Baingan Mussalam


by

5/5 stars  100% LIKED IT
3 REVIEWS ALL GOOD
Added to 88 cookbooks
This recipe has been viewed 89987 times
  

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.

Add your private note

Preparation Time: 
Cooking Time: 
Serves 4.
Show me for servings


Ingredients

Method
  1. Peel and cut the brinjal into 50 mm. (2") pieces.
  2. 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.
  3. Heat the ghee in a kadhai and add the cumin seeds.
  4. When they crackle, add the onions and sauté till they are golden brown.
  5. Add the ginger-garlic paste, chilli powder, coriander powder, turmeric powder and 1 cup of water and simmer for 4 to 5 minutes.
  6. Add the tomatoes and cook till the oil separates from the gravy.
  7. Add the tomato purée, brinjal, sugar and salt and allow it to simmer for 3 to 4 minutes.
  8. Remove from the flame and gently mix in the cream.
  9. Serve hot garnished with coriander.
RECIPE SOURCE : Mughlai KhanaBuy this cookbook
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Chatpata Chutneys Add Zing to a Meal

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Your Rating


Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

 on 13 Sep 13 10:08 AM


 on 29 Apr 13 07:33 PM


 on 09 May 12 12:26 AM


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... :)