Stuffed Aubergine on the bed of Quinoa and Cracked Wheat upma with Tomato Cham­man­thi

Hindustan Times (Patna) - Live - - Leisure -

In­gre­di­ents

Aubergine

1 big Aubergine,

1 boiled potato

50gm mashed cot­tage cheese red chili pow­der, salt olive oil, co­rian­der leaves

2tbsp corn flour Tomato cham­man­thi

4 toma­toes finely chopped

1 onion chopped

2 green chilli

5 curry leaves

1/4tbsp red chilli pow­der

1/4tbsp turmeric pow­der

4 pinch mus­tard seed

3tbsp co­conut oil

salt to taste

Method

Cut the aubergines in 1cm thick­ness roundels and grill slightly, hol­low from be­tween and stuff with the re­main­ing in­gre­di­ents. Coat with corn flour and grill on hot plate till golden. Cook in oven for 5 min­utes. Splut­ter mus­tard seeds in co­conut oil. To this, add chopped onion. Fry till onions are translu­cent. Then, add toma­toes, and cook till they are soft­ened and cooked through. Add green chilli, curry leaves, red chilli, turmeric pow­der and re­quired salt. Sauté for a minute. Yummy tomato cham­man­thi is ready to serve.

Di­was Wad­hera, ex­ec­u­tive sous chef, Crowne Plaza, New Delhi

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