What’s better than saanvi, veena? That’s how much I love this dish. It’s one of my favorite comfort foods, and while I have many, many other favorites that I love to make, this one is the one that is always on my to-do list. The saanvi and veena are both made with eggplant, which means this dish is a lot of prep work, but the end product is absolutely delicious.
In fact, the dish is so good that I have a special recipe to make it once in a while. The only downside to this particular dish is that you have to get the recipe from somewhere or you will have to get it from another person. I personally have this dish in my fridge.
This recipe is as easy as it gets. The eggplant is first cooked in a little oil and then the eggplant is tossed with a vinaigrette. The vinaigrette is a very simple vinaigrette made with the most basic ingredients. It has a bit of garlic in it, but that only adds to its flavor. The saanvi is then tossed with the eggplant and then everything is combined in the serving bowl.
The saanvi veena is easy to make. The only ingredients are eggplant and an egg. The eggplant is first cooked in olive oil. Then all that remains is to toss it with the vinaigrette.
Eggplant has been the go-to vegetable for me as of late, and saanvi veena is a pretty great alternative. Its flavor is a little more earthy than eggplant, which is a good thing because it just doesn’t have the same bite as eggplant. This dish is also easy to make because all that’s left is to toss the eggplant with the vinaigrette. It’s really quite simple to fix yourself to the recipe.
The dish itself is quite simple to make. You need eggplant, oil, cilantro, red onion, and a little salt. The rest of the recipe is a little more involved. First get a big onion that has a bit of a bite, then dice it into thin slices. Then cook the eggplant in olive oil, add the onions, and cook a few minutes more. After about five minutes of cooking, you can add the red onion.
The dish you have to make is called saanvi veena because it’s a dish similar to chicken that uses eggplant. It’s very simple to make, but it’s still pretty tricky. Eggplant has a lot of water content, so you have to cook it very slowly and carefully. It’s an acquired taste, so there’s no way to be too specific about what you’re doing, but it’s not that hard once you get the hang of it.
Before I get into the recipe, for those of you who may not know, eggplant has a lot of water content. Just by putting it in the microwave, you can easily make it run down. Of course, if you don’t like the taste, you can always eat it raw, but the best way to eat it is steaming it with some olive oil and salt.
Eggplant is easy to peel. Peeling will usually take longer than you think, but if you are going to cook it, you’ll want to make sure it’s fresh. The one exception to this rule is if you’re cooking an eggplant dish with other vegetables, like a stir-fry, then you can peel it right away. Otherwise, peel the skin off when you’re ready to cook it.
Eggplant is the only vegetable that will not grow if it contains any visible blood vessels. It is a very good idea to wash your hands after preparing it with any dish containing it and not to eat it before eating the dish.