How to make Aubergines In Thick Gravy
This recipe is contributed by Member Mrudula Nagarajan.
Main Ingredients : Brinjals (बैंगन), Coconut (नारियल)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Aubergines In Thick Gravy checkout Bharli Vangi, Eggplant Chilli Garlic, Achari Baingan, Baingan Bharta . You can also find more Main Course Vegetarian recipes like Paneer Bhurji Lasagna Sindhi Chana Beancurd With French Beans And Hoisin Sauce Keli Chana - SK Khazana
Aubergines In Thick Gravy Recipe Card
Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Aubergines In Thick Gravy Recipe
Brinjals sliced vertically 4 medium
Coconut 1/2 teaspoon
Cumin seeds 2 teaspoons
Scraped coconut 2 teaspoons
Roasted peanuts 2 teaspoons
Green chillies 2
Fresh mint leaves 2 teaspoons
Oil 2 teaspoons
Asafoetida a pinch
Mustard seeds 1 teaspoon
Fenugreek seeds (methi dana) 1/4 teaspoon
Fresh coriander leaves chopped for garnish
Method
Step 1
Heat a non-stick pan. Add fennel seeds, cumin seeds, coconut and peanuts and saute for a minute.
Step 2
Remove and allow to cool. Blend the mixture with green chillies and mint leaves with water to a smooth paste.Heat oil in a non-stick pan. Add hing, mustard seeds and methi seeds and saute till the seeds crackle.
Step 3
Add the ground paste and cook for two to three minutes. Add the brinjals with little water and cook on low heat till the brinjals get cooked. Serve hot garnished with coriander leaves.
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