Hyderabadi Baingan ka Sabji
(Without onion & garlic)
Ingredients
- Medium size brinjals 6 nos
- Ginger paste 1 tbsp
- Till seeds (roasted) 4 tbsp s
- Peanuts (roasted) 4 tbsp s
- Poppy seeds (khus khus) 1 tbsp
- Karepatta (chopped) few
- Coconut milk (thick) 1 tsp
- Turmeric powder (haldi) 1/2 tsp
- Chili powder 1 tsp
- Pepper powder 1/2 tsp
- Garam masala powder 1 1/2 tsp
- Sugar a pinch
- Salt to taste
Process
Cut each brinjal into two halves and slit each half brinjal length ways into six keeping the stem intact. Rub 1 tsp salt and 1/2 tsp turmeric powder into the slit brinjals and set aside. Take a non stick pan heat it and add 1 tbsp oil and saute marinated brinjals in a low flame till golden brown and keep aside. Now make a smooth paste of roasted till, peanuts and poppy seeds and keep aside. Take a non stick pan add 3 to 4 tbsp s oil and add ginger paste along with chopped curry leaves (karepatta) and saute it for few mins in a low flame, when done add the paste and stir and saute till the oil separates from the paste. Now add coconut milk, sugar, chili powder, pepper powder and salt. Stir well and bring it to boil. When it starts boiling add fried brinjals and garam masala powder and cook by covering the lid. Now lower the flame and cook. Cook till the oil separates from the curry. Garnish with chopped coriander and now hot, yummy, delicious and tasty hyderabadi baingan ka sabji is ready to eat with steamed rice or with phulka.
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