Baked Baigan Subzi
By: Usha Chowdhary Gupta
Published: Wednesday, June 8, 2011 - 11:10pm

Ingredients




10 small sized Brinjals (baigan),
1 cup Tomato Puree,
1 Onion cut finely,
A pinch of Asafoetida,
5 tablespoons Cream,
1 Onion cut into round slices,
1 Potato cut into round slice,
1 Green Chilly,
4 tablespoons Oil,
1/2 teaspoon Cumin seeds,
2 tablespoons Bengal flour (besan),
1 teaspoon Red Chilly Powder,
1/2 teaspoon Coriander Powder,
1/8 teaspoon Turmeric Powder,
1/2 teaspoon Garam masala,
1 teaspoon sugar,
Salt to taste

Preparation

1 Cut the small size Brinjals into half, sprinkle salt 2 And red chilly powder on them, after 5 - 10 minutes, 3 Put a pan to heat add oil. On the Brinjals sprinkle the 4 Bengal gram flour and put in the pan. 5 Allow them to cook, until soft and tender. 6 Keep these aside, now add some more oil, add 7 Cut slices of onion, sprinkle some salt, cook until 8 The onion's are soft. 9 Now in the same pan add little oil, cook potato slices, 10 With some salt, let also become soft. 11 Put a pan to heat, add oil then add the cumin seeds, 12 A pinch of asafoetida, and the finely cut onion. 13 Let them cook, until soft, now the tomato puree, 14 Cut green chilly and the masalas, stir until the 15 Gravy leaves the sides of the pan. 16 Lastly add the cream and take it off the heat. 17 Preheat the oven to 200 degees centigrade for 18 10 - 15 minutes. 19 Grease a baking dish, at the base spread 1- 2 spoons 20 Of the tomato gravy. Now arrange the potato slices, 21 On them the onion slices and on top the Brinjal slices 22 And pour the gravy. 23 On top pour one spoon of cream, put in the 24 Preheated oven for 10 - 15 minutes. Serve hot.

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Easy, different and tasty..