Tag: vegetarian recipes

Aubergine-egg pant pan fried

Best pan-fried eggplant recipe – A great vegetarian choice of dinner

The purple magic!

Aubergine/Eggplant fry
Eggplant fry

The glossy, purple aubergines could come to your plate in many delicious forms but believe me, this is one of the best dishes! Hardly any oil in these crunchy, delicious aubergine circles and you will come to love them either as a side dish or a starter! It is indeed purple magic!

Aubergines are healthy, versatile, and supremely delicious when prepared with care. The soft middle can absorb a lot of oil like a sponge, so it is wise not to deep fry or add too much oil into any dish you prepare using this vegetable.

I happened to invent this recipe, while casually experimenting on an exciting new recipe with aubergines and was delighted with the outcome. This is a very simple, easy peasy recipe, but you cannot underestimate the well-balanced taste!

Step by step recipe is given below with all the necessary details. So, let’s make it!

Ingredients – omit cumin powder if you prefer a less spicy version

Ingredients:

Aubergines/egg plants2
Red chili powder1tbsp
Cumin powder1tbsp
Turmeric powder1/2tbsp
Salt 1/2tsp
Cornflakes (plain)1 cup
Olive oil2tbsp

How to make:

  • Slice the aubergines thinly
  • Keep aside
  • Crush a cup of plain cornflakes
  • Mix all the spices together
  • Add a little water and make a thick paste
  • Rub the masala paste on both sides of aubergine circles
  • Keep all the slices on a plate
  • Now, dust cornflakes on both sides of aubergine slices
  • Stack all the prepared circles on a plate
eggplant fry
  • Heat a little olive oil in a flat pan and arrange all the aubergine slices and fry both sides, gently turning occasionally
  • Keep the fried aubergines on a stack of tissues for a while and serve immediately!

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Vegetable Rotis – popular vegetarian street food in Sri Lanka

vegetable roti
vegetable roti

These dangerously addictive vegetable rotis are the most sorted street food in Sri Lanka! They are spicy, delicious, and wholesome! Whosoever tasted, would naturally want more! However, you can make a healthier version of these at home, keeping the same taste and appearance but with less oil and more fresh vegetables.

It is a bit of a cumbersome task to knead the floor to bring to the right texture but when it is being achieved, the rotis are soft and perfect in taste. I have used a generous amount of veggies and very little oil in this recipe to keep it healthy and appetising at the same time.

So, let’s make it,

1st Step: Make the dough for Rotis

You will need :

 All-purpose flour 3 cups
 Salt 1 tsp
Oil 1 tbsp
 Sugar 1 tsp

Knead

  • Rub flour, sugar, salt and oil together
  • Add lukewarm water little by little and knead for about 5 – 8 mins until the dough doesn’t stick on to your fingers
  • Divide into equal sized balls giving an extra kneed to each ball
  • Rub oil on each ball.  Place on a tray a little apart from each other
  • Cover with a cling film and let them rest at least an hour (ideally, 2hrs)
Groti

2nd Step: Make the vegetable filling.

You will need :

Salt 1/2 tsp
Ground black pepper and chili powder 1/2 tsp each
Garlic chopped 3 cloves
Green chili slit 1
Onion chopped1 large
Boiled potatoes1/2 cup
Carrots – cut into thin strips 1 cup
Spring onions chopped or leek cut thinly1/4 cup
White Cabbage – shredded thinly 1 cup
Turmeric powder/Mild curry powder1/2 tsp each
Oil1 tbsp

Stir fry :

  • In a large wok, add 2 tbsp of oil and heat up
  • Add garlic and brown the chopped onion
  • Add carrots stripes, shredded cabbage and start stir-frying until they wilt slightly
  • Add the slit green chilli and leek and continue stir-frying for a min or two.  Do not overcook the veggies
  • Toss salt, turmeric powder and curry powder
  • Now add mashed boiled potatoes, leaving a few small chunks
  • Add a generous amount of ground black pepper.  Check the taste
  • Give a good mix, cover and keep aside

3rd Step: Fill and bake the Rotis

  • Heat up a non-stick flat pan and spray oil all over
  • Rub oil on your kitchen top and hands
  • Take a dough ball, flatten it by pressing down lightly and then drag from sides being careful not to tear it.
  • Place a heap of the veggie mix in the middle
  • Fold from sides, covering the veggie mix to shape it up as a rectangle
  • Place gently on the pan
  • Repeat the same steps with other dough balls
  • Arrange them around the pan and baking them, filliping over every now and again until the outer cover turns golden
  • Bake all the sides by tilting them up
  • Leave to cool
  • Serve warm with sliced raw onions or ketchup
  • Delicious!

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