Vasusvegkitchen: #sour

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Wednesday, 1 January 2020

Baingan Ki Lonje || Uttar Pradesh famous brinjal curry

Wish you all a very "Happy New Year 2020" to all friends and family. Today's recipe is from Uttar Pradesh cuisine - Baingan Ki Lonje. It is UP style brinjal curry which is very delectable with its unique flavours and taste. It is spicy, aromatic with spices added in it and sour from lemon juice added. I really loved this variety brinjal recipe as it is easy to prepare and different brinjal recipe i ever tasted. Onions are fried by adding sugar till they are caramelized and they are grinded with other fried spices. We cut brinjal from middle along with stem then apply onion masala and fry it both sides, today i fried brinjals first then applied masala paste and fried again. This makes brinjal cook well from stem. Finally we add lemon juice on fried brinjal. This adds very unique and awesome taste.

Taking this tasty "brinjal curry" to Shhhhh Secretly Cooking Challenge fb group started by Priya of Priyas Versatile Recipes and taken further till date by Mayuri she blogs at Mayuris jikoni. Here admins will select one Indian state in alphabetical order. And they pick pairs for theme, pairs will share 2 ingredients, using that ingredients we will prepare recipe and post it in group album. Other group members will guess the secret ingredient.This month we bloggers are preparing Uttar Pradesh cuisines, for this month i am paired with Kalyani she blogs at "sizzlingtastebuds.com". Kalyani is wonderful and talented chef, she had been blogging from 2011. Do check her lovely site , where you can get many varieties of food. We can get traditional, regional and authentic recipes, you can also get many baking recipes too. I loved her baking style, i tried her Quick Multigrain Almond bread . For Up cuisine she gave me onions and cloves as secret ingredients, in turn i gave shalgam and jeera as secret ingredients with that she prepared benares special aloo shalgam matar ki sabzi. I checked this baingan ki lonje recipe from here with some chances.

Uttar Pradesh - Baingan Ki Lonje

Preparation time - 10 minutes

cook Time : 15 minutes

Serves : 2

Category : curries / Regional

Recipe Cuisine: Uttar Pradesh

Author : Aruna SarasChandra

Ingredients

Brinjal - 2

lemon juice - 2 tsp

coriander leaves - 1 tsp(finely chopped)

ghee/oil - 2 tsp

to grind

onion - 2

sugar - 1 tsp

salt a pinch

red chilli -3

cumin seeds - 1/4 tsp

elachi - 2

cloves -2

cinnamon stick - 1/2 inch

peppercorn -2

oil - 1 tsp

Instructions

1) Heat a pan dry roast all spices except onions without adding any oil and take it into plate.

2) Heat a tsp of oil fry onions by adding salt and sugar till onions changes color and caramelized then let it cool.

3) cut brinjal into two half from middle along with stem and immerse in enough water.

4) Add 1 tsp of oil in wide kadai fry brinjal both the sides till they cook well.

5) Grind fried spices and onions to fine paste without adding water.(If need add very little water)

6) Now spread onion masala paste on middle part of brinjal, add ghee/oil in the same pan and place masala coated side brinjal and fry it well. Now reverse the brinjal fry for a minute, switch off the flames and add lemon juice both the gently and garnish with coriander leaves.

That's it our Uttar Pradesh style baingan ki lonje is ready to serve. I had it with veg rice, with lemon pieces, onion 😋.

Tips

** I fried brinjal's twice first without adding masala, later after applying. This made outer portion of brinjal (skin )crisp.

** Adding lemon juice gives very taste to curry.

** Keep brinjal in water after cutting so that it won't change its color.

Hope these tips and pictures are useful to prepare this curry. Also check other related recipes just by clicking the link below pic..

