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Ingredients
Baby brinjals
Oil
12
2-3 tablespoons
Onions
2 medium
Mustard seeds
1 1/2 tablespoons
Cumin seeds
1 tablespoon
1 teaspoon
Salt
1 teaspoon
1 teaspoon
to taste
1 teaspoon
Coriander powder
2 tablespoons
Ingredients
To be mixed into a marinade
2 tbsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
salt to taste
1 tsp oil
Other ingredients
2 cups brinjals (baingan / eggplant), cut into 1" cubes
oil for deep frying
1 tsp fennel seeds (saunf)
1 tsp mustard seeds ( rai / sarson)
1 tsp fenugreek (methi) seeds
1 tsp nigella seeds (kalonji)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
2 tbsp oil
1/2 cup sliced onions
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chopped green chillies
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp garam masala
1/2 tsp dried mango powder (amchur)
salt to taste
3/4 cup curds (dahi), whisked well
1/2 cup fresh cream
3 tbsp chopped coriander (dhania) for the garnish
Method
Combine the brinjals with the prepared marinade and toss gently.
Keep aside for 15 minutes.
Heat the oil in a kadhai and deep-fry the brinjals in it till they are
golden brown. Keep aside.
Combine the fennel seeds, mustard seeds, fenugreek seeds, onion
seeds, cumin seeds and asafoetida in a small bowl and keep aside.
Heat the oil in a pan and add the above mixture.
When the seeds crackle, add the onions, ginger-garlic paste and
green chillies and saut till the onions turn translucent.
Add the turmeric powder, chilli powder, Punjabi garam masala, dry
mango powder and salt and saut for 2 minutes.
Add the curds, fried brinjals and fresh cream and mix gently.
Cook for 3-4 minutes.
Garnish with coriander and serve hot with rice or rotis.
Counting calories but craving for this tasty dish? No worries! Heres a
way to eat this tasty dish without frying the brinjals. Check out!
Mix brinjal cubes with red chilli powder, turmeric powder, salt and a
tsp of oil.
Pre heat the oven to 220 degrees centigrade. Pour 2 tsp oil in an dish
and add dry red chillies, fennel seeds, cumin seeds, fenugrek seeds,
nigella seeds and mustard seeds. Bake for 5 minutes so that the
seeds crackle.
Now place the marinated brinjal cubes into this dish and add tomate
puree. Mix well.
Bake for 30 minutes till the brinjals are soft. Sprinkle amchoor or
chopped coriander leaves and serve hot.
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