Baingan bharta (Roasted brinjal mash)

Ingredients:

1 large brinjal ( for 2 people)

2 onions cut fine

3 tomatoes

1 green chilli

8 garlic flakes crushed

Salt to taste

2  tbsps of mustard oil

1/3 tsp mustard seeds

1/3 tsp red chilli powder

1/3 tsp turmeric powder

1 tsp coriander powder

½ tsp garam masala powder

Cut coriander leaves to garnish

Insruction:

-          Keep the brinjal directly over the high gas flame and keep rotating it to get it uniformly roasted. Cool and peel off the charred skin and mash the roasted brinjal.

-          Heat oil in a thick bottomed pan and add mustard seeds. When they splutter, add the cut onions, green chilli and crused garlic, and cook on low flame till onion becomes transparent.

-          Add the grated tomatoes and cook on low flame till it starts separating from the sides. Add all the masala powders and salt, stir well, and add the mashed brinjal. Remove from fire after two minutes. The roasting of brinjal imparts a very appetizing aroma to the dish.

-          Garnish with cut coriander leaves while serving, with chapatis or steamed rice and dal.

Star gooseberry pickle

Just like amla (gooseberry), star gooseberry is also packed with nutrients. It acts as a liver tonic and blood enrichment remedy. They are used as remedy for biliousness, bronchitis, diarrhoea and piles. We have a star gooseberry tree, but found it difficult to eat raw gooseberries as the taste is pungent, overwhelmingly sour and astringent. Tried making pickle, but that was also so sour. This time, tried making sweet and sour pickle and voila! It is delicious and can be taken with chapatis or steamed rice.

Ingredients:

250 gms star gooseberries

250 gms jaggery

Pinch of black salt

Pinch of salt.

Instruction:

-          Wash and dry the star gooseberries. Pressure cook them for five minutes. Put them in a closed container inside the pressure cooker so that they remain dry.

-          Cool the gooseberries and remove the seeds to be discarded.

-          Put the deseeded gooseberries in a thick bottomed pan keep on medium fire and add the jaggery.  Keep stirring occasionally till it becomes somewhat thick. Add the black salt and salt, stir well and remove from fire. Cool and bottle it. 

      Refrigerate if you want to keep for many days.