Savoury Indian Vermicelli with Aubergines and Paneer cheese
Namkeen Sevian Baingan (Brinjal) aur Paneer ke Saath
This is another version of this popular dish from Northern India. It can be served as breakfast or a light lunch or a snack or as a side dish in a party.
Serves 2-3
Ingredients
- 1 1/2 cup or 150-200 gm. Indian vermicelli (sevian) or small Italian vermicelli, 1-2 inch pieces
- 50-60 gm. paneer, cut into small cubes (optional)
- 1 aubergine/baingan, cut into small cubes
- 1 onion, thinly sliced
- 1/2 cup of oil
- 1 tsp. mustard seeds (rai)
- 8-10 curry leaves (not bay leaves)
- 1-2 green chillies, chopped
- 1/2 inch piece of ginger, peeled and chopped (optional)
- Salt to taste (approximately 1 tsp.)
- 1/2 tsp. chilli powder, adjust to taste(optional)
- 2 cups water
- Alternative tempering:
- 1 tbsp. cooking oil
- 1 tsp. carom or ajwain seeds
- A pinch of asafoetida or hing
Instructions
- Heat oil in the frying pan or Kadhai. Deep fry paneer pieces until light brown. Remove from oil and keep aside.
- Remove half of the oil from the pan.
- To the remaining oil, add mustard seeds and cover with a lid, until they stop spluttering. Otherwise seeds will jump every where in the kitchen.
- Add curry leaves and fry for 10-15 seconds.
- Add onions, ginger and green chillies and fry for a minute or so.
- Add aubergines pieces and fry until light brown and cooked but al dente, not soggy.
- Add vermicelli and fry until vermicelli is lightly browned.
- Add 2 cups of water (hot is better but not essential), salt and red chilli powder.
- Bring to boil. Turn heat down and simmer until all water is absorbed and vermicelli looks shiny.
- Serve with a pickle of choice.
Notes
- Tip from Ritika Gupta; experiment with other vegetables like diced carrot cubes, tiny cauliflower florets, finely diced potatoes etc., cut into small pieces and pre-boiled lightly.