Chettinad Eggplant Roast: A Smoky Delight with Nallennai

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Chettinad cuisine, known for its bold flavors and robust spices, offers a vibrant exploration of South Indian cooking. This Chettinad Eggplant Roast utilizes Anjali sesame oil to create a smoky and flavorful dish.

Nallennai’s Smoky Magic

Sesame oil, when heated, releases a characteristic smoky aroma that perfectly complements the strong spices of Chettinad cuisine. This, along with its health benefits like healthy fats and antioxidants, makes Anjali sesame oil a perfect choice for this recipe .

Ingredients:

  • Eggplants (medium-sized)
  • Curry leaves
  • Mustard seeds
  • Dry red chilies
  • Shallots or onions
  • Ginger-garlic paste
  • Turmeric powder
  • Coriander powder
  • Red chili powder
  • Chopped tomatoes
  • Tamarind paste (optional)
  • Coconut milk (optional)
  • Anjali sesame oil
  • Salt

Step 1: Prepping the Eggplant

Wash and slice the eggplants into medium-sized cubes. To remove bitterness, sprinkle them with salt and let them rest for 15 minutes. Rinse and pat them dry.

Step 2: The Nallennai Sizzle

Heat a pan or Chettinad karahi with a generous amount of Anjali sesame oil. Add mustard seeds and let them splutter. Throw in a few dry red chilies for an extra kick (optional).

Step 3: Building the Flavor Base

Sauté thinly sliced shallots or onions until softened and translucent. Add ginger-garlic paste and cook until fragrant.

Step 4: The Spice Symphony

Add turmeric powder, coriander powder, and red chili powder. Stir-fry for a minute, releasing the enticing aromas of the spices.

Step 5: Introducing the Tomatoes

Add chopped tomatoes and cook until they soften and release their juices. You can add a touch of tamarind paste for a tangy twist (optional).

Step 6: The Star of the Show

Add the drained eggplant cubes and cook, stirring occasionally, until they are tender but not mushy.

Step 7: The Creamy Touch (Optional)

For a richer gravy, you can add a splash of coconut milk and simmer for a few minutes.

Step 8: The Finishing Touch

Garnish your Chettinad Eggplant Roast with fresh curry leaves for an extra pop of flavor and aroma.

A Smoky and Flavorful Experience

Anjali sesame oil plays a crucial role in this dish. It not only adds a smoky depth but also helps brown the eggplants beautifully. The result is a flavorful and visually appealing dish that captures the essence of Chettinad cuisine.

So, break away from the usual and explore the unique smoky twist that Anjali sesame oil brings to this Chettinad Eggplant Roast recipe!

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