I am sharing some recipes from parts of the world that most Indians don’t normally come across. Though the dishes, like the one described here, are not well-known the ingredients are locally available. I am a self-proclaimed lazy cook so I have figured out the easiest way to make these dishes while retaining their original taste and texture. We ate this dish with spirulina noodles and a simple salad with shankupushpam and talinum flowers. All greens, flowers, and baingan (brinjal) are from our garden.
Chop brinjal lengthwise and steam. If you don't have a steamer then just put in a vessel and place it in a pan of water. Close the lid and make sure to check that it's steamed thoroughly.
Blend the rest of the ingredients to make the sauce for the brinjals,
Place the brinjal on the serving vessel and drizzle with sauce.
Tips & variations
Picture shows it served with spirulina noodles and salad with simple vinegar dressing.
It's a favourite with my kids. The brinjal doesn't feel like it is steamed.
