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Begun Basanti

INGREDIENTS:
1. Eggplant(Begun) : 400 g, 10 whole small
2. Curd : 50-60 g
3. Dry Tamarind : 1 tsp
4. Red Chilly : 2-3 pcs
5. Mustard Seeds : 2 tbsp (for paste) + 1/4 tsp
6. Turmeric Powder : 1/4 tsp
7. Red Chilli Powder : 1/2 tsp
8. Coriander Powder : 1/2 tsp
9. Green Chillies : 2 pcs
10. Cilantro : 2 tbsp, chopped
11. Salt : To taste
12. Mustard Oil : as needed

METHOD:
1. Marinate the eggplants with turmeric powder and salt.
2. Heat 1/2 cup oil in a kadhai. Deep fry the eggplants and keep aside. Keep the oil separately.
3. Soak tamarind in 4 tbsp warm water. Keep aside. 1 tsp is required for cooking.
4. Beat the curd with turmeric powder, red chilly powder, and coriander powder.
5. Grind 2 tbsp mustard seeds with 1/2 tsp salt and green chllies. Sieve the paste.
6. Heat 3 tbsp mustard oil in the kadhai.
7. Add dry red chilly and 1/4 tsp mustard seeds. Fry for 30 seconds till seeds splutter.
8. Add curd-masala mix. Fry for 2 minutes on medium heat or till oil separates out and comes to the surface.
9. Add mustard paste. Add water so that there is about 1/2 cup water in the kadhai. Let come to boil.
10. Add fried eggplants and tamarind juice. Simmer and cook till eggplants are done and the gravy thickens.
11. Add 1/2 tbsp mustard oil and remove from heat (optional).
12. Garnish with cilantro.
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