Advertisements

Aubergine/Eggplant Bhajji OR Dip

Aubergine chutney2

About:

This recipe is from my mom which is similar to baingan bharta. This recipe so rustic and beautiful.  It is a hot favorite at home and for anyone I have made it for. It is also pretty simple, not requiring special spices. The other ingredients added to the dish are potatoes, green chillies and onions which are packed a mighty nutritional punch in one single dish.

Health benefits:

Eggplants/Aubergine comes loaded with vitamins and minerals, but its health benefits extend beyond just adding vital nutrients to a meal. Eggplant promotes good health even to the point of helping to prevent cancer and lowering cholesterol.

Yields-2-3 servings
Preparation time- 15 – 20 minutes
Cooking time-15 minutes

Ingredients:

  • Aubergine -1big (or eggplant 4-6 small)
  • Potatoes-2medium
  • Tamarind- lemon size (soaked in 1/2cup hot water for 30minutes-1 hour)
  • Oil-2tsp
  • Cumin seeds-1tsp
  • Curry leaves-8-10
  • Slit Green chillies-3-4
  • Chopped onion- 1medium

For serving:

  • Finely chopped onion-1 medium
  • Natural low fat Yogurt- 1cup

For garnishing:

  • Chopped coriander/cilantro

Procedure:

Preparation step:

  • Squeeze the water from the soaked tamarind and set aside.
  • Wash and prick aubergine/eggplant with knife. Steam cook aubergine in a steamer or a saucepan until tender enough to peel.
  • Parallel boil water and cook potatoes until soft (just enough to mash)
  • When the eggplant and potatoes are cool enough to handle, peel (the skin of both)
  • Mash the peeled eggplant, potatoes in tamarind water and set aside.

For the dip:

  • Heat oil in the pan. Add cumin seeds, curry leaves as it splutters.
  • Add onion, green chillies and saute for 2-3 minutes.
  • Stir in the eggplant- potato puree and cook stirring until it comes to boil.
  • Once it comes to boil simmer for 2-3 minutes. Turn off the flame and garnish with chopped coriander.

Serve Hot OR Cold as a side dish or Dip Or spread:

  • Allow it to cool completely and stir in yogurt, chopped onion and serve.

Aubergine chutney3

Goes well with Chapathis/Roti:

Dill Chapathi

Dill Roti final1

 Methi Multigrain Roti

Methi Roti3

Oats and Flaxseed Roti

Oats flaxseed Chapati final

Advertisements

About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on April 15, 2015, in Dips, Indian. Bookmark the permalink. 20 Comments.

  1. I love eggplant looks like brinjal gotsu.. Love it C:-)

    Liked by 1 person

  2. You had us at eggplant!

    Like

  3. We do it completely the same way except for the addition of yogurt Chitra!! I love it 🙂 looks awesome!!!

    Like

  4. Hi Chitra – Great way to transform eggplant in 30 minutes – thanks for sharing.

    Like

  5. Love it! And all the flatbreads 🙂

    Liked by 1 person

  6. Deliciously healthy as always 🙂

    Liked by 1 person

  1. Pingback: Rice flour dumpling stuffed chapathi | Chitra's Healthy Kitchen

  2. Pingback: Spiced Ragi/Millet flour stuffed Paratha | Chitra's Healthy Kitchen

Please leave your comments

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: