Masaledar Chakri Baingan
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Masaledar Chakri Baingan, brinjal and tomato slices sauted in seasoned mixture.
- Dip the brinjal slices in the batter and shallow fry in little oil till they turn golden brown in colour from both the sides, keep aside.
- Heat the oil in a non-stick pan, add the asafoetida and fenugreek seeds and saute for few seconds on a slow flame.
- Add the onion and saute till they turn translucent.
- Add the garlic, dried red chilli flakes and salt and saute for 5 minutes on a slow flame.
- Now spread the round pieces of tomatoes over the sauted mixture in the pan.
- Keep carefully fried brinjal pieces over tomatoes and cover the pan with lid and simmer for 5 minutes.
- Remove the lid and carefully turn the brinjals upside down with flat spoon take care that the peices should not tear.
- Keep the pan over slow flame for 5 minutes more.
- Serve hot and garnish with coriander.
This recipe was contributed by Foodie#441371 on 04 Feb 2011
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