Radishy Aubergine

radishy-brinjal

Radish has a crisp texture with a pungent almost peppery flavor. So why not use it as a spice.

Cut brinjals into 4 pieces. Keep two of these pieces larger almost double the size compared to all others. Roast them all in hot sesame oil. Sprinkle some turmeric, red chilly and coriander powder. Season with salt.

After a couple of mins slice of the larger pieces to check if its cooked. If you encounter a lot of resistance and the color has not changed in the middle. Its still raw like in the image below:

brinjal-3

Add grated radish and chopped coriander. Mix well and continue cooking on a low to medium heat. Check the last remaining large piece. If its cooked, the dish is ready.

Enjoy a twist to the usual with a radishy flavor.

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