Shallow Fried Baingan with Tangy Gravy
by Swapnil Thakkar
Added to 4 cookbooks
This recipe has been viewed 2688 times
Baingan is dipped in masala n shallow fried on pan. Served with steamy tangy gravy/curry made from curd
Too hot and spicy/tangy dish to have with roti in chilled winter!
- Cut baingan into slices (around 1 cm thickness slices)
- Take a big bowl and mix all masalas,salt curd, garlic together and form a paste.
- Heat 2 tbsp oil in a flat big pan and dip the baingan slices into the paste and coat them with paste from both sides.
- Put all baingan slice one by one on pan.
- Not on each other but directly in contact with pan, if pan is small then u can make this into 2 batches.
- Cover the pan with lid and let it cook on low-med flame for 2 min
- Open lid and flip all slices with help of a spatula or fork, again cook them for 2-3 min, covered with lid. Keep aside.
- Heat 1 tsp oil in a deep pan and in a separate bowl, mix 2-3 tablespoon curd, 1 tablespoon gram flour(besan), salt to taste, 1/4 th teaspoon turmeric powder, 1 cup water and mix it well to make a butter milk like consistency.
- Add mustard seeds and a pinch of asafoetida in pan n when it crackles, add this butter milk into pan
- Stir continuously so no lump forms and bring it to boil
- Now add pinch of garam masala, keep the flame low n let it simmer for 5 minutes and keep aside.
- Add the curry to the baingan pan and let it simmer for 5 min on low flame, stirring it occasionally with gentle motion.
- Add the coriander and the baingan will tend to be soft n good to eat with roti/rice anytime for next 24 hours.
This recipe was contributed by Swapnil Thakkar on 27 Nov 2014
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