Sunday, 3 May 2015

Baingan Ki Katli


An outstanding dish By Chef Harjeet taught to us at the sikandalous cuisine master class at Diya , Leela Ambience Gurgaon. The flavors here will get your taste buds in a tizzy - that's my guarantee.
Tomato Relish:
250 Grams Tomatoes - Chop small.
50 Grams Onions - Chop small.
Black Salt to taste.
1 Teaspoon Onion Seeds.
2 Teaspoons Fennel Seeds.
2 Tablespoons Sugar.
300 Ml White Vinegar ( I used 100 to taste as I was using Desi tomatoes which are tart. )
1 Teaspoon Red Chili Powder.
Heat oil add tomatoes and onion , cook gently till soft.Then add vinegar , salt , sugar and chili powder.
Meanwhile broil fennel seeds and Onion seeds till they crackle.
Add seeds into tomato relish , cook another minute or so till you have a thickish relish.
Garlic Yogurt.
250 Grams Hung Curd.
10 Ml Garlic Juice ( I used garlic paste to taste )
Salt
Mix the above.
Brinjal Masala
2 Round brinjals sliced.
2 Teaspoons Mustard Oil.
Salt.
1/2 Teaspoon each - Chaat Masala , Black Salt , Red Chili Powder , Haldi , Amchoor Powder.
Juice of 1 Lemon.
Mix all ingredients , coat baingan slices nicely and after 10-15 minutes lightly fry till done.
Assembly is your choice.Do make this dish , it's fabulous .


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