Godrej Sahi Shuruaat Cook Book

Badal Jaam Chef Cullinaire - SRIHM Chef Brinjal (bhurta variety) - 1kg Godrej groundnut Oil - 250ml Onions - 250g Ginger - 30g Garlic - 30g Red chilly powder - 50g Turmeric - 5g Ingredients Method Tomatoes - 500g Lime - 2nos Salt - 10g Green coriander - 250g Hung curd (chakka) - 300g Edible silver foil (optional) - 2 sheets Wash and cut brinjals into 1centimeter thick roundels. Deep fry in Godrej refined groundnut oil. Drain and arrange on baking tray. Chop onions finely. Blanch and concasse tomatoes. Prepare paste with ginger and half the garlic. Chop remaining garlic finely. Chop coriander keeping some sprigs aside for garnish. Heat some oil in a pan and sauté onions. Add ginger-garlic paste and fry. Add chilli powder, tomatoes and salt. Cook until thick. Adjust seasonings. Whisk hung curd and add the remaining chopped garlic, lime juice, salt and chopped green coriander. Mix lightly. You can also pan fry the brinjal before putting them into the oven. Spoon out a ladleful of tomato sauce over each roundel of brinjal. Place in a moderately hot oven for 5-7 minutes. Remove from the oven, pipe out a small portion of hung curd mixture at the center, put a sprig of coriander and serve immediately as the hung curd starts melting. 12