Baingan Mussallam

Served HotServed Hot VegetarianVegetarian
Good based on 3 Ratings

Listed in : Vegetarian , Vegetarian Appetizers , Vegetarian Curries , Vegetarian Sidedish , 30 Minute Recipes

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


Servings: 3 Preparation time:
  • Eggplant, Raw, Egg Plant 4 (to 5 small brinjal)eggplant
  • Onions, Raw, Onion 1 onion , finely chopped
  • Ginger Garlic Paste, 2 teaspoon ginger-garlic paste
  • Tomatoes, Red, Ripe, Raw, Red Tomato 1 tomato , chopped
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed 1 teaspoon cumin seeds
  • Tomato Puree, 1/4 cup fresh tomato puree
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch 1 teaspoon red chilli powder
  • Dhania Powder , Coriander Powder, Corriander Powder, NITU DIDIS CORIANDER POWDER, Coriander Pd 2 teaspoon coriander powder
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder 1/4 teaspoon turmeric powder
  • Brown Sugar, 1/2 teaspoon sugar
  • Salt, Common Salt, Rock Salt, Table Salt salt to taste
  • Canola Oil, Vegetable Oil, Cooking Vegetable oil for deep frying
  • Ghee, 2 tablespoon clarified butter
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated 1 cup water
  • To garnish:
  • Whipped Cream, Fresh Cream 3 tablespoon fresh cream
  • Peppers, Hot Chili, Red, Raw, Red Chilies, Chillies, Dry Red Chillies, Chilly 2 green chilly , slits

Instructions (Preparation Steps):

  • 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.
  • Heat clarified butter in the wok and add cumin seeds and onions and sauté till golden brown.
  • 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.
  • Add the tomatoes and cook till the oil separates from the gravy.
  • Add the tomato purée, brinjal, sugar and salt and allow it to cook for 3 to 4 minutes.
  • Serve hot with Chapati or rice and garnish with cream and chilly slits.

Cook's Tip:
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
If you cook Indian food, you are bound to get turmeric stains on your clothes at one time or another. The good news is they're really easy to take out. Wash the stained clothes/kitchen linen immedeately in cool water and soap. Dry in the sun and the stain will fade to a very pale pink. Wash the article again and the stain will be gone!
Immerse the egg in a pan of cool salted water. If it sinks, it is fresh; if it rises to the surface, it is certainly quite old.


Rate this Recipe: