Mirch Baingan masala
- Small size brinjals 6 nos
- Long green chilies 6 nos
- Chopped onions 1 cup
- Ginger garlic paste 1 tsp
- Mustard seeds 1/2 tsp
- Cumin seeds 1/2 tsp
- Methi seeds 1/2 seeds
- Kala jeera 1/4 tsp
- Chopped karepatta 1 tbsp
- Turmeric powder a pinch
- Chili powder 1 tsp
- Dhania powder 1 tsp
- Jeera powder 1 tsp
- Coconut grated 1/2 cup
- Peanuts roasted (skinless) 1/4 cup
- Till (roasted) 1/4 cup
- Tamarind pulp 2 tbsp s
- Jagger y 2 tbsp s
- Salt to taste
Take a pan on the flame, 4 tbsp s oil and heat. Now give slit to green chilies and give 4 slits to brinjals. Fry brinjals and green chilies in oil in low flame for 10 to 15 mins and keep aside. Now make a smooth paste of coconut, peas and till adding water and keep aside. Now saute mustard seeds, cumin seeds, methi, kala jeera and karepatta in rest of the oil. Fry till mustard starts cracking, add chopped onions and g & g paste and saute till golden brown. Add haldi powder, chili powder, dhania powder, and jeera powder to fried onions. Cook for 5 to 6 mins in a lower flame and then add coconut paste to it. Saute well in low flame till oil separates from masala by closing lid. Now add fried brinjals and chilies to masala and mix well. Now add 1/2 cup water and cook well by closing lid for 10 to 15 mins. Now open the lid and add tamarind pulp and jaggery and salt to taste. Mix well and cook for few mins. Now yummy mirch baingan ka sabji is ready to serve.
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