Wednesday, 3 August 2011

Baigana khata: (Eggplant Sweet and Sour dish)

5 small brinjals (Slit the brinjals & put them in water)
1/2 cup jaggery  grated
1 tblsp of Imli pulp
½ tsp haldi
½ tsp red chilly powder
1 tblsp oil
Curry leaves (handful)
2-3 whole red chilies
Pinch of hing
Grated ginger 1tsp
1 tablespoon of phutana
salt as per taste
1 tsp roasted Jeera powder
½ tsp Roasted  Methi powder

 Take a kadai. Add 1tsp oil. Shallow fry the brinjals with a little salt and haldi.
Cook till the brinjals are properly cooked & softens.
Heat oil in a pan. Add panch phutana. When they starts crackling add red chilies  & curry leaves.
Add grated ginger & fry for some time. Add red chilli powder to it & Add 1 cup of water. Add salt & a pinch of haldi. When water starts boiling add jaggery and imli paste and mix well. When the jaggery is properly dissolved in the gravy, add the fried brinjals. Cook for 1-2 min. Atlast add roasted cumin and methi powder. Mix well. Switch off the flame. Serve hot with rice.

2 Feel free to share your comments:

Chandrani Banerjee said...

Lovely sweet and sour brinjal curry.

Pranati Nath said...

Thanks chandrani..:)

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