Khuswale Baingan


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Added to 23 cookbooks   This recipe has been viewed 18390 times

Curds and 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:    Cooking Time:     Makes 2 servings
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Ingredients


4 small sized brinjal (baingan / eggplant)
1/2 tsp fenugreek (methi) seeds
1 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 cumin seeds (jeera)
1/2 cup roughly chopped onions
1/2 tsp chopped green chillies
2 garlic (lehsun) cloves

For The Garnish
1 tsp finely chopped spring onion greens

Method
For the paste

  1. Combine the poppy seeds and cumin seeds in a microwave-proof bowl, cover with a lid and microwave on high for 1½ minutes.
  2. Remove and grind to a fine powder in a mixer.
  3. Add the onions, green chillies and garlic to the mixer and blend to a smooth paste using little water. Keep aside.

How to proceed

  1. Slit the brinjals lengthwise into four carefully so that they remain joint at the stem and microwave on high for 2 minutes. Keep aside.
  2. Combine the oil and fenugreek seeds in a microwave-proof bowl, cover with a lid and microwave on high for 1 minute.
  3. Add the prepared paste, chilli powder and salt, mix well and microwave on high for 3 minutes.
  4. Add the curds, slit brinjals and ½ cup water and microwave on high for 2 minutes.
  5. Serve hot garnished with spring onion greens.

RECIPE SOURCE : Microwave SubzisBuy this cookbook
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