Kesariya Baingan | Simple Vegetarian Khana With Chef Saurabh | Sanjeev Kapoor Khazana

Eggplants cooked with yogurt, mild spices and saffron. Watch this video to find out how to make this recipe.

KESARIYA BAINGAN

Ingredients

A pinch of saffron strands (kesar), finely crushed
1 large brinjal (baingan)
3 tablespoons oil
1 teaspoon cumin seeds
2 garlic cloves, crushed
1 inch ginger, finely chopped
1 large onion, finely chopped
2/3 cup hung yogurt
2 tablespoons mango chutney
Salt to taste
Black pepper powder to taste
1 tablespoon chopped fresh coriander leaves

Method

1. Cut brinjal lengthwise into quarters with stem intact and cut into 1 inch pieces. Transfer in a bowl full of water.
2. Take 2-3 tablespoons warm water in another bowl. Add saffron strands and set aside to infuse.
3. Heat oil in a non-stick pan. Add cumin seeds, garlic and ginger and sauté for 30 seconds. Add onion and sauté for 2-3 minutes.
4. Add brinjal pieces, mix and cook for 2-3 minutes. Add saffron water, hung yogurt and mango chutney, mix and cook till brinjals are done.
5. Add salt, black pepper powder and coriander leaves and mix well.
6. Serve hot.

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