Friday, 23 May 2008

Pora







Pora (roasted) vegetables make great accompaniments to any meal. Can be made into a salad (like the above one) or a dish by itself.

Roasted tomato can be had as a salad. Just apply a little mustard oil on the tomatoes and roast them on open flame. Can be roasted in the oven also. Then mash it roughly by hand, add some chopped onions, garlic(optional),green chillies,sprout moong, a little mustard oil, lemon juice and salt. Goes very well with hot rotis (if you are on a diet) and dahi on the side.

Begun pora (roasted brinjal) can be a dish by itself too. Apply mustard oil on the brinjal and roast it. Peel away the skin and mash it. Add chopped onions,green chillies,garlic(optional),fresh coriander leaves , a little more mustard oil and salt.Goes very well with rotis.
The smoky flavour of the roasted brinjal is retained in this dish.

Or else we can always make the baingan bhurta.
Heat oil.Add jeera and chopped onions.Fry well.Then add chopped tomatoes and green chillies.Now add the roasted and mashed brinjal.Add haldi powder, red chilli powder,salt and a pinch of sugar .Cook well. Add chopped coriander leaves and serve hot.




2 comments:

  1. Hi..
    Reached the end finally..
    But it was one of the loveliest journies and your tips are helping me through daily cooking..

    God bless you ,
    Take care,
    Ash

    ReplyDelete

Thank you for sharing Kichu Khonn( a few moments ) with me in my kitchen!