Bharwa Baigan is called Baigan ka Kalunji in Bihar, just as Karele ka Kalaunji, Parwal ka Kalunji etc. The kalunjis make make good side dishes.
The quantities given below are for 250 gms of baigans.
Small baigans 250 gms
Dhania powder 1 tea spoon
Red Chili powder 1/4 tea spoon
Haldi powder 1/4 tea spoon
Amchur 1/2 tea spoon
Garam masala 1/2 tea spoon
Panchphoren 1/4 tea spoon
- Select tender preferably small size baigans.
- Slit the baigan into four leaving the top joined together and keep aside.
- Heat about 1/2/to 1 table spoon oil – preferably mustard oil.
- Add all the masalas except amchur and panchphoren.
- Fry lightly and add two to three tea spoons of water so that the masala becomes like a paste.
- Add salt and amchur and fry some more till the masala becomes brown.
- Remove from fire and allow it to cool.
- Fill the masala between the slits of the baigan.
- Heat 1 table spoon of oil in a Karahi or flat thick bottom pan.
- Add panchphiren and fry.
- When the panchohoren begins to crackle lower the baigans carefully into it one by one and cover with a lid.
- Cook on slow fire.
- Keep turning the baigans from time to time so that they do not burn.
- Remove from fire when the baigans are cooked and become soft.
The Baigan ka Kalaunji is ready to be served.
Garnish and serve hot. It goes best with rice dishes and puris and parathas.
Gosht or Mutton Curry is the most common and popular mutton preparation. It is prepared in numerous ways. The recipe which I am giving below is one of the most simple ones.
The ingredients given below are for half a Kilogram of mutton. The front leg portion of the mutton is ideally suited for this preparation.
Gosht 1/2 kg Onion 4-5 medium
Garlic-ginger Paste 2 tea spoon Dhania powder 2 tea spoon
Haldi 3/4 tea spoon Red Chili powder 1/4 tea spoon
Garam Masala Powder 1/2 tea spoon Whole Pepper corn 4-5
Jeera 1/4 tea spoon Big Cardamom 2-3
Small cardamom 4-5 Cloves 4-5
Dalchini 3 1/2 stick Curd 1/2 cup
Bay leaves 2
Cooking oil 2-3 table spoon
- Wash and keep the mutton aside for about 10 minutes so that the water is drained out.
- Peel and chop the onions finely.
- Put a the pressure cooker on fire and put 2-3 spoons of oil,
- When the oil becomes hot add bay leaves, whole pepper, jeera, big cardamom. small cardamom, dalchini and cloves.
- When they start to crackle add chopped onions and fry till golden brown.
- Add red chili powder, haldi, dhania powder and ginger-garlic paste and fry.
- If the mixture appears too dry add one or two tea spoons of water.
- When the oil starts separating from the masala add curd and fry a little.
- When the masala is done add mutton and and salt and fry on slow fire till the oil starts separating.
- Add two and half cups of water and pressure cook for about 10 minutes or so.
- Remove from fire.
- When it cools down remove the pressure lid.
- Add garam masala powder and mix and give a boil.
The Gosht is ready .
Frying the masala and the mutton correctly is critical. Although any oil can be used, best results are obtained with ghee.
Garnish with chopped green dhania leaves and serve. It goes fabulously well with plain rice, pulao and rotis.