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Baigan Ka Bharta

By Shwetha Lobo

Ingredients

- 1 Lb ( Large ) Eggplant

- 1 Chopped Onion

- 1 Pod Garlic

- 3 Chopped Green Chili

- To Taste Salt

- 1 Tbsp Cooking Oil

- 1 Tbsp Chopped Cilantro

- 1 Small (chopped ) Tomato

- 1 tsp. Whole Red Chili

Instructions

1. Wash the eggplant. Prick all over with a fork and apply some oil.

2. Broil the eggplant in a conventional oven preheated to 375 F for approximately 30 minutes, turning over a few times to ensure even roasting.

3. Remove from oven, cool and remove the skin. To this add green chilies, coriander leaves, salt and mash the roasted eggplant.

4. Heat oil in a pan. Add the chopped onion and garlic and fry till soft. Add the red chili powder and fry for a minute. Add the chopped tomato and cook for another 5 minutes.

5. Add the eggplant mixture and fry for an additional 10 - 15 minutes till it turns a rich brown color.

6. Serve with hot chapattis, puris or parathas.

Rajma Masala

By : Vinita D'Souza

Ingredients

1 large can of red kidney beans

1 medium sized onion, chopped

2 tablespoons of unsalted butter or ghee

1 teaspoon of garlic paste

1 teaspoon of ginger paste

3 cloves

2 large tomatoes

2 green chilis

2 teaspoons of garam masala

1/2 teaspoon of chili powder

1/4 cup of fresh cilantro leaves

salt to taste

Preparation

Saute the onions until golden brown

Blend tomatoes and green chilis in a food processor and add to the onions - saute until the tomatoes are cooked (about 5 minutes on medium heat) Add chili powder, garam masala, and butter or ghee Add the beans, along with the liquid from the can for all the flavor Add salt for desired taste Add water if consistency is too thick - this depends on personal preference. I like mine thick Garnish with fresh cilantro (corriander)leaves

Palak Paneer
By: Shweta Lobo
Ingredients
250 grams paneer
2 bunches of palak
3 medium sized onions (finely chopped)
2 medium size tomatoes (finely chopped) OR tomato puree as per convenience
2 green chillies (slit into half)
½ tsp turmeric powder
1 tsp red chilli powder
½ ginger paste
½ garlic paste
1 tsp cumin seeds
1 tsp garam masala
½ tsp chana masala
1 tsp sugar
3 tbsp oil
Salt to taste
Cream for garnish

Steps
1. Cook the palak (spinach) for about 5 minutes in boiling water and
grind it to fine paste after it is cold.

2. Cut the paneer into small cubes and deep fry in oil till light golden brown

3. Heat the oil in a Kadhai/non-stick pan and add the cumin seeds.
Wait till it crackles and ensure that it does not burn. Add the
chopped onions and green chillies and sauté till the onions are golden
brown. Add the ginger garlic paste and sauté for another minute. Add
the turmeric powder, chilli powder and the chana masala powder and
sauté for another 1-2 minutes. Then add the tomatoes/tomato puree and
stir till the oil separates.

4. Add the palak paste to this mixture along with 1 cup water.(Tip:
You can use the water used for cooking the spinach)

5. Add the paneer, garam masala, sugar and salt and cook till you
start to see the gravy bubbling. If the gravy seems a bit dry, you can
add some more water.

4. Garnish with some cream in the end

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Francis Fernandes Cascia

Konkani Drama, Story Writer & Actor, Director & Comedy King .

Prestigious award winner of State Government of Karnataka for Konkani Sahitya Academy Year 2007