One of our readers Santosh Bangar shares a very unique recipe with us. Santosh runs a very successful food blog – Santosh’s Kitchen which is worth checking out. She surfs through various food blogs and experiments with all kinds of cuisines. This one is her recent favourite.
Santosh picked up this recipe from ART IN THE KITCHEN blog and recommends that we should visit this blog for some really innovative ideas and art of carving food. While the stuffing in this recipe is non- vegetarian, Santosh substituted it for paneer (Cottage Cheese) and potato.
- long Brinjals – 2 nos.
- Potatoes – 2 nos. boiled and mashed
- Paneer (Cottage Cheese) – 200gm
- Tomato – 1
- Onion – 1 chopped
- Green Chili – 1
- Ginger Garlic Paste – 1tsp
- Red Chili Powder – 1/4 tsp
- Turmeric Powder – 1/4 tsp
- Coriander Powder – 1/2 tsp
- Salt to taste
- Cooking Oil
- Wash the brinjal and dry it well.
- Cut the top in 3 -4 pieces or as according to the thickness of brinjal.
- Criss cross the long strips of brinjal to form a net (jaal).
- Use toothpick in between so that they remain attached.
- Now cut the thin pieces of the inner side of the brinjal.
- Heat a non-stick griddle and with a little oil fry the inner pieces from both sides till done and keep aside.
- Next fry the criss cross (jaal) of top pieces from both sides till done.
- Heat oil in a pan and fry onion add ginger garlic paste and tomato fry till oil leaves sides.
- Add all the dry masala and fry.
- Now add the potato and paneer mix and cover it for 3-4 minutes so all the masalas mixed.
- Take one bowl and cover it with cling film.
- Now start assembling the dish – first put the jaal and one layer of stuffing.then put the paneer pieces and cover it.
- Now cover with stuffing till all the pieces of inner sides get covered.
- Now assemble them tightly with a cling film so that it takes the shape of a woven basket.
- Place it on a plate and cut into small pieces when serving so that each layer can be relished.