• Friday, December 19, 2014

Freedom in the air

FOOD-0-GRAM

Winter picnic

By Rukhsara Osman
Photo: Sazzad Ibne Sayed
Photo: Sazzad Ibne Sayed

Lal shak with methi
2 tbsp ghee
1 tsp methi seeds
1 tsp garlic paste
½ tsp turmeric powder
1 tsp red chilli powder
2 medium onions, chopped
1 bunch lal shak, chopped
Method:

Photo: Sazzad Ibne Sayed
Photo: Sazzad Ibne Sayed

Heat a wok and add the ghee. When the ghee is hot add the methi seeds. As the seeds start to sputter, spoon them out. Some of them might be hard to get out; leave them there. Add the garlic paste and onions, fry till the onions are translucent. Add the turmeric and red chilli powder. Fry for a minute and add the lal shak. Add salt to taste at this point. As the shak begins to wilt, cover and cook for a further five minutes.
Eggplant with yoghurt and mustard
Ingredients:
2 tbsp mustard oil
2 tbsp soybean oil
3 round eggplants, cut into long 2-inch strips
2½ cups of plain yoghurt
2 tbsp red chilli flakes
4 cloves of garlic, crushed
1½ tsp of garlic-ginger paste
2 medium onions, sliced
Salt as needed
5 red-green chilli split
For the mustard mix
2 tbsp mustard seeds
3 green chillies
Splash of water
Method:
For mustard mix --
In a spice blender add the green chilli, mustard and water. Pulse 5-6 times and then blend till a bit smooth.
Method:
Cut the eggplant and submerge in water with salt or they will blacken. Add both the oil in a fry pan and the crushed garlic. Before the garlic burns, drain the eggplant of the water and add the eggplant and fry till soft. Remove the eggplant onto a plate and set aside. In the same fry pan, add the garlic-ginger paste and onions. Fry till translucent.
Add the yoghurt, chilli flakes and mustard mix. Let it simmer for a minute. Add the eggplant back into the pan and the split green chillies.  
Add 2 tsp salt. Cook for a further 2 minutes as you need the flavours to seep into the eggplant.  Serve hot.

Photo: Sazzad Ibne Sayed
Special thanks to Shawkat Osman for arranging the photo shoot

Published: 12:01 am Tuesday, January 28, 2014

Last modified: 1:24 pm Monday, February 24, 2014

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