 Ingredients
1 tablespoon of oil
¾ teaspoon each fennel (saunf) and onion seed (kalonji)
A pinch of turmeric powder
¾ teaspoon of coriander powder
1 teaspoon of ginger-garlic paste
4 large or 5 medium tomatoes, pureed
Salt and green chillies to taste
400 grams small brinjals, sliced, salted, drained and fried*
Method:
Put the oil in a microwave-safe dish. Microwave at 100% power for 2 minutes. Drop in the seeds. 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 Degree). Pour in the tomato puree. Cover with a paper napkin. Cook at 100% power for 8 minutes, stirring twice, till the oil starts to separate at the edges.
Fold in the fried brinjals and a few tablespoons of water to make a thick, clinging gravy. Cover and Microwave at &0% power for 3 minutes. Let it stand for 3-4 minutes before serving.
* This part of the recipe may also be done in the microwave or on fire.
More this week: Lauki Sabzi
|
