Whenever the craving strikes for deep fried food, I always try and maximize by trying out new ingredients to fry up, and whatever is sitting in my pantry/ fridge is fair game. This time around it was Fava beans freshly shucked from the pod, mixed with a chickpea batter infused generously with fresh thyme, and fried up.
Wednesday, June 29, 2016
Monday, June 27, 2016
Thursday, June 23, 2016
I replaced the cumin with long pepper (aka Thippili / pippili). and used thin baby eggplants similar to the Japapnese eggplants that are more common to the region rather than the regular ones available in the market.
The dis is simple to make. make a paste of fresh ginger, fresh turmeric and long pepper, saute it with sesame oil, add salt and the eggplants. Cover to cook. add grated green mango when the eggplants are halfway cooked. Finish with a garnish of holy basil.
I served it up with a traditional pongal.