How to make Baingan Pudina Rolls -
Slices of brinjal marinated and grilled, spread with mint-walnut chutney and rolled.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Slender brinjals, Fresh mint leaves (ताज़े पुदीने के पत्ते )
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Baingan Pudina Rolls checkout Beguni . You can also find more Snacks and Starters recipes like Murgh Ke Wade Chicken Hazarvi Kabab Besan And Anda Pooda Mandeli Fry - SK Khazana
Baingan Pudina Rolls Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Baingan Pudina Rolls Recipe
Slender brinjals 4 long
Fresh mint leaves 2 cups + for garnishing
Red chilli powder 1 1/2 tablespoon
Turmeric powder 1/2 teaspoon
Mustard oil 6-8 tablespoon
Dried mango powder (amchur) 1 teaspoon
Salt to taste
Oil 1 tablespoon
Garlic cloves finely chopped 10-12
Green chillies finely chopped 4
Broken walnuts 1/4 cup
Juice of 1 lemon
Method
Step 1
Pour 4 cups water in a bowl, add ¼ tsp turmeric powder. Cut brinjals into thin, long slices, add to the water and set aside.
Step 2
Mix together red chilli powder, remaining turmeric powder, 4-5 tbsps mustard oil, dried mango powder and salt in another bowl.
Step 3
Drain brinjal slices and add to the second bowl, mix well so that all the slices are well coated with the masala. Set aside to marinate for 5 minutes.
Step 4
Heat 1 tbsp oil in a small non-stick pan. Add garlic, green chillies and walnuts and sauté till garlic turns golden.
Step 5
Transfer the mixture into a mixer jar. Add mint leaves and lemon juice and grind into a chutney. Transfer the chutney into a third bowl. Add salt and mix well.
Step 6
Heat the remaining mustard oil in another non-stick pan. Add the marinated brinjal slices, cover and cook, flipping sides till evenly golden.
Step 7
Transfer the brinjal slices onto a plate. Spread the mint chutney and roll the slices.
Step 8
Arrange the rolls on a serving plate, garnish with mint leaves and serve.
Nutrition Info
Calories : 1252 Kcal
Carbohydrates : 102.8 gm
Protein : 13.2 gm
Fat : 125.9 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
