Opinion | Experiments with an eggplant and other desi adventures
Live MintSince we live in a time of being Indian, building Indian and buying Indian, I thought I would make my humble contribution by focusing on a vegetable that is native to this vast, ancient land. I have served fried brinjal slices layered with a tahini sauce, and I have—as you will read below—recreated a smoked brinjal salad called the mkhabasa. I do not intrinsically have a problem with Indian ways of making brinjal but I admit I do not find a baingan bharta as agreeable as a mkhabasa. MKHABASA Serves 4 Ingredients 2 medium brinjals 1 each of red, yellow and green peppers 1 tomato 2 tbsp parsley Juice of 1 lime 3 tbsp pomegranate 2 tsp extra virgin olive oil K tsp pepper powder Salt to taste Method Sear the brinjal on a stovetop pan, as you would for bharta. FISH WITH FENNEL AND CARAMELIZED ONION Serves 4 Ingredients 500g fish fillets 1 tsp Kashmiri chilli powder 1 tsp cumin powder 1 tsp coriander powder 1 tsp nutmeg powder Juice of 1 lime 1 onion, finely sliced 9 garlic cloves, mined 1 bulb of fennel, thinly sliced 3 tsp olive oil 3 tbsp almond slivers, toasted Salt to taste Method Marinate the fish in salt, lime juice and all the spice powders for at least 30 minutes.
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Fall in love with eggplants with this quick and easy Baingan Bharta recipe
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