Easy Mango Basil Seed Pudding

This mango basil seed pudding is the perfect summertime dessert/snack if you have some mangoes lying around. This recipe calls for no added sugar if your mangoes are ripe and sweet enough. Basil seeds are nutritious and commonly consumed in India during the summers for a cooling effect when soaked in water.

Try other easy and healthy desserts from the blog:

• Mango cardamom nice cream
• Healthy Vegan Laddoos
• Best Tahini Chocolate Chip Cookies (Vegan)

Let me know if you try this easy mango basil seed pudding a try! Tag @beextravegant on Instagram if you make it, so I can also see it.

Easy Mango Basil Seed Pudding

Ingredients1x2x3x

• 1 large mango
• 5 tbsp Basil seeds sub with chia seeds
• 2/3 cup Plant milk
• 1 tsp Maple syrup Optional

Instructions

• Mix together basil seeds in plant milk (and maple syrup, if using) and let it sit and thicken for at least 30 minutes or even overnight.
• Slice mangoes into cubes.
• Take a dessert bowl and start by layering first the basil seed pudding and then the sliced mangoes.
• Garnish with some mint leaves and enjoy!

Here’s an easy step-by-step tutorial on how to cook rice that is perfectly fluffy, non-sticky, with well separated grains. It always comes out perfect and you will hopefully reduce buying pre-cooked rice/microwave rice from the supermarket.

Now make rice so you can make this delicious Lemon Rice

Or pair it simple with the following dishes:

• Daal Tadka recipe
• Easy Chana Masala
• Vegan Paneer Butter Masala
• Vegan Palak Paneer
• Easy One Pot Daal Recipe
• Achinga Kaya Mezhukkupuratti – Green Bean Plantain Dish

Fluffy Rice

Ingredients1x2x3x

• 1 cup raw rice like basmati rice, jasmine rice etc.
• 1 ¾– 2 cups water

Instructions

• Take 1 cup of rice in a bowl and pour water into it.
• Rinse this uncooked rice rubbing between your palms and save the water to water your plants.
• Repeat several times until the water turns clear
• Optionally, soak this rice in water for about 20-30 minutes.
• Then, drain the water from the soaked rice.
• Add the rice in a large pan with water covering enough so that when you lay you hand on top of the rice, your fingers are covered in the water.
• Bring it up to boil, turn the heat down and cover with a lid and
• Let this cook for about 8 minutes if soaked or 10 minutes if un-soaked.
• After 8 or 10 minutes, turn off the heat and let it sit covered for 5 minutes.
• Then remove the lid and fluff up the rice with a fork.
• Serve with some daal or sambar or chana masala and enjoy!

Try this easy-to-make smoked mashed eggplant preparation that is very popular in Indian cuisine. It is one of my favourite and easiest dishes to prepare. Baingan Bharta is traditionally made from big eggplants that have been grilled over a coal fire or stoves and mashed. This mashed pulp is cooked with chilli peppers, tomatoes, onions, aromatics and some herbs. This is a simple yet popular dish that is made across India and it is way too easy to make. It pairs really well with hot rotis and even as a side meal with toasted bread.

Baingan Bharta a.k.a Mashed Eggplant

Baingan Bharta or mashed eggplant has a variation in many Turkish, Italian and Middle Eastern cuisines. But the famous eggplant dishes of modern Indian cooking date back to medieval times when eggplants or brinjals were roasted over coal and made into this delicious preparation or sabzi called Baingan Bharta.

Some relate it to the Middle Eastern Lebanese dish Baba Ganoush. I’d say the idea is similar but the preparation differs. The spices, aromatics and seasonings used are completely different. Within India, this dish takes on different variations depending on the region like North or West or South. Irrespective of how you prepare this dish, I am simply obsessed with the simplicity and explosion of flavour this one dish can impart.

How to make authentic Baingan Bharta

This recipe involves simple ingredients available in the vicinity of your kitchen and it is the perfect dish to make when you are feeling like making a chill dish OR if you have tons of eggplants in your refrigerator. Either way, this dish is that rainy day lover that needs all your attention and some of your smooth lovin’. Okay, I will stop this food porn and jump right into the recipe.

To Baingan or not to Baingan

Choosing the right Eggplant is key. In India, the variety of eggplants is many and each has its own destiny and purpose. The ones that we will choose are the big fat juicy ones. Look for glossy rich purple-coloured skin that has little to no dimples and there should be no bruises. They should be firm and heavy when you weigh them. The reason we are going with these eggplants is a) they have more flesh and b) easy to roast over a fire or air fry.

