Smoked Brinjal and Pumpkin Dip with Cucumber Strips

You are here: Home> Course > Side Dishes > Indian Vegetarian Dips / Indian Sauces > Smoked Brinjal and Pumpkin Dip with Cucumber Strips

Smoked Brinjal and Pumpkin Dip with Cucumber Strips

Viewed: 17399 times

Tarla Dalal

06 December, 2024

5.0/5 stars 100% LIKED IT Login Favourites 1 REVIEWS ALL GOOD

Table of Content

About Smoked Brinjal And Pumpkin Dip With Cucumber Strips

Ingredients

Methods

Nutrient values

Roasted and peeled brinjals along with red pumpkin, spices and lemon juice makes a creamy and tangy dip that is ideal to have with cucumber strips.

This dip has a rich flavour and a really enticing mouth-feel that linger in your memory for a long time. Not only that, this zero-oil Smoked Brinjal and Pumpkin Dip with Cucumber Strips is also satiating and keeps you full for some time, making it a good low-cal snack for weight watchers.

Ingredients

Main Ingredients

1 medium sized brinjal (baingan / eggplant)

1 cup red pumpkin (bhopla / kaddu) cubes

1 tsp lemon juice

1 tsp dry red chilli flakes (paprika)

salt and freshly ground black pepper (kalimirch) to taste

For Serving

40 cucumber strips

Method

Make slits at equal intervals all over the surface of the brinjal and roast it over an open flame for 10 to 12 minutes or till the brinjal turns soft and black, while turning occasionally. Keep aside to cool slightly.
Peel the skin of the brinjal, cut the stem and discard it. Roughly chop it and keep aside.
Combine the pumpkin and ½ cup of water in a deep non-stick pan, cover with a lid and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
Combine the brinjal and pumpkin in a mixer and blend till smooth.
Transfer the mixture into a deep bowl, add the lemon juice, chilli flakes, salt and pepper and mix well.
Serve chilled with cucumber strips.