Thursday, 21 June 2007

Methi Bhature & Baingan Bharta

Last evening we had hosted a dinner party, but this time, I decided to steer away from the usual Gujarati fare and went with a "Punjabi-Mughlai" theme. On the menu were these delectable Methi bhature, Chhole, Baingan Bharta, Vegetable Biryani, Bhajiyas,and for dessert -Sevai made in Milk.

These Methi Bhatures have become a favorite with my family and I do make it when I have access to Methi..which is quite rare. I have also used the dry Kasturi methi on occasion for a slightly tangier taste.

You will need:
  • 2-3 packets of Instant Pizza dough Mix ( the easiest way to make these)
  • 1 cup Sour yogurt
  • 1 cup: fresh or frozen Methi( Fenugreek) ( defrost thoroughly if using frozen kind)
  • 1 tsp: Salt
  • Water: As needed
In a bowl, combine the instant pizza dough mix, methi leaves and the salt. Slowly add the yogurt and bind into a dough. Add a little water if necessary. Its better to make the dough with yogurt, I have found. It will be much easier to roll later on. Cover with a damp towel and let it rise for at least a couple of hours. I made the dough at 10:00 in the morning, and made the bhatures around 6:00pm, and they turned out extremely nice.
When ready to make the bhaturas, roll into small circles and deep fry. If you'd rather not deep fry, pan fry these like a paratha, using very little oil, they still taste great. Serve hot with any curries.....
The other item on my list was Baingan Bhartha made with a little bit of yogurt instead of cream, and I used a little bit of my favorite herb- Rosemary for a unique flavor.

You will need:
  • 2-3 Large Eggplants- Cooked and Mashed in the pressure cooker
  • 1 large bunch of: Spring Onions
  • 1 small sprig of Rosemary- snipped in little pieces ( See Sidebar for more Info.)
  • 1 small red onion- chopped finely
  • 2 small tomatoes - chopped finely
  • 1 heaping tbsp of Paprika- for the color
  • 1/2 cup of Mild yogurt
  • 1 tbsp: your favorite Garam Masala
  • For the tempering: 1 tsp: Oil, Cumin Seeds
  • 1 tbsp: Cilantro-Ginger-Chili Paste (use more if you like it hot)
  • Salt, a pinch of sugar- to your taste
Peel the eggplants, give them a rinse, chop them into large pieces and cook them in the pressure cooker till mushy. In a large pan, heat the oil, add the cumin seeds and the Cilantro-Ginger-Chili paste. Cook until lightly browned. Add the Onions, both the spring onions and the red. Add tomatoes and the rosemary snips and cook until the oil separates. Add the mashed eggplant at this point and stir really well. Add the seasonings, paprika and the yogurt. Cook further until you reach the desired consistency. Garnish with Cilantro and serve hot.

This Baingan Bhartha is also going to Sangeeta - this month's gracious host for JFI- Eggplant.

Image Courtesy: Sangeeta of "Ghar ka Khana".

59 comments:

bee said...

trupti, i don't like eggplant cooked the indian way, but this version i'm willing to try. maybe you'll convert me.

Asha said...

Trupti,this is what you been doing yesterday!! Methi Bhature looks great.more like spicy Pizza!Great idea.Bhaingan of course is my fav veggies,I will surely try your's.I have to get some Eggplants first.Thanks for these darling.
Now relax and enjoy the leftovers if any left!;D

Sia said...

do u still have any of these things left???? i would gladly self-invite to ur home;)

Laavanya said...

That's a neat idea for Bhaturas and it's good that we can pan-fry them as well.
Love the Baingan Bartha - have never tried it with yogurt though.

Coffee said...

Thats a great combo...... I eat only baingan bharta when it comes to eggplant ...... anything else with eggplant is a no no. :)

Sharmi said...

ohhhh that looks so good. methi bhature is very nice and new to me. the look of the bharta is yummy.

Richa said...

trupti, savarna por ma su kare che yaar, atla saras methi bhatura, hu aaoo chu jamva :) looks too good :) bhartha is so temting, never added dahi to it. taney ek tip dau chu, peel the eggplant after pressure cooking, fine peel comes out in a snap :)
beautiful recipes, loved them :)

priar's, said...

