Lunch

Mirchi Baigan Ka Salan

INGREDIENTS

Baby brinjals ————————–200 gms
Achari green chilly ——————-6-8 Nos
Ginger garlic paste——————-01 Tblspn
Paste-
Pea nuts ——————————–20 gms
Red chilly whole ———————-02nos
Coconut ——————————–30 gms
Sesame seeds ————————-1 Tsp
Gingelly oil———————–3 Tbsp
Mustard ——————————1/2 tspn
Kalonjee——————————1/2 tspn
Curry Leaves———————-10-15 Nos
Onions———————————-100 gms
Coriander powder ——————–2 Tsp
Cumin powder ————————-3/4 Tsp
Turmeric powder———————–1/2 Tsp
Tamarind pulp———————–03 Tblspn
Jaggery——————1 Tsp
Garnish-
Ginger juliennes
Green chilli juliennes
Coriander sprig

INSTRUCTIONS

1. Wash, wipe and slit the baby brinjals and chillies.
2. Deep fry brinjals and green chillies, for 2 minutes and remove on a paper towel.
3. Roast and grind sesame seeds, coconut, peanuts, and red chilly whole to a paste.
4. Peel and roast onion in an oven till soft and make a paste.
5. Heat mustard oil to smoke point.
6. Add mustard, kalonji, curry leaves and onion paste. Cook for 4-5 minutes and add ginger garlic paste. Cook for a little while.
7. Add turmeric and ground paste, and cook till oil separates.
8. Add salt, jaggery, tamarind pulp and make thick gravy. Add water as required and bring to a boil.
9. Simmer and add fried brinjals and cook for 5 minutes. Add fried green chillies and cook for 2 more minutes.
10. Transfer to a serving bowl and garnish with ginger juliennes, green chilli juliennes and coriander sprig.
11. Serve hot.

Preferred recipes by Chef Rakesh Sethi.

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