Wednesday, June 13, 2007

Chutney Waale Bharwaan Baingan

500 gms Small round Brinjal ( Baingan)
3-4 whole red chillies
pinch of Hing
1/4 tsp methi dana
1 Onion - finely sliced
1/4 tsp salt
1/4 tsp garam masala powder
1/4 tsp haldi powder
1/4 tsp red chilli powder
juice of 1/2 lemon
4 tbsp oil

Dry roast together the following ingredients:
2 tsp til (sesame seeds)
2 tsp saboot dhania
1/2 tsp jeera
2 whole red chillies

Nutty Chutney Ingredients:
1/2 cup fresh coriander leaves
3 tbsp roasted peanuts
1 tomato
3/4 tsp salt
1/4 tsp sugar
1/4 tsp amchoor
1 inch piece ginger
5-6 garlic flakes
2-3 green chillies

1. Wash and slit brinjal in four, leaving the stem intact. Let the brinjals intact at the base. Don't cut them fully.
2. Mix the freshly roasted masalas with the ingredients of the nutty chutney and grind together to a thick paste.
3. Do the filling in the brinjal with this paste.
4. Heat oil in the pressure cooker. Add hing, whole red chillies and methi dana.
5. Add the sliced onion and fry till light golden.
6. Add salt, garam masala, heldi and red chilli powder.
7. Now add the Brinjals. Gently fry them on low flame for 3-4 minutes or till the skin changes colour.
8. Add 1/2 cup water. Scrape the masala sticking to the bottom of the cooker. Close the cooker and pressue cook to give one whistle and keep on a low heat for 3 minutes. Remove from fire.
9. Sprinkle the lemon juice over the brinjals. Serve Hot!!

1 Comment:

Dhiraj Kumar said...

Looks delicious and I love how easy to follow the recipes are. Would love to try it out.
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