How about a simple dish that is very aromatic and tasty. I like brinjal and this dish is so good with the addition of sesame seeds. I actually thought of naming it as seeds brinjal as all that you see in the dish is seeds!! Seeds of the brinjal and the sesame seeds kinda look similar in the picture. Not many folks like this nutritive vegetable, but this dish can impress those too as it is not mushy, has a very nice aroma of sesame seeds and coriander powder. Brinjal is very nutritious vegetable and available in many countries and in many sizes. I took the regular small to medium sized purple brinjal for this dish. This dish can be done in less than 20 minutes. This goes very well with sambar rice, rasam rice or chapathi. I got this recipe from here.
Ingredients
Brinjal / Eggplant - 3 cups
Onion - 1 cup
Green Chili – 4 (adjust to taste)
Curry Leaves - 10 - 15
Coriander Powder - 1 tea spoon
Salt - 1 tea spoon
White Sesame Seeds - 2 table spoons
Mustard Seeds - 1/2 tea spoon
Asafetida - 1/4 tea spoon
Turmeric Powder - 1/4 tea spoon
Oil - 3 table spoons
Coriander Leaves - to garnish
Method
Cut brinjal, onion, green chili in 2 inch height medium thin sticks and set aside. Keep brinjal in water to avoid discoloration.
Dry roast the sesame seeds for around 2 minutes until it crackles and lightly crush it when cooled. Keep this aside
Heat a pan and add oil and crackle mustard seeds and add onions, green chili and salt
Add curry leaves, coriander powder and turmeric and cook until the onions are tender
Add the brinjal and mix well to coat the brinjal with the spices
Allow it to cook on slow flame covered until the brinjal is almost done
Add crushed sesame seeds and gently toss it. Do not mass the brinjal as it will become mushy
Remove from heat and garnish with coriander leaves
Sending this to Kitchen Chronicles – Only Vegan, Kalyani's page, South Indian Cooking Series #1, Priya's Olympics Games Event, Jagruti's event, Bookmarked Entries - Jacqueline from Tinned Tomatoes as host and mention Ruth from Ruth's Kitchen Experiments as founder of the challenge,
Ingredients
Brinjal / Eggplant - 3 cups
Onion - 1 cup
Green Chili – 4 (adjust to taste)
Curry Leaves - 10 - 15
Coriander Powder - 1 tea spoon
Salt - 1 tea spoon
White Sesame Seeds - 2 table spoons
Mustard Seeds - 1/2 tea spoon
Asafetida - 1/4 tea spoon
Turmeric Powder - 1/4 tea spoon
Oil - 3 table spoons
Coriander Leaves - to garnish
Method
Cut brinjal, onion, green chili in 2 inch height medium thin sticks and set aside. Keep brinjal in water to avoid discoloration.
Dry roast the sesame seeds for around 2 minutes until it crackles and lightly crush it when cooled. Keep this aside
Heat a pan and add oil and crackle mustard seeds and add onions, green chili and salt
Add curry leaves, coriander powder and turmeric and cook until the onions are tender
Add the brinjal and mix well to coat the brinjal with the spices
Allow it to cook on slow flame covered until the brinjal is almost done
Add crushed sesame seeds and gently toss it. Do not mass the brinjal as it will become mushy
Remove from heat and garnish with coriander leaves
Sending this to Kitchen Chronicles – Only Vegan, Kalyani's page, South Indian Cooking Series #1, Priya's Olympics Games Event, Jagruti's event, Bookmarked Entries - Jacqueline from Tinned Tomatoes as host and mention Ruth from Ruth's Kitchen Experiments as founder of the challenge,
Nice combo healthy curry.
ReplyDeleteVardhini
Event: Rice
Thanks Vardhini
Deletevery nice and looks yummy Please keep share for information with us like this hulled sesame seeds
ReplyDelete