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KHATTE BAINGAN - TEENPATTI - FOODFOOD
Brinjal pieces cooked in tangy gravy
Preparation Time : 10-15 minutes
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS
Tamarind pulp
2 tablespoons
Small brinjals
400 grams
Oil
for deep-frying
Mustard oil, filtered
2 tablespoons
Onions
2 medium
Ginger
1 1/2 inch piece
Garlic
10-15 cloves
Green chillies
5
Cloves
6-8
Turmeric powder
1/4 teaspoon
Fennel seed (saunf) powder
1 tablespoon
Cumin powder
1 1/2 teaspoons
Water
1 cup
Salt
to taste
Kashmiri red chilli powder
3/4 teaspoon
METHOD
Quarter the brinjals. Heat sufficient oil in a kadai.Heat mustard oil in a non stick pan till it smokes. Let it cool slightly. Roughly chop onions and ginger and grind them with garlic cloves and a little water to a fine paste. Slit green chillies. Add cloves, green chillies, onion-ginger-garlic paste to the mustard oil and sauté. Deep fry brinjals till lightly coloured. Sauté the masala in the pan till the moisture evaporates. Add turmeric powder, fennel powder, cumin powder and mix well. Add 1 cup water and mix. Drain the brinjals and add to the gravy. Add salt, Kashmiri red chilli powder, tamarind pulp and mix. Cover and cook on low heat for 4-5 minutes. Serve hot.

 

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