Hate Baingan / Eggplants????? No Way ….Try this recipe n u gonna fall in love with this preparation…
This recipe comes straight from the Royal Kitchens of Nizamssssss…..Baby Eggplants cooked in a mind-boggling rich curry with a burst of nutty and tangy flavour ……..
Preparation Time: 10 minutes
Cooking Time:25 minutes
Ingredients and Quantity:
Baby Eggplants- 450 gm.
Refined Oil- as required to deep fry the egg plants.
Peanut oil- 02 tbsp.
Mustard seeds- 1/4th tsp
Cumin seeds- ¼ th tsp.
Asafoetida- a pinch
Onion pureed- 3/4th cup
Ginger paste- ½ tbsp.
Garlic paste- ½ tbsp.
Red chilli powder, Kashmiri- 01 tsp.
Coriander Powder- ½ tsp.
Turmeric powder-1/2 tsp.
Salt- to taste
Tamarind pulp- 1 ½ tsp.
Jaggery, grated -01 tsp.
For the smooth paste:
Peanuts, roasted and peeled – 04 tbsp.
White Sesame seeds, lightly toasted – 01 tbsp.
Fresh coconut, peeled, grated and dry roasted- 1/4th cup
Water- 1/4th cup
For the Garnish:
Fresh coriander leaves- 04 sprigs
Wash and slit the baby eggplants cross wise. Do not remove the stem.
Deep fry the eggplants and place on a kitchen absorbent paper to remove excess of oil.
Prepare a smooth paste of peanuts, sesame and coconut by adding 1/4th cup of water.
Add oil in a non-stick deep pan add mustard seeds and cumin seeds. Let them crackle add asafoetida. Now add the onion puree.
Cook the onion till the raw aroma disappears.
Add ginger and garlic paste. Cook for a minute.
Now add the prepared paste of peanuts, sesame and coconut.
Cook , stirring it continuously over a medium flame , add the red chill, coriander and turmeric powder. Mix well and let it cook for around 02 minutes.
Add ½ cup of water and bring it to a boil.
Add salt to taste.
Add the tamarind pulp and grated jaggery. Mix well.
Now add the fried eggplants, mix lightly ensuring the eggplants do not break.
Cover and cook for 5 to 6 minutes, on a medium flame.
Once the gravy is thick , switch off the flame.
Serve hot garnished with chopped coriander leaves.
Goes best with Hyderabadi Biryani/ Roti / Steamed Rice.
- You may add bay leaves , curry leaves and 1/4th tsp of fenugreek seeds.
- You may soak and make a fine paste of deseeded Dried Kashmiri Red Chillies in warm water, stems to be removed and discarded. This paste will impart a beautiful colour to the dish. Ensure that the paste is cooked properly.