- Make a slit into eggplants, but not cutting them into half. Heat the oil in flat frying pan over low medium heat and stir-fry eggplant rotating occasionally till they are tender not mushy. Set them aside. For the spice mix take all the ingredients, cumin seeds, fenugreek seeds, coriander seeds, cashews, sesame seeds, coconut powder and grind them in fine powder. Set aside. Blend tomatoes and ginger together to make into fine puree. Set aside. Heat the flat frying pan over low medium heat, I am using the same pan I stir fry the eggplants. When oil is moderately hot add the mustard seeds as they crack turn off the heat. Add all the spices Asafoetida, turmeric, red chili powder and dry spice mix stir for about 2 minutes, all the spices should be roasted. Add tomato puree, sugar, salt and about 1 tablespoon of tamarind paste. Stir fry the gravy until mix become little thick and start leaving the oil from sides. Add 1/2 cup of water and bring it boil. Add the eggplant spreading in the frying pan, stir gently cover the pan lower the heat to low and let it simmer for about 7-8 minutes stirring occasionally. Eggplant should be soft and tender not mushy and coated well with the spices. Adjust the gravy thickness to your choice. Add the coriander stir gently. Serve with biryani.
Hyderbadi baingan subzi
#myrecipe
By Chandana Guptha
Jan, 22nd
573
Servings
4 persons
Cook Time
30 minutes
Ingredients
16
- 18
Ingredients
- Brinjal
- Oil
- Cumin
- Fenugreek
- Mustard
- Corinader seeds
- Cashew
- Sesame seeds
- Coconut
- Hing
- Turmeric powder
- Red chilli powder
- Sugar
- Salt
- Tamarind paste
- Tomatoes
- Ginger
- Corinader
