स्मोक्ड बैंगन का सालन | Smoked Baingan Ka Salan | Sanjeev Kapoor Khazana

SMOKED BAINGAN KA SALAN Ingredients 8-10 small brinjals (baingan) 3 tbsps raw peanuts 2 tbsps white sesame seeds ¼ cup grated dried coconut 5-6 tbsps oil 1 tsp mustard seeds 1 tsp cumin seeds 1 inch cinnamon stick ¼ tsp fenugreek seeds (methi dana) 2-3 green cardamoms 2-3 green chillies slit 10-12 curry leaves 2 medium onions finely chopped 2-3 dried red chillies broken ¼ tsp asafoetida (hing) 1 tbsp ginger-garlic paste 2 medium tomatoes finely chopped ¼ tsp turmeric powder 2 tsps red chilli powder 1 tsp coriander powder ½ tsp cumin powder Salt to taste ¼ cup yogurt 2 tsps tamarind pulp Ghee for drizzling Fresh coriander sprig for garnish Method 1. Dry roast raw peanuts in a non-stick pan for 1-2 minutes. Add white sesame seeds and sauté for a few seconds. Add the dried coconut and mix well. Roast till it turns golden brown. Allow to cool slightly. 2. Transfer the roasted mixture in a blender jar add ½ cup water and blend to a fine paste. 3. Heat 3 tbsps oil in a non-stick pan. Add mustard seeds and let them splutter. 4. Add cumin seeds cinnamon stick fenugreek seeds and green cardamoms and sauté for a few seconds. Add green chillies curry leaves and onions and sauté for a minute. 5. Add dried red chillies and sauté for a minute. Add asafoetida and sauté till the onions turn golden. 6. Add ginger-garlic paste and sauté for 1 minute. Add tomatoes and sauté for 2-3 minutes. 7. Add turmeric powder red chilli powder coriander powder cumin powder and salt and mix well. Cook for 1-2 minutes. 8. Add water mix and cook for 1-2 minutes. Add the blended paste and mix well. Add 1 cup water mix well and cook for 5-6 minutes. 9. Meanwhile trim the stems of the brinjals and make crisscross slits on the bottom of each brinjal without cutting it through. 10. Heat remaining oil in a non-stick shallow pan. Add the brinjals and fry till they turn golden brown. 11. Add the brinjals in the cooking mixture and mix well. Add yogurt tamarind pulp and coriander leaves and mix well. Cover and cook on low heat for 12-15 minutes. 12. Place a small stainless steel bowl with hot charcoal pieces in it. Drizzle ghee and immediately cover. Let the flavor infuse for 1-2 minutes. 13. Serve hot garnished with coriander sprig. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com To get recipes on your Google or Alexa devices click here : https://www.klovechef.ai/signup Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor #SanjeevKapoor #SmokedBainganKaSalan