Tips4me subscriber Satish Bandari shares this recipe with us… Total Time:45 Min Cooking Time: 30 min Ingredients • Brinjals, round small size, 500 gm • Onions medium size, 4 pieces • Tomato medium size, 4 pieces • Ginger paste, 1 tablespoon • Garlic paste, 1 tablespoon • Jeera (cumin seeds) powder, 1 tablespoon • Dhania (coriander seed) powder, 1 tablespoon • Haldi (turmeric) powder, ½ teaspoon • Laung (cloves) 4 pieces • Dalcheni (cinnamon sticks), 4 ½ “pieces • Kismish (raisins), 20 pieces • Cashew nut, 10 pieces • Refined oil, 4 tablespoons • Salt to taste Method • Wash the Brinjals wipe dry. With a knife make two cross cuts up to about ¼ inch away from the stem so that they do not separate. • Cut the onion length wise as thin as possible. • Cut the tomato also length wise medium thickness. • Mix the Masala well add crushed Laung and Dalcheni. Fill half of this into the split brinjals and keep aside for 15 minutes. • Add the refined oil in a non-stick deep pan and heat the oil. Add onions and fry them till light brown. Add tomato and continue frying. Add the Garlic paste and Ginger paste and continue frying for about 5 minutes. One by one add the Brinjals and keep shifting till half done. Then add the raisins and split cashew nuts. Cook till tender. Add salt to taste and cover the pan and let it simmer for two-three minutes. The Bengan Maharaja is ready. Serve hot. Did you find this Recipe useful? Post Your Feedback |