For The Marinade (makes 1/2 Cup)
1 tsp olive oil
1/4 cup chopped coriander (dhania)
1/4 cup chopped parsley
1 1/2 tsp chopped garlic (lehsun)
1/2 tbsp lemon juice
1/2 tsp dry red chilli flakes (paprika)
salt to taste
3/4 tsp cumin seeds (jeera)
1/2 tsp chopped ginger (adrak)
1/2 tsp green chilli paste
1 tbsp hung low-fat curds (dahi)
1 tsp cornflour
1/8 tsp sugar substitute
1 1/4 tsp oil
1 1/2 thick slices of brinjal (baingan / eggplant) (baingan/ eggplant) , cut into quarters
6 red capsicum cubes , deseeded and cut into 25 mm. (1”) pieces
3 blanched mushrooms (khumbh) , halved
6 yellow capsicum cubes , deseeded and cut into 25 mm. (1”) pieces
6 cauliflower florets , blanched
6 green capsicum cubes , deseeded and cut into 25 mm. (1”) pieces
6 onion cubes , cut into 25 mm. (1”) pieces
6 carrot roundels , cut into 6 mm. ( 1/4”) thickness and blanched
For the marinade
- Combine all the ingredients along with 1 tsp of water and blend in a mixer to smooth paste. Keep aside.
How to proceed
- Heat ½ tsp of oil in a broad non-stick pan, add the brinjal and cook on a slow flame for 3 to 4 minutes or till the brinjal is light brown in colour from both the sides.
- Combine the brinjals and all the remaining ingredients including the marinade in a bowl and toss well. Keep aside to marinate for 30 minutes.
- Thread a piece of red capsicum, mushroom, yellow capsicum, cauliflower, green capsicum, onion, carrot and brinjal on a satay stick.
- Repeat the same with the remaining ingredients to make 5 more satays.
- Cook each satay on a non-stick tava (griddle), using 1/8 tsp of oil, till the vegetables turn golden brown in colour on all the sides.
- Serve hot.