For the final week of this month’s BM, my theme is Vegetarian grilling. It is great if you have a grill at home, but for those who doesn’t have it, there is still so many ways you can grill your food. You can either do it on stove top in a grill pan or you can do it in your OTG. I used my OTG for all the dishes this week. The first one is only vegetables. You can use any vegetable you have at hand. I had a pack of mushrooms and some tiny baby eggplants. So I used both of them in this dish. While using oven, it is so easy to make these vegetables. Just mix, spread it on the tray and grill. The only drawback is that it takes nearly 30 – 45 minutes when grilled in oven. But I have so much time at hand and I don’t like standing beside the stove and keep on stirring the veggies.
I find this so much easier. I can just mix and set it in oven and without any sweat, I can get hot and spicy veggies in 40 minutes. The time taken will vary depending upon the vegetable you are using. If there was so much water content in the vegetables, it would take a little more. But do keep an eye on them. They burn easily too as the tray is placed near the top filament of the oven. For the past four months, I have been using this method to make my veggies. I just change the spices and vegetables every now and then so that we don’t get bored of eating vegetables. As my whole lunch is this dish, I make it in large quantity. But if you are just serving this as side dish, just decrease the veggies and spices. In this recipe I also added some almond meal which gives a nice nuttiness to the finished dish. Serve it along with raitha or any dip for a filling meal.
Button Mushrooms – 200 gm
Baby Brinjal – 250 gm
Salt – to taste
Red Chilly Powder – 1 tsp
Coriander Powder – 1 tsp
Roasted Cumin – 1/4 tsp
Turmeric Powder – 1/4 tsp
Ghee – 2 tbs
Almond Meal – 2-3 tbs
Coriander Leaves For garnish
Preheat oven with grill setting and 250°C.
In a bowl mix together all the ingredients except coriander leaves.
Spread it out on a baking tray.
Place it on the top rack and bake until all the water from mushroom dry out and the veggies still are tender.
Transfer to a serving bowl, garnish with coriander leaves and serve it piping hot with a dip of your choice.