Baigan Alu Bhindi Masala...

Baigan Alu Bhindi Masala...

Rcp By : Zulekha Arafat

Ingredients :

Lady fingers / Bhindi 200 gram
Potato 2 medium
Brinjal / Begun 1 big
Green chilli 2-3
Turmeric pwd  1 1/2 tsp
Red Chilli pwd 2tsp
Curd 3-4 tbsp
Pav bhaji masala1. 1/2 tsp
Chat masala 1/4 tsp
Chopped coriander leaves 2 tbsp
salt
oil

Pav bhaji Masala :

Source : Indian Healthy Recipe

Ingredients:

Ingredients (240 ml cup used)

• 2 small black cardamoms
• 4 tbsp coriander seeds (Dhaniya)
• 2 tbsp Cumin (jeera)
• 2 tsp black peper corn
• ¾ tbsp. fennel seeds (saunf)
• 5 red dry chilies
• 2 inch cinnamon
• 6 cloves
• 1 tbsp amchur powder (dry mango powder)

Instructions

1. Clean the spices and discard stones
2. Dry roast all the ingredients one after the other except amchur powder.
3. Add amchur powder to the hot ingredients to release amchur’s aroma. Once cool, make a fine powder.
4. if needed seive it.
5. Store pav bhaji masala in an air tight glass jar. Keeps good for 6 months in the fridge.

Procedure :

Peel and chop the potatoes into thin strips like French fries.
Wash ,pat dry and chop of the heaf and tail of lady fingers. Make a slit in between.
Wash n chop the brinjal in to thin strips.
Add salt and red Chilli pwd into a bowl ,mix and apply it on each veggies separately.

Heat oil in a wok. Shallow fry lady fingers untill done and Crisp ,drain on an absorbent paper and keep aside.
Shallow fry separately brinjals untill done,drain and keep aside on an absorbent paper.
Shallow fry Potato wedges , once Crisp and done drain and keep aside on an absorbent paper and keep aside.
In a pan drizzle some oil and add  red Kashmiri chilli pwd and half tsp pav bhaji masala,mix and sprinkle 2-3 tsp water so that it doesn't get burn.
Now add 3-4 tbsp curd , mix well and add little water so that the masalas do not get burnt and can be roasted well.
Once the oil separates add salt and 1/4 tsp chaat masala ,mix well.
(You can add less chat masala if you not much into chat masala.
Add all the veggies and chilies  mix lightly , add 1/4 to 1/2 cup water , adjust the salt and spices if needed.Cover and keep on dum so that if baigans are under cooked shall be done.
Adjust the gravy according to your preferences like thick or semi gravy.Garnish with corriander leaves and serve hot with phulkas , rotis and salads or as a side with daal rice.