Aubergine plant gives the best vegetable in the first lot of the season. The taste goes wild if the same plant is used for the second season. Baingan (brinjal) is always put in water after cutting, otherwise it goes black like apple which indicates the presence of iron content. It is the quickest possible vegetable to get cooked. Also it takes very little oil and salt whichever way it is made. Brinjal comes in purple, light green and also variegated green colour. Any variety of baingan can be made tasty using masala variations.
Ingredients:
500g slightly fat variety of baingan, 2 onions, 2 tbsp of oil,100g tomato puree, 1tsp garlic paste, 1 tsp ginger paste, 1 tsp kasuri methi (dried fenugreek leaves), 1 tsp jeera,1 tsp red chilli powder, ¼ tsp haldi (turmeric powder) ½ tsp garam masala powder, salt to taste and hara dhania (fresh coriander) chopped for dressing.
Preparation:
Finely chop onions and keep aside.Heat oil in a pan, put jeera, kasuri methi and fry a little. To this add chopped onions and keep stirring. Once onions are a little brown add ginger paste, garlic paste, tomato puree and continue to stir adding a little water. Also add chilli powder, haldi powder garam masala powder and salt. Cut baingan into thin round slices and apply a little salt and garam masala powder and keep it ready. After a while when the masala starts leaving the oil put the baingan slices and toss it well, cover the lid and cook on slow fire till baigan gets soft.
Decorate with chopped hara dhania and serve the baingan hot with rice or roti.
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