Khuswale Baingan

by Tarla Dalal

Added to 15 cookbooks
This recipe has been viewed 3226 times

Curds and spring onions add zing to this baingan recipe. Teamed with steamed rice it forms a meal that will be fondly remembered by your taste buds.

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Preparation Time: 10 minutes
Cooking Time: 10.5 minutes

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Ingredients

4 small sized brinjals (baingan / eggplant)
1/2 tsp fenugreek (methi) seeds
1/2 tsp chilli powder
1/4 cup fresh curds (dahi)
1 tbsp oil
salt to taste

For the paste
1 tbsp poppy seeds (khus-khus)
1 tsp chirongi nuts (charoli)
1 tsp cumin seeds (jeera)
1/2 cup roughly chopped spring onions
1/2 tsp chopped green chillies
2 cloves of garlic (lehsun)

For the garnish
1 tsp finely chopped spring onion greens

Method

For the paste

Combine the poppy seeds, charoli and cumin seeds in a microwave-proof bowl, cover with a lid and microwave on HIGH for 1½ minutes.
Remove and grind to a fine powder in a mixer.
Add the spring onions, green chillies and garlic to the mixer and blend to a smooth paste using some water if required. Keep aside.

How to proceed

Slit the brinjals lengthwise into four carefully so that they remain joint at the stem. Soak in water to prevent discolouration.
Combine the oil and fenugreek seeds in a microwave-proof bowl, cover with a lid and microwave on HIGH for 1 minute.
Add the prepared paste, chilli powder and salt, mix well and microwave on HIGH for 3 minutes.
Add the curds, slit brinjals and ½ cup water and microwave on HIGH for 5 minutes.
Serve hot garnished with spring onion greens.

RECIPE SOURCE : Microwave Subzis