Well this is an authentic niramish dish - no meat, no onions/garlic. So absolutely puja friendly dish and I made this yesterday for Ma as she was following her Tuesday Hanuman brata (vrat). Here it goes:
Need:
1. Small round brinjals, stem off and slit into 4 lengthwise. The big purple ones will work fine as well, will need less cook-time and may be cut into discs or slit open lengthwise, just like these. I used about 750 gms of the small ones.
2. Posto/khuskhus paste 2tbsp
3. Mustard paste 1 tbsp
4. Ground coconut - 2-3 tbsp
5. Green chilli minced - 1 tbsp
6. Ginger paste - 1 tbsp
7. Turmeric powder (optional) 1 tsp
8. Mustard oil 1 tbsp
9. Mustard seeds - 1tsp
10. Curry leaves - 2 stalks
12. Chopped cilantro - 1 tbsp
13. 2-3 Green chilis - slit lengthwise
14. Chopped tomatoes - 1/2 cup
15. Salt to taste
Prep: Soak the mustard paste in 1/2 cup water, add salt and strain off after 20 minutes. Mix the posto, coconut, ginger and turmeric in this strain and use this as a marinade on the brinjals. Keep for 15mins. Check the seasoning and adjust salt so that it is a little on the high side. The tomatoes and cilantro which will be added later will adjust it all.
Cooking:
1. Temper the mustard seeds in mustard oil and wait for the spluttering to begin. When almost half of the seeds have popped, add curry leaves and minced chili. Wait for the fresh aroma.....arghhh can't describe it. You have to experience it to know how good it is.
2. Now add the tomatoes and mix.
3. Add the marinated brinjals with all its marinade. Mix well, cover and cook on medium high until everything comes to a boil.
4. Now simmer and cook until the brinjals are tender. Add cilantro and check seasoning.
5. Turn off the heat, top with fresh cilantro and slit chilis.
6. Serve with steaming white rice. Yumm!
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