Friday, July 29, 2011

i was smiling

....when I started reading the mail because it started with "slice washed brinjals lengthwise..." It reminds me of my mom. Till date, she always tells me to wash the vegetables or whatever, everytime she recites me a new recipe. No, sometimes, I wonder if she'll ever think of me as a grown-up. But, most times, I am glad me, and everything me does, is still taken care of so preciously.

I digress and how! Slice washed brinjal lenghtwise into thin wedges. Slice onions the same way. Pour oil in a non-stick pan. Add a little garam masala, turmeric powder, red chilli powder and when the raw smell changes add the sliced vegetables along with curry leaves and slit green chillies. Add salt to taste and keep sauteing. When nicely fried, serve with hot chappatis or white rice and curd.

brinjal fry for TTL

I cooked it covered for sometime and when done, sprinkled some chopped coriander leaves and let simmer for another two minutes under the lid. And, if you have phulkas ballooning on the stove right about when you lift the lid... I bet you can't have just one roti standing by the stove, right from the pan. The merging aromas are the perfect combination of comfort and bliss, sigh, I had two then and there.

got this recipe as part of an exchange-recipe-forward-to twelve-thingie. thank you Rosemary Francis, a friend of a friend, for this hearty, homely recipe :)


Shalini said...

Oooh, sounds delish. I'll be making this soon, I'm sure.

I did the whole recipe exchange thing too...and only got one recipe in the end!

shilpa said...

i got two or three :)
this was the best!

Shalini said...

I made this today :-)

But I was in a aaloo kind of mood, so added some sliced lengthwise, after I washed and peeled them. Ahem, ahem!

And I didn't have curry leaves...but added some mustard seeds in at the start with the spices. You know, I've never cooked anything that started off with just the dry powders? They colored my onions so beautifully.

And best of all, hubby like it too. He's always preferred my conti cooking, but today said...what are you doing that all your indian khana is coming out so nice! Yay! Thanks so much :-)

shilpa said...

really! i was putting dry masala in the start first time, too. thought it must be the northy way of cooking.

but, i am so glad you and yours enjoyed it :)

Shalini said...

I'm the last person to know about Indian cooking...north or south! I always start off with either zeera or mustard seeds....then onions, then adrak and lasun, then the dry masalas.

But interestingly, now that I'm doing different kinds of food is coming out better :-)

shilpa said...

yeah yeah.
cooking is like writing. the more you do, the better it becomes.

shilpa said...

also, i made this for lunch today, with white rice and cucumber salad and pickle and i still can't understand how something with the minimum of ingredients can taste so good :)