The rising prices of tomatoes have meant that most households are looking to make dishes that do not need them. After all the surge in prices of tomatoes has made the Vegetable out of bounds for most people.

Here are some recipes for you to try.

Deem er Shorshe Bata Jhaal, courtesy Joy, Chef and Menu setter at Calcutta Chronicles Powai

Ingredients

• Eggs 2
• Flour 15 grams
• Mustard paste 20 grams
• Mustard oil 40 grams
• Kalonji 1 gram
• Green Chilli 2
• Curry leaves 5-6
• Ginger paste 10 grams
• Turmeric 2 grams
• Salt to taste
• Coconut milk 60 ml
• Green Chilli paste 10 grams

Method

• Boil the eggs and cut them into halves.
• Prepare a thick slurry by mixing flour and water.
• Apply the slurry on the yolk side of the eggs.
• Shallow fry the eggs in a pan until they turn golden brown.
• Dissolve the mustard paste in water.
• Heat mustard oil in a kadhai (Indian wok).
• Temper the oil with kalonji, green chili, and curry leaves.
• Add ginger paste to the kadhai and sauté it.
• Add turmeric and green chili paste to the kadhai and cook for a while.
• Pour in the dissolved mustard mixture and add seasonings (salt and preferred spices).
• Add a few curry leaves and let it simmer until the sauce reduces.
• Add the prepared eggs to the kadhai.
• Pour in a little coconut milk and continue simmering until the sauce thickens.

Confit Byaldi courtesy Diptayan Sarkar, Chef at BG’s, Courtyard by Marriott Outer Ring Road

“As a chef, I find great joy in creating this exquisite dish that showcases the harmonious marriage of flavours and textures. Inspired by the traditional ratatouille, Confit Byaldi elevates the simple vegetable medley to new heights. With its vibrant colours, harmonious flavours, and refined presentation, Confit Byaldi is not just a feast for the taste buds but also a work of art that pays homage to the beauty of seasonal vegetables. It is a testament to the chef’s meticulous craftsmanship and culinary passion.”

Ingredients

• 1 large eggplant
• 2 zucchinis
• 2 yellow squash
• 2 red bell peppers
• 2 yellow bell peppers
• 1 red onion
• 4 cloves of garlic, minced
• 30 ml olive oil
• Salt and pepper to taste

For the Sauce

• Vegetable Trimmings, sliced (Generated from preparing the vegetables zucchini tops, ends of the bell peppers)
• 1 small onion, sliced
• 2 red bell peppers, sliced
• Few sprigs of basil
• 1 sprig rosemary
• Vegetable broth, as required
• 30 ml olive oil
• Salt and pepper to taste

For the Garnishes

• Microgreens or baby arugula
• Edible flowers
• Balsamic glaze
• Extra virgin olive oil
• Sea salt flakes

Method

• Preheat the oven to 190°C (375°F).
• Prepare the vegetables for the Confit Byaldi, cut the zucchinis, eggplant, yellow squash, bell peppers, and red onion into thin slices using a mandolin.
• Collect vegetable trimmings generated from preparing the sliced vegetables.
• In a saucepan, heat 30 ml of olive oil over medium heat.
• Add the vegetable scraps and the onion, bell pepper and basil.
• Reduce the heat to low, cover the saucepan, and simmer to a thick consistency
• Blend to a fine puree, adding in the rosemary, adjusting the amount of vegetable broth to make the puree saucy.
• Adjust the salt and pepper to taste.
• In a large baking dish, line with the vegetable trimming puree. Arrange the sliced vegetables in an overlapping pattern, alternating the different vegetables. Sprinkle minced garlic over the top and drizzle with 30 ml of olive oil. Season with salt and pepper.
• Pour a small amount of the Vegetable Trimmings Sauce over the layered vegetables in the baking dish, allowing it to seep through the layers.
• Cover the baking dish with foil, poke some holes in it and bake in the preheated oven for about 45 minutes or until the vegetables are tender and slightly caramelized.
• While the Confit Byaldi is baking, prepare the garnishes: Rinse and pat dry the microgreens or baby arugula. Pick the edible flowers and set them aside.
• Once the Confit Byaldi is done, remove it from the oven and let it cool slightly. Carefully cut out individual portions using a circular cutter, if desired.
• Spoon the Vegetable Trimmings Sauce onto a plate.
• Plate the Confit Byaldi portions on serving plates. Garnish with microgreens or baby arugula, scatter the edible flowers over the top, and drizzle balsamic glaze and extra virgin olive oil. Garnish with some sea salt flakes.

Read the full story that first appeared in Deccan Chronicle here:

The post Recipes Sans Tomatoes appeared first on Bindu Gopal Rao, Freelance Writer & Photographer.