Sotchal wan­gun (Com­mon mal­low with brin­jal)

Down to Earth - - FOOD -


400 g com­mon mal­low (leaves, stalk) 1 brin­jal (long and slen­der, chopped into medium pieces) A few green chill­ies 1/4 cup mus­tard oil A pinch of asafoetida 1-2 red chill­ies 1 tsp Kash­miri chilli pow­der 1 tsp Kash­miri veri masala (This can be sub­sti­tuted with ad­di­tional asafoetida, red chill­ies and a pinch of garam masala) Salt to taste


Pare the leaves off the stalk. Keep the leaves whole and chop up the ten­der stalks. Rinse well and drain. Heat oil in a wok or a heavy bot­tomed pan. Fry chopped brin­jal in hot oil till they turn golden. Re­move with a slot­ted spoon and keep aside. Add a gen­er­ous pinch of asafoetida to the re­main­ing hot oil, and then the leaves, chopped stalks and red chill­ies. Stir. Add the re­main­ing in­gre­di­ents and mix well. Cover and cook on a medium flame for five min­utes. Re­move the lid and cook for another five min­utes, stir­ring oc­ca­sion­ally. Add the brin­jal and stir gen­tly. Cook for a few min­utes till the stalks are ten­der, but not mushy. Serve with steamed rice.

Newspapers in English

Newspapers from India

© PressReader. All rights reserved.