Thursday, February 7, 2013

Khatte Baigan


Ingredients :

Tamarind pulp - 2 tablespoons
Small Brinjals  - 400 grams
Oil for deep-frying
Mustard oil - 2 tablespoons
Onions -  2 medium
Ginger -  1 inch piece
Garlic  - 10-15 cloves
Green chillies -  5
Turmeric powder-  1/4 teaspoon
Fennel seed (saunf) powder  - 1 tablespoon
Cumin powder  - 1 1/2 teaspoons
Water 1 cup
Salt to taste
Kashmiri red chilli powder  - 3/4 teaspoon



Method :

Quarter the brinjals , Deep Fry .

Heat mustard oil in a non stick pan till it smokes.
Add green chillies, onion-ginger-garlic  paste, to the mustard oil and sauté. 
Add turmeric powder, fennel powder, cumin powder and mix well.
Add 1 cup water and mix. Add Fried Brinjals to the gravy. 
Add salt, Kashmiri red chilli powder, tamarind pulp and mix.
Cover and cook on low heat for 4-5 minutes. Serve hot.

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