Why recepie famous for?
Grated cauliflower replaces coconut to create a healthier and heart-friendly version of the traditional Hyderabadi Baghara Baingan. AHyderabadi Baingan Subzi
Ingredients
6 small brinjals2 tsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
1/4 tsp nigella seeds (kalonji)
8 to 10 curry leaves (kadi patta)
2 green chillies , slit green chillies
salt to taste
For The Paste
2 tbsp sesame seeds (til)
2 tbsp grated cauliflower
2 tbsp roasted chana dal (daria)
1/4 cup chopped onions
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped garlic (lehsun)
2 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp tamarind water
For The Garnish
2 tbsp finely chopped coriander (dhania)
Instructions
Combine the sesame seeds, cauliflower, roasted chana dal, onions ginger and garlic in a non-stick pan, and dry roast them on a medium flame for 1 to 2 minutes or till the flavours are released and the ingredients turn light brown in colour.Remove from the flame and allow it to cool slightly.
Add the coriander-cumin seeds powder, chilli powder, turmeric powder, and tamarind water and blend in a mixer to a smooth paste using ½ cup of water. Keep aside.
How to proceed
Slit each brinjal lengthwise into four, leaving the stems on so the brinjals remain joined at the stem. Keep aside.
Heat the oil in a pressure cooker, add the mustard seeds, fenugreek seeds and nigella seeds.
When the seeds crackle, add the curry leaves and green chillies and sauté on a medium flame for a few seconds.
Add the brinjals and sauté on a medium flame for 1 to 2 minutes.
Add the paste, 1 cup of water and salt and mix well cook on a medium flame for 1 to 2 minutes.
Close the lid and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid.
Serve hot garnished with coriander.
leave comments