Wednesday, June 24, 2009

Bhagare Baingan

1 lb Baby Eggplant2 tbsp Peanuts1 tsp Mustard SeedsGhee
1 large Onion2 tbsp Chana Dal3-4 Curry LeavesOil
1 large Tomato2 tsp Dhania SeedsFresh DhaniaSalt
1 cup Cashew Nuts7-8 Whole Red ChilliesSugar
1 tbsp Tamarind Paste
1 tsp Turmeric
1 pinch Hing
1 tbsp Grated Ginger
1 tsp Kitchen King
1 tsp Dhania Jeera
1 tbsp Fresh Cream
2-3 Whole Anise

For the Stuffing:
Roast the peanuts, chana dal, red chillies, dhania seeds until light brown and raw smell disappears.
Grind this mixture into a fine powder.Add the salt, turmeric and Hing to this powder.
For the Gravy:
Roast the chashew nuts in the oven at 350 degrees for 10 minutes until golden brown.
Heat oil in a pan and add medium chopped onions, ginger and the anise.
Sprinkle some sugar and let it caramelize on a low flame for 5-7 mintes until brown and aromatic.
Add the medium chopped tomatoes and continue to cook until its forms a pulp in the pan.
Blend this mixture in a food processor along with the cashews to make a fine nutty gravy.
Transfer this gravy back to the pan and add 1 tsp ghee, turmeric, salt and kitchen king masala.
Cover the pan and simmer for 10 minutes until the ghee separates.
For the Eggplant:
Wash and pat dry the eggplant and slit from the top in a "+" sign.
Fill each eggplants's center and slit sides with the masala powder and set aside for 10 minutes.
In a thick bottom pan, add 3-4 tbsp of oil and let the mustard seeds splutter and then add curry leaves.
Add the tamarind paste and let it sizzle for half a minute.
Place the stuffed eggplants one by one in the pan upright and sprinkle some oil on the top.
Cover and cook on medium flame for about 10 minutes until tender. Then toss them in the pan without breaking.
Cook the sides of the eggplant by tossing them until skin is well cooked and starts to wrinkle and skrink.
Putting it all together:
Transfer the sizzling eggplants to a serving dish and top with the masala oil left in the pan.
Add the gravy on top of the eggplants and coat all the sides well.
Season with Dhania leaves and fresh cream and serve.

No comments:

Post a Comment