FUSION COOKING

AUBERGINE WITH CRUSTY BREAD

Ingredients
2                      Aubergine (seeded and halved lengthways)
4 tbsp               Olive oil
2 large              Onion (thinly sliced)
2-3 flakes            Garlic (crushed)
1                      Green capsicum (seeded and sliced)
300 gms            Tomatoes (chopped)
30 gms              Sugar
3/4 tsp              Corriander powder
                        Salt & pepper to taste
1 tbsp               Corriander leaves
To serve         Crusty bread

Method

1.      Divide aubergines into two. Sprinkle salt & place in a colander for about 30 minutes. Rinse well and pat dry.

2.      Gently fry the aubergines, cut side down, in the oil for 5 minutes, then drain and place it in a  ovenproof dish.

3.      In the same pan, fry onions, garlic and capsicum. Cook until the vegetables have softened.

4.      Add tomatoes, sugar, corriander powder and seasoning to the pan and cook for about 5  minutes. Stir in the chopped corriander leaves.

5.      Spoon the tomato mixture on top of the aubergines in the dish, cover and bake for 25-30 minutes in a preheated oven at 180*C. When cooked serve hot with crusty bread.

KHATTA MEETHA PETHA

Ingredients
500 gms            Pumpkin (petha)
½ tsp                Methi dana
½ tsp                Aniseeds
2 pinches            of Asafoetida
½ tsp                Mango powder
1 tsp                 Corriander powder
½ tsp                Red chilli powder
½ tsp                Garam masala
                        Salt to taste
¼ tsp                Turmeric powder
1 tbsp               Corriander leaves (chopped)
2 tsp                 Sugar
2                      Green chillies (chopped)
1”piece             Ginger (chopped)
2 tbsp               Ghee

Method

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