Baingan, Tamatar, Palak

I’ll cook with whatever’s in the kitchen and that’s usually when some of my best work happens – in the presence of restrictions.

Another platter that can’t be eaten while staring at a phone.

The components:

  • Baingan / Aubergine: Seasoned and fried on low heat.
  • Potatoes: Cut into fine strips, boiled, topped with chili oil
  • Tomatoes: Sliced, raw
  • Onions: Fried, mildly
  • Raw baby spinach and tomatoes: No seasoning
  • Spinach: Blanched, squeezed, chopped, tossed with raw garlic, sesame oil and salt.
  • Topping: Freshly crushed black peppercorns, salt, basil leaves, mint leaves and garlic, fried in olive oil.

Here’s a video of the plating.

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.