Khatta Meetha Baingan
Submitted by rehanak55 on Fri, 2007-03-23 07:34
Ingredients:
200 gm small baingan (brinjals)
mustad oil - for deep frying
1/4 tsp heeng
11/2 tsp ginger-garlic paste
1/2 tsp cumin seeds
4-5 whole red chillies
2 tsp saunf powder
2 tbs tomato puree
1 tsp red chilli powder
salt - to taste
1/4 tsp haldi powder
1/2 tsp dhania powder
1/2 tsp jeera powder
2-3 tsp dhania leaves - chopped
6-7 tbsp imli mixture
mustad oil - for deep frying
1/4 tsp heeng
11/2 tsp ginger-garlic paste
1/2 tsp cumin seeds
4-5 whole red chillies
2 tsp saunf powder
2 tbs tomato puree
1 tsp red chilli powder
salt - to taste
1/4 tsp haldi powder
1/2 tsp dhania powder
1/2 tsp jeera powder
2-3 tsp dhania leaves - chopped
6-7 tbsp imli mixture
Preparation Method:
For imli mixture
Boil water and add sugar,accordingf to taste and add the imli pieces in it. Let it boil for about 10-15 minutes or till the mixture becomes thick in consistency.
Strain the mixture and keep aside.
For the baingan
First cut each baingan lenthwise into four pieces. HEat oil and deep fry them. Keep aside.
In another pan, heat 3-4 tbsp of mustard oil, add heeng and ginger-garlic paste to it. Stir well.
Add cumin seeds, whole red chilles and saunf powder. Stir again.
Add the tomato puree and keep stirring.
Mix in all the powdered masalas and salt.
Garnish with coriander leaves and pour the imli mixture over it.
Stir well and add the fried baingan. Cover and cook for about 8-10 minutes.
Serve hot.
Boil water and add sugar,accordingf to taste and add the imli pieces in it. Let it boil for about 10-15 minutes or till the mixture becomes thick in consistency.
Strain the mixture and keep aside.
For the baingan
First cut each baingan lenthwise into four pieces. HEat oil and deep fry them. Keep aside.
In another pan, heat 3-4 tbsp of mustard oil, add heeng and ginger-garlic paste to it. Stir well.
Add cumin seeds, whole red chilles and saunf powder. Stir again.
Add the tomato puree and keep stirring.
Mix in all the powdered masalas and salt.
Garnish with coriander leaves and pour the imli mixture over it.
Stir well and add the fried baingan. Cover and cook for about 8-10 minutes.
Serve hot.
Chef's Name:
Rehana Khambaty
Recipes:
