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 Ingredients:
2 baingans-big round ones
1- tbsp oil
1 tsp- cumin seeds
1 1/2 cup- onions-thinly sliced
1 tbsp green chillies-slit lengthwise
1/2 cups of water (approx)
1 tsp- kashmiri chilli powder
1 cup- tomatoes-finely chopped
1 cup- tomatoes (freshly pureed)
1 tsp- garam masala
coriander leaves to garnish
Method:
Singe the baingans rotating over a direct flame or under a grill till a light brown (approx. for 5 minutes). This gives it a smoky flavor. Prick in a few places all around and cook covered at HI for 10 minutes.
When cool enough to handle peel off the skin, mash the flesh and keep aside.
Place oil and cumin in a dish and cook covered at HI for 2 minutes. Mix in 1 cup of the onions and cook covered at HI for 8-10 minutes, turning once, till brown.
Add the green chillies and the remaining onions with a cup of water. Cover and cook at HI for 5 minutes, till excess liquid dries up and the onions get tender.
Mix in the chilli powder, salt, tomatoes and pureed tomatoes. Cook covered at HI for 15 minutes, till the extra moisture dries up.
Add the baingan, mix well and cook covered at HI for 5 minutes. Mix in the garam masala and cook covered at HI for 2 minutes and serve garnished with coriander leaves.
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Posted On : 16 Jul 07
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