Food Fix

A slimy fruit, but a delectable veggie

Brinjal Sandwich

Ingredients: 4 thin round slices of a large brinjal, 2 round slices of a large tomato, ¼ tsp of red chilli powder, 2 pinches of turmeric powder, 1/4 tsp of garlic paste, 2 tsp of oil, and salt as required.

Method: Mix chilli powder, turmeric powder, garlic paste, and salt together. Marinate brinjal & tomato slices with the masala separately. Keep a tomato slice between the 2 brinjal slices. Repeat this procedure with the remaining slices. Grease 1 tsp of oil on a heated pan. Roast both sides of brinjal sandwiches with another tsp of oil till they get brown and serve hot.

Brinjal Pachadi

Ingredients: 2 medium-sized round brinjals, 4 cups of curd, 1 tsp of freshly grated coconut, 1 finely chopped onion, 2 green chillies, 2 tsp of roasted Bengal gram (hurigadale), 2 sprigs of coriander leaves, and salt as required.

For the thadka: 1 tsp of oil, ¼ tsp of mustard seeds, 2 pieces of 1 dried red chilli, 1 sprig of curry leaves, and a pinch of asafoetida.

Method: Grind grated coconut, green chillies, roasted Bengal gram & coriander leaves with little water. Slit the brinjals in the middle of the bottom portion for 2 inches where they round well. Roast them with the skin till the colour turns black. Peel the skin and wash thoroughly. Mash and mix with curd. Add grinded masala and salt.  Blend well. In the heated oil, add mustard seeds. After they splutter, add curry leaves, pieces of red chilli and asafoetida. Pour the thadka over the curd brinjal mixture. Serve with rice or chapatis.

Brinjal Subji

Ingredients: 2 medium sized round brinjals, 1¾ boiled potato,  equally chopped cubes of 1 tomato, 1 tsp of red chilli powder, ½ tsp of coriander powder, ¼ tsp of turmeric powder, ¼ garam masala powder, ½ tsp of cumin seeds, salt as required, 1 cup of water, and ¼ cup of finely chopped coriander leaves for garnish.

Method: Heat oil in a kadai. Add cumin seeds, allow them to float. Add brinjal cubes. Roast for a minute. Add boiled potato and tomato cubes. Roast for a minute. Add red chilli powder, coriander powder, turmeric powder & salt. Blend well. Pour water and cook for 2 minutes on a low flame. Remove from the heat and add garam masala powder. Stir well. Garnish with coriander leaves. Serve with chapatis or rotis.

Brinjal Gravy

Ingredients: 2 medium sized brinjals chopped into 1 inch pieces, 1 cup of grated coconut, 1 tsp of sambar powder, 1 finely chopped onion, 2 tsp of tamarind juice, 1 tsp of roasted gingely, 1 marble sized jaggery, 1 tsp of roasted channa dal (hurigadale), 1 tsp of Bengal gram, 1 tsp of black gram, 2 pieces of 1 dried red chilli, ¼ tsp of turmeric powder, a pinch asafoetida, salt to taste, 2 cups of water.

Method: Grind grated coconut, roasted chana dal, gingely, and sambar powder. Add a little water and keep it aside. Heat oil in a kadai. Add mustard seeds and allow them to splutter. Add Bengal gram and black gram. Roast till they turn golden brown. Add curry leaves and red chilli pieces. Add chopped onion and roast till it turns pink. Add brinjal pieces, and roast for 1 minute. Pour the grinded masala, turmeric powder, tamarind juice, jaggery, asafoetida, salt, and water to it. Blend and cook for two minutes on a low flame. Serve with roti, chapati, dosa or idly.

[Tip: You could add capsicum or/and ladies finger to this recipe]

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