Badshahi baigan
Badshahi baigan recipe in the indian category
Recipe ingredients:
- 300 g. brinjals
- 1 cup curd
- 2 large onions, chopped
- 2 tomatoes, chopped
- 2 teaspoons chilli powder
- 2 teaspoons ginger-garlic paste
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 1 teaspoon coriander leaves, chopped
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon cummin powder
- Salt to taste
- 1/4 cup ghee
- For the garnish:
- 1 onion - sliced
- 1 tablespoon cashewnuts
- 1 tablespoon raisins
Recipe method:
- Cut brinjals into 2.5 cm. thick slices.
- Smear with salt and keep aside for 10 minutes.
- Wash and squeeze dry.
- Heat ghee, fry cashewnuts, raisins and sliced onion till golden brown.
- Remove from ghee and keep aside.
- Fry the brinjals in the same ghee till tender. Remove.
- In the remaining ghee fry the chopped onions till transparent.
- Add all the dry spices, ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top.
- Add curd, coriander leaves and salt.
- Stir well.
- Cook till the gravy thickens.
- Add fried brinjals to the gravy and simmer for two minutes.
- Sprinkle the garnish on top.
- Serve hot with rice or parathas.