Friday, November 25, 2011

Masala Baingan

As I have said in my earlier posts about the different variations of brinjal. In this post I will be telling you about masala baingan as it is prepared in Maharashtra. The same masala can be used for non-veg or any mix vegetable curries also. Enjoy the baingan with bhakri, rice or chapati.

  • 7 baby brinjals
  • 1 sliced medium onion
  • 2 cloves garlic
  • 1 inch ginger
  • 2 spoons dry grated coconut
  • 1/2 spoon sesame seeds
  • 1/2 medium sized tomato
  •  Red chilli powder
  •  Garam masala
  • 1/4 spoon dhaniya jeera powder
  • Oil
  •  Salt
  • Jeera
  • Turmeric
  • Curry leaves
  • Corriander leaves
Process->In a pan roast the onion, whole garlic and ginger in one spoon oil on a medium flame. When the onion turns brown add grated coconut and sesame. Stir it continuously or it will burn. When the masala cools blend with tomato and dhaniya jeera powder in a smooth paste. Slit the brinjals in four portions. Take oil in a pressure cook add oil, jeera and curry leaves and let it splutter. Then add red chilli and turmeric in oil and quickly pour the masala in tadka oil or the red chilli powder will burn. Nicely cook the masala till the oil starts oozing out. Then add the garam masala and fry. Finally add the brinjals, salt and add 1/2 cup of water and cook. Give two whistles and garnish with corrainder leaves and serve hot. 

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