Aloo Palak

Aloo Palak Ki Sabzi

Normally in Palak (Spinach) ki sabji, we find that the palak is churned in mixie and paste is made before cooking. However, I feel that the Green Leaf vegetables should have its colour intact and should be cut course. This gives a fresh look and has natural aroma. So here is my way of cooking Aloo - Palak.

Ingredients -

Potato - 2 pieces - cut in small cubes
Spinach / Palak - 250 gm - Coarsely cut and washed
Jeera /Cumin - 1/2 tsp
Mustard oil - 1 tbsp
Tomato - 1 piece - cut in cubes
Green Coriander for garnishing
Turmeric powder - 1/2 tsp
Red Chilly - 1 whole
Salt as per taste.














Preparation :

In a shallow frying pan heat the mustard oil. Add cumin and red chilly to crackle . Add Potato cubes and fry on slow flame . When half cooked add spinach and saute for five minutes. Add salt as per taste . Cover the pan and let it cook for 2- 3 minutes. If there is water remove lid and let it dry.

Serve hot.

Aditya

Baigan Ka Bharta (Bihari style)

Baigan Ka Bharta (Bihari style)

Another style of Baigan ka Bharta from Bihar is where no potato or tomato is mixed. This is especially enjoyed with Khichri in Bihar.

Ingredients:

Brinjal : Two round brinjals

Mustard Oil - 1 tbsp

Green Chillies: One
Onion - Finely Chopped - One

Coriander leaves : finely chopped for garnishing.

Garlic Cloves: 10 – 12 cloves.

Preparation:

Roast the Brinjal on direct flame till it is fully cooked on a gas stove. Remove the burnt cover.  Let it cool down a little. After that mash the brinjal add chopped chillies and garlic cloves, chopped onion and salt as per taste. Add one tbsp of mustard oil and mix well. Garnish it with chopped coriander leaves and Coriander chatni.

Serve at room temperature with Khichri.

Aditya.

Baigan ka Bharta / Baigan Chokhaa

Baigan Ka Bharta / Chokhaa

Mashed Brinjal or Baigan ko Bharta ( as we call in Bihar) / Chokha (as in UP) is  a common dish in regular course and is prepared in various ways. I with discuss here the Bihari / Eastern UP style especially prepared  to have it with Bati / Litti .

Ingredients:

Brinjal : Two round brinjals

Potato :  Three (boiled and peeled)

Tomato: Three red

Green Chillies: One

Coriander leaves : finely chopped for garnishing.

Garlic Cloves: 10 – 12 cloves.

Preparation:

Roast the Brinjal and tomato on direct flame till it is fully cooked on a gas stove. (it can also be cooked on the cow dung cake fire if prepared for baati). Remove the burnt cover of the roasted vegetables. Let it cool down a little. After that crush the brinjal, tomato and potatoes together into a fine mix. Add chopped chillies and garlic cloves and salt as per taste. Garnish it with chopped coriander leaves and Coriander chatni.

Serve at hot or at room temperature.

Aditya.