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Extra info for Brinjal Recipes (Eggplant) (Cookbook)
Microwave Baingan Bhurtha Ingredients round baingan 1 (200gms) frozen peas 100 gms round baingan 1 (200gms) frozen peas 100 gms onions (coarsely chopped) big 2 tomato puree 2tbs salt 1 tsp or to taste red chilli powder 1/2 tsp coriander seeds semi crushed 1 tbs oil 1 tbs. Method Roast the baingan in microwave after pricking at four, five places for three minutes on high temp. Remove the skin with water and crush it nicely. Keep aside. Put oil in the microwave pan and add coriander seeds, onions, salt, chilli powder and tomato puree.
Add sambar powder and heat for sometime. Meanwhile, if the dal is ready, mash it well and keep it ready. Once the extract, with tadka, brinjal and tomato, is hot enough, add the mashed dal in this and heat for another 5 mins. Tikha Baingan Masala Ingredients 1/2 kg brinjal (small size) 3-4 onions (cut in big pieces) 2 tbsp of grated coconut (dried) 1 whole garlic ginger 2 tbsp chilli powder 1 tsp turmeric powder salt to taste small lump of tamarind 1 tbsp garam masala powder 1 tsp jeera Method Take all the ingredients grind it at once in mixer, do not add water.
Grind in a mixer and keep aside. Cut the baingan and peeled potato into small cubes and keep aside separately. Put little oil in a frying pan and put the potato in it. Add little water. Just enough to cook. Once the potato is half cooked add the baingan, salt and haldi to it. Add water if necessary. After the potato is cooked well and the water is reduced add the ground dry masala along with amchoor and mix well. Ras Vaangi Ingredients 1 lb small round brinjal 2 table spoons desiccated coconut 1 large spoon channa dal 1 large spoon dhania or coriander seed few methi seeds 1 teaspoon sesame seeds a few curry leaves half teaspoon turmeric powder 3 dry red chillies 3 flakes of garlic 1 tablespoon tamarind paste dissolved in water a little mustard seeds for seasoning salt to taste Method Remove only the stalks of the brinjal and make slits on all 4 sides keeping the bottom intact.