We have started the last week of BM# 31 and I have chooses Main course dishes from the first letter ‘M’ named themes suggested by Srivalli. Being a vegetarian I always want to prepare some of the famous non veg dishes , replacing the main non veg ingredient with a vegetarian substitute .
I have heard a lot about Awadhi Murgh Mussallam and wanted to give it a try. I was searching for related recipes and found this one here. In this recipe the brinjal are fried and prepared in rich creamy gravy , resulting a succulent curry that can be enjoyed with Rice or Chapati.Although any vegetable can be used with basic gravy but eggplant gives it an amazingly different taste and texture. So let’s start the recipe .yum
I have heard a lot about Awadhi Murgh Mussallam and wanted to give it a try. I was searching for related recipes and found this one here. In this recipe the brinjal are fried and prepared in rich creamy gravy , resulting a succulent curry that can be enjoyed with Rice or Chapati.Although any vegetable can be used with basic gravy but eggplant gives it an amazingly different taste and texture. So let’s start the recipe .yum
4 to 5 small brinjal/eggplant
1 onion , finely chopped
2 teaspoon ginger-garlic paste
1 tomato , chopped
1 teaspoon cumin seeds
1/4 cup fresh tomato puree
1 teaspoon red chilli powder
2 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/2 teaspoon sugar
salt to taste
Vegetable oil for deep frying
2 tablespoon clarified butter
1 cup water
To garnish:
3 tablespoon fresh cream
2 green chilly , slits
Method:
Wash and cut the brinjal into halves.
Heat oil in a wok and deep fry the brinjal pieces on medium flame till they are golden brown. Drain on paper towel and keep aside.
Frying
Heat clarified butter in the wok and add cumin seeds and onions and sauté till golden brown.
Onion sauteed
Add the ginger-garlic paste ,green chillies, chilli powder, coriander powder, turmeric powder and 1 cup of water and simmer for 4 to 5 minutes.
Spices added
Water added
Add the tomatoes and cook till the oil separates from the gravy.
Tomatoes added
Add the tomato purée, brinjal, sugar and salt and allow it to cook for 3 to 4 minutes.
Puree , sugar and salt added
Eggplant goes in
Serve hot with Chapati or rice and garnish with cream and chilly slits.
Baingan mussallam
Serve-2. Cooking time -20 minutes
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31
Sending this entry to
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Best regards,
Sapana Behl
Surely looks amazing..I have made other famous non veg Mussallam never with eggplant..:)..should try..
This looks great sapana.. 🙂 Wow!
Looks great have to try ..may be gobhi mussalam, since can't eat brinjals..book marking.
having tasted the chicken based version this definitely is mouthwatering…i loved the idea of adding fried baingans, i can now let my hubby know how mussallam tastes…this is great recipe Sapana
I have prepared chicken mussallam and we love it, brinjal sounds quite interesting,seriously i want to give a try soon.
step wise cliks r veyr useful n dish luks delicious.
this is something i am learning new…looks fabulous for roti
I never used to like baigan before I posted bharwan dish recently!!! This one looks yummy, Sapana 🙂
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This looks and sounds so amazing..am bookmarking it
Wonderful dish.. Would be good with biriyani too
looks very inviting!
A new baingan dish — looks like a must try recipe. Delicious!!
This recipe sounds quiet interesting and inviting…
Wonderful vegetarian curry. Looks tempting
What an innovative recipe!!
gr8 idea..thanks for linking this entry…
super yummy and very well made!!! Thanks for linking it to my event!! Looking for more yummy recipes!!
Sowmya