Baingan bharta is a dish made of fire roasted eggplant and cooked with onions, tomatoes and other spices. It goes well with rice and all types of breads. In southern part of India smoked eggplants are used to make chutney and in northern part bharta is made out of it. We live in the middle east and here baba ghanoush is very popular and can be compared to our bharta.
Masala Vada is a south-indian snack made during the monsoon seasons, festival times (but no onions) and also for guests. it’s eaten with coconut chutney and a staple breakfast menu along with idli sambar in the restaurants. Vadai goes well with curd rice too.
Chana Dal [Chick Peas] (split, 1/4 cup)
Toor Dal [Pigeon Peas] (split, 1/4 cup)
Onions (chopped, fine, 1/2 cup)
Coriander Leaves (as desired)
Curry Leaves (chopped, few)
Green chili (chopped, fine, 1)
Ginger (grated, 1 tsp)
Rice (raw, 1 tsp)
Oil (to deep fry)
Salt (to taste)
Red chilies (2)
Cook time: 45 minutes
Cuisine: South Indian
Category: Snack \ Tiffin
Wash and soak chick peas, pigeon peas and rice for 1 1/2 hours.
Soak red chilies along with the peas.
Strain the water and add the peas to a grinder bowl.
Save the water and add if required.
Grind to a coarse consistency.
Add chopped onions, green chili, grated ginger, salt, curry leaves and coriander leaves.
Mix all the ingredients.
Heat oil in a pan.
Make a small lemon sized balls with the batter.
Wet a plastic sheet and flatten the ball.
Gently lower the balls and fry on a medium flame.
Cook on both the sides.
Transfer the vadas on a paper towel to remove excess oil.
Strain the water using a strainer and leave the soaked rice and peas for 10 minutes.
While grinding water should be added using a spoon .Water decides the crispness so add little by little and do not pour.
Plastic sheet helps vada to give a bulge at the center and thin on the sides.
Initially after dropping the vadas into oil allow them to cook for 5-6 minutes.This will prevent them from breaking.