Experiment with this Baingan Mirch Ka Salan recipe to add a dose of health and flavour

Even if you don’t like brinjal, here’s a way to make it nutritious and tasty for dinner.
Experiment with this Baingan Mirch Ka Salan recipe to add a dose of health and flavourExperiment with this Baingan Mirch Ka Salan recipe to add a dose of health and flavour
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Brinjal, aubergine or eggplant is widely used in cooking in many cuisines, as a vegetable and as seasonal fruit. Brinjal needs a long, warm growing season and it can also be grown in the rainy season. It is bitter in taste when raw, but it is prevalently roasted, fried, skinned or even mashed differently in all different cultures. Studies show that even eating it in small amounts can benefit human health.

Try this recipe by Saurabh Sharma, Chef-De-Cuisine, Vivanta Dwarka, New Delhi and add flavour to the vegetable for dinner.

Baingan Mirch Ka Salan

Ingredients:

·        Baingan – 500g

·        Achari chilli – 200g

·        Poppy seed – 50g

·        Peanuts – 100g

·        Whole coriander – 50g

·        Cumin seeds – 50g

·        Red chillies (whole) – 30g

·        Sesame seeds – 30g

·        Mustard seeds – 5g

·        Turmeric – 10g

·        Red chilli powder – 5g

·        Ginger-garlic paste – 24g

·        Kalonji ­– 5g

·        Hing – 2g

·        Tamarind Pulp – 100g

·        Salt – 10g

·        Coconut Dry – 50g

·        Oil – 100g

·        Curry Patta – 5g

 
Method:

·        Fry baingan and green chilli and keep aside. Make a fine paste of dry roasted peanut, poppy seed, sesame seed, whole coriander, cumin seed and dry coconut and keep aside.

·        Heat the oil and add mustard seed, kalonji, red chili whole, curry patta and hing. Add ginger garlic paste, turmeric and then add the grinded paste.

·        Cook till oil comes up and add tamarind pulp and cook for 10 mins. Add fry baingan and green chilli and serve garnished with coriander.

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