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Badal Jaam - Fried Brinjals |
Food |
 Ingredients
Largish round brinjals
A few tablespoons of tomato chutney
1 cup curds
Salt to taste
A few green chillies
A little grated ginger
Garam masala to taste
Method:
Cut the brinjal into slices, sprinkle salt on both sides and leave it to drain for at least 30 minutes. Wash well and squeeze completely dry between paper towels or a clean cloth.
Meanwhile, put the curds in a plastic strainer, set over a bowl. Crush a garlic clove and add it if you like. Set aside for 30 minutes then remove to a plate; mash with salt, chillies, ginger or any other herb or spices that you prefer. Discard the whole garlic clove.
To cook, put the Crusty Plate into the oven. Microwave at 100% for 5 minutes to preheat (or MW 100% + Conv 200Degree for 3-4 minutes).
Dribble in some oil, brush over and lay the brinjals all round the plate. To cook evenly turn the parts of the brinjals on the inner side towards the outer circumference, midway. Turn over and similarly brown it on the other side. As the oven heats up, timings will reduce.
To serve, lay the brinjal slices in a plate, smear over a teaspoon of tomato chutney, then a dollop of seasoned curds. Sprinkle over some garam masala.
More this week: Gobi Musallam
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