Name: Bhangarey baigan ( Brinjal cooked in gravy) recipe by Saba Naseem at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: Brinjal ( long &thin) -5- 6, washed; Red chilli powder - 1 tbsp; Turmeric powder- 1 tbsp; Coriander powder - 1 tbsp; Jeera powder - 1 tbsp; Salt to taste; Chopped tomatoes puree - 1 no; Ginger garlic paste - 1 tbsp; Paste ( Desicated coconut, poppy seeds ); Few coriander leaves, chopped; Oil - 2-3 tbsp; Chopped onions - 1 no

ABOUT Bhangarey baigan ( Brinjal cooked in gravy) RECIPE

A best from the west dish.

Ingredients Serving: 2

Brinjal ( long &thin) -5- 6, washed
Red chilli powder - 1 tbsp
Turmeric powder- 1 tbsp
Coriander powder - 1 tbsp
Jeera powder - 1 tbsp
Salt to taste
Chopped tomatoes puree - 1 no
Ginger garlic paste - 1 tbsp
Paste ( Desicated coconut, poppy seeds )
Few coriander leaves, chopped
Oil - 2-3 tbsp
Chopped onions - 1 no

Instructions

Make four cuts in the brinjals but not till the end. Keep aside.
Take oil in pan, heat it and saute onions in it. Then add ginger-garlic paste and cook till the raw smell goes off.
Put all the spices with a little water and saute the masala, then add the chopped tomatoes puree and cook it. Now add the brinjals with a little water to cook the brinjals.
Lastly add the paste of coconut-poppy seeds and cook till it mixes well with the gravy. Keep the gravy's thickness according to your choice.
Lastly garnish it with chopped coriander leaves and desiccated coconut.
Serve it hot with roti, rice or chapati.

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