Who likes to cook on weekends? If weekdays mean comfort foods on the go, weekends mean eating something elaborate or hunting out for something ethnic in a food court or a restaurant. What about spending same time in the local market and cooking-up the region’s produce?
Rural ‘haats‘ in East India or weekly markets are a tempting sight with tribal produce, juicy fish and an array of fruits. Rows of early cauliflower, tomatoes, cluster beans, okra, trout, rohu, parsnip, chilies, eggplants made me quite indecisive about Saturday night’s dinner. The things that I picked-up for Saturday cooking would be some trout, bamboo shoots, eggplants, tomatoes, garden fresh basil and local tamarind. I would use all of them fresh in the following recipe:
Ingredients
Trout (Gutted, scales and cut into fillets)
Sliced Bamboo Shoots
Chopped Tomatoes
Sliced Eggplants
Minced Basil
Tamarind Pulp
Slitted Green Chilies
Red Chili Powder
Fresh Curry leaves
Garlic Paste
Black Sesame seeds
Ginger Paste
Cumin Powder
Salt
Oil
Method
1. In oil, fry bamboo shoots until brown. Keep Aside
2. In the same oil fry eggplants until golden brown. Keep Aside
3. Add sesame seeds in the oil. After it, splutters add ginger-garlic paste, tomatoes, red chili powder and cumin powder.
4. Fry this paste for sometime.
5. Add slitted green chilies, minced basil and trout.
6. Add fried bamboo shoots and eggplants, tamarind pulp, salt, curry leaves and water.
