This one is on special request from a dear friend in the Army who has asked if I could post some recipes keeping the vegetables he gets in the ration :)) My dad was in the Navy and just reading the word 'ration' brought back so many memories..the fixed days for ration,sometimes standing in the queue with my dad,sorting the stuff,my mom wondering what to do with so much cheese and butter,the maid's joy on getting all the extra ration..sigh! if only time can be rewound to enjoy some simple pleasures a wee bit longer..
Well so on his list was baingan a.k.a brinjal/aubergine/eggplant and I find it has so many names as it lends so easily to so many cuisines..this recipe works great as a side dish with a boring dal chawal or even as a chatpata starter . I used the big baingan varitey , the kind used for bharta and I feel the mustard oil does lend it a different flavour so try not to substitute it ...it's a great oil for the winters anyway :)
1 brinjal, cut into thin slices
2 tablespoons mustard oil
Pinch of heeng
1 teaspoon ajwain seeds
1 tablespoon poppy seeds (white khus khus)
1 tablespoon red chilli powder
1/2 teaspoon haldi powder
1 teaspoon coriander powder
1 teaspoon amchoor powder
2 tablespoons besan (gramflour)
Salt
1. Sprinkle a little salt on the brinjal slices, spread on a plate and microwave for 5 minutes.
2. In a broad pan, heat the oil. When it is smoking hot ,add the heeng and the ajwain and poppy seeds. When crackling add all the powders and fry for a few seconds. Then add the besan and let the mixture roast on a slow flame for a 2-3 minutes.
3. Add little salt (as the brinjal slices were already salted) and toss in the brinjal. You can sprinkle a few drops of water if the paste has stuck to the pan and let it coat the brinjal slices.
4. Leave to crisp for 4-5 minutes .
5. Serve hot with coriander leaves.
Well so on his list was baingan a.k.a brinjal/aubergine/eggplant and I find it has so many names as it lends so easily to so many cuisines..this recipe works great as a side dish with a boring dal chawal or even as a chatpata starter . I used the big baingan varitey , the kind used for bharta and I feel the mustard oil does lend it a different flavour so try not to substitute it ...it's a great oil for the winters anyway :)
Ingredients
1 brinjal, cut into thin slices
2 tablespoons mustard oil
Pinch of heeng
1 teaspoon ajwain seeds
1 tablespoon poppy seeds (white khus khus)
1 tablespoon red chilli powder
1/2 teaspoon haldi powder
1 teaspoon coriander powder
1 teaspoon amchoor powder
2 tablespoons besan (gramflour)
Salt
1. Sprinkle a little salt on the brinjal slices, spread on a plate and microwave for 5 minutes.
2. In a broad pan, heat the oil. When it is smoking hot ,add the heeng and the ajwain and poppy seeds. When crackling add all the powders and fry for a few seconds. Then add the besan and let the mixture roast on a slow flame for a 2-3 minutes.
3. Add little salt (as the brinjal slices were already salted) and toss in the brinjal. You can sprinkle a few drops of water if the paste has stuck to the pan and let it coat the brinjal slices.
4. Leave to crisp for 4-5 minutes .
5. Serve hot with coriander leaves.
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