Here’s a step-by-step recipe to cook Baingan Bharta:

Adding the smokey element

1. Start by broiling the eggplant over the fire. Ideally, it should be roasted over a fire built using coals or woodfire but you can use a stovetop. The broiling is what gives the bharta an unexplained flavour.
2. If you’ve got the time and the barbecuing tools, do try grilling it over a coal fire. If you’re using a gas stove, keep rotating it till all sides are evenly roasted. This could take up to 12 minutes.
3. You can check doneness by pressing the eggplant with a spoon and if it easily falls in, it’s ready.

Steps to follow:

1. Oil the eggplant with a brush and then roast it on a gas stove. Or simply oil it, cover it in an aluminium foil and roast in the oven/air fryer at 220C until it becomes soft, after about 15-20 minutes.

2. Place the eggplant in an aluminium foil or air-tight container for 10-15 mins. The warmth should make it easier to peel it easily.

3. Peel the skin of the eggplant and mash it with a fork. Once the eggplant is peeled and ready, keep it aside.

Combining the Baingan and the Bharta

1. Heat a pan with oil and sauté some ginger garlic paste until the raw smell of garlic and ginger goes away.

2. Add chilli peppers and onions. Sauté until green chillies are fragrant and onions turn translucent.

3. Add tomatoes and salt. Salt is important to cook the tomatoes quickly.

4. Add the red chilli powder to the pan and combine until it coats the ingredients in the pan completely.

5. Add the mashed/chopped eggplant to the pan and sauté for 2-3 minutes. Mix until well combined.

6. Add the Garam Masala before taking the pan off the heat. Garam Masala should not be cooked for long as it loses its flavours.

7. Garnish with freshly chopped coriander leaves and serve hot.

Tips to remember

• When roasting over the fire, the eggplant tends to release its juices. So avoid scoring or cutting them in half. You’ll lose the juices and their flavours.
• Do not leave any of the roasted skin. Make sure to remove the skin of the eggplant completely. We don’t want the bharta to get bitter.

That’s all there is to this delicious dish. Try this and do let me know on my social media platforms how you liked it. I’d love to get your feedback 🙂

Take a look at some other recipes that you might like:

• Kaddu Ki Sabzi: Easy North Indian Pumpkin Recipe

• Bajra Roti Recipe – Soft, Gluten-Free Indian Bread

• Lahsun Chutney – Rajasthani Style Garlic Chutney

Baingan Bharta

Ingredients1x2x3x

• 2 medium Aubergine or Eggplant globe American eggplant variety
• 2 tsp Ginger and garlic paste or 2 minced garlic cloves and 1 small knob of ginger, minced
• 2 nos Green chili peppers
• 1/2 Red onion Large
• 2 nos Tomatoes
• 1 tsp Red chili powder
• 1/2 tsp Garam Masala
• Salt to taste
• Chopped coriander or Cilantro Garnish

Instructions

Roasting the Eggplant

• Start by oiling the eggplant with a brush and then roast it on a gas stove. You could also do this on a barbecue stand if you have one. Or simply oil it, cover in an aluminium foil and roast in the oven/air fryer at 220 °C until it becomes soft, about 15-20 minutes.
• Check doneness by pressing the eggplant with a spoon and if it easily falls in, it’s ready.
• Allow the eggplant to cool down and then peel the skin. Do not leave any of the roasted skin behind.
• Mash and/or chop the eggplant and set aside.

Making Baingan bharta

• Heat some oil in the pan and add the ginger garlic paste. Alt: Add minced garlic and ginger.
• Sauté for about a minute on medium heat and add green chili peppers and onions.
• Sauté until the onions turn translucent or golden brown.
• Then add tomatoes and salt and cook until the tomatoes turn soft.
• Add the red chili powder and cook for another minute.
• Add the mashed eggplants and stir it all in. Cook for about 2-3 minutes, then add Garam Masala and cook for another 2-3 minutes.
• Turn off the heat and add freshly chopped coriander leaves and serve hot with some roti.

Notes

• When roasting over the fire, the eggplant tends to release its juices. So avoid scoring or cutting them in half. You’ll lose the juices and their flavours.
• Do not leave any of the roasted skin. Make sure to remove the skin of the eggplant completely. We don’t want the bharta to get bitter.

Easy Mango Basil Seed Pudding

Ingredients1x2x3x

• 1 large mango
• 5 tbsp Basil seeds sub with chia seeds
• 2/3 cup Plant milk
• 1 tsp Maple syrup Optional

Instructions

• Mix together basil seeds in plant milk (and maple syrup, if using) and let it sit and thicken for at least 30 minutes or even overnight.
• Slice mangoes into cubes.
• Take a dessert bowl and start by layering first the basil seed pudding and then the sliced mangoes.
• Garnish with some mint leaves and enjoy!