Wednesday, January 13, 2010

Cooking with a Wise Seed

Recently, I have been to many holiday potlucks and dinner treats, served with lots of fabulous and authentic home-cooked foods. The most interesting thing I noted was, though there were great restaurant style recipes and beautiful foods, the ones that attracted the guests were well-styled and foods decorated with innovative and new ideas.

The experience inspired me to style and garnish my food, rather than to serve a delicious food..which looks normal otherwise. And here is my humble attempt in providing a better presentation.

A word about this wise seed, 

Sesame seeds are very nutritious and gives a unique taste when added to certain vegetables and snacks. In Hindu beliefs, these seeds are considered to represent the symbol of immortality, and ancient Ancient Babylon women were said to intake a spoon of sesame seeds soaked in honey daily, to prolong youth and beauty..In recent times, these seeds are enormously used in Ayurveda medicines.... read more from here.
  • Medium sized Brinjals/EggPlants - 6 [The ones available in Indian Grocers]
  • Tomato - 1 chopped
  • Onion - 2 chopped
  • White sesame seeds - 1tsp
  • Coriander seeds - 1/2 tsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Oil - 2 tbsp
  • Ginger - 1/2 tsp finely chopped
  • Garlic - 1/2 tsp finely chopped
  • Dried Red chili -1 or 2
  • Red chili powder - 1 tsp
  • Coriander powder -1 tsp
  • Curry leaves - 4 or 5
  • Coriander leaves for garnishing
  • Salt to taste
Cut the eggplants into two halves lengthwise.Preheat the Oven to 400F. Place the brinjal in a roasting pan, with the cut sides facing upward. Add about 1/2 cup of water and close the pan tightly with a lid or foil and bake for about 20-30 minutes.

Meanwhile, in a pan heat oil over medium heat, splutter mustard seeds and then add garlic, ginger, red chili, crushed coriander seeds, crushed sesame seeds, cumin seeds and fry till the seeds are lightly brown and the raw smell goes away.

Add the onion and fry till brown. Add the coriander powder and red chili powder and fry for another minute and add the tomatoes and cook till tender.

Remove the eggplant flesh carefully with a spoon and add it to the spice mix. Cook on low heat for 4-5 minutes, until oil separates.

Wipe off the water from the egg plant skins and place them in baking tray lined with foil, sprinkle with little oil, and bake for 10 minutes.

Once done, cool and spoon in the masala. Garnish with coriander leaves and serve.

The recipe is on its way to Cooking with Sesame seeds, event hosted by Priya of Priya's Easy and Tasty Recipes. Also, sending this recipe to Vegetable Marathon event hosted by Anita of Anita's Kitchen.


  1. Hi Kalai, its really a great pleasure to get this tremendous dish from u...Tempting dish and thanks for sending to my event...U have a beautiful blog and thanks for ur encouraging words too..

  2. Thanks for your comments and the event Priya!

  3. Thanks for visiting me earlier. You have a very nice blog and yummy recipes. Adding you on my blogroll.

  4. Kalai,

    I like the brinjal with sesame seeds. nice presentation too. Thanks for visiting my blog .

  5. Eggplant masala looks delicious!! Love the stuffing!

  6. Swathi and Parita - Thanks for your lovely comments.

  7. The Eggplant masala looks delicious, a perfect entry for the event and you have a beautiful blog:)
    Cheers and Do visit,

  8. Thanks Rachana for ur wonderful comments:)

  9. Hi Kalai,
    Your blog is shaping well dear with simple to try yet interesting stuff. I liked your stuffed cutlets and this eggplant masala.
    I also write a foodblog, do find time to check it out. Would love to interact with you more..
    here's the url

  10. Eggplant masala looks too tempting..following you Dear :-)

  11. Cool story as for me. I'd like to read more concerning this theme. Thanx for posting that information.

  12. Hi kalai,

    I loved your dish so much. Th picture you sent made me to try this dish, before roundup. it turned so well. thanks for the entry..