Hydrabadi Baingan Ka Salan. - Asmi's Food & Spices

Preparation time 30 minutes

Cooking time 30 minutes

Total time 1 hour

Serve 6

Type of recipe: Subji

Name of author: Asmi Kadam

Ingredients:

6 Medium size brinjal
2 Big size onion
2 Tomatoes
½ Cup grated coconut
1 Tablespoon sesame seeds
1 Tablespoon poppy seeds
½ Teaspoon methi seeds
1 Teaspoon cumin seeds
1 Teaspoon coriander seeds
½ Cup roasted peanut
2 Green chili
1 Bay leaves
½ Teaspoon cumin
1 Tablespoon ginger garlic paste
1 Tablespoon red chili powder
½ Teaspoon turmeric
1 Teaspoon cumin coriander powder
2 Tablespoon tamarind pulp
Oil
Salt

Method:

Roast the onions on a slow flame. Apply some oil for roasting. (Here I used roasting jali.)

On the other side, heat kadai. Add oil and roast the dry spices. Add cumin seeds, coriander seeds, methi seeds, sesame seeds and poppy seeds. Once the spices roasted remove it from the kadai. Then add grated coconut, roast it. Remove the coconut from the kadai.

Check whether the onions roasted from all the sides. Switch off the gas. Now take a mixture jar, add roasted coconut, dry spices and roasted peanuts into the jar. Grind it in fine powder. Remove that powder from the jar and now add roasted onions and chopped tomatoes. Grind it fine paste.

Clean the brinjal. And make 4 cuts to each brinjal.

Now in a kadai add some oil. Add brinjal. Saute it. Keep the gas on a slow flame and allow cooking the brinjal on slow flame. Turn the brinjal in between to cook well from all the sides.

Once brinjal cook completely, remove them from the kadai. In a same kadai, add cumin seeds, bay leaves and slit green chili. Add ginger garlic paste. Sauté for minute. Now add onion tomatoes paste into it. Sauté well. Cook it till oil remove. Add red chilli powder, cumin coriander powder and turmeric. Sauté well.

Then add coconut and dry spices powder. Saute well for 2 to 3 minutes. Add salt and water. Mix well. Allow to boil. Once it boil add cooked brinjal into the gravy. Allow to cook on a slow flame for 10 minutes.