The saying - ‘The way to a man’s heart is through is
stomach’ may be very true but what if that food affects his heart???
Scary thought, huh?? Each and every day we hear about ‘cholesterol,
heart blocks, low fat diets …… -the list is endless.
tasty dish does not necessarily mean it has to be laden with oil. Even
the traditional recipes that use loads of ghee or oil can be modified to
‘low fat / fat-free’ version and still be lip-smacking.
is one such dish which is very delicious when cooked in lots of oil .It
is originally called ‘Ennai kathirikkai’ meaning brinjals cooked in
oil!!!!.But I have modified it and used very little oil [just for
seasoning] without compromising the taste – Thanks to the microwave !
I have always wanted to participate in JFI but somehow I kept postponing it.Few days ago as I was surfing the net,I stumbled upon Sig's announcemet on JFI-Tamarind and immediately I wanted to be a part of this mega event.
Presenting-Baby brinjal in tangy sauce-a traditional dish in a new name ,cooked in a new method!
You need :
[Tender] Baby brinjal – ½ kilo
Tamarind – big lemon size
Fry in a little oil and powder coarsely:
Gram dhal – 5 teaspoons
Urad dhal – 5 teaspoons
Red Chillies – 8-10
Asafoetida – a pinch
Sesame seed – 2 teaspoons [roast separately without oil]
Mustard – ½ teaspoon
Gram Dhal – ½ teaspoon
Curry leaves – a few sprigs
Oil – 1 teaspoon
Salt to taste
1. Remove the stalk from the brinjal and make a few slits on the same side.
2. Check for ‘wormies’ and stuff it with the powder. Save the remaining powder.
3. Arrange the stuffed brinjal in a microwave proof dish and microwave in 80% power for 6 minutes or till almost tender. 4. Make a thick extract of the tamarind[2 cups or more if you want more sauce]. Strain and keep aside.
5. In a pan heat oil and add the seasonings and wait till it splutters and turns golden brown.
6. Put in the brinjal and stir for a few seconds.
7. Now add the tamarind extract and salt and let it simmer,stirring lightly.
8. When it reduces to half the quantity, add the remaining powder mixed with a little water.
9. Keep stirring gently till the sauce thickens.
10. Serve hot on a warm bed of rice.
Note:Do not microwave the brinjal till tender as they will also get cooked in the tamarind sauce and fall apart.
There is another way of preparing the same dish. Powdered spices like saunf, cinnamon, cloves can be added while preparing the powder and also the slits can be made from the other end keeping the stalks intact.
Labels: Brinjal, Step-by-step Pictorial Recipes, Vegan varieties