Baingan Bharta

Baingan Bharta

One of the vegetables I cannot get enough of is eggplant. Usually it makes an appearance in South Indian dishes in my kitchen but every now and then I do make baingan bharta and enjoy it. I think the best part about this dish is the flavours from charred aubergine, what a difference it makes. I noticed that the recipe followed by most people is almost the same and it usually is just differences in the cooking technique that makes the difference. I think it is a very basic recipe that is easy to whip up. Here is how I did it…


1 eggplant (I used a big Spanish eggplant)
1 big onion, finely chopped
2-3 green chillies, finely chopped
1 teaspoon ginger garlic paste
1 teaspoon cumin seeds
1 teaspoon dried fenugreek leaves (kasoori methi)
3 large tomatoes, finely chopped
2 teaspoon coriander powder
1 teaspoon garam masala powder
Turmeric powder
Salt to taste
Cooking oil
Chopped coriander leaves for garnish

Wash and cook the eggplant on open flame until it begins to shrink and becomes soft. Cool and peel the charred skin and chop the fleshy eggplant

Heat a couple of teaspoons of oil and add cumin seeds. Once it browns, add onions, ginger garlic paste and green chillies

Once the onions are cooked, add the tomatoes, required salt and cook well until they all come together

Add the cooked and chopped/mashed eggplant ,turmeric powder, coriander powder, garam masala and kasoori methi and little bit water and cook for about ten minutes adding water if needed

Garnish with chopped coriander and serve with rice or bread!

Potato Podimas (Indian style Mashed Potato)

Potato Podimas (Indian style Mashed Potato)


Mashed potato as I understand is important and quite common among British food. I believe there are quite a few different ways you can prepare it. I have not had a chance to make the western style mash as in general it does not go very well with the rest of the Indian meal that we usually have. I do make an Indian style mashed potato that goes well with sambar rice, rasam rice or even curd rice. I picked this recipe from my mother-in-law and my husband likes it. I must say that I was not quite convinced with the name though as podimas usually refers to something with spice powder but in this dish there are almost no such powders. Anyway, I guess what matters is that it tastes good and I would say that it would be a different kind of potato mash that westerner must try as well.

4 potatoes, peeled and boiled well
1 teaspoon mustard seeds
2 sprig curry leaves, chopped
1 tablespoon grated or finely chopped ginger
3 green chillies, finely chopped
1 tablespoon grated coconut or desiccated coconut
Asafoetida
Salt to taste
Cooking oil
Juice of one lime

Heat some oil in a wok/skillet and add the mustard seeds. Once it crackles, add the curry leaves, asafoetida, chillies and ginger and fry for couple of minutes

Mash the potatoes and add to the skillet and add required amount of salt

Cook for 3-4 minutes and add the coconut and cook for couple of minutes

Once you turn the flame off, add the lime juice and mix well and serve!

Sago Kheer/Javvarisi Payasam

Sago Kheer/Javvarisi Payasam


Javvarisi payasam used to be my favorite payasam while I was a kid. It is a common dish on a traditional wedding menu and I must say some cooks did it great but some cooks used to make it so watery that it would be as tasteless as a typical porridgeor even worse, like sweet warm water. This is the third time I have made this and I have heard somewhere about ‘third time lucky’ or I must be making that up. The first time, I followed a good cookbook and still failed. The second time I pretty much experimented the present way of doing it and now that I could repeat it, I guess I have my favourite payasam recipe ready. Although I love this payasam, I prefer to have some fruits in the dessert to help us get some five a day fruits and vegetables. I wanted to try mango-javvarisi payasam but was sceptical about the mango that arrived via internet shopping. These mangoes are usually not sweet like Indian mangoes and most of the times they are a bit sour. I did not want to mess the whole dish, instead I served it with chopped mango pieces and I was glad I did so. Here is my recipe...

¼ cup javvarisi(sago/sabudana)
2 cups milk
2 cardamom pods
4-5 teaspoons sugar
Few cashewnuts
1 tablespoon almond powder (optional)
Some ghee
Some mango cut into small pieces


Rinse the javvarisi and add enough water just to cover it. Soak for about 30 minutes

Heat a teaspoon ghee and fry the cashew nuts and keep aside

Drain the javvarisi (there usually would be no water to drain as it would have been absorbed and javvarisi would have beome bigger in size) and fry in the leftover ghee or add little bit more ghee

Add milk and cook on low flame until the javvarisi is all done (they turn almost transparent when done) and milk has reduced to desired level.

Add crushed cardamom pods, sugar and almond powder and simmer for few minutes

Add cashew nuts and mango pieces and serve hot or chilled

I tend to add almonds because of all the health benefits they provide. They have some essential fatty acids and are very good for the skin. I tend to add more milk upfront as milk that has boiled for a much shorter time tastes different from milk that has boiled well and reduced. You could add more milk than suggested.