OMG!!!
Trupti,baigan bharta looks so yummy,feel like tasting it from the snap:))

SHANTI BHANU said...

hi ur bhature looks grt....pics r too good

TheCooker said...

The bhaturas!! moda ma paani....

smdatta said...

I like your bhatura version with the pizza dough, quick and easy right, and when you have lot of guests over thats the way to go

USHA said...

Hi Trupti,

Methi Bhature&Baingan Bharta looks delicious....Bharta too tempting...hmmmm..yummy.

KitchenAromas said...

Methi bhature?! Even the name sounds delicious! Thanks for the great idea!

Vini K said...

Trupti,methi bhature look so good.Got some fresh methi yesterday so in time for trying this one!:)

musical said...

Love those bhaturas! they would taste so good with chai! no need for anything else yaar! sned some over.

Manasi said...

methi bhature!! Wah!! will taste yum with choley!!!

Ramya's Mane Adige said...

Trupti, Methi bature look really good!!! I had once made methi puris and they turned out really good.... I can imagine how good this one would have been!!! Thanx

Suganya said...

I am bowled. Bhatura with pizza dough.. Wow, thats easy entertaining.. And bharta with rosemary.. Gotta try that.. I like experimenting with herbs too..

Tee said...

Your Baingan Bharta looks so yummy! Just yesterday I made bharta, so next time I get an eggplant, I am going to try out your recipe. And making bhature wit methi with pizza dough...such a neat idea!!! loved it!

bhags said...

the pictures make me feel hungry...innovative idea of making bhature

indosungod said...

Love the color of the Baingan Bharta. Need no extra enticements, love eggplants.

Dr. Soumya Bhat said...

Hey trupthi,
These methi batura and curry looks so mouthwatering.hmm too good.Love the pics of curry a lot.

Roopa said...

methi bature looks delicious with baingan my favorite looks very rich in color. will try your version. mouth watering....

mithoo said...

Cooking newbie here. What does it mean when you say "cook eggplant in the pressure cooker?" Can you please detail the steps?

No water? Just large eggplant pieces and cook? How long?

Thanks.

archana said...

Trupti your dinner menu was very nice. This combo is too good. I am already feeling hungry though it is just 10 am :)

Jyothsna said...

Methi bhature? Never tried that! You have a lovely spread there. I make bharta roasting the baingan ( well thats punjabi style like my MIL says) and we don't use any yoghurt or cream in it either. On second thoughts some cream in it may make me like bharta!!:)

Raaga said...

Trupti... this is the only way I'll eat bharta... the pressure cooked way :-) Am trying this... we bought a big baingan just a day ago... and you put this. Telepathy working overtime or what???

Linda said...

Trupti, you're busy in the kitchen again! Methi bhatures must smell so good coming from the oven. The eggplant sounds almost like a warm raita -- looks fantastic! BTW the photos at Jugalbandi were fantastic, too :)

Cynthia said...

How could you not invite me over? I know we had the English breakfast tea just the other day but I would visit again :)

trupti said...

Mithoo:

Peel eggplant, rinse, cut into pieces and add just enough water to create steam and pressure cook until the regulator 'hisses' 3 times....that should do it. Drain the water and Mash the eggplant when cooled and use in the recipe.

Hope this helps.

trupti

Kajal said...

Your Methi Bhature looks crispy....creative idea…....and great taste with baigan bharta.

mithoo said...

Thanks Trupti. :) Much appreciated.

Seema said...

Wow Trupti,
How could I miss such a beautiful post with mouthwatering dishes. Loved both of them. Methi bhatura sounds mouthwatering and the baingan bharta is my all time fav. I loved the way you presented baingan bharta. Lovely color and crystal clear image.

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sharmila said...

Hi! Came upon this blog while searching for Baingan recipes. Can you actually peel a baingan? I've always charred the skin on fire and then peeled it. Could you pl. tell me how best to peel baingan? Thanks, Sharmila

Cardamom said...

Sharmila,
I've always used a carrot peeler to peel the eggplants. It works just fine. Good luck and thanks for visiting!

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