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Monday, November 9, 2015

Baingan aur Mirchi ka Salan | Brinjal & Chili Curry




Serves 3-4 
Preparation time: 20 minutes
Cooking time: 25 minutes (approx)
Difficulty level: Medium


Ingredients

For the curry :

  • 6 brinjal small size
  • 6 mild green chilies ( pakoda chili)
  • 1/2 tsp mustard seeds
  • 1/2 tsp nigella seeds (Kalonji)
  • 1/2 tsp cumin seeds
  • 7-9 curry leaves
  • 1 tbsp tamarind dissolved in 1/2 cup warm water
  • 2 1/2 cups of water
  • Salt to taste
  • Coriander leaves chopped for garnishing
  • 1/4 cup oil + 1 tbsp + 1 tbsp

For the masala paste:

  • 1 medium sliced onion
  • 1/4 cup coconut powder (dry desiccated)
  • 3 tbsp roasted peanuts
  • 1 tbsp roasted sesame seeds
  • 3 garlic cloves
  • 1/2 inch ginger chopped
  • 1/2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala powder

Method

  1. To make the masala paste, heat 1 tbsp oil in a flat pan. Saute the onion till transparent and then add desiccated coconut till the coconut changes color to light brown. Remove from heat and make a fine paste along with rest of the masala paste ingredients by adding very little water.
  2. Slit the green chilies and brinjal vertically but partially keeping the whole brinjal intact. Heat 1 tbsp oil and fry brinjals along with pinch of salt till half done. Remove brinjal and fry green chilies in the same pan for few seconds. Remove and set aside.
  3. Heat a bigger sauce pan and add 1/4 cup oil. Fry mustard seeds, nigella seeds, cumin seeds and curry leaves  till they splutter. Add the fine ground masala paste and water and cook on medium heat till the oil seperates. (5 to 7 minutes)
  4. Now add tamarind pulp, fried brinjal and salt as needed. Cook for 5 more minutes.
  5. Finally add green chilies and cook for couple of minutes. Garnish with chopped coriander leaves and serve hot with rice or roti.
Tips:
Do not over cook the vegetables.
To make the curry look more presentable - give a tadka of  1 tsp cumin, few curry leaves and couple of dry red chilies into the serving bowl just before serving.
  

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