Rajhistani Baingan Recipe By Chef Zakir

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Rajhistani Baingan recipe by Chef Zakir. This delightful Main Course recipe of Rajhistani Baingan can be ready in approximately 30 Minutes and good to serve around 2-4 People. Foll Read More

Rajhistani Baingan recipe by Chef Zakir. This delightful Main Course recipe of Rajhistani Baingan can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish. Hide

INGREDIENTS

Desiccated coconut 2 tbsp
Water ½ cup
Brinjal round 3 – 4
Oil ¼ cup
Onion 2
Crushed coriander seeds 1 tbsp
Dry red chilies 4 – 5
Garlic 4 – 5 cloves
Tamarind paste ¼ cup
Turmeric 1 tsp
Brown sugar 1 tsp
Sesame seeds roasted 2 tbsp
Mustard seeds 1 tsp
Green chilies 1 – 2
Salt to taste

METHOD

Mark cuts on each brinjal into 4 long quarters. Make it sure they are not separated and connected to each other.
Heat a ¼ cup oil in a pan, add in brinjals and fry well till their color is changed. Now lower the flame, cover and simmer till they are well tender.
In a separate wok heat 2 – 3 tbsp oil. Add 2 chopped onion, 1 tbsp chopped coriander leaves and 4 – 5 dry red chilies. Fry well till onion turns into golden brown color.
Now put the onion mixture and blender, add 2 tbsp desiccated coconut, 2 tbsp sesame seeds, 4 – 5 cloves of garlic and a little water. Blend the mixture very well to a smooth paste.
Now remove prepared paste into a bowl, add ¼ cup tamarind paste and 1 tsp turmeric powder. Mix well.
Add the paste to brinjals, also add salt to taste and 1 tsp sugar. Cook for about 6 – 8 minutes till sauce thickens.
Remove brinjals with its gravy in a serving bowl.
Make tarka by heating a little oil in a frying pan, add 1 tsp mustard seeds, 1 – 2 sliced green chilies and sauté for a while. Pour tarka mixture on top of brinjals. Serve hot with chapatti or plain boiled rice.

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