Published On : Mon, Mar 11th, 2013

BAGHARE BAIGAN

INGREDIENTS:

5oo gms brinjals, small variety, seedless, walnut sized imli, soaked in 1 cup water (extract pulp)
10 flakes lasan, 6 flakes lasan chopped, 1”piece adrak
1 onion – chopped fine, 1tsp jeera, 2tsp dhania,
2tsp til, 2tsp khus khus, 12 peanuts, 2”dry khopra, desiccated
2tsp chilli powder, ½ tsp haldi, 4-5 tbsp oil, a few curry patta,
2 broken red chillies, salt to taste


METHOD:

Roast the following in a few drops of oil and grind to a paste: til, khus khus , peanuts, dessicated coconut, dhania, jeera and chopped onion. Grind the following : adrak, lasan, chilli powder and haldi. Mix both the pastes and add salt to taste. Set aside.
Slit the brinjals in 4 keeping the stem intact. Stuff the brinjals with the masala paste. Heat oil and add chopped garlic, broken red chillies and curry patta. Fry a little before putting in the stuffed brinjals and imli water . Cook covered , on slow heat, till tender.
 Chef Khosla