Thandai Masala Baingan | Thandai Masala Baby Brinjal Recipe | Thandai Masala Baby Eggplant Steaks | Masterchefmom Specials

Hi Supermoms,

Happy Holi to all of you who celebrate the festival of colours. 

Holi Festival heralds the arrival of spring. People celebrate with full fervour and enthusiasm especially in North India. There are lots of colours to play with and food to enjoy with family and friends. 

Every Indian festival has certain foods that are cooked and enjoyed on these days that are not only tasty but prepares the body for the change in season. 

Let us take for example 'Thandai', a milk based drink that literally translates as a 'cooling'. After the warm foods that are consumed during winter, this drink prepares one to face spring season and later harsher summers. The spices such as poppy seeds, black pepper corns, fennel seeds, saffron and nuts and seeds such as cashew nuts, almonds, melon seeds make it a wholesome drink. 

Well, I did not make Thandai this year and missed playing holi in the usual way with friends . However, I did make a delicious dish using baby brinjal and the 'Thandai' spices. I did not have rose petals that would have made a more colourful garnish for this dish along with pistachios. But if you have them, do use them. 

After cooking this stunning looking dish which also passed the taste test with flying colours, I did not know what to name the dish. It became a discussion with my family and each one came up with a name. I was happy to hear that the pan fried brinjal tasted so delicate and creamy. Finally zeroed in on " Thandai Masala Baingan' . Hope you like the name and I am sure you and your family will love this dish. 

I marinated the baby brinjal for an hour and then pan fried them. You can also use large brinjal variety , cut them into long thin slices and marinate them in the spices. You can add oil to the marinade and even bake the brinjal slices. You can also use a grill pan. The options are plenty. 

I am so excited to present to you - THANDAI MASALA BAINGAN 

Thandai Masala Baingan By Masterchefmom 

Preparation time : 1 hour

Cooking time : 20 minutes

Serves : 3-4

1 cup = 250 ml cup

Ingredients :

15-16 baby brinjal ( wash and make small slits on the sides)

For the Thandai marinade ( to be soaked in hot water for 15 minutes and ground to a smooth paste):

1/2 teaspoon poppyseeds

1/2 teaspoon fennel seeds

3/4 teaspoon black peppercorns

1 teaspoon roasted melon or watermelon seeds (optional)

6-7 cashew nuts

6-7 almonds

1/4 teaspoon cardamom powder ( or 2 green cardamom pods)

Other ingredients:

1/2 teaspoon Kashmiri Chilli Powder

1/4 teaspoon aamchur powder/dry mango powder

4-5 strands saffron 

1-2 tablespoon oil 

salt to taste

To garnish :

1 teaspoon finely chopped pistachios

few dry or fresh rose petals

Method:

1. Soak all the ingredients given under the "Thandai Marinade' in hot water for 10-15 minutes and grind it with 1/4 cup water to a smooth paste. 

2. Wash all the baby brinjal, pat dry them and make small slits on the sides. 

Chef tip: The slits helps to  check if the brinjal are free of any worms and also helps them to soak up the spices while they marinate. 

3. Add the ground masala to a wide bowl, add chilli powder, raw mango powder, salt and then add the baby brinjal, mix well , cover and marinate for an hour. 

4. Heat a wide pan with oil and add the brinjal along with thandai spices. 

5. Let them roast nicely over frame. Keep moving them once in  few minutes. 

6. Switch off and garnish with finely chopped pistachios . 

Simply delicious! 

You can even try this recipe with paneer/cottage cheese or tofu. You can also try it with baby potatoes. 

Would love to hear your feedback.

Happy Cooking!

With love,

Masterchefmom