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Spaghetti with Crispy Bhindi, Brinjal and Basil Pesto
Tarla Dalal
09 March, 2012
Table of Content
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
10 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
30 Mins
Makes
4 servings
Ingredients
Main Ingredients
6 to 8 ladies finger (bhindi) slices
4 baby brinjal (baingan / eggplant) slices
1/4 cup finely chopped basil
1/2 cup fresh curd (dahi)
oil for deep frying
To Be Blended Into A Coarse Pesto Sauce
1/2 cup roughly chopped basil
2 tbsp fried cashew nut (kaju)
2 tbsp olive oil
To Serve
1/2 cup boiled spaghetti
Method
- Combine the curds and basil in a bowl and whisk well. Refrigerate till use.
- Heat the oil in a kadhai and deep fry the brinjal slices and ladies finger slices till they turn golden brown and crisp from all the sides.
- Drain on an absorbent paper and keep aside.
- Place the spaghetti on a serving plate and arrange the brinjal slices on top.
- Pour some pesto and arrange the ladies finger slices on top.
- Top with basil-curds mixture and again top with remaining pesto.
- Serve immediately.
Spaghetti with Crispy Bhindi, Brinjal and Basil Pesto recipe with step by step photos
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