The moment i hear the word hyderabadi, i think about biryani. Yummy ..... hey iam not posting a recipe for biryani its for the brinjal masala (bagara baigan) as they say in hyderabad which compliments the yummy biryani. i did make biryani for baskars bday and took step wise pics too, but i by mistake deleted all of them , i tried recovering them but my efforts went to drain and so there is no way i could post it . Will surely do that soon. but first here is the recipe from my moms kicthen, it not only compliments biryani , it goes well with chapathi and white rice too. i love this dish and baskar has nicked named it as chatachat ( that means quick one ) this is done pretty fast and i do it when i am in a hurry to get out of the kitchen.
Item: Brinjal masala
source : Mom
Time taken : 30 mins
Ingredients:
250 gms of brinjal
Oil (will need a little more than usual but less will do)
Salt to taste
1 tsp Turmeric
1 1/2 tsp Chilli Powder
1tsp of coriander powder
1-2 tsp of ginger garlic paste.
1-2 tsp of jaggery
2-3 tsp tamarind pulp (lemon sized tamarind)
1 onion
1 tamato
curry leaves
coriander leaves
2-5 nos of green chillies.
For Masala
50 gms of peanuts( i usually dont measure i take fistful)
50gms of dry coconut flakes
1 tsp of zeera
1tsp of coriander seeds
1tsp of sesame seeds( til )
dry roast all the ingredients and grind it to thick paste with water.
How i did it .
Step 1 : Cut the stem of the brinjal and make a cross cut at the bottom of it .
Fry the brinjal in a little oil and keep it aside.
Step 2: Add oil to the pan, add onions and green chillies when oil is hot, saute the onions till brown , add ginger garlic paste to it fry till the raw smell is gone, now add tomatoes, turmeric, chilli powder, coriander powder and salt. Fry well till the raw smell is gone add a little water so that it cooks well and and the tomatoes become soft. No add the ground masala and tamarind pulp and some water now add the fried brinjal, Reduce the flame and let it cook slow till the oil seperates . Now add the jaggery, mix well and switch off the flame. Serve this hot biryani or white rice or chapathi.
Item: Brinjal masala
source : Mom
Time taken : 30 mins
Ingredients:
250 gms of brinjal
Oil (will need a little more than usual but less will do)
Salt to taste
1 tsp Turmeric
1 1/2 tsp Chilli Powder
1tsp of coriander powder
1-2 tsp of ginger garlic paste.
1-2 tsp of jaggery
2-3 tsp tamarind pulp (lemon sized tamarind)
1 onion
1 tamato
curry leaves
coriander leaves
2-5 nos of green chillies.
For Masala
50 gms of peanuts( i usually dont measure i take fistful)
50gms of dry coconut flakes
1 tsp of zeera
1tsp of coriander seeds
1tsp of sesame seeds( til )
dry roast all the ingredients and grind it to thick paste with water.
How i did it .
Step 1 : Cut the stem of the brinjal and make a cross cut at the bottom of it .
Fry the brinjal in a little oil and keep it aside.
Step 2: Add oil to the pan, add onions and green chillies when oil is hot, saute the onions till brown , add ginger garlic paste to it fry till the raw smell is gone, now add tomatoes, turmeric, chilli powder, coriander powder and salt. Fry well till the raw smell is gone add a little water so that it cooks well and and the tomatoes become soft. No add the ground masala and tamarind pulp and some water now add the fried brinjal, Reduce the flame and let it cook slow till the oil seperates . Now add the jaggery, mix well and switch off the flame. Serve this hot biryani or white rice or chapathi.
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