Thursday, December 30, 2010

HYDERABADI BAINGAN



Ingredients
500 gms small aubergine
1 1/2 tsp cumin seeds
1/2 tsp fenugreek seeds
10-12 curry leaves
1/2 tsp turmeric
1/2 tspred chilli powder
Gravy
1 tsp cumin seeds
2 tsp coriander seeds
1 tsp sesame seeds
1/4 cup peanuts
 1/4 cup onion, roast these together and grind to a powder
1 tbsp tamarind pulp
green chillies - to taste
1 tbsp coriander
oil and salt to taste

Method:
 Cut the baingan into quarters, leaving stems intact and soak in salt water.
Heat oil and add fry jeera, methi, curry patta, haldi and red chilli powder.
 Add drained baingan and fry in the masala for about ten minutes.
For the gravy, heat the remaining oil and fry the ground masala for. About three minutes.
Then add the tamarind pulp, green chillies & fresh dhaniya and simmer.
Finally add baingan in to the gravy & simmer for 10 minutes

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