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Al-Kaanji are the tender leaves and off-shoots of
a pumpkin plant.
- Al-Kaanji - a bunch
- Brinjal (Egg plant) - 1 no
- Chilli Powder - 1 tsp (or to taste)
- Turmeric powder - 1 tsp
- Ginger powder - ½ tsp
- Asafoetida Powder - a pinch
- Salt to taste
- Oil - 2 Tbsp
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| Clean the Al-Kaanji by carefully peeling off the
coarse covering over the leaves and the stems. Wash in sufficient water. Cut brinjal in 3-4” long pieces. |
1. Deep fry the brinjal pieces till they are light brown in color. And keep them aside.
2. Heat 2 Tbsp of oil in a kadai.
3. When hot add Asafoetida.
4. Now add the Al-Kaanji and keep on stirring for 2-3 minutes.
5. Add the spices and salt, and stir once again.
6. Put a lid on the kadai and cook on medium high heat for another 4-5 min.
7. When half done add fried brinjal pieces and stir once again.
8. Cook till done.
9. Enjoy with rice or roti. |
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