Mughlai Style Eggplant Simmered In Rich Tomato Curry (Recipe In Hindi)
A vegetarian Hyderabadi recipe with eggplant - cut into long, tomato puree, turmeric powder. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
To make brinjal mussallam, first prepare sari material
- 2
Make tomato puree and keep it
tomato puree(1 cup) - 3
Make ginger, onion and garlic paste
onion - chopped(1)garlic(3 pieces)inch ginger(1) - 4
Heat a tablespoon of oil in a pan
oil - 5
Add eggplant and salt and cook it
eggplant - cut into long(1 pieces)salt - to taste - 6
Once the eggplant is cooked, turn off the gas and keep it aside
eggplant - cut into long(1 pieces) - 7
In the same wok, cook the ginger onion garlic paste well on low heat until the raw dirt is gone
onion - chopped(1)garlic(3 pieces)inch ginger(1) - 8
Add all the spices and tomato puree to it and cook till it boils well
tomato puree(1 cup)oil - 9
Add raisins, baked eggplants, cream to the puree and cook well for 5 minutes until the spices mix well in the eggplant
eggplant - cut into long(1 pieces)tomato puree(1 cup)cream(1 tablespoon)raisins(1 tablespoon) - 10
Take salt once and add salt and spices as per taste
salt - to taste - 11
Turn off the gas and mix the finely chopped green coriander in it
coriander powder(1 teaspoon)cast coriander - finely chopped(2)onion - chopped(1) - 12
Serve Brinjal Mussallam with Raita and Casserole
Rate this recipe
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Mughlai Style Eggplant Simmered In Rich Tomato Curry (Recipe In Hindi)
A vegetarian Hyderabadi recipe with eggplant - cut into long, tomato puree, turmeric powder. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
12 steps- 1
To make brinjal mussallam, first prepare sari material
- 2
Make tomato puree and keep it
tomato puree(1 cup) - 3
Make ginger, onion and garlic paste
onion - chopped(1)garlic(3 pieces)inch ginger(1) - 4
Heat a tablespoon of oil in a pan
oil - 5
Add eggplant and salt and cook it
eggplant - cut into long(1 pieces)salt - to taste - 6
Once the eggplant is cooked, turn off the gas and keep it aside
eggplant - cut into long(1 pieces) - 7
In the same wok, cook the ginger onion garlic paste well on low heat until the raw dirt is gone
onion - chopped(1)garlic(3 pieces)inch ginger(1) - 8
Add all the spices and tomato puree to it and cook till it boils well
tomato puree(1 cup)oil - 9
Add raisins, baked eggplants, cream to the puree and cook well for 5 minutes until the spices mix well in the eggplant
eggplant - cut into long(1 pieces)tomato puree(1 cup)cream(1 tablespoon)raisins(1 tablespoon) - 10
Take salt once and add salt and spices as per taste
salt - to taste - 11
Turn off the gas and mix the finely chopped green coriander in it
coriander powder(1 teaspoon)cast coriander - finely chopped(2)onion - chopped(1) - 12
Serve Brinjal Mussallam with Raita and Casserole
Rate this recipe
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