Tag Archives: healthy

Yoghurt Brinjal Curry

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When I was a child I really hated brinjals.
I specifically hated the way my mum and granny would sneak slimy, squishy blocks of brinjal into our evening vegetable shaak.
At the time we lived in a flat. Every day,I resented not having a dog.I envied the kids on tv and in comic books,who would sneak their unwanted dinner under the table to feed their pets!

I owe it to the Italians for inventing Melanzane Parmigiana – the dish that changed my life! I can’t quite remember when I first tasted it, but credit must be given to that life changing moment!

We often cook brinjal in a tomato based sauce. I found this recipe in an old recipe journal and decided to give it a try. You should too!

Preparation time: 10 minutes Cooking Time: 15-20 minutes
Ingredients: (serves 4)

500g of small ,long brinjals ( try to make sure they’re not very seedy!)
500ml plain yoghurt
1.5 tsp red chilli powder ( or 2 whole dry Kashmiri chillies)
1 tsp finely grated ginger
2 tsp ajmo (aniseed)
1 tbsp ghee
1 tbsp olive oil

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Method:

Halve the brinjals lengthwise, and rub with olive oil.
Now when it comes to actually cooking them, you have a few options. I must admit I cheated by using my air-fryer for 10 minutes in order to avoid using oil. Alternatively, shallow fry the brinjals after you fry the spices, until the skin is wrinkly, or grill in the oven for 10-15minutes.

In a shallow pan,heat the ghee over a low flame. When the ghee has melted, add the ajmo. Once the ajmo is sizzling, add the ginger and chilli. Sauté the brinjals in the spice mixture for a few minutes.

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Once the brinjal is cooked, stir in the yogurt and cook on a very low flame, for just about a few minutes until just before it begins to boil. Add salt to taste.
Do this very carefully – there is nothing worse than split yoghurt!

Garnish with fresh coriander and serve hot with rotli!

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A VERY yellow, protein packed, 3 lentil dal!

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I have never really been a fan of traditional Gujarati dal. My dad finds this absolutely disturbing and I have also often been accused of not being a “true Patel”!
The truth is, dal is a rich source of protein for us vegetarians, and can be prepared in more ways than we know. I’m going to make it a point to find as many dal recipes as possible for us to incorporate as a protein in a balanced vegetarian diet.
So if you share my childhood disdain for dal, do not dispair and try this easy to make mixed yellow dal ,that you can prepare in no time!

Ingredients : (serves 4-6)

70g urad dal
70g split moong dal
70g toor dal

(to be honest, I just went with 3 yellowy looking dals;))

2 tsp ghee
1.5 tsp crushed green chilli
1 tsp crushed or grated ginger
2 star anise
1 small cinnamon stick
5-6 limbdi leaves
1 tsp mustard seeds (rye)
250 grams chopped tomatoes
2 star anise
1 small cinnamon stick
5-6 curry leaves
1 tsp mustard seeds
1 tsp garam masala
1/2 tsp turmeric
1/4 cup finely chopped coriander
salt to taste

Method

Wash the dals together at least twice. Cover with 4-5cm of water above the grain level and cook in a pressure cooker. Listen out for two whistles.

Heat the ghee over a gentle flame. Add the mustard seeds. Once the mustard seeds are sizzling and beginning to pop, add the remaining spices. Cook for 2 minutes, or until you can smell the aroma!

Add the chopped tomato and cook on a medium flame for 5 minutes. Add the dal from the pressure cooker, and simmer on low heat for another 5 minutes. Add salt to taste.

Remove from the heat and spinkle with chopped coriander. Serve HOT with warm parathas or rotli!

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