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I am sharing this one which I cook in guilt only. Reason being, it is a bitter veggie and most would not understand as to why this should be made at all. But bitter can be tasty as well, right ! Think of so many things which make bitter an edible flavor. The story of this vegetable lies in the state of Bengal where I believe every 4th vegetable is an eggplant 🙂 . Soft, new, near fluorescent leaves of the neem tree are used for this since they are yet edible.
The neem is a must found plant in any home in India that has a garden. It falls under the category of Tulsi, Curry patta etc. in terms of existence, character and virtue. Eggplant or the Brinjal is such a delicious veggie too. I grow at least 4 different types in my garden and enjoy them throughout the year. Remember this snack that is really popular in my house, the Eggplant Chops !
I am guilty of cooking this one since my kid obviously would never eat it 🙂 , but this is a loaded with nutrition dish. Try out, but only with your mature taste buds !!
…need to know (food details)
- Number of people served : 2 tablespoon per person would be a good serving
- Preparation time : 20 minutes max.
….and we need (ingredients)
- Eggplants / Brinjal / Begun chopped, for this dish I prefer long ones with thin tall slices, 3 brinjals : I Eggplant or aubergine or brinjal or “begun” as the bengalis would refer to it (this being a bengali dish) is extremely rich in fiber, Vitamin C, potassium and help in liver health, blood cholesterol, heart health and many others. As already stated, I love growing this hardy plant all across the sunny portion of my garden though the white flies trouble me a lot. It is mildly bitter in taste which fades after cooking and the texture is interestingly spongy !
- Mint sprigs, 1/4th cup or 3 tablespoons when chopped : Mint is chopped well from our garden since they are extremely easy to grow. They are slightly bitter and sour with an umami essence. It is great for digestion and is a great anti oxidant.
- Neem leaves, broken, fresh 1 tablespoon: The virtues of neem are not a few but a list. It is wonderful for skin, hair, blood, ulcers, stomach, teeth and gums and getting rid of intestinal worms. Though neem is one of the most bitter edibles in the garden yet the new leaves that we harvest here are a bit better with extremely mild sweetness embellished in the otherwise first layer of bitterness. Not for kids though !
- Red chili powder, 1/2 teaspoon : Red chili powder has a sharper, earthier essence then the fresh green ones. It is a good source of Vitamin C, A and E hence beneficial for skin and hair.
- Turmeric powder, 1/3rd teaspoon : Turmeric gives a great orange color and a mild bitter taste to the pickle here. It is a wonderful antioxidant and anti inflammatory. I grow them in tubs in my backyard. They test your patience coming up, but they are amazingly pretty as a plant.
- Salt, to taste, use simple table salt here : Bitter Regular table salt works best here. So regular treated and mineral controlled it is.
….time to cook ‘n roll (preparing instructions)
- Wash the brinjals well and slice them along the length, as in the picture.
- Mix the turmeric powder, the red chili powder, the salt and 1 teaspoon mustard oil.
- Coat the eggplant slices with this mix paste.
- Now heat a teaspoon of mustard oil in the pan.
- When it starts evaporating, add the chopped neem leaves and the chopped mint leaves and stir for 30 seconds on medium flame.
- To this add the sliced and spiced brinjal and stir well so as to mix with the sauteed leaves.
- Add 4-5 tablespoons of water and cook while stirring for 5 to 8 minutes till your required stage of cooking is reached.
- Now take off the flame and serve hot garnished with some more chopped mint leaves. There you are !!
Storage : You’ll either love it enough to gobble it immediately or you wont appreciate the bitterness and wouldn’t want to store anyways 🙂 .
Missing Something ? : Some mild ground mustard paste can be used in the marinate.