Exploring the cuisine of each State in India by turn, is such an enriching experience. This Baingan Badi Sabzi, a delicious eggplant and lentil fritters curry from the traditional Bhojpuri cuisine prevalent in the Indian states of Bihar and UttarPradesh, is interesting to make and has ingredient options that make it nutritious too. The main ingredient is the brinjal or eggplant/ aubergine. This is accompanied by small sun dried badis which seems to have many names – wadi, wadiyan, mangodi etc. The basic ingredient for making a badi is flour – though the flour and spices, herbs to be added differ across regions. I have made a simple Bihari Urad dhal ki badi, with black gram lentils. The recipe is given in the instructions below.
Ingredient: garam masala
Recipe 3 of my 100 Healthy Recipes Challenge: Continuing my exploration of recipes from Eastern Uttar Pradesh, seasonal green peas go into this delicious Mutter ka Nimona, a regular part of a winter meal in Awadhi cuisine. Use fresh ingredients to bring out the flavour of this aromatic dhal like side dish. Traditionally served with rice, but tastes great with hot phulkas or with plain parathas too.
Married into a family from Eastern UP but settled in South India, I used to listen with all my foodie antenna at alert, as my husband went into a monologue every winter about childhood days of enjoying luscious fresh peas straight from the plant, and of the pea crops grown in acre after acre in their native village at Basti, near Gorakhpur. I have tasted the peas straight from the plants too, in the little kitchen garden my mother had at our house in Kharagpur, eons ago. In Chennai, the sight of large carts covered with fresh peas and with red ‘Delhi’ carrots every December, was an invitation to make tehari, mutter ka nimona, mutter paneer, aloo mutter, and everything green. This year at Bangalore, the peas have been a long time surfacing in the shops in large volumes, and I do hope they stay for a while.
This was a staple for dinner or lunch during long train journeys. Mom would make this quick curry with potato cut small and fried in a little oil, with just chilli powder, turmeric and salt. We would eat it rolled up in chappatties, and washed down with chai in a matka: I can’t describe how tasty it was! I’ve made my own favourite version adding poppy seeds and kalonji , served with rice and masoor dhal. (more…)
A special occasion dish. Different coloured Bell Peppers (Capsicum/ Sweet Peppers) stuffed with mashed potatoes and cooked in a gravy of onions tomatoes and spices. Stuffed Shimla Mirch can be served with Rotis (chapatis) or as a side dish with rice and dhal, or with bread.