YB WEB DESK. Dated: 10/30/2021 3:25:05 PM


Dr. Kaviraj Khialani Celebrity Master Chef Brinjal is one of the most popular vegetable in our indian cooking and has been known to us since a very long time. It is one of those ingredients which is easy to cook, work with and adapt to our day to day cooking in a number of ways. Brinjal as we know has various names across the globe like aubergine and eggplant as well. Brinjal is available in a number of sizes and colors as well from the bright green to the shades of purple it has a vibrant appearance when it comes to attracting us at the vegetable vendors or markets. The beneficial properties of brinjal also makes it a common choice by most of us to making it a part of our recipes and delicacies from the yummiest roasted brinjal bhartha to the middle-eastern baba ganoush dip and from the masala baingan to the baingan aloo ki subzi the list goes on and on. To me brinjal is one of the most interesting one when it comes to fusion cooking and mix- nmatch creative recipes and some of my all-time favorites are indo- Filipino brinjal with toyo chicken, indo- sri-lankan curry leaf fish with baby brinjal, the indo-thai baingan ka saalan with lemon grass and coconut too is just out of this world! Here are a few simple and easy recipe using Brinjal: MASALA STUFFED BRINJAL Ingredients Baby Brinjal- 10-12 no slit For the stuffing: Grated coconut-1/2 cup fresh/dry/desiccated coconut Roasted peanut powder-1/4 cup Ginger-garlic-chili paste-1 tsp Tamarind pulp-2-3 tbsp. Jaggery- 2 tsp grated Salt to taste Red chili powder-1/2 tsp Chaat masala-1/2 tsp For cooking the brinjal: Oil-2 tsp Ghee-2 tsp Hing-1/4 tsp Jeera seeds-1/2 tsp Mustard seeds-1/2 tsp Onions-1 cup chopped finely Ginger-garlic-chili paste-1 tsp Tomatoes-1/2 cup puree fresh Salt to taste Coriander powder-1 tsp Turmeric powder-1/4 tsp Red chili powder-1/2 tsp Water-1 cup Coriander leaves- 2 tbsp. chopped Method: 1. Prepare all the ingredients for the masala brinjal recipe. 2. In a saucepan combine together the ingredients for the stuffing and cook all together for 3-4 mins on low flame and cool, stuff the slit brinjal with the stuffing and keep aside. 3. Heat oil and ghee in a kadai and add in the hing, onions, ginger-garlic-chili paste and saute for 1-2 mins. Add tomato puree and all powdered spices and salt to taste. Allow the masala to cook for 2-3 mins, add little water and also place the stuffed brinjal in this masala and cover and cook for 12- 18 mins and check if well cooked. 4. Adjust the seasonings and flavors to taste and serve the recipe hot garnished with fresh coriander leaves and enjoy with hot chapati and with a splash of fresh lime juice on the brinjal.


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