Brinjal fried in eggy batter

I am awfully allergic to eggs. It runs in the family (of all the things I could have inherited...). And it is agony for me at lunch time when nearly everyone bring egg in one form or the other. Sigh! I can only gaze in envy and dismay. And here I have to mention that dimer dalna - bengali egg curry is one of the things I can make well.

Today was no exception - two boiled eggs, one omlette, one egg roll, one egg chowmein and on top of it all, J - the VSO volunteer joined us for lunch and this is what she brought:-

Talang Tortang (I hope I got that right) - Brinjal fried in eggy batter.

1. You will need:
   
   Eggplant 1
   Egg 1
   Oil 2-3 tbsp
   Salt to taste
   Soy sauce

How to:

1. Wash and pat the eggplant dry. Prick it with a fork.
2. Roast it whole over a naked flame (like for baigan ka bharta).
3. Let it cool, remove the peels - which should have turned flaky by now. Keep the tail on.
4. Flatten it by pressing gently.
5. Beat the egg. Add a little salt.
6. Heat oil in a flat pan.
7. Dip the flattened, roasted eggplant in the beaten egg and fry for about a minute.
8. Remove and eat with steamed rice.

J said that it tastes really well with soy sauce sprinkled on it just before eating but she found the local soy sauces sweet - I assured her that salty soy sauce is available and I have no doubts that she will soon locate one. Afterall, three days after she joined (first time in Calcutta, ever), she attended our NGO's 20th anniversary in saree having found a boutique which stitched her choli overnight and 4 months later she had found herself a music teacher and has already learnt three rabindra sangeet and which she sings very tunefully, albeit with a sweet accent! She also cooks well.

Shahi Bharta

Bhags sent a mail to me yesterday convinced that I had chickened out of the Arusuvai Friendship Chain. Afterall, I couldn't even figure out the contents of the secret package she sent me!! I assured her that I would be coming up with my post on it soon, in the next few days, infact. Till then, here is a recipe that R sent me. It combines brinjals with prawns

You will need:
Eggplants: 2 large, seedless variety
Mustard oil: 3 tbsp
Onions: 2 minced
Garlic: 1tbsp minced
Small prawns: 1/2 cup, shelled
Oil for frying
Egg: 1
Salt, sugar and red chilli flakes

How to

1. Cut the eggplants into halves , boil, de-skin, cool, mash and then keep aside.
2. Heat 3 tbsp mustad oil in a pan, add the minced onion and garlic, saute.
3. Add the shelled prawns.
4. Fry for a while and then add 2 chopped tomatoes and the mashed eggplant.
5. Stir fry till the oil separates.
6. Gradually add salt, sugar, red chilli flakes and finally a shredded fried egg. Mix well.
7. Serve with rotis
   

Viola! Although R has written serve with rotis, a hard core bengali like me would obviously prefer it with rice!!

Okra with Panchphoron & Brinjal with spring onions

I was really eager to attend the wedding of a friend's sister today. I had been planning on this for quite some time. The saree, the jewellery, A's clothes (phenomenal for me...since I always start planning with 5 secs left to spare)! And then last night, I got fever with chills and shakes and how. And this is really ominous since chills and shakes usually is a sign of Malaria. Today, thankgod, didnt have another attack but my temperature hovered around 100 deg C. At 7pm, I sadly gave up the idea of attending and called up my friend to explain...it sounded really lame over the phone. But what to do? That done, I had to prepare dinner. Thankgod I had bhindi, spring onions and brinjals. Could whip up two dishes in about half an hour. Another 15 minutes, 5 rotis were ready and we had our simple home cooked dinner (in place of the no-doubt lavish spread at the Sheraton...).

The bhindi recipe is one I learnt from m-i-l. Before this, I had never heard of bhindi being cooked this way and was a bit iffy about it at first. But really, its quite tasty and a regular fare for us.

Bhindi with Panchphoron

You will need
Bhindi / Okra 250 gms
Onion 1 medium sized
Panchphoron 1 tsp (equal parts of black mustard, anise, methi, cumin and kalonji)
Salt to taste
Sugar 1/4 tsp
Oil for frying

How to

1. Wash and drain the bhindi. Cut them into 1" pieces.
2. Heat 2-3 tbsp oil in a kadai.
3. Add the panchphoron.
4. When they start spluttering, add the onions and saute till they turn translucent.
5. Add the bhindi, the salt and stir well.
6. Cook over high flame for 5 minutes.
7. Cover, lower flame and leave for another 5-7 minutes or till the bhindis are done.

Brinjals with spring onions

Strangely, I never liked this dish although this is a popular bengali one, till I got married. A likes all things with brinjals in it. He likes them in pizza too (yes...). But once I made it (and it turned out good and really easy to make) I started liking it too!!

You will need:

Brinjal / Aubergine 1 medium
Spring Onions: 3 - 4
Salt to taste
Oil for frying

How to

1. Wash the brinjal and dice into small cubes, smear with salt and keep aside.
2. Cut the spring onions into small pieces about the same size of the brinjals.
3. Heat oil in a kadai to smoking and add the brinjal.
4. Stir well and fry till softened.
5. Add the spring onion and stir well.
6. Fry for another 3-4 minutes and remove from fire.

Both are very subtle flavored, with minimal or no spices, easy to make and tasty too!