Sunday, March 13, 2011

Hyderabadi Baigan Ka Salan

HYDERABADI BAIGAN KA SALAN

Ingredients:
brinjal - 1/4 kg
onions - 2 
curry leaves - few
ginger garlic paste - 1 tbsp
salt to taste
red chilli powder - 1 tsp
tamarind paste - made from a lemon sized ball

To roast and grind:
corriander seeds - 1 tsp
til seeds - 1 tsp
grated coconut - 2 tbsp

To temper:
oil - 3 tbsp
fenugreek seeds - 1/2 tsp
saunf - 1/4 tsp
ajwain seeds - 1/4 tsp
cumin seeds - 1/4 tsp
mustard seeds - 1/4 tsp



Method:
- cut the brinjals into 4 (in middle) keeping the stem intact
- deep fry the brinjals for 4 - 5 mins
- add oil in a pan
- add the tempering ingredients one by one
- fry them for a min
- add the curry leaves and fry
- chop the onions finely
- add that to the pan and fry
- when it changes colour and the ginger garlic paste, salt, red chilli powder and fry
- add the tamarind paste and fry and when the raw smell is gone add the ground paste
- fry for 4 - 5 mins
- add the fried brinjals and fry for another 2 more mins
- add some water and allow that to simmer for 5 mins
- serve


3 comments:

PriyaVaasu said...

Delicious Curry!!!!

Hari Chandana said...

Classic and delicious recipe.. looks amazing !!

Indian Cuisine

Priti said...

Looks delish dear...so temtping