BHAJA
BAIGANA PITHOU BHAJA
- Baigana pithou Bhaja
Baigana pithou Bhaja
Ingredients:
Brinjal (Round) – 2
Rice – 1/2 cup
Bengal gram(Chana Dal) – 2 tbsp
Green chili – 2
Garlic cloves – 5
Onion Chopped – 2 tbsp
Cumin seeds – 1 tsp
Dry red chilli – 1
Oil – 2 tbsp
Salt to taste
METHOD:
Clean and soak the rice and chana daal for 2 hours.
Grind it along with cumin seed, green chilli, garlic, onion and dry red chilli and a little water.Make a smooth batter.
Put it in a bowl and add a little salt mix well.
Wash the brinjal and cut it into 1/2 inch pieces. Sprinkle salt and turmeric mix well and put it aside.
Heat oil in a pan.
Dip the brinjal into the batter and shallow fry it untill both sides become golden brown.
Tasty baigan pithou bhaja is ready.
Serve with steam rice or pokhala.
POI SARU BHAJA
How to make poinadi saru bhaja.
POINADI SARU BHAJA
Ingredients:
- Malabar spinach stem (Poi nadi) – 250GM
- Colocasia (Saru /Arbi) – 250gm
- Mustard paste – 1tbsp
- Mustard seeds – 1tsp
- Cumin seeds – ½ tsp
- Chilli powder-1/2 tsp
- Garlic clove – 5
- Turmeric powder – ½ tsp
- Punchphuran – 1/2 tsp
- Oil – 2tbsp
- Salt to taste
Method:
- Peel the Malabar spinach stem (Poi nadi) and cut it into 1.5 inch long pieces.
- Peel the colocasia (saru) and cut each into two pieces length wise.
- Wash all the vegetables.
- Make a fine paste of mustard seed, cumin seed and garlic.
- Heat a kadhai/pan and put oil in it and crackle punchphuran in it.
- Slowly add 1/2 cup water, salt, turmeric powder and cut vegetable. Mix and cover it.
- Cover it until the vegetable is cooked.
- Then add the fine paste and chilli powder to it. Stir fry it till golden in colour.
- Serve it with rice, water rice..
BAIGANA BHAJA
BAIGANA BHAJA
INGREDIENTS
- Brinjal – 500 gm
- Ginger & garlic paste – 1tsp(Optional)
- Turmeric powder – ¼ tsp
- Roasted cumin and red chilli powder – 1tsp
- Red chilli powder – ½ tsp
- Oil for shallow fry
- Salt to taste
METHOD
- Wash and cut brinjal into thick slices and keep it in a bowl.
- Add salt, turmeric powder, ginger and garlic paste into it and marinate it.
- And rest for 10 minutes.
- After 10 minutes, heat oil in a non stick fry pan. Put the marinated brijal slices side by side on the pan.
- Fry for some time in high flame and mke sure not to burn it.
- Flip the sides and fry it for few more minutes.
- After both sides are fried take it out in a plate and sprinkle roasted cumin, red chilli powder (as per taste).
- Serve it hot as side dish with rice or pokhala.
NOTE- There is an alternative way, if you don’t want ginger and garlic paste, then add only turmeric powder and salt. It can then be shallow fried or deep fried as desired.
GOTA BAIGANA BHAJA
GOTA BAIGANA BHAJA
INGREDIENTS:
- Eggplant -6
- Onion chopped -1
- Garlic clove -8
- Red chili powder -1tsp
- Oil – 2tsp
- Salt to taste
METHOD:
- Wash eggplant in running water. Cut top and make a cut lengthwise.
- Crush onion and garlic with the help of a motor pestle.
- Add chili powder and salt. Mix the spices thoroughly.
- Stuff the eggplant with spices mixture.
- Heat oil in a kadai. Add eggplants to hot oil. Cover with a lid and cook for 3 minutes in high flame. In between, take out the lid and change the side so that it is evenly cooked.
- Stir fry till it is done.
- Your favorite Gota Baigana Bhaja is ready.
- Serve hot as side dish.
CHUIN ALOO BHAJA
CHUIN ALOO BHAJA
INGREDIENTS:
- Drum stick(Murgakai) – 5
- Potato – 2
- Mustard paste -1tbsp
- Mustard seeds – 1tsp
- Cumin seeds – ½ tsp
- Garlic clove – 5
- Turmeric powder – ½ tsp
- Red chili powder -1tsp
- Panch Phuran- ½ tsp
- Oil -2tbsp
- Salt to taste
METHOD:
- Peel the drumstick and cut it into 1½inch long pieces and keep it in a bowl of water.
- Similarly peel and cut the potatoes in long pieces and keep it in water and now wash both drumstick and potatoes.
- Make fine paste of garlic, mustard and cumin.
- Heat oil in a kadai. Add panch Phuran. Let it crackle.
- Add potato and stir. Add turmeric powder and salt. Cover with a lid and cook for 1 minute in high flame. Keep stirring.
- In the mean time boil drumstick in a separate container.
- Take out the drumsticks and in put it in the kadhai containing potato..
- Add mustard paste and red chilli powder. Mix thoroughly and stir fry in medium flame till done.
- Chuin–aloo bhaja/Murgakai pariyal is ready
- Serve hot as side dish with Pakhala /Rice.
PHULA KOBI ALOO BHAJA
PHULA KOBI ALOO BHAJA
Ingredients:
- Cauliflower -1
- Potato-1
- Onion sliced-1
- Dry red chili -2 broken
- Punch Phuran – ½ tsp
- Turmeric powder- ¼ tsp
- Roasted cumin & red chilli powder – ½ tsp
- Oil -2tbsp
- Salt to taste
Method:
- Cut the cauliflower in to small pieces. Dip the cauliflowers in water in a bowl. Add one spoon salt and ½ tsp turmeric powder and mix thoroughly. Keep it for 10 minutes to sanitize. Wash them thoroughly.
- Peel off and cut the potato into small pieces.
- Heat oil in a kadai. Add panch phuran. Allow it to crackle. Add potato, cauliflower, onion, and salt and turmeric powder. Stir it and cover with a lead for 1 minute. Take out the lead. Change the side and stir fry three minutes.
- Add roasted cumin and red chili powder and mix thoroughly.
- Serve hot with rice, roti, paratta, pakhala and pitha.
BHENDI BHAJA
BHENDI BHAJA
INGREDIENTS:
- Ladies finger (Bhendi) -500gm
- Mustard seeds -1tbsp
- Cumin seeds -1tsp
- Garlic clove -8-10
- Turmeric powder – 1/4 tsp
- Red chili powder -1tsp
- Panch Phuran- ½ tsp
- Oil -2tbsp
- Salt to taste
METHOD:
- Wash ladies finger in running water. Cut top and bottom. Silt lengthwise.
- Make fine paste of garlic, mustard and cumin.
- Heat oil in a kadai. Add panch Phuran. Let it crackle. Add ladies fingers,salt turmeric powder and stir. Cover with a lid and cook for 2 minutes in high flame. In between stir all.
- Take out lid and change the side so that it is evenly cooked.
- Add spices paste. Mix thoroughly and stir fry in medium flame till done.
- Your favorite Bhendi Bhaja is ready.
- Serve hot as side dish. With pakhala ,rice and roti.
odisha food delite 