Ingredients |
|
| Brinjal (baigan) | 500 gram |
| Curd (dahi) | 4 table spoon |
| Onions (payaz) grated | 2 large |
| Tomatoes (tamater) chopped | 1 medium |
| Green chilli (hari mirch) chopped | 1 tea spoon |
| Ginger-garlic (adrakh- lahsan) paste | 2 table spoon |
| Coriander (Dhaniya) powder | 1 tea spoon |
| Hot spices ( garam masala) powder | 1 tea spoon |
| Turmeric (haldi) powder | 1/2 tea spoon |
| Chilli (lal mirch) powder | 2 tea spoon |
| Cumin (jeera) powder | 1/4 tea spoon |
| Salt | to taste |
| Mustard oil ( sarso ka tel) | 1/4 cup |
For Garnishing |
|
| Onions rings | 1/4 cup |
| Cashewnuts (kaju) | 5-6 |
| Coriander leaves (dhaniya Patta), chopped | 4-5 table spoon |
Method
- 1. Cut brinjals into 2.5 cm. thick slices. Mix with salt and turmeric and keep aside for 10 minutes.
- 2. Heat oil, fry onion rings till golden brown. Remove it from oil and keep aside. Add cashew nuts and fry it till golden and keep aside.
- 3. Fry brinjal in the same oil till tender. Remove it from oil.
- 4. In the remaining oil fry the grated onions, garlic- ginger till becomes brown. (Remove little oil if looks more than enough).
- 5. Add green chillies and chopped tomatoes and sauté till the oil floats on top. Now add powders of red chilli, cumin powder, coriander and turmeric, cook it further two minutes.
- 6. Add curd, little coriander leaves and salt. Stir well. Cook it for 5-7 minutes and then add water.
- 7. Cook till gravy thickens. Add fried brinjals to gravy and simmer for two minutes.
- 8. Sprinkle hot spices, put the flame off and garnish it with fried onion rings, cashew nuts and chopped coriander leaves.
- 9. Serve “Badshahi brinjal” with puri or rice.
- Recipe Type : Curries, Green Vegetables, Vegetarian
My favourite n u made excellent dear
Thanx a lot Preetika for your appreciation.