Chak's Baigan Basanti
OK, I won't blow your pants away this time but I'll still try to uplift the humble Brinjal to heights that the Brinjal never dreamt it would go to. Basant is 'spring' in India, a time when the winter harvest of wheat is in and the farmer lays down his worries and sets himself to enjoy the fruits of his labours. A simple but tasteful dish after the consumption of which our humble farmer can go to his well deserved rest!
And so can you!
Ingredients:
10 small size Brinjal (Egg Plant) cut into half.
1 ½ tsp Jeera (whole Cumin).
Six green chillies slit lengthwise.
2 tsp Jeera powder.
1 tsp grated ginger.
4 tbsp of Mustard oil.
Chopped Coriander leaf.
Salt to taste.
Preparation: Heat the oil in a pan on medium heat. Toss in the whole cumin, ginger,and the green chillies. Stir-fry for a minute and place the cut egg plants face down. When done on one side ,turn them and sprinkle cumin powder and salt. Cover the pan and cook on low heat for a while. Take the cover off and stir carefully not to break the pieces. Toss in a large bunch of chopped coriander leaves and cook till egg plants become soft.
Take them out and serve with hot white rice.
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