Tuesday, May 13, 2014

KATTA BAINGAN (SOUR BRINJAL GRAVY)

KATTA BAINGAN

INGREDIENTS:
BRINJAL:5 NOS
ONION: 1 BIG SIZE
TOMATO:1/4 (IF U WISH)
GARLIC PODS:4
TAMARIND PASTE: 1 CUP
OIL:3 TSP
MUSTARD SEEDS:1/2 TSP
CHILLI POWDER:1/2 TSP
TURMERIC POWDER:1/2 TSP
CORIANDER POWDER:1/4 TSP
SALT:1 TSP

DRY ROAST AND GRIND TO A PASTE:
GROUND NUT: 1 HAND FULL
SESAME SEEDS:1 TSP
POPPY SEEDS:1 TSP
PEPPER SEEDS:10-15 NOS(ACCORDING TO SPICE NEEDED)
JEERA:1 SPOON

FOR SPLUTTERING:
MUSTARD SEEDS:1/2 TSP
URAD DHAL:1/4 TSP
PEPPER: 3-4 NOS
JEERA:1/4 TSP
CURRY LEAVES: 5-6 LEAVES


METHOD:
1.ADD OIL IN A KADAI AND ADD THE SPLUTTERING ITEMS.
2.THEN ADD THINLY SLICED ONIONS,GARLIC PODS AND SAUTE TILL SLIGHTLY BROWN.
3.NOW ADD THE TOMATO CHILLI,TURMERIC AND CORIANDER POWDERS.

4.ADD SALT AND SAUTE TILL OIL COMES OUT.

5.THEN ADD THE BRINJAL AND ADD LITTLE WATER AND CLOSE IT WITH A LID TILL IT IS SEMI-COOKED.
6.NOW ADD THE GROUND PASTE,TAMARIND PASTE AND MIX WELL.
7.COOK TILL THE RAW SMELL GOES AND THE COLOUR OF THE GRAVY WILL SLIGHTLY CHANGE.
8.SPRINKLE SOME CORIANDER LEAVES
9.KATTA BAINGAN IS DONE.

NOTE:DO NOT CUT THE BRINJAL FULLY.PUT 4 SLITS FROM THE CENTRE AND COOK WITH THE STEM.DO NOT CUT IT OFF.

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