I forgot to take a photo cos the dish tasted so good, hence the bad photo. Will change the photo when I make the dish again and I remember to take photo! |
This recipe is using my two favourite vegetables: eggplant (brinjal/baigan) and okra (bhindi). Original recipe from
Yummy Tummy Aarthi.com, I alter it quite a bit and I also omit water, but since I used her spice suggestions, I still put her link here. I've experimented with several baigan masala recipe before, but it never really got close to the baigan masala that I love from Bayleaf/Mint in Townsville. This one though is good enough for me to be proud as the chef!
Ingredients
1 large brinjal/baigan/eggplant, chop small
A handful of bhindi/okra, sliced
4 tbsp ghee
1 tsp black mustard seeds
1 bayleaf
5-6 curry leaves
1 onion chopped
Green chili chopped
1 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric powder
1 tsp garam masala
1 tbsp garlic ginger paste
2 tomatoes, sliced
Chopped coriander leaves for garnish
How to make:
- Season and oil chopped eggplant and grill it for 10 min at 200C. Once golden brown, take it out and fry it with 1 tbsp of ghee. Set aside
- Fry the sliced bhindi with 1 tbsp of ghee in low heat. Set aside
- Heat up 2 tbsp of ghee, fry mustard seeds until it pops
- Immediately, sautee the sliced onion until golden brown in medium heat
- Add bayleaf, curry leaves and green chilli, sautee till fragrant in medium heat
- Add the dry spices in low heat, stir until incorporated
- Add garlic ginger paste, stir until fragrant
- Add tomatoes, increase heat to medium, mix it and cover. Stir it every now and then until the oil has separated from the mixture and the tomatoes are dissolved
- Add grilled-fried eggplant and fried bhindi, mix and cover for about 10 min, then lower the temperature, keep the lid on
- The dish is ready when most liquid has been absorbed and it’s semi dried
- Sprinkle with chopped coriander leaves
- Enjoy with basmati rice or quinoa
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