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Thursday, March 28, 2013,12:45 AM by
V.Chitralekha

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BAINGAN MIRCHI KA SALAN

Serves :
6

Preparation Time :
10 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Clean and cut capsicum into juliennes. Saute in hot oil and keep aside.
  • Clean and cut aubergines into four halves and saute with whole green chillies and keep aside.
  • Dry-Roast the sesame seeds, cashew nuts, peanuts, whole peppercorns together on a pan and grind to  a fine paste.
  • Peel ginger and garlic and make a fine paste.
  • Soak the tamarind in little water, remove the seeds and strain the tamarind pulp.
  • Heat oil in a pan and crackle fenugreek seeds.
  • Add ginger and garlic paste and fry till the raw smell disappears.
  • Add coriander powder, red chilli powder, turmeric powder, cumin powder, yoghurt and stir- fry for about 2 minutes.
  • Add the paste of sesame seeds, nuts, and peppercorns to the above masala and sauté for another three minutes.
  • Add approximately 700 ml of water and bring to boil.
  • Add the aubergines, capsicums, green chillies and tamarind pulp to the above gravy ,adjust the seasoning and cook till the vegetables are tender.
  • Temper whole dry red chillies and whole mustard seeds and add to the prepared dish. Serve hot.

INGREDIENTS

  • 800 grams small aubergines
  • 250 grams capsicums
  • 50 grams green chillies
  • Cooking oil for frying
  • 6 teaspoon desiccated coconut
  • 3 teaspoon  coriander powder
  • 2 taspoon cumin powder
  • 2 teaspoon whole pepper
  • 2 teaspoon red chilli powder
  • 2 teaspoon turmeric powder
  • 2 teaspoon allspice powder
  • 3 inches ginger
  • 7  garlic pods
  • 4 teaspoon  sesame seeds
  • 25  grams cashewnuts
  • 25 grams peanuts
  • 25 grams tamarind
  • 250 ml  yoghurt
  • 2 teaspoon fenugreek seeds
  • 1 teaspoon mustard seeds
  • 8-10 whole red chillies
  • Salt to taste

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  • Posted Tuesday, February 14, 2023 at 6:08:13 AM

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