Sambhariya Ringanani Kadhi (Fried aubergine in a spicy yoghu recipe
ingredients
9-10 Aubergines (baingan), small, round, cut lengthwise, soaked in saline water for 1/2 hour
1/2 cup (100 g) 30 1/2 oz Yoghurt (dahi)
2 tsp (12 g) Ginger-garlic (adrak-lasan) paste
1 tsp (2 g) Garam masala
1 tsp (1 1/2 g) Cumin-coriander (jeera-dhaniya) powder
1 tsp (2 g) Red chilli powder
2 tsp (10 g) Ghee
1/2 cup (100 g) 30 1/2 oz Yoghurt (dahi)
2 tsp (12 g) Ginger-garlic (adrak-lasan) paste
1 tsp (2 g) Garam masala
1 tsp (1 1/2 g) Cumin-coriander (jeera-dhaniya) powder
1 tsp (2 g) Red chilli powder
2 tsp (10 g) Ghee
For the gravy:
2 Cinnamon (dalchini), 1 inch sticks
1/4 tsp Cumin seeds
2 tsp (4 g) Coconut (nariyal), grated
1 cup (25 g) Green coriander (hara dhaniya)
1 tsp (1 1/2 g) Coriander powder
1 tsp (2 g) Poppy seeds (khus khus)
1 tbsp (15 g) Green chilli-ginger paste
8 Garlic cloves
Salt to taste
8 - 10 Black peppercorns (sahut kali mirch)
3 tbsp (45 g) 1 1/2 oz Ghee
1 Onion, medium-sized, grated
1/2 tsp Turmeric (haldi) powder
1 cup Green peas (hara matar), shelled, boiled
1/4 tsp Cumin seeds
2 tsp (4 g) Coconut (nariyal), grated
1 cup (25 g) Green coriander (hara dhaniya)
1 tsp (1 1/2 g) Coriander powder
1 tsp (2 g) Poppy seeds (khus khus)
1 tbsp (15 g) Green chilli-ginger paste
8 Garlic cloves
Salt to taste
8 - 10 Black peppercorns (sahut kali mirch)
3 tbsp (45 g) 1 1/2 oz Ghee
1 Onion, medium-sized, grated
1/2 tsp Turmeric (haldi) powder
1 cup Green peas (hara matar), shelled, boiled
method
1. Mix the yoghurt with the ginger-garlic paste, garam masala, cumin-coriander powder, and red chilli powder.
2. Heat the ghee in a shallow pan; saute the aubergines, turning frequently. Cook covered on low heat for about 15 minutes. Keep aside.
3. For the gravy, grind together all the ingredient (except the last 4).
4. In a separate pan, heat the ghee; saute the onion till golden brown. Add the ground ingredients and saute for 5 minutes on medium heat until the oil separates. If the mixture starts to stick to the bottom of the pan, sprinkle some water.
5. Add the turmeric powder and yoghurt mixture, mix well. Add the green peas and stir. Bring the mixture to the boil and adjust seasoning.
6. Add the fried aubergine and bring to the boil again. Cover and simmer for 5 minutes.
7. Serve hot garnished with green coriander.
Note: -Gujarati meals are served with ghee, though the quantity used while coohing is nominal. Ghee lends a distinct and interesting flavour to the food.
2. Heat the ghee in a shallow pan; saute the aubergines, turning frequently. Cook covered on low heat for about 15 minutes. Keep aside.
3. For the gravy, grind together all the ingredient (except the last 4).
4. In a separate pan, heat the ghee; saute the onion till golden brown. Add the ground ingredients and saute for 5 minutes on medium heat until the oil separates. If the mixture starts to stick to the bottom of the pan, sprinkle some water.
5. Add the turmeric powder and yoghurt mixture, mix well. Add the green peas and stir. Bring the mixture to the boil and adjust seasoning.
6. Add the fried aubergine and bring to the boil again. Cover and simmer for 5 minutes.
7. Serve hot garnished with green coriander.
Note: -Gujarati meals are served with ghee, though the quantity used while coohing is nominal. Ghee lends a distinct and interesting flavour to the food.
serving amount
serves: 4
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