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Spaghetti with Crispy Bhindi, Brinjal and Basil Pesto

 

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Fried ladies finger and brinjal placed on spaghetti, topped with basil flavoured curd and pesto sauce.

Spaghetti with Crispy Bhindi, Brinjal and Basil Pesto recipe - How to make Spaghetti with Crispy Bhindi, Brinjal and Basil Pesto

Tags

Italian Veg PastaIndian style Pasta recipesDeep FryItalian PartyNon-stick Pan

Preparation Time:    Cooking Time:    Total Time:    Makes 4 servings

Ingredients

6 to 8 ladies finger (bhindi) slices
4 baby brinjal (baingan / eggplant) slices
1/4 cup finely chopped basil
1/2 cup fresh curds (dahi)
oil for deep frying

To Be Blended Into A Coarse Pesto Sauce
1/2 cup roughly chopped basil
2 tbsp fried cashewnuts (kaju)
2 tbsp olive oil

To Serve
1/2 cup boiled spaghetti

Method
    Method
  1. Combine the curds and basil in a bowl and whisk well. Refrigerate till use.
  2. Heat the oil in a kadhai and deep fry the brinjal slices and ladies finger slices till they turn golden brown and crisp from all the sides.
  3. Drain on an absorbent paper and keep aside.
  4. Place the spaghetti on a serving plate and arrange the brinjal slices on top.
  5. Pour some pesto and arrange the ladies finger slices on top.
  6. Top with basil-curds mixture and again top with remaining pesto.
  7. Serve immediately.

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