Ingredients
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10 - 12 small size Brinjal( Slit from bottom to top )
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2 medium Onion paste
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1 large Tomato puree
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1 tspn Ginger garlic green chilli paste
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4 tbsp Oil
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1/4 tspn Saunf (fennel seeds)
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1/4 tspn Jeera
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2 Green cardamoms
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curry leaf
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1 tbsp Roasted crushed peanuts
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1/2 tspn Kasuri methi
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1/4 tspn Turmeric powder
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1/4 tspn Red chilli powder(be mindful as we have already used green chilli in ginger garlic paste)
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1 tspn kashmiri chilli powder
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1/2 tspn Coriander powder
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1/4 tspn Jeera powder
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3/4 tspn fresh Marathi garam masala
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Fresh coriander leaves
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salt
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1 tspn Honey
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1 tbsp Well beaten Curd
Directions
Brinjal curry masala—Restaurant style |
chatpata baingan sabzi
This is a modified version of my mother’s recipe. Since my childhood days, we have indulged in more authentic Maharashtrian cuisines, so this brinjal masala is something I can guarantee you’ll never be tired of.
So, the recipe is very simple. All we need is very basic ingredients. The main heroes of this dish are saunf, curd, Ghee and cardamom.
Procedure:
Slit the brinjal into two from the bottom to the crown of the brinjal. So, it looks in a flower shape when held upside down. Keep the crown with the brinjal so the slit brinjal stays intact.
In a frying pan, heat some oil and shallow fry the brinjal from all sides and insert a skewer to check whether they are fully cooked. Then transfer it to a plate.
In the same oil, if you don’t find it excessive, then add cardamom, jeera, and saunf (fennel seeds) to the pan; do not let it burn.
Add the onion paste and let it cook until the onion paste looks kind of dry. Now goes ginger garlic paste; fry well till the raw smell has gone. Add the tomato puree along with curry leaves. Add all the spices and add a splash of water so as to prevent the curry from turning bitter.
Now add a tbsp of well-beaten thick curd. Mix well and cook. add ghee and salt at this stage and add kasuri methi. Add the cooked brinjals along with the crushed roasted peanuts and turn well. Add chopped coriander leaves.
Serve hot with chapati, roti or even pulao/jeera rice.
