Ingredients with Measurements:
- 2 large eggplants, cut into small cubes
- 2 medium-sized onions, finely chopped
- 2 medium-sized tomatoes, finely chopped
- 2 green chilies, finely chopped
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- Salt to taste
- 2 tbsp oil
- 1/4 cup chopped fresh coriander leaves
Special equipment needed:
- None
Step-by-step instructions:
1. Heat oil in a pan over medium heat.
2. Add cumin seeds and mustard seeds and let them splutter.
3. Add chopped onions and green chilies and sauté until onions turn golden brown.
4. Add chopped tomatoes and cook until they become soft and mushy.
5. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
6. Add chopped eggplants and mix well.
7. Cover the pan and cook for 10-15 minutes or until the eggplants are cooked through.
8. Add chopped coriander leaves and mix well.
9. Serve hot with rice or roti.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 14g
- Protein: 2g
- Fiber: 5g
Substitutions for ingredients:
- You can use any other vegetable of your choice instead of eggplants.
Variations:
- You can add potatoes, green peas, or any other vegetable of your choice to make it more nutritious.
Tips and tricks:
- Make sure to cut the eggplants into small cubes so that they cook evenly.
- You can add a pinch of garam masala powder for extra flavor.
Storage instructions:
- You can store the leftover bhaji in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the bhaji in a pan over low heat until heated through.
Presentation ideas:
- Serve the bhaji in a bowl garnished with fresh coriander leaves.
Garnishes:
- Fresh coriander leaves
Pairings:
- Rice or roti
Suggested side dishes:
- Raita or salad
Troubleshooting advice:
- If the eggplants are not cooked through, add a little water and cook for a few more minutes.
Food safety advice:
- Make sure to wash the vegetables thoroughly before using them.
Food history:
- Baingan ka bhaji is a popular Indian dish that originated in the northern part of India.
Flavor profiles:
- Spicy, tangy, and savory
Serving suggestions:
- Serve hot with rice or roti.
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Region: Indian