Mashed Brinjals With Flaxseed


Hello dear friends. Welcome to my cosy corner again. As we all know flaxseed is considered one of the most powerful plant foods on the planet. It helps to reduce diabetes, cholesterol, stroke, breast cancer, heart disease and contains rich amounts of omega-3 fatty acids, lignans, and fibres. Today I am sharing with you all a very uncommon, unique and traditional recipe of my hometown, Mashed Brinjals With Flaxseed. It is simple, healthy, totally oil free and I hope you will like it and make it sometimes in your kitchens. So the recipe is as follows:—-


  1. Brinjal – 2
  2. Homemade Flaxseed Powder – 150 gms(refer to my blog on pumpkin and flaxseed curry)
  3. Green Chillies – 2
  4. Lemon Juice – 3 Tsp
  5. Salt – According to taste
  6. Mustard Oil – 2 Tsp
  7. Coriander Leaves – Optional


Step 1

IMG_4903Wash and slit the brinjals in half without cutting them. Pressure cook the brinjals for five minutes and two whistles.

Step 2

Now drain the brinjals very properly ensuring there is no water left in them and mash them with a masher. Chop the green chilies and coriander leaves.

Step 3

IMG_4901.jpgTake a bowl. Add the mashed brinjals. Next add in the salt, green chilies, lemon juice,  mustard oil and coriander leaves and give all a good mix.

Our Brinjal With Flax Seed Bharta is done. Serve it with steamed boiled rice, dal tadka, and some fried or shallow-fried veggies.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!


Bathua,Brinjal And Badi Curry


This recipe is a good change from your regular eating schedule of non-veg or other stuff which bores you down and is just great in taste with a slight tangy twist. A unique authentic dish it is an easy and sumptuous one made at my place and is a regular one on the tables in winter when its found in abundance. Bathua or Chenopodium Album is a green leafy vegetable which is found and made very frequently in India in most of the households.


  1. Bathua or Chenopodium Album – 500 gms.
  2. Brinjal – 2.
  3. Split Black Gram dry Badis – 5.
  4. Onions(finely chopped) – 1.(Optional)
  5. turmeric powder – 1 tsp.
  6. Red Chilly Powder – 1 tsp.
  7. Asafoetida – A pinch.
  8. Coriander – Cumin Powder – 1 tsp each.
  9. Garam Masala – 1 tsp.
  10. Rice Starch or Corn Flour – 1 cup.
  11. Salt – According to taste.
  12. Vegetable Oil – 2 tsp.

For Tempering:- Five  Spice – 1 tsp.

  1. Ajwain -1 tsp.
  2. Asafoetida – A pinch.


Step 1 

Wash and cut the bathua greens. Fry the badis for five minutes in 1 tsp of oil. Wash and cut the brinjals into medium-size pieces.

Step 2

Heat a kadhai and add 2 tsp of vegetable oil in it. Add 1 tsp of five spice, a pinch of asafoetida in it. When they turn brown, add some finely chopped onions. Saute for two minutes. Then add salt, turmeric powder, red chilly powder, garam masala, dry mango powder and fry it for two more minutes. Now add the bathua, brinjals, and dry badis and saute again for three minutes and fry all up. When the rawness of the veggies is gone, add 3 cups of water and transfer the bathua mixture from the kadhai to a pressure cooker and cook till done.

Step 3 

When the bathua greens are done add one cup of starch to the kadhai and cook again for two minutes. You can alternately add corn flour mixed with water and cook the curry for three minutes.

Step 4 

We will temper our curry again by taking some vegetable oil, carom seeds(ajwain), in a pan and when browned add them to our curry.

And hey, our Bathua, Brinjal And Badi Curry is ready. It can be best served with steamed rice, Indian mashed potatoes and fried veggies of your choice.

Note points:-1. While we temper our veggies or curry the tempering should not turn black and must be heated till only browned.

2. The use of onions is optional. This recipe can be made even without the onions.

Do try this recipe at home. It is an authentic recipe and a very popular one in my house which is made repeatedly in the month of winters at my place because of its abundance in this season. It has got a unique taste and is even very good for your stomach. I will later post the recipe of making Indian mashed potatoes and split black gram badis. So keep reading. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!


Brinjal, Broad Beans, Radish And Dill leaf Stir-Fry


Hello and welcome dear friends once again. Today I’ll be sharing a simple, healthy, all green and tasty stir-fry recipe of Brinjal, Broad Beans, Radish And Dill Leaf Stir-Fry. It’s super easy to make and can be had with lunch or dinner platters. So let’s start—


  1. Brinjal -250 gms.
  2. Broad beans -200 gms.
  3. Radish – 100 gms.
  4. Dill leaves- 50gms.
  5. Fenugreek leaves – 50 gms.
  6. Salt – According to taste.
  7. Turmeric powder – 1/2 tsp.

For tempering:-

  1. Five spice – 1/2 tsp.
  2. Dry Red Chilly – 1 1/2.
  3. Vegetable oil – 2 tbsp.


Step 1 

Wash and cut all the vegetables finely.

Step 2 

Heat a pan. Add some vegetable oil in it. Now add half teaspoon five spices, one and a half dry red chilies and let it crackle.

Step 3 

Now add the cut veggies and salt and turmeric powder to it.

Step 4

Add slight water so that the veggies get cooked and cover it with a lid. Let it cook by steam. Take the lid off and fry it on a high flame for five minutes.

Step 5

Our dish is ready. Garnish it with chopped coriander.

Do try this recipe and share your comments and feedback. I hope you all will like this recipe. Have a great weekend friends. Till then healthy cooking, happy living!!!