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Friday, 5 July 2013
500 Grams Baby Baingans - Make a X slit 3/4th the way to the stems ,
deep fry in small batches till done , remove with slotted karchi and set
aside while you make the achari masala .
1 Teaspoon Jeera. 1 Tablespoon Black Peppercorns. 8-10 Dried Red Chiles. 1 Tablespoon Sauf / Fennel seeds. Grind the above to a powder after lightly roasting them individually .
2 Onions Minced. 1 Tablespoon Garlic Minced. 1 Tablespoon Ginger Minced. 2 Cups Imli Juice ( Use as needed ) Gur or Brown Sugar - as needed
Heat 120 Ml mustard oil , when smoking remove from heat and add 1
tablespoon sugar , return to heat , when sugar is caramelized and dark
add the onions .Once onions are brown - NOT burnt , add salt , red chili
powder garlic ginger and the masala . Cook 2 minutes . Add 100 ml hot
water , sugar and imli slowly , building up a gravy of desired
consistency and flavors . When you are satisfied with the taste of the
gravy , add the baingans and let them cook 1 minute . Cover and take off
heat .Baingans should sit in the gravy a minimum of 1 hour to take in
all flavors. I make the gravy stronger in flavor as baingans will
cut into the flavors - also this is not a gravy , but a thick slushy
coating . These baingas are delicious and taste even better the next day
- cold .