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food talk
Method Wash and slice the brinjal in one-inch thick rounds or dice in bite-sized cubes. Sprinkle with a little salt and keep aside to weep. Clean, pick and wash the palak and chop coarsely. Heat a little oil in a karahi and when it reaches smoking point put in the cuminseeds and whole red chilly. When these begin to change colour, add palak. Cook covered stirring occasionally till done to taste and moisture evaporates. Line a non-stick pan with thin film of oil and pan grill the brinjal slices in batches — pressing lightly with a wooden spatula — about two minutes on each side. Serve on a bed of palak after sprinkling the powdered spices. Tastes great with phulka/parantha and even steamed rice with a spoonful of melted ghee. Baingan-palak jugalba
Ingredients Spinach (fresh) 1 kg Cumin seeds 1 tsp Red chilly (wiped clean with moist cloth) 1 whole Cumin seeds powder (freshly roasted) ½ tsp Anardana powder ½ tsp Red chilly powder ¼ tsp Black rock salt A pinch of Salt To taste Oil To pan-grill/deep-fry
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IN
the world of vegetarian recipes there is no dearth of traditional duets with the potato playing the role of faithful companion for all seasons with different partners: Alu-matar, alu gobhi, alu tamatar, alu parwal, alu-bhindi, alu-baigan, alu-methi. The availability of hitherto rare exotic veggies has spawned many trendy combos —palak-sweet corn, baby corn and paneer. The Kashmiri ghoghchi-tamatar combines muli or shalgam with tomatoes, but we must confess to moments when an irresistible desire to innovate leads us to the kitchen. We love both brinjal and spinach and have never understood why the ‘twain’ haven’t met – we mean on the same serving dish. Palak contributes such soothing emerald hue and baigan has tasty ‘flesh,’ not matched by many. The two make a health-promoting duo. The baingan part is inspired the Bengali bhaja and the treatment and palak follows in the footsteps of tinariya in Uttarakhand. Cook the greens the saag way or just blanch and dice the brinjal, a la Chinese before deep-frying.
Brinjals (medium sized) Two round