Eggplant is one of the few vegetables we get in the place we live. So I try to twist and play with the ingredients to make new recipes with the same. I have been following a blog of Sonal Gupta since long and as I spotted this recipe in her blog with baingan, I immediately loved it and decided to make it the same week and the end result was wonderful. Here's my version of the recipe with a few convenient modifications I prepared this:
Ingredients:
Potatoes (chopped): 3
Baingan/ Eggplant (chopped): 1
Peanuts: a few
Shredded coconut: 3 tsp.
Sesame seeds: 1/2 tsp.
Coriander seeds: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Dry red chilli: 1
Cooking oil: 2 tsp.
Asafoetida: a pinch
Mustard seeds: 1/2 tsp.
Onion (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Kasoori methi: 2 tsp.
Garam masala: 1/2 tsp.
- Dry roast peanuts, coconut, sesame seeds, coriander seeds, cumin seeds and dried red chilli on medium flame. Cool and grind to a fine powder and keep aside.
- Heat oil and crackle the mustard seeds. Add asafoetida and the onions. Fry until the onions are transparent.
- Add potatoes and eggplant and sprinkle salt. Sprinkle little water and cover for about 4-5 minutes. Remove cover so they don't become soggy.
- Add red chilli powder and turmeric powder. Add the spice mix prepared in step 1, garam masala and kasoori methi. Mix everything well and add half a cup of water.
- Cover and let cook on medium flame for about 10-15 minutes. Remove cover, stir well and garnish with coriander leaves. Serve hot !!
Original recipe link from simplyvegetarian777: Baingan Aaloo Methi in coastal korma curry
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