Cookbook:baghare Baigan
(wiki)
Ingredients500g brinjals (eggplant - small,seedless) tamarind (lime sized) soaked in 1 cup water (extract pulp) 8-10 flakes lasan (garlic), chopped 1" (2.5cm) piece adrak (ginger) 1 onion, chopped fine 1 tsp jeera (cumin) 2 tsp til (sesame seeds) 2 tsp khus khus (poppy seeds) 12 peanuts 2" (2.5cm) dry khopra, desiccated 2 tsp chilli powder 1/2 tsp haldi (turmeric) 4-5 tbsp oil A few curry leaves 2 broken red chillies salt to taste ProcedureRoast the following in a few drops of oil and grind to paste: til, khus khus, peanuts, desiccated khopra, dhania, jeera and chopped onion. Grind the following: adrak-lasan, chilli powder and haldi. Mix both the pastes and add salt to taste.Set aside. Slit the brinjals in 4, keeping the stem intact. Stuff the brinjals with the masala paste. Heat oil and add chopped garlic, broken red chillies and curry leaves. Fry a little before putting in the stuffed brinjals and tamarind (imli) water. Cook covered, on slow heat, until tender.
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