Baingan Masala or Stuffed Brinjal Masala

"Baingan Masala" is a north-indian dish that goes good with Phulkas, Chappathis and Rice too. We do have a south-indian version (will post sometime in the future). The difference between the versions are the spices that are used.

My dad had got these Brinjals few weeks back from the market(known as Sandhai) of my hometown. The Brinjals were very fresh even after weeks. That's the speciality of the vegetables that we get from Sandhai. We can never even compare those with Chennai Brinjals.

I was thinking..what dish can be done with these Brinjals? Then decided why not I try this Stuffed Baingan Masala. Stuffed Baingan Masala is close to Bhagare Baingan (Kathrikkai Kosthu). Kathrikkai Kosthu serves as a side-dish for Chicken/Mutton Biriyani's. One of my friends was requesting for this dish. I will post that along with Mutton/Chicken Biriyani here in my blog.

Ingredients
Brinjal - 7 (big ones)

For the Stuffings
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 1/2 tsp
Corriander Powder - 3 tsp
Cumin Powder - 1/2 tsp
Pepper Powder - 1/4 tsp
Garam Masala Powder - 1/2 tsp
Salt - to taste

For the Masala
Oil - 4 tbsp
Onion paste - 1 cup (1 onion)
Tomato puree - 1 cup (2 tomatoes)
GingerGarlic paste - 1 tsp
Sambhar Powder - 3 tsp (homemade)
Tamarind Paste - 2 tsp (thin paste)
Salt - to taste

Preparation
(1) Take a bowl and mix all the items given in For the Stuffings.
(2) Make slits till 3/4 th of body part of the Brinjals and fill in the dry powders.

(3) Heat oil in a pan and add to the hot oil, add onion paste.
(4) Saute for a min and add tomato puree.
(5) Saute till raw smell is off and then add ginger-garlic paste.
(6) Cover and cook the masala with a lid in a flow flame.
(7) Add Sambhar powder, salt and sprinkle little water.
(8) Cover and cook till it leaves enough oil.
(9) Add Tamarind paste, required water and cook it covered in a medium flame.
(10)When it starts leaving out enough oil, add the stuffed brinjals.

(11)Cover and cook the brinjals in a medium flame for 15 min.
(12)Brinjals would start changing its color.

(13)Add water little by little in between if the masala gets dried out.
(14)Cover and cook it in a low flame till its done.

(15)Transfer the Stuffed Brinjal to a serving dish.
(16)Now its ready to be served hot.

Channa Masala or Chole

"Channa masala" or "Chole" is a popular dish in Indian cuisine which is often eaten with a type of fried bread and is known as Chole Bhature. Chole is a popular punjabi delicacy.

Channa Masala was one of my favorites in childhood days. I'm sure this is one such dish that everyone would love having it. It goes good with Poori, Chappathi, Roti, Naan, Bread, Pav.

Ingredients
Bengal Gram or Garbanzo Bean - 250gms (soaked, boiled)
Onions - 2 (big, chopped)
Tomato - 2
Ginger Garlic paste - 1 tsp
Green chilli - 1 (finely chopped)
Turmeric powder - 1/4 tsp
Chilli powder - 1 1/2 tsp
Channa masala powder - 2 tsp
Oil - 1 tbsp
Salt - to taste
Lime juice - 1 tsp

To Season
Cumin seeds - 1/2 tsp
Cinnamon - 1 (thin, small stick)
Cloves - 2

To Garnish
Onion rings - few
Onions - 1 (chopped)
Lime slice - 1

Preparation
(1) Pressure cook the soaked Chickpeas(in water for overnight)
(2) Preserve the cooked water which would be required later
(3) Blend the tomatoes to a fine puree
(4) Heat oil in a pan, add items given in To Season one-by-one
(5) Add chopped onions, little salt and fry till it changes color
(6) Add ginger-garlic paste, chopped green chillies and saute till raw smell is off
(7) Now add the tomato puree and cook it covered till oil gets separated
(8) Add all the dry powders, remaining salt and saute it in a low flame
(9) Add the Chickpeas cooked water and cook it covered with a lid
(10)Once it leaves out enough oil, add the cooked Chickpeas
(11)Cook the Channa in a medium flame till it gets well on with the gravy
(12)Add the lime juice, chopped onions given in To Garnish
(13)Transfer the Channa Masala to a serving dish

(14)Serve it with items given in To Garnish