Baingan Shimla Mirch Masala
Servings - 2 - 3
INGREDIENTS
Eggplant - 300 grams
Oil - 30 milliliters
Oil - 30 milliliters
Cumin - 1 teaspoon
Ginger - 2 teaspoons
Garlic - 2 teaspoons
Green chili - 1 teaspoon
Onions - 170 grams
Tomato - 170 grams
Turmeric - 1/2 teaspoon
Bell pepper - 160 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Coriander - 1 tablespoon
PREPARATION
1. Take 300 grams eggplant and cut it into pieces.
2. Heat 30 milliliters oil in a pan, add 300 grams eggplant and mix it well.
3. Cook for 8 - 10 minutes on medium heat or until it turns dark brown in color.
4. Remove it from heat and keep aside.
5. Heat 30 milliliters oil in a skillet, add 1 teaspoon cumin and stir well.
6. Add 2 teaspoons ginger, 2 teaspoons garlic, 1 teaspoon green chili and stir for 1 - 2 minutes.
7. Then, add 170 grams onions and fry till translucent or until it turns golden brown in color.
8. Now, add 170 grams tomato and mix it well.
9. Saute the tomatoes for 5 - 7 minutes or until it turns soft and pulpy.
10. Add 1/2 teaspoon turmeric and mix it well.
11. Add 160 grams bell pepper and mix it again.
12. Cover it with lid and cook for about 5 minutes on medium heat.
13. Open the lid and give it a nice stir.
14. Then, add the cooked eggplant and mix it well.
15. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder and mix it well.
16. Cook for 3 - 5 minutes on medium heat.
17. Again cover it with lid and cook for about 8 - 10 minutes on medium heat.
18. Open the lid and give it a nice stir.
19. Add 1/2 teaspoon garam masala and mix it well.
20. Add 1 tablespoon coriander and mix it again.
21. Cook for 3 - 5 minutes on medium heat.
22. Remove it from heat.
23. Garnish with coriander.
24. Serve hot.
Shahi Baingan Curry
Servings - 2 - 3
INGREDIENTS
Ghee - 2 teaspoons
Cashews - 15 grams
Raisins - 15 grams
Ghee - 2 teaspoons
Onions - 80 grams
Eggplant - 400 grams
Water
Ghee - 30 milliliters
Cumin - 1 teaspoon
Bya leaf - 1
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Green chili - 1 teaspoon
Onions - 110 grams
Tomato - 245 grams
Turmeric - 1/2 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Coriander powder - 2 teaspoons
Cumin powder - 1 teaspoon
Water - 600 milliliters
Garam masala - 1 teaspoon
Coriander - 2 tablespoons
PREPARATION
1. Heat 2 teaspoons ghee in a pan, add 15 grams cashews, 15 grams raisins and dry roast until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. Heat 2 teaspoons oil in a another pan, add 80 grams onions and fry till translucent or until it turns golden brown in color.
4. Remove it from heat and keep aside.
5. Take 400 grams eggplant and cut it into pieces.
6. Then, add them into a bowl filled with water.
7. Soak for 15 minutes.
8. Heat 30 milliliters ghee in a heavy skillet, add 1 teaspoon cumin, 1 bay leaf, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 teaspoon green chili and stir for 2 - 3 minutes on medium heat.
9. Then, add 110 grams onions and fry till translucent or until it turns golden brown in color.
10. Now, add 245 grams tomato and saute until it turns soft and pulpy.
11. Cook for 5 - 7 minutes on medium heat.
12. Add 1/2 teaspoon turmeric and stir well.
13. Add 1 teaspoon red chili, 1 teaspoon salt, 2 teaspoons coriander powder, 1 teaspoon cumin powder and mix it well.
14. Cook for 3 - 5 minutes on medium heat.
15. Then, add the soaked eggplant and mix it well.
16. Now, add 600 milliliters water and mix it again.
17. Bring it to a boil.
18. Cover it with lid and cook for about 10 - 12 minutes on medium heat.
19. Open the lid and give it a nice stir.
20. Add the roasted dry fruits, 1 teaspoon garam masala, fried onions and mix it well.
21. Again cover it with lid and cook for 2 - 3minutes on medium heat.
22. Open the lid and add 2 tablespoons coriander and mix it well.
23. Cook for another 3 - 5 minutes on medium heat.
24. Garnish with coriander.
25. Serve hot with roti.
