Before I start, has anyone seen the series ''Pretty Little Liars'' ??... Its a new series based on Sara Shepard novels. Its mysterious and gripping.. Do try it ladies, if like me you are also looking for some exciting show after Desperate Housewives and Sex and The City finish off ..
Back to Food .....Everytime I am on Airport, I buy some cook book to pass my time and last time I bought this Chef's Kitchen Gujrati Cuisine pocket book and it really has some recipes looking delectable in their pics. I tried Khandvi and Dhokla and since then they are my fav snack. Gujarati cuisine is one of the few in India where the majority of people are vegetarians. Most of the snacks are steamed and hence healthy. This cuisine is flexible changing the staples according to the seasons in India. Salt, Lemon, lime and tomato are extensively used in Gujarat to prevent the body from high temperature and dehydration and hence sugar and jaggery are used in most dishes to neutralize the extra salty nature of the food.
This is one of those recipes I tried and it tasted very different from what I have had so far. Its known as ''Sambhariya Ringanani Kadhi'' and S specially liked it v much. Do try it if you have not tasted authentic Gujarati food yet.
Ingredients:
1. 2 large Aubergines, chopepd small and soaked in saline water for 1/2 hour.
2. 1 cup Yogurt
3. 2 tsp ginger - garlic paste
4. 1 tsp Garam masala
5. 1 tsp each of cumin powder, coriander powder, red chilli powder
6. 1 tsp ghee
For Gravy:
1. 1 tsp each of cumin powder, coriander powder, poppy seeds, ginger paste, black pepper powder.
2. 2 tsp grated coconut, ( I used frozen )
3. 1 cup cilantro
4. 2 green chillies
5. 2-3 garlic pods
6. Salt to taste
7. 2 tsp ghee
8. 1 large onion, chopped fine
9. 1 cup green peas, boiled
10. 1/2 tsp turmeric
Method:
1. Mix the curd with the ginger- garlic paste, garam masala, cumin coriander powder and red chili powder. Keep aside
2. Heat ghee in a pan, saute aubergines , turning frequently. Cook covered for about 10-12 min on low flame. Keep aside.
3. For the gravy, grind everything together except onion, peas and ghee.
4. In a pan, heat the ghee, saute the onions till brown.
5. Add ground ingredients and saute for 5 min over medium flame till oil separates. Sprinkle water if gets dry.
6. Add yogurt mixture and mix well.
7. Add green peas and stir. Bring the mixture to a boil and adjust seasoning if required.
8. Add the fried aubergines and bring to the boil again. Cover and simmer for 5 minutes.
9. Sere hot with phulka and garnish with cilantro.
Notes:
1.Gujarati dishes produce an authentic and aromatic flavor when prepared with ghee. You can also used oil in place of ghee.
2. You can always increase the quantity of curd with some water if you want to make it a curried dish.
Back to Food .....Everytime I am on Airport, I buy some cook book to pass my time and last time I bought this Chef's Kitchen Gujrati Cuisine pocket book and it really has some recipes looking delectable in their pics. I tried Khandvi and Dhokla and since then they are my fav snack. Gujarati cuisine is one of the few in India where the majority of people are vegetarians. Most of the snacks are steamed and hence healthy. This cuisine is flexible changing the staples according to the seasons in India. Salt, Lemon, lime and tomato are extensively used in Gujarat to prevent the body from high temperature and dehydration and hence sugar and jaggery are used in most dishes to neutralize the extra salty nature of the food.
This is one of those recipes I tried and it tasted very different from what I have had so far. Its known as ''Sambhariya Ringanani Kadhi'' and S specially liked it v much. Do try it if you have not tasted authentic Gujarati food yet.
Ingredients:
1. 2 large Aubergines, chopepd small and soaked in saline water for 1/2 hour.
2. 1 cup Yogurt
3. 2 tsp ginger - garlic paste
4. 1 tsp Garam masala
5. 1 tsp each of cumin powder, coriander powder, red chilli powder
6. 1 tsp ghee
For Gravy:
1. 1 tsp each of cumin powder, coriander powder, poppy seeds, ginger paste, black pepper powder.
2. 2 tsp grated coconut, ( I used frozen )
3. 1 cup cilantro
4. 2 green chillies
5. 2-3 garlic pods
6. Salt to taste
7. 2 tsp ghee
8. 1 large onion, chopped fine
9. 1 cup green peas, boiled
10. 1/2 tsp turmeric
Method:
1. Mix the curd with the ginger- garlic paste, garam masala, cumin coriander powder and red chili powder. Keep aside
2. Heat ghee in a pan, saute aubergines , turning frequently. Cook covered for about 10-12 min on low flame. Keep aside.
3. For the gravy, grind everything together except onion, peas and ghee.
4. In a pan, heat the ghee, saute the onions till brown.
5. Add ground ingredients and saute for 5 min over medium flame till oil separates. Sprinkle water if gets dry.
6. Add yogurt mixture and mix well.
7. Add green peas and stir. Bring the mixture to a boil and adjust seasoning if required.
8. Add the fried aubergines and bring to the boil again. Cover and simmer for 5 minutes.
9. Sere hot with phulka and garnish with cilantro.
Notes:
1.Gujarati dishes produce an authentic and aromatic flavor when prepared with ghee. You can also used oil in place of ghee.
2. You can always increase the quantity of curd with some water if you want to make it a curried dish.
Sounds like a delicious way to enjoy eggplants. NICE!
ReplyDeleteDifferent and delicious recipe....yummy..
ReplyDelete