- Rishtedaar's Cookbook - - Page 25

Stir Fried Eggplant with Spices

Ingedients

8-10 small round eggplants, quartered (baby eggplants)
1 medium onion, thinly sliced
2 medium tomatoes, finely chopped
2-3 green chillies, finely chopped
1 tbsp ginger-garlic paste
1/2 tsp cumin seeds
1/2 tsp nigella seeds
1/4 tsp dried mango powder (amchoor)
1/2 tsp red chilli powder
1/4 tsp turmeric powder
salt, to taste
2 tbsp light cooking oil

One bunch of Coriander leaves

Method

Shallow fry eggplant pieces in a large non-stick wok till lightly browned. Set aside.

In the same wok, saute onions with nigella and cumin seeds till soft and fragrant. Add in spices, green chillies and ginger-garlic paste and fry for a few minutes.

Stir in tomatoes and cook on meduim heat till the mixture is almost dry and starts to give out oil from the sides. Mix in fried eggplants, season with salt, and let cook a few minutes till eggplants are done through. Garnish with handful of chopped Coriander leaves.

Serve warm with rice or rotis.

Indian Roasted Eggplant - Baingan burtha

Ingredients:

1 large eggplant

1/2 cup frozen peas (regular peas)

1 large onion, finely chopped

2 mid sized tomatoes finely chopped

1 inch chunk of ginger finely chopped

2-3 green chilles, finely chopped

1/2 tsp red chili powder

1/4 tsp garam masala

1 tbsp degi mirch (to give color)

1 tsp cumin seeds

Salt to taste

4 tbsp cooking oil

Fresh chopped coriander leaves for garnish

Method:

Make tiny slits all around the eggplant and roast in a 400 degree oven for 30-35 minutes, till eggplant gets a charred coating on all sides. Turn side after 15 minutes with flat tongs

Remove the charred skin and mash insides of the eggplant. Set aside.

Heat oil in a pan and saute cumin seeds, ginger and green chillies, till they begin to sizzle.

Add in onions and fry till brown. Mix in salt, red chili powder and degi mirch and fry spices till fragrant, about 30 secs and add the peas and cook for 5 minutes.

Add tomatoes and cook till oil is released.

Add mashed eggplant and cook for another 5-10 minutes, stirring constantly to blend in well.

Sprinkle with garam masala and garnish with coriander leaves. Enjoy with warm, fluffy rotis.

SKEWERED CHICKEN STRIPS WITH A SPICY PEANUT-BASED SAUCE

Ingredients:

8-10 boneless chicken strips or 2 chicken breasts cut into strips

1 tbsp garlic, finely chopped

1 tbsp ginger, finely chopped

2 tbsp green onions, finely chopped

1 tsp sesame seeds (to sprinkle on cooked meat)

1/2 tsp black pepper

1/4 tsp white pepper

1 tsp pure sesame oil

1tsp light cooking oil

2 tbsp honey

2 tbsp soy sauce

1 tbsp lime juice

1 tbsp lime juice

Method

Marinate chicken pieces with all the ingredients, for 1-2 hours in the fridge. The longer you marinate for the tender the chicken is.

Grill on skewers till tender and done. Sprinkle Sesame seeds over the cooked chicken.

for the Spicy Peanut Sauce

1 cup smooth peanut butter

1 small onion, finely chopped

1 tbsp Thai red chillies, finely chopped (you can also use regular red chillies)

1 tbsp garlic, finely chopped

1/2 tsp red chili powder

2 tbsp lime juice

1 tbsp soy sauce

1 tbsp pure sesame oil

salt, to taste

Method

Heat oil in a non-stick pan and fry onions, garlic and chillies till tender and fragrant.

Add rest of the ingredients and cook by constant stirring till it starts to give out oil. If peanut butter begins to thicken, thin it out by adding a little water.

Serve warm Satay at room-temperature sauce and slices of cool cucumber on the side of the plate.