Introduction:
Crispy, spicy baingans cooked in spicy, creamy, smooth yogurt sauce. A nice variation for regular baingan sabzi. It's very aromatic with use of fennel seeds and kasoori methi. Tastes just awesome!
Preparation time : 10 mts
Cooking time : 30 mts
Serves : 4 people
Cooking time : 30 mts
Serves : 4 people
Ingredients:
- 5 to 6 Baingans (Eggplants)
- 1 Onion finely chopped
- 4 tsp Oil
- 1 tsp Fennel Seeds
- Whole Garam Masala
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 3 tsp Red Chilli powder
- 1 tsp Kasoori Methi
- 1 1/2 cup yogurt (Dhahi)
- 1 tsp Corn flour
- 2 tsp Ginger Garlic paste
- 1/2 tsp Turmeric powder
Method
- Wash and cut baingans lengthwise.
- Take ginger garlic paste, red chilli powder, turmeric powder in a bowl, mix and apply on baingans.
- Add 2 tsp oil in a pan, arrange baingans, sprinkle some salt and shallow fry baingans on a medium heat.
- Heat oil, add whole garam masala, fennel seeds, chopped onions and fry till onions become translucent.
- Add coriander powder, cumin powder, red chilli powder, mix and cook till oil separates.
- Take pan away from heat, wait till its sizzling stops down,add yogurt, mix quickly.
- Take pan again on heat, add some water, keep it stirring continuously and cook for 5 mts.
- Add cornflour mixture, mix and cook for 2 mts.
- Add some sugar, salt, mix, add kasoori methi and cook for 2 mts.
- Add baingans and cook for 2 mts.
- Garnish with chopped coriander leaves!
Tips
- Once you cut baingan put then in to cold water so that they will not change its color. Just remove from water and pat dry before applying spice mixture over it.
- Substitute fennel seeds by using fennel powder.
