Baingan Mussalam


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The popular Mussalam gravy is not only easy to prepare but also tastes great. It is a combination of basic spices and fried brinjal pieces. This red gravy can be combined with any vegetable of your choice. If you do not have fresh tomato purée, you can use a smaller quantity of canned purée that has been diluted with water.

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Serves 4.
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Ingredients

Method
  1. Peel and cut the brinjal into 50 mm. (2") pieces.
  2. Heat the oil in a kadhai and deep-fry the brinjal pieces over a medium flame till they are golden brown. Drain on absorbent paper and keep aside.
  3. Heat the ghee in a kadhai and add the cumin seeds.
  4. When they crackle, add the onions and sauté till they are golden brown.
  5. Add the ginger-garlic paste, chilli powder, coriander powder, turmeric powder and 1 cup of water and simmer for 4 to 5 minutes.
  6. Add the tomatoes and cook till the oil separates from the gravy.
  7. Add the tomato purée, brinjal, sugar and salt and allow it to simmer for 3 to 4 minutes.
  8. Remove from the flame and gently mix in the cream.
  9. Serve hot garnished with coriander.
RECIPE SOURCE : Mughlai KhanaBuy this cookbook
3 reviews received for Baingan Mussalam
3 FAVOURABLE REVIEWS

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 Reviewed By
Preetma2012May 09, 2012

one of the best recipes in Mughlai book. Authentic recipe and even our guests loved it. made twice till now and still not bored from cooking and eating... :)
1 of 1 members found this review helpful

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Reviewed May 09, 2012by Preetma2012

one of the best recipes in Mughlai book. Authentic recipe and even our guests loved it. made twice till now and still not bored from cooking and eating... :)

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Reviewed April 29, 2013by RiskySweetTreats

   


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Reviewed September 13, 2013by niveditamarmy

   


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