Wednesday, April 1, 2009

Today's Kitchen Tip

Aubergines or Brinjals, as they are called in India, change colour soon after they are cut and kept aside before they are cooked. To prevent them from changing colour add half a teaspoon of salt to the water and put the cut aubergines in that water. It will stay up to more than 15 minutes to half an hour with out changing colour. The water would get coloured though.



1 comment:

  1. Oh.. I just had baingan bhartha today... and then to see your post.. Nice!! I'm not a brinjal fan at all....