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PrintSHAHI BAINGAN
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat Oil in a pan, add silted green chillies and fry them and remove it from oil.
- Then add round sliced Brinjals to the oil and fry them for 5-7 minutes till they are cooked and turn into golden colour. Once the brinjals are cooked remove them from oil.
- Add mustard, curry leaves to the oil and let the mustard splutter. Now add finely chopped onion and fry them till they turn translucent.
- Add the grounded smooth paste and mix with the onions. Add water, tamarind paste and bring them to boil.
- Add the fried green chillies and brinjals to the pan and mix well. Let the gravy simmer for another 2-3 minutes.
- Then remove the gravy from the flame and add 2 teaspoon of fresh cream and serve with roti.
INGREDIENTS
- 4 Green Chillies
- 5 Brinjals medium sliced in round
- 2 teaspoon Tamarind paste
- 1 teaspoon Chilli powder
- 5 tablespoon sesame oil
- ¼ teaspoon Mustard seeds
- ½ Onion - finely chopped
- 1 sprig Curry Leaves
- 2 teaspoon Fresh cream
To make paste:
- 2 tablespoon sesame seeds
- 2 tablespoon peanuts
- 1 teaspoon grated coconut
- 6 flakes of garlic
- 1 inch of ginger
- 1 teaspoon Cumin seeds
- 2 teaspoon of coriander powder
- A pinch of turmeric powder
- Juice of half of a Lemon
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