Welcome aboard!
Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!
One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)
I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.
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Happy cooking!
Dershana
Out here in Muscat, people seem to love Brinjals. The stalls are full of brinjals in different hues, shapes, and sizes! And, at 200 - 300 baizas (Rs.20-30 approx) per kilo, it's the cheapest veggie around too :-) . Here's a simple dish made of long, green brinjals.
Long, green brinjals - 250 gms
Onions - 2 medium sized
Garlic - 2-3 cloves
Green chillies - 5 Nos
Cumin (jeera) - 5 gms
Black gram (uzhunnu/urad) - 10 gms
Mustard (kaduku) - 5 gms
Turmeric powder - 1/4 teaspoon
Curry leaves - 4-5 sprigs
Salt to taste
Clean and cut brinjal into roundels. Slit green chillies. Chop onions and garlic.
Heat 2 teaspoons of oil in a skillet and add the black gram and saute till light brown. Add and crackle mustard. Put the garlic and onions and stir fry. Follow with the green chillies and turmeric powder. Add the brinjal roundels and stir fry in medium heat. Add he curry leaves and salt to taste.
Enjoy with plain steamed rice or chappathis.
Long, green brinjals - 250 gms
1 comment:
Hi there..Just came across your blog.. the brinjal stir fry looks really simple and YUM!
jujubs
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