I came to know that Baingan Mughalai gravy and Baingan Mussalam are one and the same after getting clarified from some of my friends. Though any kind of vegetable can be used along with the basic gravy, when Baingan is used it really gives a wonderful taste. A must try for all Brinjal lovers.
Ingredients:
Brinjals - 8 nos small sized
Onions - 2 nos big
Tomato - 4 nos.
Tomato puree - 1 cup
Ginger garlic paste - 2 tsp
Coriander powder - 2 tsp
Cumin seeds - 1 tsp
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp (or to taste)
Salt to taste
Ghee - 1/4 cup
Oil for deep frying.
Coriander leaves - 1/2 cup
Fresh cream - 3 to 4 tbsp
Method:
Wash and clean the brinjals and cut them to 6 pieces length wise. Heat oil in a pan and fry the brinjal pieces till they become golden brown in colour. In a hard bottom shallow pan add ghee and cumin seeds. When the cumin seeds crackle add the finely chopped onions and saute it till it turns golden brown in colour. Add the ginger garlic paste, coriander powder, turmeric powder, chilli powder and mix well. Add a cup of water to mix all the ingredients thoroughly. Bring it to a boil, reduce the flame add the finely chopped tomatoes and mash well with all the other ingredients. Cook it thoroughly till the oil separates from gravy. Add brinjal, tomato gravy and required quantity of salt. Mix well and cook for about 5 mins in low flame.
Remove from flame and transfer it to a serving bowl, mix the cream. Garnish it with coriander leaves. To make the dish rich can also garnish with fried cashew nuts.
Goes well with Rotis, Chappatis or even jeera rice.
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