Baghare BainganShow: A Culinary Passage to India |
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From Chor Bizarre restaurant in London Baby aubergine (egg plant) – 8 no. Chopped onion – 1 large or 2 small Ginger & garlic paste (or finely chopped) – 2tsp Oil – for frying Mustard seeds – ½ teaspoon Curry Leaves – 6 to10 no. Peanut butter (no added sugar) – 2 tablespoon Coconut cream – 3 tbsp Tahina (sesame seed paste) – 2tbsp Turmeric powder – ½ tsp Red chilli powder – ½ - 1 tsp Tamarind pulp – 2tbsp Natural yoghurt (whisked) – 2 tbsp Salt – to taste Chopped coriander – for garnish Slit aubergine from the bottom making two deep incisions and fry in medium hot oil till golden colour. Heat oil in a pan, add mustard seeds; when they crackle add curry leaves, chopped onion and fry till golden colour. Now add ginger and garlic paste and fry till golden brown (2 to 3 minutes). Add turmeric and red chilli powder after a minute add peanut butter, coconut cream and tahina. Cook for another minute and add tamarind pulp, yoghurt and salt. When the sauce begins to boil add fried aubergine. Reduce heat, cover the pan and cook for 3-4 minutes. Serve garnished with chopped coriander with Indian bread (naan, parantha). |
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