Baingan Korma (Thakur Bari)

Name: Baingan Korma (Thakur Bari)
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 500 gm brinjal (Cut into cubes); 1 cup mustard oil; 1 bay leaf; 2 green cardamom; 2 cloves; 1 cinnamon sticks; 1 tsp Ground asafoetida in water; 1 tsp ginger paste; 2 medium sized chopped tomatoes; Salt to taste, sugar to taste; 1/2 tsp chili powder; 1/2 tsp turmeric powder; 1 table spoon ghee; 1/4 tsp Javetri Powder; 1/4 tsp sahi jeera; Amount of water

Debasree Sarkar @sree_24

Kolkata,West Bengal

This dish is from Rabindranath Tagore's house, everyone loves to eat this dish in my house, I hope it will be a hit recipi in your house too.

Debasree Sarkar @sree_24

Kolkata,West Bengal

This dish is from Rabindranath Tagore's house, everyone loves to eat this dish in my house, I hope it will be a hit recipi in your house too.

Saved

Ingredients

30 min

2 servings

500 gmbrinjal (Cut into cubes)
1 cupmustard oil
1bay leaf
2green cardamom
2cloves
1cinnamon sticks
1 tspGround asafoetida in water
1 tspginger paste
2medium sized chopped tomatoes
Salt to taste, sugar to taste
1/2 tspchili powder
1/2 tspturmeric powder
1 table spoonghee
1/4 tspJavetri Powder
1/4 tspsahi jeera
Amount of water

Saved

Steps

30 min

1

After applying salt brinjal keep it in a pan for 10 min and lightly fry it with mustard oil.
2

Now add a little more mustard oil,bay leaf, green cardamom, cloves and add asafoetida in water.
3

Then add ginger paste, chopped tomatoes.Add salt,sugar, turmeric powder, chili powder, ghee according to taste.
4

After removing the oil from the spices,mix it well with the beaten curd and add a little hot water to it with the brinjal that has been fried in advance and keep the flame down for 5 min.
5

Shajeera powder, javitri powder should be spread and taken down.