Who says Baingan (brinjals) can not be versatile? Here is a scrumptious baingan curry dish just for you! Serve this hot with some steamed rice which will definitely keep desiring for more!

BAINGAN CURRY

Ingredients

300 grams brinjals (baingan).
4 tbsps oil.
2 tablespoons white sesame seeds.
3 dried red chillies, stemmed.
3/4 cup grated dried coconut.
Salt to taste.
1/2 tsp mustard seeds.
1 tsp cumin seeds.
2 medium onions, sliced.
1 tbsp ginger-garlic paste.
2 tsps red chilli powder.
1 1/2 tsps coriander powder.
1/2 tsp turmeric.
1/2 tsp garam masala powder.
2 tbsps sliced fresh coriander leaves.
Fresh coriander sprig for garnish.
Steamed rice for serving.

Technique.

1. Heat 1 tbsp oil in a shallow nonstick pan. Add white sesame seeds, dried red chillies, coconut and sauté on medium heat till coconut turns golden brown. Take the pan off the heat and permit to cool.
2. Get rid of the stems of the brinjals and cut into quarters without cutting through.
3. Transfer the roasted mixture in a mixer container. Add 1/2 cup water and grind to a fine paste.
4. Heat 2 tablespoons oil in a kadai. Add the brinjals, salt and sauté for a minute.
5. Cover and prepare for 6-8 minute on medium heat. Transfer in a plate and reserved.
6. Heat staying oil in the same kadai. Add mustard seeds and as soon as they begin to splutter, add cumin seeds, onions and sauté till onions turn translucent.
7. Add ginger-garlic paste and sauté for a minute.
8. Include red chilli powder, coriander powder, turmeric powder, garam masala powder and blend well.
9. Include 1/4 cup water, salt and blend well. Cover and prepare on medium heat for 2-3 minutes or till oil separates.
10. Include the ground paste and cook for 3-4 minutes. Add 1 cup water and blend well.
11. Cover and cook for 2-3 minutes. Include the brinjals, cover and cook for 4-5 minutes more.
12. Add coriander and mix well.
13. Transfer in a serving bowl, garnish coriander sprig and serve hot with steamed rice.

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#SanjeevKapoor #BainganCurry.