Tuesday, March 3, 2020

Indian Vegetarian Brinjal (Vegetarian Kathirikai)


The Indian Hindu Nava K? Yes. Of course. The vegetarian Nava K? No. Of course not. Except, the vegetarian Nava K on Fridays (Vegetarian Tofu Sambal & Vegetarian Potato Sambal). Why on Fridays? Well. For reasons or reasoning of my Hindu religionism, I don't think I want to share with any of you. The rest of the days in a week? Free and easy. The free and easy Nava K, the human omnivore and not carnival or animal omnivore. Aha! Basically, anything goes for me, but not beef, neither creepy crawlies, nor am I a big meat eater. For me, I adore basic food and the basic has to be eggs, and I simply love, adore salted food like anchovies/ikan bilis, salted fish and salted egg. My source of meaty protein every now and then, on the other hand? Chicken and pork. What about mutton? Sure. Every, maybe, once a month.

What about? My, the man I have been married to for donkey years? His vegetarianism is on Saturdays. Can you believe it? Nava K, the vegetarian on Fridays and her man, on Saturdays? Duh! Neh! Nothing, not, a big deal anyway. Remember? I told you before (Vegetarian Potato Varuval)? The colorful, bright side life of Nava K? Alright. On which day did this Indian Vegetarian Brinjal made its presence known in my house? Friday or Saturday? Friday. The balance carried forward for Saturday by storing in the fridge, or we can call it, cooking extra for another day's meal. This kinda, vegetarian dish? Absolutely. One of the best bets to cooking ahead.

Indian Vegetarian Brinjal (Ennai Kathirikai Kulambu, Baingan Bharta, Vegetarian Terong Belado Pedas & Bengali Begun Bhaja). Trust me. Believe me. I insist you believe me when I say, its a delightful, delicious, a role play of spices enhanced, spicy, aromatic authentic vegetarian side dish. Enough said. Recipe time now.

Ingredients
2 brinjal - slice and toss some turmeric powder in
1 tsp ginger paste
1 tsp garlic paste
1/2 red onion - chopped
Plain chilli powder
1 tsp fenugreek seeds
1 tsp mustard seeds
Tamarind juice - as needed
Oil as needed
Some curry leaves
Salt
Optional - some palm sugar/Gula Melaka & Gingerly oil

Method
Heat oil.
Fry brinjal and remove.
Reduce oil in the same wok/pan.
Add ginger paste, garlic paste, red onion and curry leaves.
Saute.
Add fenugreek seeds and mustard seeds.
Stir.
Tip in plain chilli powder.
Stir.
Pour tamarind juice.
Stir.
Add salt.
** Optional - add some palm sugar/Gula Melaka.
Pour some water for more gravy.
Stir, simmer and taste.
Add brinjal.
Stir.
**Optional - tip in gingerly oil.
Stir and switch off the heat.







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