This dish makes use of a very versatile ingredient - left over rotis and a very tricky ingredient - brinjal! Brinjal or eggplant or aubergine (depending on which part of the world you are reading this from) does not usually have too many takers and that's the surprise factor in this dish as its really difficult to tell that you are eating baingan :) A friend's family has a tradition of visiting Haridwar when a child is born in the family and as an offering of thanks, renouncing one particular food item for ever ! My friend's mom gave up eating brinjal and I thought smart lady! who loves eating brinjal anyway...how about renouncing chocolate ??
Talking about left over chappatis....growing up , my mom had the tastiest solution to left over rotis - fried papads. Just cut the roti into two and deep fry, sprinkle salt and red chilli and you have the best accompaniment to dal chawal. But gone are the frying days and its all about healthy eating ..this is a great way for an interesting combination
1 cup steamed corn
2 cups diced brinjal (Use the dark purple variety and dice into small cubes)
1 onion, sliced
1 teaspoon ajwain(carom) seeds
1 teaspoon ginger paste
1 teaspoon garlic paste
Salt and pepper to taste
1/2 tablespoon ketchup
Grated cheese
6 rotis (you can use fresh ones also)
olive oil
1. Heat 2 tablespoons of oil. Add the carom seeds. When they splutter add the ginger and garlic paste and fry for few seconds on a medium flame
2. Add the onion and cook till soft.
3. Add the brinjal and salt and cover with a lid. Cook on slow flame till it is soft and cooked.
4. Add the corn, pepper and ketchup. Toss and turn off the flame.
5. When slightly cooled, take a roti , fold in half and put two spoonfuls of this mixture on the bottom half. Put some grated cheese (or paneer) , fold the other half over and grill in sandwich maker till roti is crisp. Brush the roti with olive oil before putting in the grill.
6. Cut into two with a pizza cutter and serve with ketchup.
Talking about left over chappatis....growing up , my mom had the tastiest solution to left over rotis - fried papads. Just cut the roti into two and deep fry, sprinkle salt and red chilli and you have the best accompaniment to dal chawal. But gone are the frying days and its all about healthy eating ..this is a great way for an interesting combination
Ingredients
1 cup steamed corn
2 cups diced brinjal (Use the dark purple variety and dice into small cubes)
1 onion, sliced
1 teaspoon ajwain(carom) seeds
1 teaspoon ginger paste
1 teaspoon garlic paste
Salt and pepper to taste
1/2 tablespoon ketchup
Grated cheese
6 rotis (you can use fresh ones also)
olive oil
1. Heat 2 tablespoons of oil. Add the carom seeds. When they splutter add the ginger and garlic paste and fry for few seconds on a medium flame
2. Add the onion and cook till soft.
3. Add the brinjal and salt and cover with a lid. Cook on slow flame till it is soft and cooked.
4. Add the corn, pepper and ketchup. Toss and turn off the flame.
5. When slightly cooled, take a roti , fold in half and put two spoonfuls of this mixture on the bottom half. Put some grated cheese (or paneer) , fold the other half over and grill in sandwich maker till roti is crisp. Brush the roti with olive oil before putting in the grill.
6. Cut into two with a pizza cutter and serve with ketchup.
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