brinjal rolls inn

Brinjal Rolls in Tomato Sauce

Cooking Time : 17 minutes microwave cooking.

Ingredients

Black Brinjal
-
1 large
Tomato purée
-
½ cup
Corn flour
-
1 tbsp
Cumin powder
-
1 tsp
Fresh cream from 4 slices Croutons or
-
¼ cup
Onions
-
2 large
Coriander, chopped
-
¼ cup
Clove-Cinnamon powder
-
1 tsp
to taste Salt
-
-
Butter
-
1 tsp
Cheese, grated
-
1 tsp
Flour
-
2 tsp
Tomato
-
1 large
Chilli-Garlic sauce
-
¼ cup
Coriander powder
-
1 tsp
Cashew nuts powder
-
¼ cup
Garlic
-
8 flakes
Pepper
-
1 tsp
Green Chillies
-
3
Cooking oil
-
2 tsp
Water
-
1 cup
Oregano
-
1 tsp

Preparation & Cooking

  1. Cut the brinjal into very thin slices lengthwise. Sprinkle them with1 tsp salt and pepper each to avoid discolouration. Keep them aside for 30 minutes.
  2. Blanch tomato. Put a cross across stem side of tomato and micro cook on HIGH for 2 minutes. Peel the skin when cold and cut it into small pieces.
  3. Chop onions, garlic and green chillies very fine.
  4. Heat cooking oil in a microwave-safe bowl for 1 minute on HIGH and add chopped onions, chillies, garlic and tomato. Micro cook on HIGH for 3 minutes, uncovered. Add coriander and cumin powder, 1 tsp salt, chopped coriander and cashew nuts powder. Mix it well and keep aside. Place brinjal slices in the steaming basket and cook them for 2 minutes on micro HIGH, so that they become limp.
  5. Mix flour with ¼ cup water and keep aside.
  6. Now divide the onion mixture according to the number of brinjal slices. Place each slice on the chopping board and spread one portion of onion stuffing on it.
  7. Roll it; dip in flour mixture and place in a shallow micro-proof dish.
  8. Finish stuffing, rolling, dipping and placing rest of the slices in the microwave-safe dish. You may stick a toothpick in each roll to secure and avoid opening.
  9. Combine tomato sauce, chilli-garlic sauce, butter, clove-cinnamon powder, ½ tsp salt and water in a microwave-safe bowl; cook on micro HIGH for 3 minutes, covered; mix corn Main Course 125 flour with 3 tbsp water and add to the tomato sauce; cook for 1 minute more on HIGH and remove the dish. Let it stand for 5 minutes.
  10. Slowly pour the sauce over brinjal rolls and garnish with 1 tbsp grated cheese and oregano.
  11. Cover and cook for 5 minutes on micro HIGH just before serving.

Serving:

Serve the hot spicy rolls with any rice dish or dinner rolls.

Variation:

Instead of onion stuffing use 200 gm precooked mutton/chicken mince for stuffing.

Variations:

Cream of Spinach: Spinach purée + white sauce + stock + fresh cream + seasoning. Cream of Pumpkin: Cooked and puréed pumpkin pulp + clove powder + béchamel sauce + seasoning. Serve it garnished with roasted sesame seeds and chopped coriander. Cream of Mushroom: Mushroom sauce passed through a liquidiser + Veg/non-veg stock + chopped mushroom + seasoning +cream + parsley. Cream of Mixed Veg: Cooked and puréed mix vegetables + ginger powder + water + seasoning +coconut milk. Add a bouquet garni while cooking vegetables. Garnish with fried Garlic.


*All the images are indicative.

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