Thursday, 12 March 2015

Baingan Aur Anannasa ( Pineapple ) Ka Rus


This recipe just happened in my head when I found two slices of canned pineapple sitting in my fridge. Khatta Meetha Baingan was the inspiration - the imagination got to work.You will adjust sweet and sour to suit your palate , and can adjust even when the dish is cooked.
8 Small Baingans/Aubergine- Make a cross cut half way to the stem.Deep fry till nearly done , remove to drain.
1 Large Onion.
1" Ginger
150 Ml Imli / Tamarind Extract.
3-4 Tablespoons Brown Sugar.
2 Pineapple Slices Chopped.
1 Teaspoon Jeera Powder.
Salt.
Crushed Chilies
Tempering:
1 Heaped Teaspoon Rai.
Dried Red Chilies.
Curry Leaves.
Lightly saute onions and ginger till onions begin to darken , add a bit of water - 60 ml , cool and blend to a paste.

Return paste to the wok , add 3/4the of the chopped pineapple , crushed chilies , sugar , tamarind paste and salt .Add 150 ml water , boil this rus covered for 3-4 minutes, add baingans into the rus , cook on low for 5-7 minutes , taste and adjust flavors.

Heat a bit of oil , splutter rai , add curry leaves and whole chilies , when leaves change color ( 40 seconds ? ) add the balance pineapple bits and 30 seconds later pour the chownk over the dish , gently mix , give a 20 second warm up and let the dish stand covered till ready to eat.

This tasted great at room temperature , and equally good when the leftovers were eaten straight from the fridge

Sikandalous Cuisine https://www.facebook.com/groups/325180622895/

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