Thursday, 31 October 2013

Til Begun(Eggplants cooked in sesame gravy)

Brinjals/eggplants (cut into semicircular shapes):2,large 
Yogurt, beaten:2 heaped tbsp
Tomatoes (chopped):2
Green chillies (chopped):4-5
Sesame seeds:2 tsp
Hing or asafetida powder:1/2 tsp
Bay leaf:1
Turmeric powder:1 tsp plus extra for coating the brinjals
kashmiri red mirch:1 pinch1 tsp
Cumin powder:1 tsp
Coriander powder:1 tsp
Ginger paste:1 tsp
Sugar:1 & 1/2 tsp
Salt to taste
White oil for cooking


Toss the eggplants in a pinch of turmeric powder and salt.

Fry them in hot oil till they are brown in color.

Set aside.

Dry roast the sesame seeds and then grind them into powder.

Keep aside.

Into the same oil that has been used for frying the eggplants, add hing or asafetida powder and bay leaf.

When they begin to sizzle, add tomatoes and fry till tomatoes soften.

Add ginger paste, turmeric powder, cumin powder, coriander powder, kashmiri red mirch, green chillies, salt and sugar.

Add 2 tbsp of water and sauté the mixture for 2 minutes.

Add yogurt and roasted sesame powder. Sauté again till yogurt blends into the spice.

Add 1/4 cup of water.
Simmer the gravy for 2 minutes.

Toss the fried eggplants in.

Cook on low heat for 1 minute and turn the heat off.

Serve hot with roti or rice.

No comments:

Post a Comment