9 Apr 2014

Creamy Masala Baigan/brinjal

In this recipe i used all that spices which are mainly used in most of the Punjabi sabjis. Its full of different flavors and spices which gives punjabi achhar like gravy to it. It do has a pickle like touch although no pickle used in it. So here is its recipe
Inspired by: Tarla Dalal's Punjabi khana

Serves: 2-3 
Time: 25-30 minutes

Creamy Masala Baigan/brinjal

For Marination:
11/2 tbsp ginger-garlic paste
1/4 tsp of Red chilly powder
1/2 tsp turmeric powder
1 tsp of olive oil
Salt to taste

For Gravy:
2 Cups sliced baigan (Small Baigan/Brinjal)
and Sufficient oil for frying it
2 tsp fennel powder (saunf)
1 tsp Fenugreek powder (methi)
2 tsp dry mango powder (aamchur)
1 tsp cumin powder (jeera)
1 tsp coriander powder (dhaniya)
1tsp garam masala
1/2 tsp red chilly powder
1 tsp ginger- garlic paste
1/2 tsp turmeric powder
3/4 cup curd (dahi)
1/2 cup fresh low fat cream
Pinch of asfoiteda (hing)
Chopped Coriander leaves for garnishing

In a small bowl mix all the ingredients properly that is mentioned above for marination. Marinate sliced baingan with it and keep it aside  for about 15-20 minutes.
In Frying pan pour sufficient oil for frying this marinated sliced baigan. And fry it till light golden brown. keep this aside. Use the same frying pan for its gravy by removing extra oil. Add mustard seed and once it starts spluttering add asfoiteda powder, fennel powder, fenugreek powder, dry mango powder, cumin and coriander powder, garam masala, turmeric-red chilly powder and ginger- garlic paste. Stir it for 5 minutes and keep lading continuously. Now add curd to this gravy and again stir for 2-3 minutes. Add little amount of water about 1/2 cup. Now add fried baigan in this gravy. Simmer the flame at this time. Mix well in gravy. Stir well and let it stand on low flame for about a minute. Turn off the flame and than add fresh cream to this gravy. Make sure to add low fat cream only once you put off the flame,  or else you will see ghee starts running in sides of the pan. 
Garnish the same with chopped corriander leaves.
Serve this with naan or simple home made tawa roti.

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