Be Vegetarian

The baigan ka bharta is a favorite lip-smacking vegetable delight of the people from north India. It pairs well with the various cooked dals (pulses), and is savored with chappatis and rice alike. 

Ingredients
Eggplant (medium size)                     1
Onion (finely chopped)                      1
Tomatoes (finely chopped)                1
Green peas (cooked)                        ½ cup
Green chili (finely chopped)                1
Turmeric powder                              ¼ teaspoon
Red chili powder                               ½ teaspoon
Garam masala powder (hot spice)      ½ teaspoon
Vegetable oil                                    3 tablespoons 
Salt (to taste)
Green coriander leaves (chopped)      for garnishing

Method of Preparation
Wash the eggplant thoroughly and allow it to dry. Apply some oil over the dried eggplant and place it over the burner on medium heat to roast it. Keep turning the eggplant so that it is evenly roasted all over. Next, place the roasted eggplant under running water or in a bowl of water to cool it.

Peel off the blackened skin after it cools. Mash the fleshy portion into a fine pulp. Take a pan and heat the remaining oil in it. Set the heat to medium and add the chopped onion and green chili. When they turn golden brown, add the turmeric powder, red chili powder, garam masala and salt, and stir the mixture. Next add the tomato and cook until tender.

Add the mashed eggplant to the pan and stir well. Allow the mixture to cook well over medium heat. Add the coriander leaves to garnish before serving hot.

Potatoes are a much-maligned vegetable for no fault of theirs. They are not at all fattening. It is only when they are fried that they soak a lot of oil. The oil is what causes all that extra blubber and not the good-natured potato. Here is an interesting recipe to whet your appetite.

Ingredients
6 potatoes (chopped)
3 onions (chopped)
3 tomatoes (chopped)
12 green onions (finely chopped)
12 mushrooms (thinly sliced)
½ cup oil
1½ spinach bunches (washed and drained)
1 cup guacamole
¾ qt cheddar cheese (grated)
Salt, paprika, and pepper

Method of Preparation
 Take the potatoes and steam them for about 10 minutes until tender. Add the onions and salt, paprika, and pepper (to taste) and mix them. Next, take a large pan and pour ¾ of the oil. Heat the oil until it reaches boiling point. Add the potato-onion mix and fry them over high heat until they turn golden brown. Keep turning them around to provide heat equally. Once done, turn heat low to keep the potatoes hot.

Take the remaining oil and heat it in a smaller frying pan. When bubbly add the green onions and mushrooms to deep fry until tender. Keep stirring. Next, add the potatoes and mix well. Add the tomatoes, spinach and cheese and cook on low heat as you cover the pan.

Serve hot, topping each portion with guacamole. Your potato delight is ready to serve 12.