couple of hours or till the batter is cooked.
  5. To check whether the handwa is cooked or not, take a clean knife and dip into the handwa...if the batter does not stick to the knife then it means that the handwa is cooked and ready...
  6. To remove the handwa, slowly slice it into big pieces (after it cools a little bit) and lay it on a plate and serve with chutney...
  7. Serve with green chutney or have it as it is...
Recipe Notes

It might sound a bit complicated but the end product is really delicious to eat...

Happy Deepawali to everbody...Hope everybody has a a happy and safe diwali..

Khaman / channa dal dhoklas

How many of us have had khaman or dhoklas from the local marwadi snack shop or a high end snack bar…almost all of us…it is light, yummy and fills the stomach is’nt it?? Well this delightful snack has its origins in Gujarat and it is called “Khaman”…it is also called as “Dhoklas” in many other places..in the shops they are made of besan or gram flour…here i have made them in the traditional gujarati home style..i.e made of channa dal

Print Recipe
Khaman / channa dal dhoklas
Instructions
  1. Soak channa dal and rice separately for atleast 2 hrs or till they are soaked nicely.
  2. Grind the dal and rice separately, then mix them in a bowl with some salt.
  3. Cover the dal rice mix with a lid and let it reat in a warm place for about 5-6 hours so that it can ferment.
  4. Once the mix is fermented, add curd, salt, ginger-green chilli paste and turmeric powder and mix well.
  5. Grease a shallow utensil (any baking dish should do) and pour the mix into it.
  6. Just before putting the baking dish to steam, add the soda and mix well and immediately start steaming.
  7. Steam for min of 10 - 15 mins / till its cooked well.
  8. Once steamed, garnish with temper, chopped coriander leaves and some freshly grated coconut.
  9. Cut into bite sized pieces.
  10. Serve with tangy chutneys (tamarind / mint / coriander)...njoy!

Baingan Ka Bhartha

Another post on Baingan or eggplant..well i am on a roll aren’t I ??? two posts on brinjals in such a short gap…. well this one is very different from the brinjal sabzi i had posted earlier…The brinjal used in this recipe are not the small ones that i have used in bharva baingan…this recipe calls for the bigger brinjal available in the market

Print Recipe
Baingan Ka Bhartha
Instructions
  1. Apply little oil on the surface of the washed brinjal and roast it equally on all sides... (spots seen on the stove...juices that drip from brinjal while you roasted it 🙂 )
  2. Once the brinjal is roasted on all sides, remove from flame and let it cool
  3. Once the brinjal is cooled, remove the outer black skin of the brinjal and set aside.
  4. Remove the top part of the brinjal and chop it into small pieces
  5. Once this is done, heat oil in a kadai.
  6. Once oil is heated (not to smoking point), add the onion, ginger-garlic paste and saute till the onions are pink in colour and the garlic loses its raw smell.
  7. Now add the finely chopped tomatoes, turmeric powder and cook till oil starts leaving the sides of the kadai.
  8. On a medium flame, to the above mixture...add the salt and the other masala powder mentioned above and cook for a few seconds.
  9. Once this is done, add the chopped brinjal and mix well.
  10. Add about 1/2 glass of water, mix well and cook with lid closed for about 5 mins.
  11. Once the sabzi is cooked, garnish with finely chopped coriander leaves and serve hot with rotis / bread or rice
  12. Some people also like to add juice of 1/2 a lemon to this sabzi before serving...