#147 A Gourmet Makeover for leftover Eggplant Mezhukkupuratti

Happy Independance Day India!! We got our Freedom from British Rule on August 15th, 1947 and that day is celebrated across the country. It is also celebrated worldwide by those who migrated overseas in a grand fashion. What better time than now, to thank some of  the great Freedom fighters who gave up their life to make this happen for our loved ones. Thank You! 

In honor of this day I have a simple vegetarian dish- a tip on using leftovers. 

Call it what you wish- Spicy Brinjal Fry, Vazhuthananga Mezhukkupuratti, Begun Bhaja or Kathrikai Varuval you will end up with Eggplant Fry.  In most Indian homes there is some form of

plain old eggplant fry with eggplant and spices served with rice/rotis and a gravy.  But what do you do when you have too much of this stir fry and are tired of eating leftovers?  I don't have the heart to waste any of  the antioxidant properties in this vegetable nor do I like to waste any food for that matter. The brown color is released when the vegetable is cut for that same reason, and so I am adamant on finding ways to use leftovers. I'm sure there are many cooks out there who would hesitate when it comes to tossing vegetables in the trash, and are looking for alternative ways to eat leftovers. Here's a dip or salad that is delicately flavored and can be served with pita bread or chips using plain unwanted leftovers!!

Ingredients:

Vazhuthananga Mezhukkupuratti- 1 cup
Sour Cream- 2 cups
Cilantro chopped- 1/2 cup
Chilli powder- a pinch
Asafoetida- 1 pinch
Lemon juice- 1 Tblspn
Dip it up:
1. Scoop the Sour cream into a glass bowl.
2. Add lemon juice, salt, chili, asafoetida and chopped cilantro into it and whisk well together.
3. Toss in the Vazhuthananga Mezhukkupuratti and serve.
4. Either mix well together or just leave it suspended in the sour cream to enjoy the contrasting taste.
Salt to taste