Potlakaya pessara pappu kura/ snake gourd curry

Punjabi Kadi

gummadikaya majjiga pulusu/ pumpkin curd gravy

sanna kakaraya kaya kura

stuffed bitter gourd

Odisha aloo palanga sabzi

Potato Spring Onion Fry

Matar Fry

Malai Matar paneer

Paneer Lababdar/ Jeera Rice

Hyderabadi Mirchi ka salan

Punjabi Dum aloo

Kaju curry

paneer butter masala

Kadai Paneer

Stuffed paneer capsicum

Hope you like this tasty, delicious baingan ki lonje. Give it a try and drop your comments in inbox.

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You can also search recipe in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

Aruna Saraschandra :)

Friday, 3 May 2019

Maavinakayi Bisi Uppinakayi, Karnataka special instant raw mango pickle

Maavinakayi Bisi Uppinakayi is Karnataka instant raw mango pickle. Bisi uppinayi is Karnataka instant pickle which is sweet, spicy and sour. It is very aromatic and easy to prepare. Flavours are from mustard and Methi seeds powder, sour from raw mango and sweet from jaggery. We can also prepare tomato bisi uppinakayi too. Bisi Uppinakayi and Kosambari are my favorites from my childhood and that too the one which served in Mangaraya and Ram devaru temples @Adoni 🙏🙏.

The taste of chutney depends on the spices we add. And amount of spices we add depend on the type of raw mango we use and on its sour. I mentioned the spices quantity depending on the sourness of mango which I used. It's been long time I did not prepared this, my cousin Archana Priyadarshini guided me to prepare this chutney perfectly 😍. My hubby always like to have this chutney with curd rice but I always love it with hot steamed rice🤗. So decided your taste 😍.

Let's start recipe..

Mango Bisi Uppinakayi

Preparation Time : 10 minutes
Cook Time : 15 minutes
Serves : 5 people
Category : Chutney's
Recipe Cuisine: Karnataka
Main ingredient: Raw Mango
Author : Aruna SarasChandra

Ingredients

Raw mango - 2(medium size)
Oil - 3 tsp
Mustard seeds - 1 tsp
Red chilli powder - 1 1/2 tsp
Salt - as per taste
Jaggery - 1/2 cup
Turmeric powder - 1/4 tsp
Hing - 1/4 tsp or a pinch
Water - 1 glass

For grinding powder

Mustard seeds - 1 tsp
Methi seeds - 1/2 tsp

Instructions

1) Clean mangoes under water and tap it with wet cloth, without removing its skin cut it into pieces as shown below. (2 Mango used, only 1 Mango pic showing as I missed it 😃)

2) If you have Methi and mustard powders are ready skip this step. Take a Kadai add mustard and Methi seeds and fry it on flames. ( I have taken 1 tsp of mustard seeds and 1/2 tsp of Methi seeds)

3) Fry it without adding oil till mustard stars crackling, it just take minimum 2 min.

4) Let it cool and grind it to fine powder. (I did not used full grinded powder).

5) Now heat oil in a Kadai and add mustard seeds.

6) when mustard seeds starts crackling add hing, chopped mango pieces and turmeric powder.

7) mix the above close the lid and cook till raw mango skin becomes smooth. (**Check tips)

8) Now add salt, red chilli powder to the above.

9) Also add 1 1/2 tsp of Methi and mustard powder to the above.

10) Mix the above added spices well and add 1 glass of water to the above(adjust water quantity).

11) Now add jaggery to the above and mix everything well.

12) Cook the above 3 more minutes on low flames. (** check tips)

That's it aromatic, sweet, spicy and sour maavinakayi Bisi Uppinakayi is ready to serve.

Note

* Adjust salt and spices quantity according to the number of mangoes you use.

* Skip step 2 if you have mustard and Methi seeds powder readily available.

Tips

** Do not cook raw mangoes too smooth.

** You can also use equal quantity of mustard and Methi seeds powder.

** You can use remaining grinded mustard and Methi powder to any other pickles.

** Adjust jaggery according to your taste, but its the main taste of this chutney.

** pickle becomes thick quickly so adjust water quantity accordingly.

Also check other related chutney recipes by clicking the link below pic..