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Wednesday, November 11, 2009

Bangen (aubergine) Chutney




Ingredients (1st step):

  • 2 medium : Bangen (aubergine)
  • 1 tsp : Salt
  • 1/2 tsp : Chilli powder
  • 1/2 tsp : Turmeric powder
  • 1 tsp : Tamarind paste
  • 1 tsp : Mustard seeds
  • 1 tsp : Methi seeds
  • 1 tsp : Mash ki daal
  • 3 green : Chillies
  • 2 medium: Tomatoes
  • 1/2 bunch : Coriander Leaves

Ingredients (2nd step - bagaar):
  • Few : Curry leaves
  • 1 tsp : Mustard seeds
  • 1 pinch : Cumin seeds

Directions (1st step):

Heat 2 tbsp of oil in a pan and fry mustard seeds, methi and maash ki dal for a minute. Then add garlic, tomatoes and baigan (cut In small pieces), along with green chillies, turmeric powder, chilli powder and salt. Cook till Baigan and tomato become a little tender. Finally add coriander leaves. Grind to paste in food processor with tamarind paste. Keep aside.


Directions (2nd step):

Heat little oil (about 4 tsp), add mustard seeds, curry leaves and cumin seeds. Fry till the curry leaves become a little crispy. Add this to the baigan paste.
 
  

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