BAIGAN [AUBERGINES] – 3 STYLES

1. Bharwa (East UP style)
Roast saunf, methi seeds, dhaniya seeds, kalaunji, jeera and grind into a powder.
Make paste with lehsun, green chilli, amchur and salt.
Slit baigan (look out for any larva/insect), fill up with above paste.
Take little oil in karhai/pan, heat and put cook the stuffed baigan on a slow heat turning them over so that they are cooked all over.

2. West UP style
Make paste of lehsun, dhania powder, haldi powder, amchur and salt.
Baigan to be either slit or cut into four pieces.
In heated oil put filled baigan. (You can add pieces of mooli in it if you like it)

3. Baghara (South) style
Take small baigan and slit into four, leaving joined at base.
Roast groundnut, till, dry coconut grated and grind into powder.
Add powder of dhania, mirch, haldi, garam masala and roast it further.
Add imli juice to this, put some water and boil whole mixture.
Add split baigan to this mixture and cook some more.

Alu Dahiwale [Potato & Yoghurt Curry]

This is a simple and easy cook potato recipe to remind you of home cooking.

1. Boil alu until they are tender enough to break/crush with your hand into rough chunks.
   
   
2. Prepare a chhaunka of heeng, jeera and whole red chilli and add the crushed alu to it.
   
   
3. Fry a bit in oil then add dhania powder, chilli powder, haldi powder and salt. Then add water.
   
   
4. Once it is boiling, add a cup of beaten dahi ( yoghurt).
   
   
5. Cook 2-3 minutes more and serve.
   
   
   Enjoy.
   

Quick Vegetable recipes

Continuing our tips on different kinds of chhaunkas for different vegetables:

Potato-Methi leaves
Heeng and green chilli

Katahal (raw Jackfruit) with Potato
Fry katahal aloo in oil and take it out. In same oil add chhaunka of tejpatta,
heeng and methi seeds.
** Variation Kanpur style
First do a chhaunka of heeng, jeera, whole red chilli and to this then add the
fried katahal/aloo.

Soya Alu (Tariwala) Khandwa style
Lehsun chopped and green chilly chhaunka. (To steam cook - put in same cooker
with chopped tomato, enough to make Tari)

Lotus Stem(Kamal Kakri)
Heeng ,Jeera and whole red chilli.
To cook
Fry the kamal kakdi and aloo. Add dhaniya powder, haldi powder, chilli, garam
masala powder, salt, 1-2 spoonfuls of besan and fry. Add a little water, cover
with the cooker lid and cook.

These are some initial suggestions to get you going. I will keep on posting some more suggestions and recipes. If there any particular dishes or recipes you want me to cover then do let me know and I will try my best to oblige.