Sesame /peanut

Introduce

Chef :

Rita Mehta ( Executive chef )

Sesame /peanut

Bengan (eggplant) in masala gravy

Ingredient

Cooking instructions

* Step 1

Clean and cut plus sign on brinjals do not full cut and check the inside of the brinjals make sure it should be clear and cleaning do not cut the stem

* Step 2

Now fill the masala ( 1/4 tsp each salt,turmeric, garam masala and chilli powder and oil mix all and spread the paste inside of the brinjals where we have cut it

* Step 3

Now heat a pan add 4 tbs of oil and fry the brinjals or eggplants all sides and colour will be changed and take out from the oil.

* Step 4

If oil is left or need more take one tbs more. Now add 1 tej patta and cinnamon stick,and saute till aroma has come only for few seconds add ginger garlic and asofetida and saute it add onions till golden brown and add gram flour saute for a minute and raw smell goes off add tomato puree or chopped

* Step 5

Saute nicely till leaves the oil add all dry masala and roast it if needs sprinkle little water add curd and saute well now add 1/2 cup of water or as gravy u wanted add kasuri methi and coriander leaves and 1/2 tsp roasted sesame seeds give a good mix and boil the gravy when boil comes add fried eggplants and pour gravy on it so it absorb the gravy keep on slow heat for 2 minutes by closing the lid