Pudina-Ras Baingan (Brinjals Cooked in Fresh Mint Gravy) and Triangle Paratha

A lovely recipe was needed to take off the Boston summer heat and humidity. A soothing dinner to take off the tiredness. An interesting concoction with the ingredients in my pantry and fridge. I needed a green gourmet! So here is my own new yummy and spicy concoction with my favorite herb-mint/pudina. 

Boston's Harvard Square is the best hang out place during the weekends (restaurant and pub hopping !) if you are that  "I'm still in my youth" kinda person. You have a lovely museum of fine arts and of course, the MIT and Harvard ivy league colleges to look around. Has loads of restaurants all around the place. Any cuisine you name, you have it in boston.

The best accomplice for this foodie is for sure a paratha. I made nice triangle parathas with ghee and it was heaven.

Ingredients:-
6-7 small sized brinjals
1 tsp red chilli powder
1 tsp garam masala
2 tbl spns of thick coconut milk
1 tbl spn oil/ghee
salt to taste

To grind into paste:-
1 medium sized onion
1/2 cup of mint/pudina leaves
1 green chilli
2 sprigs of coriander leaves
1/4 roasted peanuts
1 tsp jeera
1 pod of garlic
1 inch of ginger


Method:-
Grind the ingredients meant to be ground into a thick paste.
Slit the brinjals by making a + mark with your knife at the bottom. Do not cut off the crown/stem part.
Stuff the brinjals with the thick ground paste.
Mix the red chilli powder, garam masala and some salt. Smear this mixture inside the slits lightly and keep the brinjals aside.
Heat a wide pan with oil and fry the brinjals in low flame on all sides.
Add the left over malasa mixture and sprinkle some water into the pan. Cook closed in low heat until the brinjals looks soft.
Add the ground paste and cook until the oil separates and the brinjals are cooked well and have imbibed the flavor of the fresh ground paste.
Add 2 tbl spsn of thick coconut milk and simmer for a minute and take the curry off the heat.
Serve hot with paratha.

Triangle Paratha:-

Ingredients:-
Roti dough (how to make this, click here)
1 tsp of melted ghee per paratha (or more-your choice!)

Method:-

Take some dough and roll in into a nice smooth ball. The size of the ball should be twice of that of a golf ball.
Roll it into a thin circle of diameter 4 inches with the help of a rolling pin (dust the surface with wheat flour to avoid the dough from sticking)
Smear ghee with a brush on one half of the circle and fold this circle onto the smeared part to look like a half moon or semicircle.
smear ghee on to the semi circle and fold it again to make it look like a triangle.
Roll this triangle into a bigger thin triangle with the help of a rolling pin(dust the surface with wheat flour to avoid the dough from sticking).
Heat a tawa/iron pan to medium-high heat . Cook the paratha on both the sides by smearing some ghee on both the surfaces as they are cooking on the tawa.
The heat spots on the roti shouldn't be darker than light brown or else you will end up burning the roti. Go on flipping the roti and pressing it lightly in order to cook both the sides.
Serve hot with any curry.

Sending this to my own green gourmet event. Do send in your recipes!