I got this recipe from a tv show. I have made a few changes in it.This is the first time i was trying out this combination and it did not d...
I got this recipe from a tv show. I have made a few changes in it.This is the first time i was trying out this combination and it did not disappoint me.
Baby brinjal – 10
Mustard – ½ tsp
Green chillies – 2 – choppped
Curry leaves – handful
Tomato – 1 - pureed
Kasoori methi – 2 tbsp
Sugar – ½ tsp
Oil – 3 tbsp
Fresh Cream – 3-4 tbsp (optional)
Water as needed
For Masala Paste
Onion – 1 – ground into paste
Ginger-garlic paste – 2 tsp
Turmeric Powder – ½ tsp
Red chilli powder – 2 tsp
Coriander powder – 1 tsp
Cumin powder – ¼ tsp
Garam masala powder – ½ tsp
Slit the Brinjals halfway into four parts. Keep the stem intact. Deep fry and keep it aside.
Grind all the ingredients under masala paste into a fine paste.
Heat oil in a pan and add mustard. Once it starts spluttering add green chillies and curry leaves. Add the masala paste and fry it well. Add tomato puree and saute till oil separates. Add brinjals and saute. Add some water and cook till the brinjals are soft and oil is on top.
Add kasoori methi and give it a mix. Add salt and sugar and check for seasoning. If you are adding fresh cream add it at this stage and mix well and cook for another 2 mins till you get the desired consistency. Serve hot with rotis or jeera rice.
ü It is completely optional to use cream. Although the original recipe did not use cream I added it as my family prefers it.
ü You can taste the curry before adding cream. If it is good to go then you can avoid it.
ü The amount of oil, salt, and spices can be varied according to your taste and eating habits. This measurement works well for me and my family.