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Hey Friends,
I am Anima Dinesh Sabale. I'm back. This time with a hot and sizzling Baingan Masala! Its one of the many dishes I learnt from my Mommy Dear :-) By the way, I hope you tried the earlier dishes: Egg curry & Methi ke Parathe + Thecha. Well, I promise you, this one is going to be delicious. My husband loves it and so many of my friends have told me how they enjoy it. So try it out and lem'me know how you liked it! Enjoy...
E-mail : animadinesh@123india.com
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Baingan Masala
Ingredients
6 small (Indian) Eggplants/baingan/brinjal
4-5 Garlic flakes
A small piece of Ginger (as required)
Dry Coconut (Khopra) flakes
2-3 tbsps Red Chilli Powder
2 tbsps roasted Peanut powder
3 tbsps Garam Masala (Optional)
Pinchful of Cumin Seeds & Mustard Seeds (Jeera & Rai)
Vegetable or Peanut Oil (2-3 big spoonsfull)
Salt to taste
Method:
- Give 4 cuts to each Brinjal vertically till the bottom - do not slice them - i.e. keep each brinjal intact at the lower portion. Put them in warm water mixed with a little salt.
- Grind garlic, ginger, coconut flakes, red chilli powder, garam masala, peanut powder & salt to form a smooth paste.
- Remove the brinjals from water & place them into a plate. Take the `Masala' paste also into this plate. Stuff the Masala into the cut portion of the baingan's.
- Heat a pan & put the cumin and mustard seeds in it. Pour the oil when the seeds splutter and heat it for some time.
- Place the brinjals inside the pan & toss them in the oil.
- Pour water as desired if curry is required or sprinkle water sufficient for the brinjals to be cooked & cover with a lid.
- Cook for 15-20 mins. Serve hot with Steamed Rice or Chapati or even Bhakari (Jowar/Bajri Bread).
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