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| Ingredients : |
| 4 long medium sized brinjals,2 medium oinions(finbely sliced), 4 large cloves of garlic(finely minced),2 large tomatoes(blanched,peeled and chopped), 2 tbsp parsley chopped, 1 tbsp lime juice, 1/2 cup olive oil, 1 tsp sugar or to taste,Sprigs of parsley,lime slices, 1/2 cup hot water, 2 cups cold water with 1 tsp salt, salt and pepper to season. |
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| Preparation : |
| Peel the brinjal at 1/2" intervals.Remove stems and cut a deep slit lengthwise ensuring that the two halves do not separate.Place in a bowl of cold salted water for 1/2 hour.Drain out the excess moisture.In a pan heat 1/2 the oil, add onions and sautee till transparent.Add garlic and saute for another 2-3 minutes.Remove from fire and set aside.In a bowl, place chopped tomatoes, parsley and the sauteed onions and garlic and mix well.Season well with salt and pepper.Set aside.Place the remaining oil in a pan and fry the brinjals lightly on both sides,remove with a slotted spoon and let cool.Stuff each brinjal with the tomato, onion, garlic, parsley mixture.Place hot water in a pan, add lime juice and sugar and mix well.Place the brinjals,cover and cook over a low flame for 20-30 minutes or until the brinjals are tender.Leave to cool at room temperature.Serve as a starter on plates garnished with lime slices and sprigs of parsley. |
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| Ingredients : |
| 500 g zucchini, 3 tomatoes, 2 tbsp vegetable oil, a pinch of turmeric powder, 1 tsp cumin powder. |
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| Preparation : |
| Peel and cut the zucchini into small pieces.Chop the tomatoes.Heat oil in a pan and add the zucchini and the rest of the ingredients.Continue to cook over a medium flame till most of the water is evaporated.Serve with rice. |
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