Shallow Fried Baingan with Tangy Gravy

by Swapnil Thakkar

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Baingan is dipped in masala n shallow fried on pan. Served with steamy tangy gravy/curry made from curd
Too hot and spicy/tangy dish to have with roti in chilled winter!

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Shallow Fried Baingan with Tangy Gravy recipe - How to make Shallow Fried Baingan with Tangy Gravy

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Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins 4Makes 3 to 4 bowl
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Ingredients

1 big brinjal (baingan / eggplant)
salt to taste
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp sugar
2 tbsp curds (dahi)
2 tsp garlic (lehsun) paste
2 tbsp oil

For The Curry/gravy:
1 tsp oil
a pinch of asafoetida (hing)
1 tsp mustard seeds ( rai / sarson)
curds (dahi)
1 tbsp besan (bengal gram flour)
salt to taste
1 tsp turmeric powder (haldi)
1 cup water
a pinch of garam masala

Method

Cut baingan into slices (around 1 cm thickness slices)
Take a big bowl and mix all masalas,salt curd, garlic together and form a paste.
Heat 2 tbsp oil in a flat big pan and dip the baingan slices into the paste and coat them with paste from both sides.
Put all baingan slice one by one on pan.
Not on each other but directly in contact with pan, if pan is small then u can make this into 2 batches.
Cover the pan with lid and let it cook on low-med flame for 2 min
Open lid and flip all slices with help of a spatula or fork, again cook them for 2-3 min, covered with lid. Keep aside.

For the curry or gravy

Heat 1 tsp oil in a deep pan and in a separate bowl, mix 2-3 tablespoon curd, 1 tablespoon gram flour(besan), salt to taste, 1/4 th teaspoon turmeric powder, 1 cup water and mix it well to make a butter milk like consistency.
Add mustard seeds and a pinch of asafoetida in pan n when it crackles, add this butter milk into pan
Stir continuously so no lump forms and bring it to boil
Now add pinch of garam masala, keep the flame low n let it simmer for 5 minutes and keep aside.

How to serve

Add the curry to the baingan pan and let it simmer for 5 min on low flame, stirring it occasionally with gentle motion.
Add the coriander and the baingan will tend to be soft n good to eat with roti/rice anytime for next 24 hours.

This recipe was contributed by Swapnil Thakkar on 27 Nov 2014

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Shallow Fried Baingan with Tangy Gravy

Shallow Fried Baingan with Tangy Gravy recipe - How to make Shallow Fried Baingan with Tangy Gravy

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