We have started the last week of BM# 31 and I have chooses Main course dishes from the first letter 'M' named themes suggested by Srivalli. Being a vegetarian I always want to prepare some of the famous non veg dishes , replacing the main non veg ingredient with a vegetarian substitute . I have heard a lot about Awadhi Murgh Mussallam and wanted to give it a try. I was searching for related recipes and found this one here. In this recipe the brinjal are fried and prepared in rich creamy gravy , resulting a succulent curry that can be enjoyed with Rice or Chapati.Although any vegetable can be used with basic gravy but eggplant gives it an amazingly different taste and texture. So let's start the recipe .yum
4 to 5 small brinjal/eggplant
1 onion , finely chopped
2 teaspoon ginger-garlic paste
1 tomato , chopped
1 teaspoon cumin seeds
1/4 cup fresh tomato puree
1 teaspoon red chilli powder
2 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/2 teaspoon sugar
salt to taste
Vegetable oil for deep frying
2 tablespoon clarified butter
1 cup water
3 tablespoon fresh cream
2 green chilly , slits
Wash and cut the brinjal into halves.
Heat oil in a wok and deep fry the brinjal pieces on medium flame till they are golden brown. Drain on paper towel and keep aside.
Heat clarified butter in the wok and add cumin seeds and onions and sauté till golden brown.
Add the ginger-garlic paste ,green chillies, chilli powder, coriander powder, turmeric powder and 1 cup of water and simmer for 4 to 5 minutes.
Add the tomatoes and cook till the oil separates from the gravy.
Add the tomato purée, brinjal, sugar and salt and allow it to cook for 3 to 4 minutes.
Serve hot with Chapati or rice and garnish with cream and chilly slits.
Serve-2. Cooking time -20 minutes
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