This dish is called Doodh Baigan in Bengali. The gravy is a subtle one with the richness and smooth feeling of milk. It's a healthy recipe....
Ingredients:
Brinjal: 500 gm
Red chilli powder: 1 tsp
Salt:1 tsp
Onion seeds:1 tsp
Green chilli: 2
Turmeric powder: 1/2 tsp
Sugar: 1 tbsp
Milk: 250 ml
Water:1/2 cup
Mustard oil: 3 tbsp
Method:
1. Clean, wasd and cut the brinjal into 4 halves. Marinate the quartered brinjals with salt and sugar, keep for 10 minutes.
2. In a heavy bottomed pan add oil, when hot add the onion seeds, when they stop spluttering, add the marinated brinjals along with green chilli, salt, turmeric and red chilli powderand saute well till the brinjals change color and become brown in color.
3. Add milk and stir also add water and give it a quick mix. Check the seasoning. Cover and cook on medium flame for 10 minutes. The gravy will be thick and the brinjals soft.
4. Transfer to a serving bowl garnish with corianderleaves and slit green chilli.
5. Serve hot with chapatis and rotis.
Ingredients:
Brinjal: 500 gm
Red chilli powder: 1 tsp
Salt:1 tsp
Onion seeds:1 tsp
Green chilli: 2
Turmeric powder: 1/2 tsp
Sugar: 1 tbsp
Milk: 250 ml
Water:1/2 cup
Mustard oil: 3 tbsp
Method:
1. Clean, wasd and cut the brinjal into 4 halves. Marinate the quartered brinjals with salt and sugar, keep for 10 minutes.
2. In a heavy bottomed pan add oil, when hot add the onion seeds, when they stop spluttering, add the marinated brinjals along with green chilli, salt, turmeric and red chilli powderand saute well till the brinjals change color and become brown in color.
3. Add milk and stir also add water and give it a quick mix. Check the seasoning. Cover and cook on medium flame for 10 minutes. The gravy will be thick and the brinjals soft.
4. Transfer to a serving bowl garnish with corianderleaves and slit green chilli.
5. Serve hot with chapatis and rotis.
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