Baingan mussalam

 

Ingredients 

Baingan ( badanekayi//brinjal//eggplant)—cubes-3 to 4 cups

(You can use round varieties big or small )

Oil—4 to 5 tablespoon 

Tej patta ( bay leaf)—1 

Jeera (jeerige//cumin seeds)—1 tablespoon 

Ingredients for grinding 

Onion (irulli//pyaz)—2 medium sized 

Tomatoes—4 medium sized 

Green chilli (hasiru menasina kayi)—1

Garlic pods(belluli//lehsun)—5 to 6

Ginger(shunti//adarak)—small piece or 1 tablespoon paste 

Spices 

Red chilli powder—1 teaspoon 

Jeera powder—1 tablespoon 

Coriander powder—1 tablespoon 

Garam masala powder—1 teaspoon 

Asafoetida (hing//ingu)—1 teaspoon 

Turmeric powder (arisina//haldi)—1 teaspoon 

Raisins and cashews—2 tablespoon each 

Fresh cream—3 tablespoon 

Coriander leaves (kothambari soppu)-chopped for garnishing 

Method 

Wash and chop the brinjal into cubes 

Grind the ingredients listed for grinding to a smooth purée without adding water.

Firstly heat the oil in a pan or kadai,add the chopped brinjal cubes.

Fry them on medium flame till they are cooked stirring continuously.

Once done transfer them onto a plate and keep it aside.

In the same pan add oil,heat on medium flame.

Add in jeera,tejpatta and ground puree and stir it till raw smell goes .

When it starts leaving oil add all the spices and stir for a couple of minutes.

Add in salt and one teaspoon of sugar and stir well.

Now add raisins and cashews and mix well.

Finally add roasted brinjal pieces,fresh cream and simmer it for few minutes .

You can add 1/4 cup of water if needed.

When the masala get well incorporated with brinjal switch off the stove.

Garnish with chopped coriander leaves.

Serve with pulao,rice,roti.