A fetish for tradition

A fetish for tradition

A fetish for tradition

I started cooking when I was 16 or 17 years old. I learnt most of the things by observing my mother cook. Being passionate about food, I always wanted to start a hotel — where there would be kids playing, families enjoying a meal or two and a space for like minded people to share their thoughts.

I have started a small catering business which I believe is a stepping stone to the bigger leap in future. This would not have been possible without the support of my husband Nikhil.

Today, I serve lunch and dinner to different corporate offices and events. Before starting this venture, I used to work in an event management company. 

Apart from being passionate about food, I absolutely love travelling and trying out the traditional cuisines of a particular place.

I have tasted food from all across India and it has been a great learning experience — thanks to each and every ‘dhaba’, street, village and all those hard working women who prepare tasty food.

This inspires me everyday to experiment with a new dish. My ultimate aim is
to get the taste from all corners of India to our beloved city. I love relishing North Indian and Chinese cuisines and like to prepare butter chicken, ‘rajma-chawal’, ‘chhole’, chilli chicken and noodles.

The recipe that I am sharing today is of ‘Special Chettinad Baigan Masala’. It is one of those South Indian delicacies that is liked by all. The tender eggplants (baigan) are first shallow fried in oil until they turn crisp and then the rest of the procedure follows.

Nancy Kapoor
(As told to Surupasree Sarmmah)
(Nancy can be contacted at  9886726767. )

Special Chettinad Baigan Masala
Ingredients
n Small finely picked brinjals (must be dark in colour) - 3
n Oil - 2 tbsps
n Green chillies - 2
n Cumin seeds - 1 tsp
n Coriander powder - 1 tsp
n Salt to taste
n Onions - 2 medium sliced
n Tomatoes - 2 medium sliced
n Water


Method
n Heat oil in a frying pan
for 40 seconds on high flame and add cumin seeds.
n After 10 seconds, add the green chillies and coriander powder - stir for a few seconds.
n Saute the onion in oil until
it turns golden in colour
and then add tomatoes
to it.
n Make criss-cross cuts on the brinjal and shallow fry until they turn crisp (in another pan).
n Add the fried brinjals to the puree.
n Add the required amount of salt.
n Stir until it turns brown in colour.
n Garnish with coriander leaves. Another option is to plate it with some fresh cream.

Tip
 This dish goes well with rice or homemade chapatis.

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