HOTCHULHA

Ingredients:

• Round purple Baigan – 6
• Onion – 1 small(Paste)
• Tamarind Paste – 1/2 Teaspoon
• Ginger-Garlic Paste – 1 Tablespoon
• Dry Roast the following individually & grind them together to fine paste and keep it aside.
  • Peanuts – 1/2  Cup
  • Dry Coconut – 2 Inch Pieces
  • Poppy seeds – 1/2 Table Spoon
  • Cloves – 8
  • Cinnamon – 2 inch stick
  • Black Cardamom – 1 Piece
  • Zeera – 1/4 Teaspoon
  • Pepper  – 1/4 Teaspoon
• Dry Red Chilies – 6
• Salt to Taste
• Oil as required

Method:

1. Wash the Baigans and make slits on the Baigan. Do not take the Stems off. Leave the Baigan in Salt water.
2. Take a small frying pan and put  2 tablespoons of oil and put this baigan along with a pinch of salt and saute this for 5 minutes turning them constantly.
3. Now lower the heat and put the lid on this pan and let it fry till the Baigan cook through half.
4. Take a large frying pan and put 8 tablespoons of oil, once the oil is hot put the onion paste, ginger-garlic paste. Fry this until raw smell goes off from the paste.
5. Add Tamarind paste, salt and ground paste made from spices and fry them for couple of minutes,
6. Add half cup of water and the half cooked baigans and let it them get cooked by putting the lid on and on low heat till the gravy comes close.

Good to know:

• It goes with Fried rices, Roties and any kind of Rice Dishes.
• Don’t put Cilantro in this curry as Cilantro has the strong flavor.
• If 1/2 cup of water was not sufficient, you can add another 1/4 cup of water.
• You can adjust the amount of spices as per your taste.

Tags: Baigan, Masala