Fauzia's Pakistani Recipes - The Extraordinary Taste of Pakistan
Brinjal Curry (Baingan Curry) Recipe
Ingredients:
1 cup of Brinjals (Baingan) (chopped in pieces)
¾ cup Onion (chopped)
4 Red Chillies (Lal Mirch) (or to taste)
A (2 inch) piece of Cinnamon Stick (Dal Cheeni)
3 Peppercorns (Bari Ilaichi)
4 Cloves (Loung)
½ tsp. Caraway Seeds (Shahi Zeera)
½ tsp. Coriander Seeds (Saabut Dhania)
½ tsp. Tamarind (Imli)
¾ cup of Coconut (Khopra)
Salt (to taste)
1 tsp. Cooking Oil
Directions:
Chop brinjal into big pieces and soak in water for 15 minutes. Discard the water, this step removes any bitterness from the brinjals(water becomes black after sometime).
Heat 1 teaspoon of cooking oil and fry cloves, cinnamon, pepper, caraway seeds, coriander seeds and red chilies. Add ¼ cup onion and fry 'till they turn slightly brownish (Add a tiny bit of water if needed to prevent spices from burning and sticking). Add coconut and fry for 5 minutes on low heat.
Cool to room temperature and grind to a smooth paste along with tamarind.
Heat remaining oil and fry onion it turns brownish. Drain the water from brinjals and add them to the onion. Fry for 2 to 3 minutes.
Add ½ cup water and cook until brinjals are almost done. Add the ground masala, salt and cook for around 5 minutes or until well done.
Serving Suggestions: Serve hot with Plain Rice or Chapati Roti Yield: 3 Servings Preparation Time: 25 minutes Degree of Difficulty: Medium Recipe Category: Main Course Vegetarian Recipe Ethnic Group: Pakistani
