I know that Brinjal is an inseparable item of the Mallu Sambhar. Rarely they eat it as upperi. But Brinjal or Egg Plant is a favourite of the North Indians, Turks and the Westerners.
The Punjabis make the Baingan Bartha and other delicious dishes. The Turkish cuisine has this veggie grilled and skinned and mashed to make a mouth watering dish with Olive Oil and Tomatoes and chilies. The Westerners grill it in BBQ and eat it with other veggies.
I usually cut brinjal in round slices and then marinate with little salt, garam masala, corn flour and egg white. Then fry the brinjal on a Tava either with oil or dry. You can grill it as well. Sliced large Onions, green chillies, Garlic etc are sauteed on a Pan. Add the fried Brinjal slices and stir well to make it a dry curry for Chappathi.
Garnish with Olive Oil and fresh Coriander leaves.
Brinjal can be also be sliced in finger chip style. Marinate with Thandoori masala powder, cornflour, 2 Tsp of Soy sauce, salt and fry or grill it. Good to eat with Tomato Sauce or Chilli Sauce. Evening snacks for Kids...
The Punjabis make the Baingan Bartha and other delicious dishes. The Turkish cuisine has this veggie grilled and skinned and mashed to make a mouth watering dish with Olive Oil and Tomatoes and chilies. The Westerners grill it in BBQ and eat it with other veggies.
I usually cut brinjal in round slices and then marinate with little salt, garam masala, corn flour and egg white. Then fry the brinjal on a Tava either with oil or dry. You can grill it as well. Sliced large Onions, green chillies, Garlic etc are sauteed on a Pan. Add the fried Brinjal slices and stir well to make it a dry curry for Chappathi.
Garnish with Olive Oil and fresh Coriander leaves.
Brinjal can be also be sliced in finger chip style. Marinate with Thandoori masala powder, cornflour, 2 Tsp of Soy sauce, salt and fry or grill it. Good to eat with Tomato Sauce or Chilli Sauce. Evening snacks for Kids...
No comments:
Post a Comment