Another popular Indian dish is the Eggplant Masala. We’re confident you’ll love this tasty treat – it’s ideal before you head off to your usual casino night out or trip to the movies with friends. It can be knocked up very quickly with ingredients close to hand.

Ingredients

• 1/2 Kg. Small Long-shaped brinjals/eggplants (Baingan – Indian Eggplant)
• 2 Onions
• 6 Tomatoes
• 1 Small Garlic
• Whole Black Pepper
• Cumin Seeds
• Methi (Fenugreek)
• Curry Leaves
• Oil for frying
• 1 1/2 Teaspoon Vinegar
• Ghee

Method
# Cut Brinjals into Half from the middle.
# Fry the Brinjals in oil.
# Brinjals are not to be fried for long so take them out and keep them aside.
# Take some ghee in a pan and put in Onions, Garlic, Cumin Seeds, Methi(Fenugreek), Curry Leaves, Salt to taste, Black Pepper, Red Chilli Powder, Haldi.
# Fry for 2-3 minutes and put in Brinjals and Tomatoes
# Put in a little of water to make gravy.
# Let it simmer for 10-15 minutes.
# Add Vinegar to it and keep it for a while before serving.

Tags: vindaloo, gosht, murgh, indian curry, dosa, desi, handi, tikka masala, kebab, naan

Question : Can I prepare kulcha at home with bhatura dough on pan?

Answer : Even though most of us see and say sky is the limit in kitchen, but traditions are deservedly preserved and guarded. I do not wish to say that you can not prepare kulcha with the bhatura dough on a tawa/ pan, there will be inherent differences which may ultimately affect the overall expectation from Kulcha. I am trying to highlight the point which can be a point of difference when doughs and equipment are changed or modified upon.

1. As you may know that both the dough themselves are differently made, e.g. bhatura dough is generally leavened with yogurt and baking powder and rested for at least 6hrs while there is no leavening agent used for kulcha dough and its resting tiem is also just 1/3rd of Bhatura dough.

2. The rolling of the bhatura dough is more likely to spill out the stuffing inside as it is leavened, also rolling would be much more difficult if the dough is interchanged.

3. Bhatura dough taste slightly sour which is the result of the long resting period which develop the sourness. Same is not true about the kulcha dough.

4. As far as using the pan/griddle is concerned, it would not have profound effect in the outcome except that tandoor impregnates it with its characteristic aroma emanating from the charcoals.

I will suggest that both the dough is used for its own preparation but you can still try to see the difference. If one is comfortable with the difference, one should go ahead and continue experimenting, for their may be something worth coming as like any other experiment.

Khatte Channe (Chholey, Chickpeas) is a typical Punjabi dish served with Pakwan, Matthhi, Bhatura or a Kulcha. There would be lot of variations to this, but this is the way my mom cooks for me.

Ingredients
# 250 gms. Chana Dal White
# 1/2 Cup Tamarind Pulp or Juice.
# 2 Medium Sized Onions
# 4 Tomatoes Sliced
# 3-4 Green Chillies Chopped
# 1 Ginger Chopped Fine
# Chana Masala
# Salt to Taste
# Masala : Red Chilli Powder, Roasted black Cumin Seeds, Dry Coriander fine powdered
# Oil 2 Tbsp

Method
# Wash Chana Dal and soak it overnight.
# Boil the soaked Chana Dal in a Cooker for 15 Minutes.
# Leave the Chana Dal aside and allow it to cool.
# Heat a Pan or Karahi or Cooker with 2 TbSp. Oil, Jeera(Roasted Black Cumin Seeds), Dhania (Coriander Powder),Chana Masala, Red Chilli Powder, Salt and fry for 1-2 minutes.
# Put in Adrak(Ginger) and Hari Mirch(Green Chillies) and continue frying.
# Add Imli Juice(Tamarind Juice) in the Pan and mix them well.
# Bring the Mixture to a boil.Add Chana dal to the mixture.
# Cook for 5-6 Minutes.
# Garnish with Onion, Tomato Slices, and Fresh Coriander.

(Khatte Chane is Ready.Serve with Kulchas,Bread, or Bhaturas.)