Indian Recipes
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Ingredients
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| 1 |
Brinjal, cut into thick slices |
500 grams |
| 2 |
Curd |
1 cup |
| 3 |
Tomatoes, finely chopped |
2 |
| 4 |
Onions, finely chopped |
3 |
| 5 |
Turmeric powder |
1/4 teaspoon |
| 6 |
Coriander powder |
1 teaspoon |
| 7 |
Red chili powder |
1 teaspoon |
| 8 |
Cumin powder |
1/2 teaspoon |
| 9 |
Salt |
to taste |
| 10 |
Garam masala |
1/2 teaspoon |
| 11 |
Ginger-garlic paste |
2 teaspoons |
| 12 |
Cumin seeds |
1/2 teaspoon |
| 13 |
Oil or ghee |
3 tablespoons |
| For garnish- |
| 14 |
Fresh coriander leaves, finely chopped |
2 tablespoons |
| 15 |
Onion, sliced |
1 |
| 16 |
Cashews |
2 teaspoons |
| 17 |
Raisins |
2 teaspoons |
| Method |
Heat oil in a large pan over medium-high heat, add cashews, raisins and onions separately and fry until brown, drain and set aside. Now add brinjal slices, few at a time and fry until light brown and tender, drain and set aside.
Into the same pan, add cumin seeds and let it splutter, now add onions and fry for 2 minutes, add ginger-garlic paste and cook until light brown. Add tomatoes and all the powdered spices, together with 1/2 cup of water and cook until oil comes out on the surface. Now add curd and cook until gravy thickens, add fried baingan slices, stir gently to coat well and cook for further 2 minutes. garnish it with chopped coriander, cashews, raisins and fried onions and serve.
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| Servings -3-4 |
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| Introduction
of the dish |
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Brinjal, also known as baingan or eggplants are widely eaten all over the world in different forms.
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