Saturday, February 4, 2012

Zhatpat Baingan

When you have unexpected guests waiting for dinner or lunch zhatpat baingan curry is the best option to make. This gravy has the masala taste so this way you have cooked something special for your guests but you know the little secret. The roasted chana dal and urad dal have a nice aroma and it gives a slight crunch.

  • 7-8 baby brinjals
  • 1 medium onion diced
  • 3 garlic pods grated
  • 1" grated ginger
  • Curry leaves
  • 1 1/2 spoon urad dal
  • 1 1/2 spoon chana dal
  • Kanda lasun masala
  • Turmeric
  • Salt
  • Oil 
  • Corriander leaves
Process->In a pan small pan add 1 spoon oil and roast the chana dal and urad dal on a medium flame. Roast it golden brown. Grind it in a mixer to ma a coarse powder. To a non stick pan add oil, curry leaves and onions and saute it for 3-4 minutes. Next add ginger, garlic, turmeric and kanda lasun and fry for another 1-2 minutes. Add the brinjal, dal powder and salt and toss it for 3-4 minutes. The brinjal should get well coated in the masala. Add one cup of water and cook the brinjals on a medium flame till they are tender. Garnish it with corriander leaves and serve with bhakri or rice.

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