Punjab x China
Smoked bharta yuxiang brinjal
Punjab chars the baingan, Sichuan sauces it. Your stovetop gets to show off twice.
40 minTime
9 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original434kcalsame
9 gproteinsame
8 gfibresame
40minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Rinse the rice and cook in 2 1/4 cups water, covered, on low heat for 15 minutes.
- 2Char the brinjals directly over a gas flame on high heat for 12 minutes, turning, until collapsed and blackened.
- 3Cool in a covered bowl for 5 minutes, peel and tear into thick strips, keeping the juices.
- 4Mix the stock, sugar, vinegar, soy and cornflour into a sauce.
- 5Heat the mustard oil on high until it smokes, then lower to medium. Crackle the cumin, add the doubanjiang for 1 minute, then garlic, ginger, spring onion whites and chilli for 1 minute.
- 6Pour in the sauce and simmer 1 minute until glossy. Fold in the brinjal and its juices and cook 2 minutes.
- 7Finish with sesame oil, spring onion greens and coriander.
Serve it like this
Spoon the glossy brinjal over a mound of rice in a shallow bowl, letting the sauce pool, and finish with spring onion greens and coriander.
