Jhat-pat Baingan Subzi
by Tarla Dalal
Added to 350 cookbooks
This recipe has been viewed 35554 times
What is there to complain about baingan if it is prepared interestingly? everybody will love this dish of aubergines. The technique of marinating the aubergines with salt before cooking ensures that the jhat-pat baingan subzi is not just quick but also very easy to make.
- Put the brinjal slices in a colander, sprinkle salt and turmeric powder over it and leave aside for 15 minutes.
- Heat the oil in a broad non-stick pan and add the mustard seeds and sesame seeds.
- When the seeds crackle, add the chilli powder, besan, sugar, cashewnuts and raisins, mix well and cook on a medium flame for 1 minute.
- Add the brinjal and mix well. Cover and cook on a slow flame for 12 minutes or till the brinjal are soft, while stirring occasionally.
- Serve hot.
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