बैंगन भाजा/Baigan-Bhaja(Pan fried Brinjal)

Baigan-Bhaja 

Baigan /Brinjal/Eggplant /Aubergine is a versatile vegetable aka "fruit". Roast it, grill it, fry it make vegetable /bharta etc it tastes amazing. The list of different ways it can be cooked is end less. My mother used to make amazing pakodas (fritters with black gram flour). My maternal grandfather used to made stuffed brinjal with dark purple thin long Brinjal. I love bharta made with roasted Brinjal either cooked with onion etc. Or just mashed and mixed with mustard oil and spices. 

Recently  I learnt to make Bhaja from my daughter's cook. I loved this preparation of baigan/Brinjal. Baigan bhaja are very popular in Bihar /Bengal. Usually eaten with daal-bhaat. 

Preparation Time : 15 minutes 

Cooking Time :15 minutes 

Servings :Makes 10 pieces (depends upon length of Brinjal l

Nutritional value of Bhaja Made from 200 gm of Baigan :

Energy :150 cal 

Carbs: 12gm

Sugars: 7gm

Sodium : 16 gm

Potassium : 460 mg

Fats:  26 gm

Cholesterol :0gm

Vutamins : Rich in vitamin C and B6

Minerals : Rich in Iron and Magnesium 

Ingredients for Making Baigan Bhaja: 

• Brinjal Round one:1 (this is also called bharta wala baigan) 

Baigan/Brinjal for Bhaja 

• Amchur powder : 1Table spoon 
• Salt:  1 Teaspoon (or as per taste) 
• Turmeric powder :1/2Teaspoon 
• Red chili powder : 1Teaspoon (or as per taste) 
• Dhaniya powder : 1Table spoon 
• Chat masala 1Teaspoon 
• Jeera powder 1/2 Teaspoon 
• Mustard oil: 10 ml. (best results are with mustard oil but type of oil can be used as per choice) 

Directions For Making Baigan-Bhaja:

• Mix all dry spices to make a homogeneous mixture. 

Mixture of spices powder 

• Wash and pat dry the baigan. 
• Cut 2-3 millimeter thick round pieces. 

Baigan pieces 

• Apply dry spices powder mixture evenly on both sides of Brinjal pieces. 

Baigan pieces coated with spices 

• Heat 5ml oil on a nonstick pan. 
• When the oil is hot place Brinjal pieces coated with spices on the pan with hot oil. 

Baigan pieces placed on pan with hot oil 

• Bring the heat to medium and let then cook till the side on the pan becomes golden brown. It takes approx. 4 - 5 minutes. 
• Sprinkle 3-5ml oil on side of pieces facing up (uncooked side). 

Baigan pieces cooked on one side 

• Flip the pieces and let the other side be now on the pan. Cook on medium heat till the other side also becomes golden brown. 

Cooked on both sides

• Press lightly to squeeze oil from cooked pieces (if you desire so). 
• Remove cooked pieces from pan and serve with daal-bhaat. 

Baigan - Bhaja 

Tips:

• Baja tastes best when cooked fresh and hot. So don't cook and keep re-heating makes it lose texture and taste. 
• Do not keep the Brinjal pieces after cutting they will turn brown. 
• Do not put Brinjal pieces in water as they will soak water and will take longer to cook, will leave water during cooking thus will not hold the shape and will taste soggy. 
• Apply masala immediately after cutting. 
• Start cooking once masala is applied. Keeping Brinjal pieces with masala will make them lose moisture and turn soggy. 
• Check while the bhaja is being cooked by lifting the piece slightly. Medium heat for different stove may be different. 

Alternate Suggestions :

None 

Mushroom-Onion Soup /मशरूम और प्याज का सूप

Mushroom-Onion soup 

Mushroom soups are light on stomach yet filling souostwith great nutritional value. I have already blogged Creamy Mushroom soup and Mushroom soup in coconut milk. Today's post is is the recipe of mushroom-onion soup. It has slightly grainy texture. Pair it with garlic bread or simple plain toast and it will be full meal.

Preparation Time :15 minutes 

Cooking Time :15 minutes 

Servings :4 medium size servings 

Nutritional value (approx) soup made from 100 gm Mushrooms and 50 gm onion. 

Energy : 270 cal

Carbs : 30 g

Proteins : 23.5g

Sugars : 33.2g

Cholesterol : 30 mg

Fats : 15.5g

Sodium : 238.9mg

Potassium : 1303.7mg

Dietary Fibers : 2.7 g

The soup is rich in vitamin B12, calcium, Iron and Magnesium. 

Ingredients for making Mushroom-Onion soup :

• Button Mushrooms :100 gm (I use white ones) 
• Onion :50-60 gm. 
• Butter : 10 gm
• Milk : 500 ml. 
• Water : 150 ml. 
• Cream : 2-3 Table spoons (optional) 
• Pepper powder : 1/2 Teaspoon (white /Black any) 
• Salt : 11/2 Teaspoons or to taste. 

Directions for Making Mushroom-Onion Soup :

• Wash mushrooms. Pat dry them with a cloth. Chop them to small pieces. 
• Peel and chop onion to small pieces. 

• In a thick bottom cooking vessel /wok heat  10 gm butter. 

• Add finely chopped onion to the hot butter oil mixture and cook till it starts getting golden brown color. 

• Immediately add Chopped mushrooms pieces and cook on medium heat with constant stirring till Mushroom pieces start changing to brownish color and start shrinking 

• Switch off the heat and take out the cooked onion mushrooms mixture in a grinder jar. 

• Allow it to cool. When the cooked mixture cooks down pulse it to little coarse paste (not too smooth). 

• In a cooking vessel take 

1. Milk 
2. Water 
3. Onion - Mushroom paste 

• Mix nicely 
• Keep the cooking vessel with the mixture on medium heat and cook with constant stirring (to avoid formation of lumps or anything sticking to the bottom. 

• Once the mixture comes to boil reduce the heat to low. Add 

1. Salt 
2. Pepper powder 

• Mix and cook for 2-3 minutes. 

• Switch off the heat. Mushroom - Onion soup is ready. 
• To make the texture Creamy add 2-3 tablespoon cream to soup before switching off the heat and mix. 
• Enjoy Mushroom - Onion soup with bread croutons /toast /garlic bread 

Mushroom - Onion Soup 

Tips:

• Cream can be avoided to bring down the calorific value of soup. 
• Onions should be cooked just to the stage where they start becoming brown over cooking will spoil the taste and look of soup. 
• Take the mushrooms which are fresh, white and firm. Those with black underbelly will change the color and taste of soup. 

Suggested Variations :

• Fresh herbs like Basil,celery, parsley can be added to the soup just before serving. It enhances the looks and flavor of the soup.