RECIPES BY CHEF/PARTNER VIKRANT KAPOOR

BADANJOON NIRALI

Serving size:     4 portions
Prep time   :     20-25 min
Cooking time :  20 minutes

Ingredients

• Australian Eggplant  8 Discs (Cut to 8-10 cm diameter) from approx. 2 Eggplants
• Chilli Powder ½ tsp
• Oil to fry
• Corn flour and Flour Mix to dust
• Chaat Masala to sprinkle
• Chilli Powder to sprinkle
• Salt to taste

 The Mixture

 • Moong Beans Sprouted, 60 g
• Whole Brown Lentils Sprouted, 60 g
• Oil, 60 ml
• Brown Onions (Chopped), 40 g
• Garlic (Chopped), 15 g
• Turmeric Powder, 1 g (small pinch)
• Tomatoes, 100 g (blanched & chopped with seeds)
• Chilli Powder, 5 g
• Salt to taste

Chutneys & Toppings

1. Date & Tamarind Chutney - please purchase

2. Mint-Coriander Chutney

• Mint, 1 Bunch
• Coriander, 1 Bunch
• Bird Eye Green Chilli, 1 Nos
• Ginger, 1 small piece
• Garlic, 1-2 cloves
• Salt to taste
• Lemon Juice, ½ lemon
• Sugar, 5 g
• Water, to blend

3. Yogurt Topping

• Yogurt, 100 ml
• Salt, to taste
• Sugar, 5-7 g

4. Nylon Sev - please purchase   

 
Method

 Coriander and Mint Chutney

• Wash mint and coriander. Pat dry. Break and collect all the mint and coriander leaves and some of the tender stems. Cut the stems into small pieces.
• Put all the ingredients in a blender and blend by adding just enough water to make a smooth paste.
• Adjust seasoning.
• Put in a squeezy bottle.

Yogurt Topping

1. Mix all the ingredients using a whisk.
2. Put in a squeezy bottle.

The Mixture

• Blanch moong beans and brown lentils in hot salted water. Refresh in iced water.
• Heat oil and add chopped garlic and chopped onions. Sauté till translucent.
• Add chilli powder and turmeric powder. Stir for 30 sec.
• Add tomatoes. Stir over high heat for about 2 min. Reduce heat and simmer for another
2-3 min.
•  Finally, add blanched moong beans and brown lentils. Stir and adjust seasoning.
• Cover and keep aside.

The Eggplant Discs

 (To obtain discs from Eggplant)
• Take two large Aussie Eggplants. Peel and cut across approx 1 cm thick discs.
• Make gashes on discs.
• Sprinkle Chilli Powder and salt.
• Dust with corn flour and flour mix.
• Deep fry in a moderately hot fryer till golden.
• Remove and place on absorbent paper to get rid of excess oil.

Assembly

1. Place two eggplants discs on a plate. Sprinkle lightly with chilli powder and chaat masala.
2. Place a large spoon full of the warm mixture on the discs and spread evenly.
3. Lace with the date and tamarind and mint chutneys as well as the seasoned yogurt topping.
4. Sprinkle with nylon sev and serve.