|Published||Sep 21, 2007||Cooking Time||1 hour|
|Recipe Type||Veg-Main||Preparation Time||30 min|
|Ingredient||Brinjals||Standing Time||1 hour|
Recipe of Baingan Achari
|Coriander Powder (Pisa Dhania)||2||Tablespoons|
|Turmeric Powder (Pisi Haldi)||3.4||Tablespoons|
|Onion Seeds (Kalonji)||3/4||Tablespoons|
|Small Brinjals (Baingan)||400||Grams|
|Ginger Paste (Pisi Adrak)||1||Teaspoons|
|Garlic Paste (Pisa Lehsan)||1||Teaspoons|
1) Put the oil in a microwave-safe dish. Microwave at 100% power for 2 minutes. Drop in the seeds. And continue to microwave at the same level for one minute. Add the spices and ginger-garlic paste. Stir and cook for another 3 minutes (or 2 minutes at MW 70% + Conv 200 Degrees).
2) Pour in the tomato puree. Cover with a paper towel. Cook at 100% power for 8 minutes, stirring twice, until the oil starts to separate at the edges.
3) Fold in the fried brinjals and a few tablespoons of water to make a thick, clinging gravy. Cover and Microwave at 100% power for 3 minutes. Let it stand for 3-4 minutes before serving.