Baked Brinjal ~ with Randhir Kashyap

by on October 20, 2015

Meeting Randhir Kashyap, a silver from Gurgaon, was zooming into art and aesthetics which permeates every sphere of his work. When I asked him what makes his work special, he astutely stated, “I think I have a gift for colour. I am guided by colours. Whether it is clothes or apartments or food, a sense of colour is important. To me, it adds balance and proportion. For instance, a meal cannot be of all red food; there has to be a combination and balance of red, green and yellow dishes. I am also guided by the layout. Before I sit for a meal, I want the table arrangement to be in a certain manner. I have trained my domestic staff and they now do an exquisite job of arranging the cutlery and dishes.”

Here is a delicious baked recipe using one large brinjal from Randhir Kashyap’s kitchen:

baked brinjal

Ingredients for Baked Brinjal:

  • Brinjal – 1 large, sliced thinly
  • Corn flour – 1 cup
  • Oil – for deep frying
  • Cheese – for topping
  • Parsley and oregano herbs– for garnishing
  • Salt to taste

For tomato paste:

  • Fresh tomatoes – ½ kg
  • Onion – 1, chopped fine
  • White pepper – ¼ tsp
  • Bay leaf – 1
  • Olive oil – 1 tbsp
  • Salt to taste

Method:

  1. Heat oil for deep frying in a pan.
  2. In a separate bowl, add 1 cup of water and salt to the cornflour and make into a thin batter.
  3. Dip the brinjal slices in this batter and deep-fry in the hot oil until golden. Set aside on an absorbent tissue.
  4. To make the tomato paste, chop the tomatoes into large chunks and blend them into a fine puree.
  5. Heat 1 tbsp olive oil and add the bay leaf and chopped onions. Sauté until they turn golden. Add the tomato puree, salt to taste and white pepper. Cook until the puree reduces and becomes a thick paste.
  6. Use a Pyrex dish for baking. Place the fried brinjal slices and tomato puree in alternate layers in the dish. Top off with a layer of grated cheese. Season with parsley and oregano. Bake in a moderate oven for 25-30 minutes or until the cheese turns brownish-golden.
  7. Serve the baked brinjal hot.

 

This recipe was first published in His ladle love – a column in Harmony Magazine. Part-1 of this post is a very interesting interview with Randhir Kashyap, a Punjabi from Old Delhi with a passion for food as art.

 

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{ 1 comment… read it below or add one }

Eeva Kukkavuori May 5, 2016 at 10:33 pm

Hello, Randhir, it’s me, Eeva. Remember me? I’ve seen your profile on the net. How are you? Would love to hear from you. We with Daniele are leaving the house in the country and heading for Viterbo. Please, dear you, let me know how you are, I hope welfare as show in your site. Love Eeva and Daniele

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