I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
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Thursday, 12 March 2015
Baingan Aur Anannasa ( Pineapple ) Ka Rus
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.
150 Ml Imli / Tamarind Extract.
3-4 Tablespoons Brown Sugar.
2 Pineapple Slices Chopped.
1 Teaspoon Jeera Powder.
1 Heaped Teaspoon Rai.
Dried Red Chilies.
Lightly saute onions and ginger till onions begin to darken , add a bit of water - 60 ml , cool and blend to a paste.
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.
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