Baingan Mussalam

by Tarla Dalal

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The popular Mussalam gravy is not only easy to prepare but also tastes great. It is a combination of basic spices and fried brinjal pieces. This red gravy can be combined with any vegetable of your choice. If you do not have fresh tomato purée, you can use a smaller quantity of canned purée that has been diluted with water.

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Serves 4.
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Ingredients

4 to 5 small brinjals (baingan / eggplant)
oil for deep-frying
4 tbsp ghee
1 tsp cumin seeds (jeera)
1 cup finely chopped onions
2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
2 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
1 1/2 cups chopped tomatoes
1/4 cup fresh tomato puree
1/2 tsp sugar
salt to taste
3 tbsp fresh cream
2 tbsp chopped coriander (dhania) for the garnish

Method

Peel and cut the brinjal into 50 mm. (2") pieces.
Heat the oil in a kadhai and deep-fry the brinjal pieces over a medium flame till they are golden brown. Drain on absorbent paper and keep aside.
Heat the ghee in a kadhai and add the cumin seeds.
When they crackle, add the onions and sauté till they are golden brown.
Add the ginger-garlic paste, chilli powder, coriander powder, turmeric powder and 1 cup of water and simmer for 4 to 5 minutes.
Add the tomatoes and cook till the oil separates from the gravy.
Add the tomato purée, brinjal, sugar and salt and allow it to simmer for 3 to 4 minutes.
Remove from the flame and gently mix in the cream.
Serve hot garnished with coriander.

RECIPE SOURCE : Mughlai Khana

1 review received for Baingan Mussalam

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Reviewed By
Preetma2012, May 09, 2012

one of the best recipes in Mughlai book. Authentic recipe and even our guests loved it. made twice till now and still not bored from cooking and eating... :)

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Reviewed May 09, 2012 by Preetma2012

one of the best recipes in Mughlai book. Authentic recipe and even our guests loved it. made twice till now and still not bored from cooking and eating... :)

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