Monday, August 31, 2015

LIKOK CURRY / BITTER AUBERGINE CURRY / BITTER EGGPLANT CURRY / BITTER BRINJAL CURRY ( Bengali Style)


The Likok or bitter brinjal as it is commonly known, can be used in both raw and cooked preparations. It has yellowish green skin and the flesh is white with tiny seeds embedded. This vegetable  is popularly used in chutneys, mixed with onions and spices. Its bitter taste can be offset by spices and other vegetables, or with the addition of coconut milk in curries. Likok is often pickled in vinegar with a variety of seasonings. They can also be added to stir-fries, soups and stews.I tried out a simple Bengali style curry with five spice mix (panch phoran) and coconut milk.


Ingredients:
Likok .... 5-6
Onion .... 1
Fenugreek seeds / methi dana ... 1/4 tsp
Cumin seeds / jeera .................. 1/2 tsp
Nigella seeds / onion seeds / kalonji .. 1/4 tsp
Fennel seeds / saunf .......................... 1/4 tsp
Mustard seeds ................................... 1/2 tsp
Green or fresh red chillies .... 1-2 slit
Turmeric powder ................ 1/4 tsp
Coconut milk ................ 100 ml
Salt ................................. to taste
Sugar ......................... 1/2 tsp (optional)
Mustard oil ......... as needed to fry and cook.
Coriander leaves for garnishing.

Method:



1. Wash the likok and make slits with the stem intact like we do for bharwan baigan. Put them in a bowl of water to which salt has been added.





2. Heat mustard oil and fry them until three fourths done. Drain and set aside.






3. Heat a spoonful of oil in a pan and add the panch phoran spices mentioned in the list.







4. When they give out a nice aroma add the sliced onion, chillies and saute until translucent.






5. Sprinkle a little water and add salt, sugar and turmeric powder.  (If you are making a gravy version then you add about one cup water)





6. Tip in the fried likoks and stir carefully.Simmer for a few minutes or until the vegetables are done.






7. Finally stir in the thick coconut milk. Give one boil and remove from the gas. Garnish with coriander leaves.








In Ayurvedic medicine, Likok is used for the treatment of asthma and colic. This is also used in treatments of rheumatism and to aid in digestion. Both the roots and fruit are considered to be part of Dashamoola a group of plants known for their anti-inflammatory properties. The fruit in particular is known for its ability to strengthen the throat and treat repository disorders. In addition to its vast array of uses in Ayurvedic medicine Likok is used by the Indian tribes of the Nilgiris District topically in treatment of finger abscesses

Information Source - From here 

9 comments:

  1. Sounds new and interesting recipe to me..Thanks for sharing :)

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  2. Shobha, I have never eaten likok before but after seeing your recipe and reading about its health benefits, I want to make this dish!

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    Replies
    1. Sandhya, even I used to see this vegetable often in the market but tried it for the first time.

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  3. We usually make Gutti vankaya a famous Andhra dish. Loved your recipe. Thanks for sharing.

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    Replies
    1. I make gutti vankaya too.. love it .

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  4. Likok is new to me and thank you for introducing me to this lovely curry. The BENGALI spices especially paanch Phoron is sure to make the curry very aromatic. I liked this nouvelle curry embedded with health benefits.

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  5. This vegetable is new to me.. The curry looks delicious, love the flavors.

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  6. What an interesting curry.I have never tried this vegetable, it looks similar to the baby purple aubergines I have used before.

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